Go Back

Mexican Street Corn (Elote)

A vibrant and flavorful dish of grilled corn topped with a creamy mixture, cotija cheese, and spices, perfect for summer barbecues.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Corn Preparation
  • 4 ears ears of corn, husked Look for fresh ears with bright green husks.
Creamy Mixture
  • 1/4 cup mayonnaise For a lighter version, substitute with Greek yogurt.
  • 1/4 cup sour cream Can also use dairy-free alternatives.
  • 1 cup cotija cheese, crumbled Feta cheese makes a great substitute.
  • 1 whole lime, juiced Essential for balancing flavors.
  • 1 teaspoon chili powder Adjust to taste for spice level.
  • to taste Salt Taste as you mix to avoid over-salting.
  • Cilantro, for garnish Adds a refreshing touch.

Method
 

Preparation
  1. Preheat your grill to medium-high heat.
  2. Husk the corn and place it directly on the grill.
Grilling
  1. Grill the corn for about 10-15 minutes, turning occasionally until tender and charred.
  2. Keep an eye on the corn to avoid burning.
Prepare the Mixture
  1. In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt until creamy.
Assembly
  1. Remove the corn from the grill and brush the creamy mixture over the warm corn.
  2. Sprinkle cotija cheese on top of the corn while it’s still warm.
  3. Garnish with fresh cilantro before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying out. For an extra crunch, finish with crushed tortilla chips.