Elote Mexican Street Corn Easy and Flavorful Recipe

by
- 4 ears of fresh corn - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika The main stars of elote are fresh corn, mayonnaise, and sour cream. The corn must be sweet and juicy. You can find it at farmers' markets or grocery stores. The mix of mayonnaise and sour cream creates a creamy base that holds all the flavors. Chili powder and smoked paprika add a nice kick. These spices give elote its unique taste. You can adjust the spice levels based on your liking. If you love heat, use more chili powder. If you prefer less heat, cut back. - 1/4 cup crumbled cotija cheese - 1/4 cup fresh cilantro, finely chopped - 1 lime, juiced Garnishes are the finishing touches that make elote pop. Crumbled cotija cheese brings a salty flavor that balances the creaminess. Fresh cilantro adds a bright, herbaceous note. Finally, lime juice gives a zesty punch that brightens every bite. You can add lime wedges on the side. Squeeze fresh lime juice over the corn just before eating. This extra step enhances the flavors even more. Enjoy your flavorful elote! Preheating the Grill Start by preheating your grill to medium-high heat. A hot grill helps the corn cook evenly. Make sure the grates are clean for the best results. Husking the Corn Next, husk the corn. Remove the green leaves and silk. Rinse the ears under cold water to clean off any dirt. This helps the corn stay fresh and tasty. Grilling Technique and Timing Place the husked corn directly on the grill grates. Grill the corn for about 10-12 minutes. Rotate it every few minutes. This ensures even cooking and gives it a nice char. Tips for Achieving the Perfect Char Watch the corn closely. You want it to have a light char but not burn. The char adds flavor and texture. If you see dark spots forming, simply rotate the corn to a cooler part of the grill. Mixing Ingredients While the corn grills, it’s time to make the elote sauce. In a medium mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Add the juice of 1 lime. Mix until creamy. Achieving the Right Consistency Make sure the sauce is smooth. If it feels too thick, add a bit more lime juice. The sauce should coat the corn well without being too runny. Coating the Grilled Corn Once the corn is done grilling, carefully take it off the grill. Let it cool for about 2-3 minutes. Then, using a brush or spatula, coat each ear with the elote sauce. Cover all sides for full flavor. Adding Toppings and Final Touches After coating, sprinkle 1/4 cup of crumbled cotija cheese on top. Then, add 1/4 cup of finely chopped cilantro. For an extra zing, serve with lime wedges on the side. This makes every bite pop with flavor! Avoiding Burnt Corn To keep your corn from burning, watch the heat. Use medium-high heat for great flavor. Place the corn directly on the grill. Turn it often. This helps the corn cook evenly. You want a nice char, not a burnt taste. Rotating Corn for Even Cooking Rotate the corn every few minutes. This simple step ensures every side gets nice heat. It helps the kernels stay juicy and tender. Use tongs to turn the corn safely. This way, you can avoid hot spots and get perfect results. Adjusting Spice Levels Want more kick? Add extra chili powder to the sauce. For a milder taste, cut back on the spice. You can always taste and adjust as you mix. This keeps the flavor just right for your group. Creaminess Factor: Mayonnaise vs. Sour Cream Ratios The mix of mayonnaise and sour cream is key to elote's taste. For a thicker sauce, use more mayo. If you like tang, add more sour cream. Play around with the ratios to find what you love best. Serving Suggestions Serve your elote on a bright platter. A colorful display makes it tempting. Place lime wedges on the side for a zesty touch. This adds a nice pop of color and taste. It looks great and makes for a fun meal. Creative Ways to Garnish Get creative with your garnishes! Try adding more cotija cheese or extra cilantro on top. You can even add a sprinkle of chili powder for color and flavor. These small touches make your elote feel special and fancy. {{image_4}} Traditional Mexican