Ah, Mexican Street Corn (Elote) 🌽—a fun, flavorful treat that’s sweet, smoky, creamy, and spicy all at once. It’s traditionally grilled corn on the cob slathered with a tangy sauce and topped with cheese, chili, and lime.
Mexican Street Corn (Elote)
Servings: 4
Prep time: 10 min
Cook time: 10–15 min
Ingredients
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese (crumbled)
- 1 tsp chili powder
- 1 tsp smoked paprika (optional)
- 1 clove garlic, minced (optional)
- Juice of 1 lime
- Salt, to taste
- Fresh cilantro, chopped (optional garnish)
Instructions
- Grill the corn
- Preheat grill or grill pan to medium-high.
- Grill corn, turning occasionally, until charred in spots (~10–12 minutes).
- Can also roast corn in the oven at 425°F (220°C) for 15 minutes, turning halfway.
- Prepare the sauce
- In a small bowl, mix mayonnaise, sour cream, minced garlic (if using), lime juice, and a pinch of salt.
- Coat the corn
- Brush the grilled corn generously with the sauce.
- Sprinkle crumbled cotija cheese evenly over the corn.
- Dust with chili powder or smoked paprika.
- Serve
- Garnish with chopped cilantro and extra lime wedges. Serve hot.
🔥 Tips
- For extra smoky flavor, char the corn directly over the flame.
- Can cut corn off the cob and serve as Mexican street corn salad (Esquites) in bowls.
- Adjust chili powder to taste for spiciness.
- Cotija cheese can be substituted with feta if needed.
I can also give you a creamy stovetop Mexican street corn salad (Esquites) version that’s easy to make for a crowd.
Do you want the Esquites version?
