Description
Make grilled elote with charred kernels, creamy sauce, and fresh toppings. This Mexican street corn recipe is simple and full of flavor.
Ingredients
Scale
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1-2 tablespoons lime juice, to taste
- 1/2 teaspoon chili powder, plus more for garnish
- Pinch of cayenne pepper (optional)
- Salt and black pepper to taste
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high heat.
- Place the husked corn directly on the grill grates. Grill for 10-15 minutes, turning occasionally, until the kernels are tender and charred in spots.
- While the corn grills, prepare the sauce. In a small bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, 2 tablespoons cilantro, lime juice, 1/2 teaspoon chili powder, and cayenne pepper (if using). Stir until well combined. Taste and adjust seasoning with salt, pepper, and more lime juice if needed.
- Once the corn is grilled, remove it from the grill.
- Generously spread the prepared sauce all over each ear of corn.
- Garnish with additional crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder.
- Serve immediately with lime wedges.
Notes
- For extra smoky flavor, you can soak the corn in water for 15-20 minutes before grilling.
- If cotija cheese is unavailable, you can use finely grated Parmesan cheese as a substitute.
- Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- You can also roast the corn in the oven or boil it if you don’t have a grill.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg