Here’s a delicious and easy way to make Mexican Street Corn (Elote) 🌽🇲🇽 — creamy, tangy, and full of flavor!
Ingredients (serves 4)
- 4 corn on the cob, husks removed
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- 1 cup cotija cheese (crumbled)
- 1 tsp chili powder (or smoked paprika for milder spice)
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro (optional)
- Salt, to taste
Instructions
- Grill the corn
- Preheat a grill or grill pan over medium-high heat.
- Grill corn, turning occasionally, until charred in spots (about 8–10 minutes).
- Mix the sauce
- In a small bowl, combine mayonnaise, sour cream, lime juice, and a pinch of salt.
- Coat the corn
- Brush the grilled corn with the mayo-sour cream mixture.
- Add toppings
- Sprinkle generously with crumbled cotija cheese.
- Dust with chili powder.
- Garnish with chopped cilantro and an extra squeeze of lime, if desired.
- Serve immediately
- Best eaten hot off the grill for the perfect combination of creamy, salty, and smoky flavors!
Tips
- Cheese alternatives: feta or parmesan can work if cotija isn’t available.
- Vegetarian/vegan option: use vegan mayo and a vegan cheese substitute.
- Shortcut: For stovetop, you can char corn under a broiler for 5–7 minutes instead of grilling.
If you want, I can also give a Mexican Street Corn Salad version (Esquites) that’s off-the-cob and perfect for parties!
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