Elotes Callejeros (Tex-Mex Grilled Street Corn)

Elotes callejeros — grilled corn on the cob slathered in mayo, rolled in cotija cheese, and dusted with chile powder — is one of the great pleasures of Texas summer street fairs and backyard cookouts, where Mexican and Texan traditions meet.

Serves: 4

Ingredients

• 4 ears fresh sweet corn, husks pulled back (not removed) and silk removed
• 1 tbsp (15 ml) vegetable oil

Elote Topping

• 80 ml (1/3 cup) mayonnaise
• 80 ml (1/3 cup) Mexican crema or sour cream
• 1 tsp (5 ml) lime zest plus juice of 1 lime
• 1 garlic clove, finely grated
• 100 g (3.5 oz) cotija cheese, finely crumbled
• 1 tsp (5 ml) ancho or guajillo chile powder
• 1/4 tsp (1.25 ml) cayenne pepper
• 1/2 tsp (2.5 ml) smoked paprika
• Fresh cilantro leaves and lime wedges to serve

Instructions

1. Peel back husks from corn without removing them, strip away silk, then fold husks back up. Soak corn (with husks) in cold water for 15 minutes. This prevents burning.
2. Heat grill to high (230°C / 450°F). Rub exposed corn lightly with oil through husk gaps.
3. Grill corn with husks on for 10–12 minutes, turning every 2–3 minutes until husks are charred and corn is steaming inside. Pull husks fully back to expose kernels, then grill directly over flame 3–4 more minutes until charred spots appear.
4. Meanwhile, mix mayonnaise, crema, lime zest and juice, and garlic in a small bowl.
5. While corn is still hot, use a brush or spoon to coat each cob generously in the mayo-crema mixture.
6. Roll or press cotija cheese all over the coated corn. Dust with chile powder, cayenne, and smoked paprika.
7. Serve immediately with fresh cilantro, extra lime wedges, and additional cotija on the side.

Cook's Notes: Pull husks back as a natural handle — elotes are meant to be eaten out of hand. Cotija can be replaced with finely crumbled feta if unavailable. Keep the topping elements in separate bowls for a fun DIY street-corn bar at parties.