Ah, Mexican Street Corn (Elote) 🌽—sweet, smoky, creamy, and tangy all in one bite. It’s a classic street food snack in Mexico, grilled to perfection and slathered in a flavorful topping.
Mexican Street Corn (Elote)
Servings: 4
Ingredients
- 4 ears of corn, husks removed
- 2–3 tbsp mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
- 1 tsp chili powder (or smoked paprika)
- 1 lime, cut into wedges
- Optional: chopped cilantro for garnish
Instructions
- Grill the corn
- Preheat grill or stovetop grill pan over medium-high heat.
- Grill corn, turning occasionally, until lightly charred (~8–10 minutes).
- Mix the topping
- In a small bowl, combine mayonnaise and sour cream (or crema).
- Coat the corn
- Brush each ear generously with the mayo-crema mixture.
- Sprinkle with crumbled Cotija cheese and chili powder.
- Serve
- Squeeze lime over the corn.
- Garnish with chopped cilantro if desired.
🔥 Tips
- Charred corn gives that smoky street flavor—don’t skip the grill!
- Adjust chili powder to taste; smoked paprika adds a subtle smoky sweetness.
- For a creamier version, use half crema, half mayonnaise.
- Can also serve off the cob as a Mexican street corn salad (Esquites) with the same toppings in a bowl.
I can also give a quick stovetop skillet version that’s just as tasty if you don’t have a grill.
Do you want the skillet version?
