P
Mexican · Mexico
Elote
Elote (Mexican street corn) is grilled corn on the cob, slathered with mayonnaise, rolled in cotija cheese, dusted with Tajin or chilli powder, and finished with lime. Every element must be present — the charred corn, the creamy mayo, the salty cotija, the acidic lime, and the chilli heat. This is Mexican street food at its most perfect.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4
ears of corn (Mexican heirloom variety preferred)
husked
Origin · MexicoNot yet stocked in British Columbia
100 g
unsalted butter
softened
Your own market
150 ml
Mexican crema or sour cream
Your own market
100 g
Queso Fresco
finely crumbled
Not yet stocked in British Columbia
15 g
fresh cilantro
minced
Your own market
3
garlic cloves
minced
Your own market
20 ml
fresh lime juice
Not yet stocked in British Columbia
5 g
Aleppo pepper
Not yet stocked in British Columbia
10 g
Tajín seasoning (lime
chili, cumin blend)
Not yet stocked in British Columbia
5 g
sea salt
Your own market
II
The Method
1
Bring a large pot of salted water to a rolling boil; add corn and simmer for 8 minutes until kernels are tender but still have slight resistance when bitten.
2
Drain corn thoroughly and pat dry with paper towels; insert a wooden corn holder through the end of each ear.
3
While corn cooks, whisk together softened butter, crema, 75 g Queso Fresco, cilantro, garlic, lime juice, and sea salt until fully combined and smooth.
4
Brush the warm corn generously with crema mixture, turning constantly to coat all sides evenly.
5
Roll coated corn in remaining 25 g Queso Fresco, pressing gently so it adheres to the crema.
6
Dust elote with Tajín seasoning on all sides; finish with a light sprinkle of Aleppo pepper.
7
Serve immediately while warm with lime wedges for additional squeezing if desired.
IV
Sensory Tests
◇Where it lives or dies. The moment where elote lives or dies is the sequence of toppings — they must be applied in the correct order while the corn is still hot: mayo first (it melts slightly onto the hot corn), then cotija (adheres to the mayo), then Tajin (adheres to the cheese), then lime. Done in any other order and the elements do not adhere correctly.
Pillar V
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VI
What to Pour
The pairing
Agave spirit
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year