Mexican Street Corn (Elote)
Mexican Street Corn, or Elote, is a popular Mexican street food made with grilled corn on the cob slathered in a creamy, tangy sauce and topped with crumbled cotija cheese, chili powder, and fresh lime. It’s smoky, savory, and bursting with flavor—perfect for BBQs and summer parties.
Ingredients
- 4 ears of corn husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- ½ teaspoon garlic powder
- ½ teaspoon chili powder plus more for garnish
- ¼ teaspoon smoked paprika optional
- ¼ cup crumbled cotija cheese or feta
- 2 tablespoons chopped cilantro optional
- 1 lime cut into wedges
- Salt to taste
Instructions
- Grill the corn: Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, for 8–10 minutes or until charred and tender on all sides.
- Make the sauce: In a small bowl, mix mayonnaise, sour cream, garlic powder, chili powder, and a pinch of salt.
- Assemble the elote: Brush or spread the sauce generously over each ear of grilled corn. Sprinkle with crumbled cotija cheese, additional chili powder, and chopped cilantro if using.
- Serve: Serve hot with lime wedges on the side for squeezing.
Notes
- For extra flavor, roll the corn in the sauce while it's still hot from the grill.
- Cotija is traditional, but Parmesan or feta works in a pinch.
- Add a pinch of cayenne or Tajín for spicier elote.
- To make Elote en vaso (corn in a cup), slice the corn off the cob and layer with the sauce and toppings in a cup.