Authentic Mexican Street Corn (Elote)
Grilled corn on the cob slathered with creamy, tangy sauce and topped with chili powder and cheese.
10 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Nutrition Facts
320Calories
8gProtein
35gCarbs
18gFat
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Instructions
1
Preheat grill to medium-high heat (about 400°F/200°C).
2
Grill the corn, turning occasionally, until kernels are lightly charred, about 8-10 minutes total.
3
While corn grills, mix mayonnaise and sour cream in a small bowl. Set aside.
4
Combine chili powder and smoked paprika in another small bowl. Set aside.
5
When corn is done, immediately brush each ear with the mayonnaise mixture while still hot.
6
Sprinkle generously with cotija cheese, then dust with the chili powder mixture.
7
Garnish with chopped cilantro and serve with lime wedges for squeezing over the top.
Chef's Tips
- Grill Alternative: If you don't have a grill, you can roast corn in the oven at 425°F (220°C) for 20-25 minutes.
- Cheese Substitute: If cotija is unavailable, feta cheese makes a good alternative.
- Spice Level: Adjust the amount of chili powder to your preferred heat level.
- Make Ahead: The sauce can be prepared up to 2 days in advance and stored in the refrigerator.
- Serving Suggestion: For easier eating, cut corn into smaller pieces or remove kernels and serve in cups (esquites style).
- Extra Flavor: Add a minced garlic clove to the mayonnaise mixture for extra depth of flavor.
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