Elote

5 from 5 votes

Mexican Street Corn (Elote) is roasted to perfection, then slathered in a creamy, zesty topping, spices, fresh lime, and plenty of cheese!

Prep Time15

Cook Time12

Total Time27

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: elote, Mexican Street Corn

Servings: elotes

Author: Chelsea Lords

Cost: $7.70

Equipment

Grill

Ingredients

8 ears fresh sweet corn
Vegetable oil
1/2 cup Mexican crema or sour cream
1/2 cup mayo
1/3 cup finely chopped cilantro measure 1/3 cup before chopping
1 clove garlic very finely minced or grated on zester
1/2 teaspoon chili powder or 1/4 teaspoon chipotle chili powder for a smokier flavor
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 large lime plus additional lime wedges for serving if desired
1/2 cup cotija cheese or plain cotija cheese

US - Metric

Instructions

Preheat a grill to medium-high heat, around 400°F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub the oil onto all sides. Very lightly sprinkle salt and pepper on all sides of the corn. (The cotija cheese is quite salty, so you don’t want to add too much salt.) Place corn on grill grates (nothing needs to go down first; don’t wrap in foil) and close grill. Cook for about 3 minutes per side undisturbed. Using tongs, rotate and continue cooking, about 12 minutes total. When all sides are browned, remove onto a plate.
While corn is grilling, whisk together the sauce. Add the Mexican crema, mayo, cilantro, garlic, chili powder, paprika, cumin, cayenne pepper, 1 and 1/2 teaspoons lime zest, and 2 tablespoons lime juice to a bowl; whisk to combine. Taste and adjust any seasonings to preference.
Using a spoon or pastry brush, brush on the sauce, generously coating each ear of corn. Sprinkle on cheese, and if desired, an additional sprinkle of chili powder. Serve immediately with lime wedges.

Video

Notes

Storage: Store leftover elote in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the oven until warm, or slice the kernels off and enjoy them cold in salads or bowls.

Nutrition