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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
64 lines
2.5 KiB
Markdown
64 lines
2.5 KiB
Markdown
---
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title: "Elote (Mexican Street Corn)"
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slug: "elote"
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date: "2026-02-10"
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lastUpdated: "2026-02-13"
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category: "mexican"
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tags: ["mexican"]
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cookTime: 60
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prepTime: 5
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servings: 8
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author: "jake"
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description: "Classic Mexican street corn featuring grilled corn on the cob or in a cup."
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featured: false
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display: true
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displayPhoto: "./assets/elote.jpg"
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---
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:::photos
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:::
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:::ingredients
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- 6-8 medium ears of corn, husks removed
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- 1/2 cup mayonnaise
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- 1/2 cup Mexican crema or sour cream
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- 1/2 cup finely crumbled cotija cheese, plus more for serving
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- 1/4 cup minced fresh cilantro
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- 1 medium clove garlic, minced
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- 1/2 teaspoon chili powder (ancho or guajillo recommended), plus more for serving
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- 1 lime, cut into wedges
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:::
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:::instructions
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1. Preheat a grill to medium-high heat.
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2. While the grill heats, prepare the sauce. In a medium bowl, combine the **mayonnaise**, **crema** (or sour cream), 1/2 cup of **cotija cheese**, minced **cilantro**, **garlic**, and 1/2 teaspoon of **chili powder**. Mix well until combined.
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3. Grill the **corn**, turning occasionally, until it's cooked through and charred in spots, which should take about 10 minutes.
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4. Once the corn is grilled, immediately brush a generous layer of the creamy sauce mixture onto all sides of each cob.
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5. Sprinkle the coated corn with additional **cotija cheese** and a dusting of **chili powder**.
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6. Serve immediately with **lime** wedges for squeezing over the corn just before eating.
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You can achieve a similar result by broiling the corn in your oven or carefully charring it over a gas stove flame. Be sure to turn it frequently for even cooking and char.
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:::
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:::notes
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### Ingredient Selection
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- Cotija is a salty, crumbly Mexican cheese. If you can't find it, a dry feta or even grated Parmesan can be used as a substitute, though the flavor will be slightly different.
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- Lime is great on top but don't add it during the mixing process. It makes the elote a bit funky if meal prepping or sitting out a long time.
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- Avoid adding salt, as you get saltiness from the mayo and from your toppings.
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### Topping Selection
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- Tajin is elite as an Elote topping.
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### No Grill? No Problem!
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- You can achieve a similar result by broiling the corn in your oven or carefully charring it over a gas stove flame. Be sure to turn it frequently for even cooking and char.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://www.seriouseats.com/mexican-street-corn-elotes-recipe)**
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:::
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