elote is simple and full of flavor. You start with fresh corn on the cob. After grilling, you coat it in a mix of mayonnaise, sour cream, and spices. The key spices are chili powder and smoked paprika. Then, you sprinkle crumbled cotija cheese on top. Finally, add fresh cilantro and a squeeze of lime juice. This classic version bursts with taste and has a fun texture. You can also add creative twists to elote. Want it spicy? Add extra chili powder or some hot sauce. For a sweet version, mix in honey or use sweet chili sauce. Both variations keep the essence of elote while giving it a new flair. You can cook elote in different ways, each giving a unique taste. Boiling corn is quick, but it lacks the smoky flavor of grilling. If you boil it, just cook for about 5-7 minutes. After boiling, you can still coat it with the same sauce. Roasting corn brings out its natural sweetness. It also adds a nice char. Roasting takes longer than boiling but is worth it. You can roast corn in the oven at 400°F for about 25-30 minutes. Elote can be served on the cob or off. Serving it on the cob is the classic way. It’s fun to eat and looks great. If you prefer, you can cut the kernels off the cob for easier eating. This version is great for parties or potlucks. Just mix the corn with the elote sauce and serve in cups. Each method offers a tasty way to enjoy this classic dish. To keep leftover elote fresh, store it in the fridge. Place the corn in an airtight container. This helps avoid drying out. Use it within three days for the best taste. When you want to eat it again, take it out and check for any signs of spoilage. For reheating, I recommend the oven or stovetop. Preheat your oven to 350°F (175°C). Wrap the elote in foil to keep it moist. Heat for about 10-15 minutes. If using a stovetop, place it in a pan with a splash of water. Cover and heat on medium for about 5 minutes. You can freeze elote for longer storage. First, let it cool completely after grilling. Wrap each ear tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. You can keep them in the freezer for up to three months. When you're ready to use it, thaw the elote in the fridge overnight. You can also use leftover elote in other dishes. Chop it up and add it to salads, tacos, or quesadillas. This way, you can enjoy the flavors of elote in new and fun ways. Elote is a popular Mexican street food. It is grilled corn on the cob, often served with creamy sauces and spices. The dish has roots in Mexico's rich culinary history. Vendors sell elote in markets and during festivals, making it a beloved snack. The flavors reflect the warmth and spirit of Mexican culture. It brings people together, often shared during gatherings and celebrations. Yes, you can! If you don’t have a grill, you can boil or roast the corn. To boil, place the husked corn in a pot of boiling water. Cook for about 5-7 minutes until tender. For roasting, preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for 20-25 minutes. This method gives a nice flavor too. You can easily modify the elote recipe. For a gluten-free version, check that all ingredients are certified gluten-free. Swap out the mayonnaise and sour cream for dairy-free options, like cashew cream or coconut yogurt. To make it vegan, use plant-based mayo and skip the cheese or use a vegan cheese alternative. These changes keep the dish delicious while meeting dietary needs. You can find elote at many local food vendors and markets. Look for food trucks or stands at fairs and festivals. Mexican restaurants often serve elote too. If you want to try making it at home, many grocery stores sell fresh corn and ingredients online. This way, you can enjoy the taste of authentic elote in your own kitchen. The blog post shared how to make delicious elote at home. We covered essential ingredients like fresh corn, mayo, and spices. I provided step-by-step grilling tips and ways to enhance flavor. You learned about variations, storage methods, and answers to common questions. Elote is a fun dish that anyone can enjoy. Experiment with your favorite flavors and toppings to make it your own. Happy grilling!

