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Mexican Street Corn (Elote)

Close-up of grilled Mexican street corn topped with crumbled cheese and cilantro, served with lime wedges.
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A quick and flavorful Mexican street corn recipe, perfect as a side dish for BBQs or any Mexican-inspired meal.

Ingredients

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  • 4 ears of corn, husked
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1 lime, juiced
  • 1/2 teaspoon chili powder, plus more for garnish
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Preheat your grill to medium-high heat.
  2. Brush the corn ears with olive oil. Grill for 8-10 minutes, turning occasionally, until lightly charred and tender. Alternatively, you can cook the corn in a skillet with a little oil.
  3. While the corn is grilling, whisk together the mayonnaise, sour cream (or crema), lime juice, chili powder, and cayenne pepper (if using) in a small bowl.
  4. Once the corn is cooked, carefully spread the mayonnaise mixture evenly over each ear of corn.
  5. Roll the coated corn in the crumbled cotija cheese, pressing gently to adhere.
  6. Sprinkle with additional chili powder and chopped cilantro. Serve immediately.

Notes

  • For an esquites (corn salad) version, cut the kernels off the cob after grilling and mix with the sauce and toppings in a bowl.
  • Adjust the chili powder and cayenne pepper to your spice preference.
  • If cotija cheese is unavailable, feta cheese can be used as a substitute.

Nutrition

Find it online: https://gourmetgaze.com/mexican-street-corn-elote-recipe/