Description
Mexican Street Corn, or Elote, is grilled corn on the cob slathered in a creamy, tangy sauce made with mayo, cheese, lime, and chili powder. It’s smoky, sweet, spicy, and absolutely delicious – a summer favorite that’s easy to make and even easier to devour.
Ingredients
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4 ears of corn, husked
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2 tablespoons vegetable oil or melted butter (for grilling)
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1/4 cup mayonnaise
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1/4 cup sour cream or Mexican crema
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1/2 cup crumbled cotija cheese (or feta as a substitute)
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1 tablespoon lime juice (plus extra wedges for serving)
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1 teaspoon chili powder (or Tajín)
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1/4 teaspoon garlic powder (optional)
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Chopped cilantro, for garnish (optional)
Instructions
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Grill the corn:
Brush the corn with oil or melted butter. Grill over medium-high heat for 10–12 minutes, turning every few minutes, until nicely charred on all sides. -
Mix the sauce:
In a small bowl, combine mayonnaise, sour cream, lime juice, garlic powder (if using), and half the cotija cheese. Mix until smooth. -
Coat the corn:
Remove corn from grill and slather with the creamy sauce while it’s still hot. Sprinkle the remaining cotija cheese over the top.
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Finish and serve:
Dust with chili powder or Tajín, garnish with cilantro, and serve with extra lime wedges on the side.
Notes
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No grill? You can roast the corn in a cast iron pan or bake it at 425°F for about 20 minutes.
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Want it spicier? Add a pinch of cayenne or hot sauce to the mayo mix.
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For a mess-free version, slice the kernels off and make Esquites (street corn salad)!