WANT TO SAVE THIS RECIPE?

Do you want to bring the vibrant taste of Mexico to your kitchen? Elote, or Mexican street corn, is a fun and tasty dish that everyone loves. This easy recipe combines fresh grilled corn with creamy toppings and spices that make your mouth water. Whether you’re hosting a party or just enjoying a night in, this dish will impress. Let’s dive into the flavors and make your own delicious elote!

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Ingredients

List of Essential Ingredients

– 4 ears of fresh corn

– 1/2 cup mayonnaise

– 1/2 cup sour cream

– 1 teaspoon chili powder

– 1/2 teaspoon smoked paprika

The main stars of elote are fresh corn, mayonnaise, and sour cream. The corn must be sweet and juicy. You can find it at farmers’ markets or grocery stores. The mix of mayonnaise and sour cream creates a creamy base that holds all the flavors.

Chili powder and smoked paprika add a nice kick. These spices give elote its unique taste. You can adjust the spice levels based on your liking. If you love heat, use more chili powder. If you prefer less heat, cut back.

Optional Garnishes

– 1/4 cup crumbled cotija cheese

– 1/4 cup fresh cilantro, finely chopped

– 1 lime, juiced

Garnishes are the finishing touches that make elote pop. Crumbled cotija cheese brings a salty flavor that balances the creaminess. Fresh cilantro adds a bright, herbaceous note. Finally, lime juice gives a zesty punch that brightens every bite.

You can add lime wedges on the side. Squeeze fresh lime juice over the corn just before eating. This extra step enhances the flavors even more. Enjoy your flavorful elote!

Step-by-Step Instructions

Preparing the Corn

Preheating the Grill

Start by preheating your grill to medium-high heat. A hot grill helps the corn cook evenly. Make sure the grates are clean for the best results.

Husking the Corn

Next, husk the corn. Remove the green leaves and silk. Rinse the ears under cold water to clean off any dirt. This helps the corn stay fresh and tasty.

Grilling the Corn

Grilling Technique and Timing

Place the husked corn directly on the grill grates. Grill the corn for about 10-12 minutes. Rotate it every few minutes. This ensures even cooking and gives it a nice char.

Tips for Achieving the Perfect Char

Watch the corn closely. You want it to have a light char but not burn. The char adds flavor and texture. If you see dark spots forming, simply rotate the corn to a cooler part of the grill.

Making the Elote Sauce

Mixing Ingredients

While the corn grills, it’s time to make the elote sauce. In a medium mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Add the juice of 1 lime. Mix until creamy.

Achieving the Right Consistency

Make sure the sauce is smooth. If it feels too thick, add a bit more lime juice. The sauce should coat the corn well without being too runny.

Assembly

Coating the Grilled Corn

Once the corn is done grilling, carefully take it off the grill. Let it cool for about 2-3 minutes. Then, using a brush or spatula, coat each ear with the elote sauce. Cover all sides for full flavor.

Adding Toppings and Final Touches

After coating, sprinkle 1/4 cup of crumbled cotija cheese on top. Then, add 1/4 cup of finely chopped cilantro. For an extra zing, serve with lime wedges on the side. This makes every bite pop with flavor!

Tips & Tricks

Perfecting Grilling Techniques

Avoiding Burnt Corn

To keep your corn from burning, watch the heat. Use medium-high heat for great flavor. Place the corn directly on the grill. Turn it often. This helps the corn cook evenly. You want a nice char, not a burnt taste.

Rotating Corn for Even Cooking

Rotate the corn every few minutes. This simple step ensures every side gets nice heat. It helps the kernels stay juicy and tender. Use tongs to turn the corn safely. This way, you can avoid hot spots and get perfect results.

Enhancing Flavor Profile

Adjusting Spice Levels

Want more kick? Add extra chili powder to the sauce. For a milder taste, cut back on the spice. You can always taste and adjust as you mix. This keeps the flavor just right for your group.

Creaminess Factor: Mayonnaise vs. Sour Cream Ratios

The mix of mayonnaise and sour cream is key to elote’s taste. For a thicker sauce, use more mayo. If you like tang, add more sour cream. Play around with the ratios to find what you love best.

Presentation Tips

Serving Suggestions

Serve your elote on a bright platter. A colorful display makes it tempting. Place lime wedges on the side for a zesty touch. This adds a nice pop of color and taste. It looks great and makes for a fun meal.

Creative Ways to Garnish

Get creative with your garnishes! Try adding more cotija cheese or extra cilantro on top. You can even add a sprinkle of chili powder for color and flavor. These small touches make your elote feel special and fancy.

Variations of Elote

Classic versus Specialty Variations

Traditional Mexican elote is simple and full of flavor. You start with fresh corn on the cob. After grilling, you coat it in a mix of mayonnaise, sour cream, and spices. The key spices are chili powder and smoked paprika. Then, you sprinkle crumbled cotija cheese on top. Finally, add fresh cilantro and a squeeze of lime juice. This classic version bursts with taste and has a fun texture.

You can also add creative twists to elote. Want it spicy? Add extra chili powder or some hot sauce. For a sweet version, mix in honey or use sweet chili sauce. Both variations keep the essence of elote while giving it a new flair.

Alternative Cooking Methods

You can cook elote in different ways, each giving a unique taste. Boiling corn is quick, but it lacks the smoky flavor of grilling. If you boil it, just cook for about 5-7 minutes. After boiling, you can still coat it with the same sauce.

Roasting corn brings out its natural sweetness. It also adds a nice char. Roasting takes longer than boiling but is worth it. You can roast corn in the oven at 400°F for about 25-30 minutes.

Elote can be served on the cob or off. Serving it on the cob is the classic way. It’s fun to eat and looks great. If you prefer, you can cut the kernels off the cob for easier eating. This version is great for parties or potlucks. Just mix the corn with the elote sauce and serve in cups. Each method offers a tasty way to enjoy this classic dish.

Storage Info

Storing Leftover Elote

To keep leftover elote fresh, store it in the fridge. Place the corn in an airtight container. This helps avoid drying out. Use it within three days for the best taste. When you want to eat it again, take it out and check for any signs of spoilage.

For reheating, I recommend the oven or stovetop. Preheat your oven to 350°F (175°C). Wrap the elote in foil to keep it moist. Heat for about 10-15 minutes. If using a stovetop, place it in a pan with a splash of water. Cover and heat on medium for about 5 minutes.

Freezing Options

You can freeze elote for longer storage. First, let it cool completely after grilling. Wrap each ear tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. You can keep them in the freezer for up to three months.

When you’re ready to use it, thaw the elote in the fridge overnight. You can also use leftover elote in other dishes. Chop it up and add it to salads, tacos, or quesadillas. This way, you can enjoy the flavors of elote in new and fun ways.

FAQs

What is elote and its cultural significance?

Elote is a popular Mexican street food. It is grilled corn on the cob, often served with creamy sauces and spices. The dish has roots in Mexico’s rich culinary history. Vendors sell elote in markets and during festivals, making it a beloved snack. The flavors reflect the warmth and spirit of Mexican culture. It brings people together, often shared during gatherings and celebrations.

Can I make elote without a grill?

Yes, you can! If you don’t have a grill, you can boil or roast the corn. To boil, place the husked corn in a pot of boiling water. Cook for about 5-7 minutes until tender. For roasting, preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for 20-25 minutes. This method gives a nice flavor too.

How can I adjust the recipe for dietary restrictions?

You can easily modify the elote recipe. For a gluten-free version, check that all ingredients are certified gluten-free. Swap out the mayonnaise and sour cream for dairy-free options, like cashew cream or coconut yogurt. To make it vegan, use plant-based mayo and skip the cheese or use a vegan cheese alternative. These changes keep the dish delicious while meeting dietary needs.

Where can I find authentic elote?

You can find elote at many local food vendors and markets. Look for food trucks or stands at fairs and festivals. Mexican restaurants often serve elote too. If you want to try making it at home, many grocery stores sell fresh corn and ingredients online. This way, you can enjoy the taste of authentic elote in your own kitchen.

The blog post shared how to make delicious elote at home. We covered essential ingredients like fresh corn, mayo, and spices. I provided step-by-step grilling tips and ways to enhance flavor. You learned about variations, storage methods, and answers to common questions.

Elote is a fun dish that anyone can enjoy. Experiment with your favorite flavors and toppings to make it your own. Happy grilling!

- 4 ears of fresh corn - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika The main stars of elote are fresh corn, mayonnaise, and sour cream. The corn must be sweet and juicy. You can find it at farmers' markets or grocery stores. The mix of mayonnaise and sour cream creates a creamy base that holds all the flavors. Chili powder and smoked paprika add a nice kick. These spices give elote its unique taste. You can adjust the spice levels based on your liking. If you love heat, use more chili powder. If you prefer less heat, cut back. - 1/4 cup crumbled cotija cheese - 1/4 cup fresh cilantro, finely chopped - 1 lime, juiced Garnishes are the finishing touches that make elote pop. Crumbled cotija cheese brings a salty flavor that balances the creaminess. Fresh cilantro adds a bright, herbaceous note. Finally, lime juice gives a zesty punch that brightens every bite. You can add lime wedges on the side. Squeeze fresh lime juice over the corn just before eating. This extra step enhances the flavors even more. Enjoy your flavorful elote! Preheating the Grill Start by preheating your grill to medium-high heat. A hot grill helps the corn cook evenly. Make sure the grates are clean for the best results. Husking the Corn Next, husk the corn. Remove the green leaves and silk. Rinse the ears under cold water to clean off any dirt. This helps the corn stay fresh and tasty. Grilling Technique and Timing Place the husked corn directly on the grill grates. Grill the corn for about 10-12 minutes. Rotate it every few minutes. This ensures even cooking and gives it a nice char. Tips for Achieving the Perfect Char Watch the corn closely. You want it to have a light char but not burn. The char adds flavor and texture. If you see dark spots forming, simply rotate the corn to a cooler part of the grill. Mixing Ingredients While the corn grills, it’s time to make the elote sauce. In a medium mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Add the juice of 1 lime. Mix until creamy. Achieving the Right Consistency Make sure the sauce is smooth. If it feels too thick, add a bit more lime juice. The sauce should coat the corn well without being too runny. Coating the Grilled Corn Once the corn is done grilling, carefully take it off the grill. Let it cool for about 2-3 minutes. Then, using a brush or spatula, coat each ear with the elote sauce. Cover all sides for full flavor. Adding Toppings and Final Touches After coating, sprinkle 1/4 cup of crumbled cotija cheese on top. Then, add 1/4 cup of finely chopped cilantro. For an extra zing, serve with lime wedges on the side. This makes every bite pop with flavor! Avoiding Burnt Corn To keep your corn from burning, watch the heat. Use medium-high heat for great flavor. Place the corn directly on the grill. Turn it often. This helps the corn cook evenly. You want a nice char, not a burnt taste. Rotating Corn for Even Cooking Rotate the corn every few minutes. This simple step ensures every side gets nice heat. It helps the kernels stay juicy and tender. Use tongs to turn the corn safely. This way, you can avoid hot spots and get perfect results. Adjusting Spice Levels Want more kick? Add extra chili powder to the sauce. For a milder taste, cut back on the spice. You can always taste and adjust as you mix. This keeps the flavor just right for your group. Creaminess Factor: Mayonnaise vs. Sour Cream Ratios The mix of mayonnaise and sour cream is key to elote's taste. For a thicker sauce, use more mayo. If you like tang, add more sour cream. Play around with the ratios to find what you love best. Serving Suggestions Serve your elote on a bright platter. A colorful display makes it tempting. Place lime wedges on the side for a zesty touch. This adds a nice pop of color and taste. It looks great and makes for a fun meal. Creative Ways to Garnish Get creative with your garnishes! Try adding more cotija cheese or extra cilantro on top. You can even add a sprinkle of chili powder for color and flavor. These small touches make your elote feel special and fancy. {{image_4}} Traditional Mexican elote is simple and full of flavor. You start with fresh corn on the cob. After grilling, you coat it in a mix of mayonnaise, sour cream, and spices. The key spices are chili powder and smoked paprika. Then, you sprinkle crumbled cotija cheese on top. Finally, add fresh cilantro and a squeeze of lime juice. This classic version bursts with taste and has a fun texture. You can also add creative twists to elote. Want it spicy? Add extra chili powder or some hot sauce. For a sweet version, mix in honey or use sweet chili sauce. Both variations keep the essence of elote while giving it a new flair. You can cook elote in different ways, each giving a unique taste. Boiling corn is quick, but it lacks the smoky flavor of grilling. If you boil it, just cook for about 5-7 minutes. After boiling, you can still coat it with the same sauce. Roasting corn brings out its natural sweetness. It also adds a nice char. Roasting takes longer than boiling but is worth it. You can roast corn in the oven at 400°F for about 25-30 minutes. Elote can be served on the cob or off. Serving it on the cob is the classic way. It’s fun to eat and looks great. If you prefer, you can cut the kernels off the cob for easier eating. This version is great for parties or potlucks. Just mix the corn with the elote sauce and serve in cups. Each method offers a tasty way to enjoy this classic dish. To keep leftover elote fresh, store it in the fridge. Place the corn in an airtight container. This helps avoid drying out. Use it within three days for the best taste. When you want to eat it again, take it out and check for any signs of spoilage. For reheating, I recommend the oven or stovetop. Preheat your oven to 350°F (175°C). Wrap the elote in foil to keep it moist. Heat for about 10-15 minutes. If using a stovetop, place it in a pan with a splash of water. Cover and heat on medium for about 5 minutes. You can freeze elote for longer storage. First, let it cool completely after grilling. Wrap each ear tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. You can keep them in the freezer for up to three months. When you're ready to use it, thaw the elote in the fridge overnight. You can also use leftover elote in other dishes. Chop it up and add it to salads, tacos, or quesadillas. This way, you can enjoy the flavors of elote in new and fun ways. Elote is a popular Mexican street food. It is grilled corn on the cob, often served with creamy sauces and spices. The dish has roots in Mexico's rich culinary history. Vendors sell elote in markets and during festivals, making it a beloved snack. The flavors reflect the warmth and spirit of Mexican culture. It brings people together, often shared during gatherings and celebrations. Yes, you can! If you don’t have a grill, you can boil or roast the corn. To boil, place the husked corn in a pot of boiling water. Cook for about 5-7 minutes until tender. For roasting, preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for 20-25 minutes. This method gives a nice flavor too. You can easily modify the elote recipe. For a gluten-free version, check that all ingredients are certified gluten-free. Swap out the mayonnaise and sour cream for dairy-free options, like cashew cream or coconut yogurt. To make it vegan, use plant-based mayo and skip the cheese or use a vegan cheese alternative. These changes keep the dish delicious while meeting dietary needs. You can find elote at many local food vendors and markets. Look for food trucks or stands at fairs and festivals. Mexican restaurants often serve elote too. If you want to try making it at home, many grocery stores sell fresh corn and ingredients online. This way, you can enjoy the taste of authentic elote in your own kitchen. The blog post shared how to make delicious elote at home. We covered essential ingredients like fresh corn, mayo, and spices. I provided step-by-step grilling tips and ways to enhance flavor. You learned about variations, storage methods, and answers to common questions. Elote is a fun dish that anyone can enjoy. Experiment with your favorite flavors and toppings to make it your own. Happy grilling!

