Mexican Street Corn (Elote)
This quick and easy Mexican street corn recipe delivers smoky char and tangy crema, making it a perfect side dish for any barbecue or meal.
Ingredients
For the corn
- 4 ears corn, husked Fresh, sweet corn is best.
- 1/4 cup mayonnaise Use full-fat for richer flavor.
- 1/4 cup sour cream Or Greek yogurt for a tangier, lighter option.
- 1 whole lime, juiced About 1–2 tablespoons.
- 1/2 teaspoon chili powder Adjust to taste; smoked paprika works for milder smoke.
- 1/2 cup crumbled cotija cheese Feta can stand in when cotija isn’t available.
- to taste Salt To taste.
- to taste Chopped cilantro For garnish.
Instructions
Grilling the Corn
- Preheat your grill to medium-high (about 400–450°F/200–230°C). Clean the grates so the corn gets even contact.
- Place the husked ears directly on the grill. Grill for 10–15 minutes, turning every 2–3 minutes, until the kernels blister and get charred spots on all sides.
Making the Sauce
- While the corn cooks, whisk together mayo, sour cream, lime juice, chili powder, and a pinch of salt in a small bowl. Taste and adjust lime or chili as necessary.
Finishing Touches
- When the corn is hot off the grill, use a brush or spoon to coat each ear with the creamy lime mixture so it melts slightly into the warm kernels.
- Generously sprinkle crumbled cotija over each ear, then finish with chopped cilantro.
- Serve immediately while warm.
Notes
Store leftover dressed corn in an airtight container for up to 2 days. The mayo mixture will loosen, and the kernels soften; best eaten the day of. Freeze not recommended as texture and creaminess degrade. Rewarm gently on a grill or under a broiler.