Mexican Street Corn (Elote)
Ingredients
- • 4 ears corn on the cob
- • 120 ml mayonnaise
- • 60 ml sour cream
- • 100 g cotija cheese, crumbled
- • 30 ml fresh lime juice
- • 2 tsp chili powder
- • 0.5 tsp garlic powder
- • 15 g fresh cilantro, chopped
- • 1 lime lime wedges for serving
- • 15 ml vegetable oil for grilling
- • 1 sprinkle salt to taste
Instructions
- 1
Remove husks and silk from corn. Pat dry with paper towels.
- 2
Preheat grill to medium-high heat (about 400°F/200°C). Alternatively, you can use a grill pan on the stovetop.
- 3
Brush corn lightly with vegetable oil and season with a pinch of salt.
- 4
Grill corn, turning every 3-4 minutes, until charred and tender, about 12-15 minutes total. You want nice char marks all around.
- 5
While corn is grilling, mix together mayonnaise, sour cream, lime juice, and garlic powder in a small bowl until well combined.
- 6
Once corn is done, immediately brush or slather each ear generously with the mayo-sour cream mixture while still hot.
- 7
Sprinkle crumbled cotija cheese all over the corn, pressing gently so it adheres to the creamy coating.
- 8
Dust with chili powder to taste, then garnish with fresh chopped cilantro.
- 9
Serve immediately with lime wedges on the side for extra squeeze of citrus.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This recipe captures the irresistible street food flavors of Mexico—sweet charred corn smothered in creamy, tangy, spicy goodness. Don't skip the char on the grill; it's what makes each bite absolutely addictive and brings out the corn's natural sweetness."