Elote Mexican Street Corn

Savor the flavors of summer with this Elote Fiesta recipe! Discover how to grill fresh corn to perfection and coat it in a creamy, zesty elote sauce topped with tangy cotija cheese and fresh cilantro. This Mexican street corn dish is a crowd-pleaser for any gathering, easy to make in just 25 minutes. Click to explore the full recipe and bring a taste of Mexico to your kitchen for an unforgettable treat!
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Ingredients
  

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 cup crumbled cotija cheese

1/4 cup fresh cilantro, finely chopped

1 lime, juiced

Salt and pepper to taste

Instructions
 

Preheat your grill to medium-high heat, ensuring the grates are clean for optimal grilling.

    Once the grill is hot, place the husked corn directly on the grates. Grill the corn for approximately 10-12 minutes, rotating it every few minutes, until the kernels are tender and exhibit a light char.

      While the corn is grilling, prepare the elote sauce. In a medium mixing bowl, combine the mayonnaise, sour cream, chili powder, smoked paprika, lime juice, and a pinch of salt and pepper. Whisk the ingredients together until they are fully integrated and creamy.

        After grilling, carefully remove the corn from the grill and allow it to cool for about 2-3 minutes to avoid burns.

          Using a brush or a spatula, generously coat each ear of corn with the prepared elote sauce, making sure to cover all sides for maximum flavor.

            Next, sprinkle an even layer of crumbled cotija cheese over the sauced corn, followed by a shower of finely chopped cilantro for a fresh finish.

              Serve the elote immediately, garnished with extra lime wedges on the side for a zesty kick if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Arrange the coated corn on a vibrant serving platter and place the lime wedges in a small bowl at the center for a colorful and inviting display.

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