Mexican Elote (Street Corn)
Grilled corn on the cob slathered with creamy, tangy sauce and topped with cheese and chili powder.
10 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1 lime, cut into wedges
- 1 tbsp fresh cilantro, chopped
- 1 clove garlic, minced
- Salt to taste
Nutrition Facts
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Instructions
Preheat the grill to medium-high heat (about 400°F). Make sure the grill grates are clean and lightly oiled to prevent sticking.
Grill the corn: Place the corn directly on the grill. Cook for about 8-10 minutes, turning occasionally, until the kernels are charred in spots and tender.
Prepare the sauce: In a small bowl, mix together the mayonnaise, sour cream, and minced garlic until smooth.
Coat the corn: Once the corn is grilled, remove from heat. Using a brush or spoon, generously coat each ear of corn with the mayonnaise mixture.
Add toppings: Sprinkle the crumbled cotija cheese evenly over the corn. Dust with chili powder and garnish with chopped cilantro.
Serve immediately with lime wedges on the side. Squeeze lime juice over the corn before eating for extra tanginess.
Chef's Tips
- Grilling Tip: For extra smoky flavor, leave some of the husk on the corn while grilling, then peel it back before applying the sauce.
- Cheese Substitute: If cotija cheese is unavailable, feta cheese makes a good alternative.
- Spice Level: Adjust the amount of chili powder based on your preference for heat.
- Make Ahead: You can prepare the sauce and toppings in advance for quicker assembly.
- Vegan Option: Use vegan mayonnaise and skip the cheese or use a dairy-free alternative.
