Mexican Street Corn (Elote) Recipe- Mexican Special
Mexican Street Corn, or Elote, brings that unmistakable street food flavor right to your backyard. It features grilled corn on the cob brushed with a creamy blend of mayonnaise and sour cream, then topped generously with cotija cheese, chili powder, and a squeeze of lime. This smoky, tangy, and rich combination makes it an unforgettable BBQ side dish or snack that’s perfect for summer parties, cookouts, or when you just want something indulgent but easy to prepare.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Mexican Street Corn (Elote) Ingredients:
- 4 ears of corn, husked
- 2 tbsp vegetable oil or butter (for grilling)
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ½ cup cotija cheese, crumbled (or feta as substitute)
- 1 tsp chili powder (adjust to taste)
- 1 tbsp lime juice (plus extra lime wedges for serving)
- 2 tbsp chopped cilantro (optional, for garnish)
- Salt, to taste
Grill the Corn:
Brush corn with oil or melted butter. Grill over medium-high heat, turning occasionally, until nicely charred in spots (about 8–10 minutes).
Make the Sauce:
In a bowl, mix mayonnaise, sour cream, lime juice, and a pinch of salt until smooth.
Dress the Corn:
While the corn is still hot, brush generously with the sauce. Sprinkle crumbled cotija cheese all over and dust with chili powder.
Garnish and Serve:
Top with chopped cilantro (if using) and serve immediately with lime wedges on the side.
Recipe Notes :
Cheese Substitutes: If you can’t find cotija, try feta or a dry crumbly cheese for similar texture and saltiness.
Grilling Alternatives: When a grill isn’t available, broil the corn or use a stovetop grill pan to get those charred bits.
Spice Adjustment: Adjust chili powder to match your heat preference; a bit more or less makes a big difference in spice level.
Off-Cob Version: Cut the corn off the cob after grilling and toss with the sauce, cheese, and lime for an esquites-style bowl version.
