Elote, Mexican Street Grilled Corn
A grilled ear of corn, coated in cream and crumbled cheese, seasoned with lime juice, chili powder, and salt. The taste of the lively streets of Mexico City.
A grilled ear of corn, coated in cream and crumbled cheese, seasoned with lime juice, chili powder, and salt. The taste of the lively streets of Mexico City.
In Mexico City, the street itself had its music—the vendors, the horns, the dancers—and its perfume was that of corn grilling on braziers. They would hand you the hot ear, coated in cream and cheese, dusted with chili, with a wedge of lime to squeeze over it. It was there, in that joyful din, that I heard the rhythms that eventually became El Salón México. You don't really separate music from food at moments like that.
- •Fresh ears of corn — as many as guests (base, grilled over coals)
- •Cream (crema) — to coat (smooth binder)
- •Crumbled dry cheese (like cotija) — generous (salty flavor)
- •Chili powder — to taste (spicy heat)
- •Lime — wedges (bright acidity)
- •Salt — a pinch (seasoning)
Elote, Mexican Street Grilled Corn
A grilled ear of corn, coated in cream and crumbled cheese, seasoned with lime juice, chili powder, and salt. The taste of the lively streets of Mexico City.
Why this dish? Mexico was a country of decisive friendships for Copland (around the musical life of Mexico City) and inspired his famous 'El Salón México.' In the streets of Mexico City he frequented, elote—grilled corn on the cob—is the quintessential popular antojito.
In Mexico City, the street itself had its music—the vendors, the horns, the dancers—and its perfume was that of corn grilling on braziers. They would hand you the hot ear, coated in cream and cheese, dusted with chili, with a wedge of lime to squeeze over it. It was there, in that joyful din, that I heard the rhythms that eventually became El Salón México. You don't really separate music from food at moments like that.
Ingredients (period version)
- Fresh ears of corn — as many as guests (base, grilled over coals)
- Cream (crema) — to coat (smooth binder)
- Crumbled dry cheese (like cotija) — generous (salty flavor)
- Chili powder — to taste (spicy heat)
- Lime — wedges (bright acidity)
- Salt — a pinch (seasoning)
Ingredients
- Ears of corn — 4 (grilled base)
- Thick cream or Mexican crema — 4 tbsp (creamy coating)
- Mayonnaise — 2 tbsp (binder (modern street version))
- Cotija cheese or dry feta, crumbled — 60 g (salty flavor)
- Chili powder (chile or smoked mild paprika) — 1 tsp (heat)
- Lime — 2 (acidity)
- Salt — to taste (seasoning)
Method
- Grill the corn on a barbecue, griddle, or under the broiler, turning until the kernels are charred and golden.
- Mix cream and mayonnaise, brush generously over each hot ear.
- Roll the ears in crumbled cheese so it sticks well.
- Sprinkle with chili powder and a little salt.
- Squeeze lime just before biting, with a stick inserted in the ear.
How it was made : Domesticated in Mesoamerica thousands of years ago, corn is the staple food of Mexico. Grilled on the brazier of street vendors, elote is eaten by hand, hot, as soon as it's ready—a classic of markets and plazas.
The contemporary twist : 'Esquites' version: cut the grilled corn off the cob and serve in a cup, mixed with cream, cheese, and chili, to eat with a spoon.
Sources : Diana Kennedy, The Cuisines of Mexico
Aaron Copland · Charactorium