Mexican street corn

Ohhh Mexican Street Corn (Elote) 🌽🔥—sweet, smoky corn slathered in creamy, tangy goodness with a little kick. Total crowd-pleaser.

---

Mexican Street Corn (Elote)

Serves: 4
Prep time: 5–10 min
Cook time: 10–15 min

---

Ingredients

• 4 ears corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled cotija cheese (or feta)
• 1 tsp chili powder (or tajín)
• Juice of 1 lime
• Salt, to taste
• Chopped cilantro (optional)

---

Instructions

1. Cook the corn
   • Grill over medium-high heat, turning, until charred in spots (10–12 min).
   • No grill? Roast at 425°F (220°C) for 15 min or boil and pat dry.
2. Make the sauce
   • Mix mayo, sour cream, lime juice, and a pinch of salt.
3. Assemble
   • Brush corn generously with sauce.
   • Sprinkle with cotija cheese and chili powder.
4. Serve
   • Garnish with cilantro and extra lime wedges. Serve hot.

---

🔥 Pro Tips

• Extra smoky: Char corn directly over open flame
• More heat: Add cayenne or hot sauce
• Party style: Cut corn off the cob → make esquites (corn-in-a-cup)
• Cheese swap: Parmesan works in a pinch

Want the Mexican street corn salad (esquites) or a butter-garlic elote version next?