Description
Mexican Street Corn, also known as elote, is a deliciously charred grilled corn on the cob slathered in a creamy mixture of mayonnaise, sour cream, lime juice, and cotija cheese, then sprinkled with chili powder, smoked paprika, and fresh cilantro. This flavorful side dish is a perfect balance of smoky, tangy, and spicy elements, ideal for summer barbecues or any Mexican-inspired meal.
Ingredients
Scale
Corn and Coating
- 4 ears of fresh corn (husked)
- 2 tablespoons vegetable oil or melted butter
Creamy Topping
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- juice of 1 lime
- 1/2 cup crumbled cotija cheese, divided
Seasonings and Garnish
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons chopped fresh cilantro
- extra lime wedges for serving
Instructions
- Preheat and Prepare Corn: Preheat a grill or grill pan over medium-high heat. Brush each ear of corn evenly with vegetable oil or melted butter to ensure even grilling and prevent sticking.
- Grill the Corn: Place the prepared corn directly on the grill and cook for 8 to 10 minutes, turning occasionally so that all sides develop a nice char and the kernels become tender.
- Make the Creamy Sauce: While the corn is grilling, combine mayonnaise, sour cream, lime juice, and half of the crumbled cotija cheese in a small bowl. Stir until smooth and well blended.
- Coat the Grilled Corn: Once the corn is cooked and charred to your liking, remove it from the heat. Immediately slather the creamy sauce mixture generously over each ear to coat them thoroughly while still warm.
- Add Final Toppings: Sprinkle the remaining cotija cheese evenly over the coated corn, followed by chili powder and smoked paprika if using. Garnish with chopped fresh cilantro for a bright, herbal flavor.
- Serve: Serve the Mexican street corn hot with extra lime wedges on the side for an additional burst of citrus flavor.
Notes
- For a spicier version, add a dash of cayenne pepper to the creamy mixture or drizzle hot sauce over the finished corn.
- To make esquites (street corn salad), cut the grilled corn kernels off the cob and toss with the same creamy sauce and seasonings in a bowl.
- You can substitute cotija cheese with feta if cotija is unavailable, though the flavor will be slightly different.
