Mexican elotes

Mexican elotes

This is a classic way to eat corn in Mexico, and is usually bought from street vendors. Mexican crema is similar to soured cream, but saltier and creamier – perfect for cooling the fiery chilli powder in this recipe
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins
Servings 6


  • 50 g butter
  • 1 clove garlic crushed
  • cayenne pepper
  • 6 ears corn on the cob husks removed
  • 50 g cotija or feta cheese
  • a small bunch coriander chopped
  • lime wedges to serve
  • 100 g soured cream
  • 50 g double cream


  • To make the crema, mix the soured cream and double cream with 1/4 tsp salt. Cover, and leave at room temperature for 3 hours. Keep out if using straight away, or chill and keep for up to 3 days.
  • Light the barbecue, and wait until the coals are grey and the flames have died down. Meanwhile heat the butter with the garlic and a pinch of cayenne in a small pan until melted, and season. Char the cobs for 10-15 minutes, continually turning, until the kernels are tender and lightly charred all over.
  • Brush the cobs with the melted butter, then spread the crema over evenly. Crumble over the cotija and sprinkle with a good pinch of cayenne pepper. Scatter with coriander and serve with lime wedges to squeeze over.