Mexican Street Corn (Elote) Recipe- Mexican Special
Mexican Street Corn, or Elote, is a popular street food that’s bold, creamy, tangy, and spicy. Grilled corn on the cob is slathered in a zesty mixture of mayonnaise, sour cream, cotija cheese, and chili powder. It’s an irresistible side dish perfect for BBQs, summer parties, or a flavorful snack.
- 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 Swap : If cotija isn’t available, use crumbled feta or parmesan.
Grill Tip : You can also broil corn in the oven or cook on a stovetop grill pan if a grill isn’t available.
Extra Creamy : Add a little melted butter to the sauce for a richer flavor.
Off-the-Cob Option : Cut grilled corn off the cob and mix everything into a bowl for Esquites, the spoonable version.
