Description
This recipe guides you to make authentic Mexican street corn, known as Elote, at home. It features grilled corn on the cob slathered in a creamy, tangy, and spicy mixture, then finished with fresh cheese and cilantro.
Ingredients
Scale
- 4 ears fresh corn on the cob, husked
- 2 tablespoons unsalted butter, melted
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, or to taste
- 1/4 teaspoon cayenne pepper, or to taste (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- Lime wedges, for serving
Instructions
- Preheat your grill to medium-high heat.
- Brush the husked corn with melted butter.
- Place the corn on the grill and cook, turning occasionally, for 10-15 minutes, or until kernels are tender and slightly charred.
- While the corn cooks, prepare the creamy topping: In a medium bowl, combine mayonnaise, sour cream (or crema), 1/2 cup cotija cheese, lime juice, chili powder, and cayenne pepper (if using). Stir until well combined.
- Once the corn is grilled, carefully remove it from the grill.
- Generously slather each ear of corn with the prepared creamy mixture.
- Sprinkle with chopped fresh cilantro and additional crumbled cotija cheese.
- Serve immediately with lime wedges on the side.
Notes
- For an extra smoky flavor, you can char the corn directly over an open flame if you have a gas stove.
- If cotija cheese is unavailable, you can substitute with crumbled feta cheese.
- Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- This dish is best enjoyed fresh off the grill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg