Description
Make authentic Mexican street corn, known as Elote, at home. This recipe guides you through creating this popular grilled corn dish with a creamy, tangy, and spicy topping.
Ingredients
Scale
- 4 ears fresh corn, husked
- 2 tablespoons unsalted butter, melted
- 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 tablespoon fresh lime juice, plus lime wedges for serving
- 1/2 teaspoon chili powder, or to taste
- 1/4 teaspoon cayenne pepper, or to taste (optional)
- Salt to taste
Instructions
- Preheat your grill to medium-high heat.
- Brush the husked corn ears with melted butter.
- Place the corn on the preheated grill. Grill for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- While the corn grills, prepare the topping. In a medium bowl, combine mayonnaise, sour cream (or crema), 1/4 cup cotija cheese, 2 tablespoons cilantro, lime juice, chili powder, and cayenne pepper (if using). Stir until well combined.
- Once the corn is grilled, remove it from the grill.
- Generously spread the prepared topping over each ear of warm corn.
- Sprinkle with additional cotija cheese and fresh cilantro.
- Serve immediately with lime wedges on the side.
Notes
- For an extra smoky flavor, you can briefly char the corn directly over an open flame on your stovetop after grilling.
- If cotija cheese is unavailable, you can substitute with crumbled feta cheese, though the flavor will be slightly different.
- Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg