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Mexican Street Corn (Elote)

Mexican Street Corn (Elote)

Grilled corn on the cob slathered in a creamy, tangy sauce and coated with crumbled cotija cheese, chili powder, and fresh cilantro. A classic Mexican street food side, ready in minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

Elote
  • 4 ears fresh corn, husked
  • 1 tbsp vegetable oil for the grill
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or Mexican crema
  • 1 cup cotija cheese, crumbled plus extra for serving
  • 1 tsp chili powder plus extra for serving
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • Salt, to taste

Method
 

  1. Preheat a grill or grill pan to medium-high heat. Brush the corn lightly with oil.
  2. Grill the corn, turning occasionally, for 10-12 minutes until charred in spots and tender.
  3. While the corn grills, whisk together the mayonnaise and sour cream in a small bowl.
  4. Once the corn is done, brush each ear generously with the mayonnaise-sour cream mixture.
  5. Sprinkle generously with cotija cheese, chili powder, and chopped cilantro, pressing gently so the toppings stick.
  6. Season with a pinch of salt and serve immediately with lime wedges for squeezing over the top.