Description
Enjoy the flavors of the streets of Mexico with this delicious Mexican Street Corn (Elote) recipe. Grilled corn topped with a creamy, tangy mixture of mayonnaise, sour cream, cotija cheese, and spices – a perfect side dish for any summer barbecue.
Ingredients
Scale
Ingredients:
- 4 ears of corn, husked
- 2 tablespoons vegetable oil or melted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder (plus more for garnish)
- 2 tablespoons chopped fresh cilantro
- lime wedges, for serving
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Grill the Corn: Brush the corn with oil or melted butter and grill for 8–10 minutes until charred and tender, turning occasionally.
- Prepare the Creamy Mixture: Mix mayonnaise, sour cream, garlic, lime juice, and chili powder in a bowl.
- Coat the Corn: Remove corn from the grill and brush with the creamy mixture.
- Add Toppings: Sprinkle with cotija cheese, cilantro, and extra chili powder if desired.
- Serve: Serve warm with lime wedges on the side.
Notes
- If you don’t have a grill, you can roast the corn in a 425°F oven for 20 minutes or cook it on a stovetop grill pan.
- For a spicier version, add cayenne pepper or hot sauce to the cream mixture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 260
- Sugar: 6g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
