Description
This classic Mexican Street Corn recipe, also known as Elote, features grilled corn on the cob slathered with a creamy, tangy mixture of mayonnaise, sour cream, and lime juice, then sprinkled with crumbly cotija cheese, chili powder, and fresh cilantro for a burst of flavor and a smoky finish.
Ingredients
Scale
For the Corn
- 4 ears of corn, husks removed
- Oil for brushing
For the Sauce and Topping
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder (optional)
- Salt to taste
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat the Grill: Heat a grill or grill pan over medium-high heat to prepare for cooking the corn.
- Prepare the Corn: Lightly brush each ear of corn with oil to prevent sticking and ensure even charring while grilling.
- Grill the Corn: Place the corn on the grill, turning occasionally, and cook for 10 to 12 minutes until tender and charred in spots, achieving that smoky, roasted flavor.
- Make the Creamy Sauce: While the corn grills, combine mayonnaise, sour cream, fresh lime juice, garlic powder, and a pinch of salt in a small bowl, mixing until smooth and well blended.
- Coat the Grilled Corn: Remove the corn from the grill and evenly brush the creamy sauce over each ear, covering all sides.
- Add Toppings: Sprinkle crumbled cotija cheese and chili powder (plus smoked paprika, if using) generously over the coated corn for flavor and texture.
- Garnish and Serve: Finish with chopped fresh cilantro and serve immediately with lime wedges on the side for extra tang.
Notes
- For enhanced smoky flavor, char the corn directly over an open flame if possible.
- If you don’t have access to a grill, broil the corn in the oven, turning to char evenly.
- Adjust the amount of chili powder to suit your spice preference.
- This dish is best enjoyed warm and freshly made for the most flavorful experience.
