Elote Asado con Crema (Grilled Corn on the Cob)
Charred corn on the cob brushed with lime crema, rolled in crumbly cheese and dusted with chilli.
Made with Lime crema (Mexican soured cream sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £0.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Brush the corn with oil. Heat a griddle pan or barbecue until very hot.
- 2
Cook the corn for 12 to 15 minutes, turning every 3 minutes, until tender and charred in patches.
13 min - 3
Spread the cooked corn thickly with your ready made lime crema (see the base recipe), using the back of a spoon.
- 4
Roll each cob in the crumbled cheese on a plate, then dust with chilli powder and scatter with coriander.
- 5
Serve straight away with lime wedges for squeezing over.
Tips
- Boil the cobs for 5 minutes first if they are older, then char for flavour. Fresh sweetcorn needs no pre-cooking.
- Use a spoon to spread the crema, not a brush, since it is thick and sticky.
- Ancho chilli powder is mild and fruity. Use paprika or a pinch of cayenne for a different heat.
Storing and freezing
Best served at once. Leftover charred corn keeps 2 days in the fridge; cut the kernels off and mix with the crema for a quick salad.
Questions
What is the cheese in elote?
Traditionally cotija, a dry, salty Mexican cheese. Feta, Parmesan or ricotta salata are good UK substitutes.
Can I cook elote in the oven?
Yes. Roast the oiled cobs at 220C (200C fan) for 25 minutes, then finish under a hot grill for 3 minutes to char them.
Is this different from esquites?
Yes. Elote is eaten from the cob, while esquites is the same flavours with the kernels cut off and served in a cup.
More made with lime crema (mexican soured cream sauce)
Chilaquiles de Birria (Birria Chilaquiles with Fried Eggs)
GFNFHPBurritos de Pescado Estilo Baja (Baja Fish Burritos)
NFChiles Poblanos Rellenos de Birria (Poblano Peppers Stuffed with Birria)
GFEFNFCorundas Michoacanas con Crema (Michoacan Triangle Tamales)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.