Mexican Street Corn (Elote)

Authentic Mexican street corn grilled or broiled, slathered in a creamy, tangy sauce, and dusted with salty cheese and chili powder.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 ears

Course: Appetizer, Side Dish

Cuisine: Mexican

Calories: 380

Ingredients Method Notes

Ingredients

For the Corn

4 Fresh ears of corn, husks removed
1 tbsp Olive oil

For the Topping (Crema)

1/2 cup Mayonnaise Full fat recommended
1/4 cup Mexican crema or sour cream
1/4 cup Cotija cheese, crumbled Plus extra for garnish
2 tbsp Fresh lime juice
1/2 tsp Chili powder Or Tajín seasoning
to taste Salt
to taste Freshly ground black pepper

Method

Instructions

Preheat your grill to medium-high heat (about 400°F/200°C) or preheat your broiler to high.
Brush the corn cobs lightly with olive oil. Grill the corn for 10-15 minutes, turning frequently, until kernels are tender and slightly charred. If broiling, place corn on a baking sheet and broil for 6-8 minutes, turning once, until lightly browned.
While the corn is cooking, prepare the topping. In a small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), 1/4 cup of the crumbled Cotija cheese, lime juice, chili powder, salt, and pepper until completely smooth.
Once the corn is cooked, carefully brush or spread a generous layer of the prepared crema mixture over the entire surface of each hot ear of corn.
Immediately roll or sprinkle the coated corn generously with the remaining crumbled Cotija cheese and an extra dusting of chili powder or Tajín.
Serve immediately while hot, with extra lime wedges on the side for optional squeezing.

Notes

For a smokier flavor, soak the corn husks in water for 30 minutes before grilling and cover the cobs loosely with the damp husks during the initial grilling stage (remove husks before applying topping).