Mexican Corn, also known as Elote, is a popular street food in Mexico. It’s typically grilled corn on the cob, generously coated with creamy, tangy sauce, and topped with a sprinkle of cheese, chili powder, and lime.
Mexican Corn (Elote)
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesThe combination of flavors—creamy, savory, spicy, and tangy—makes it a perfect side dish or snack for any occasion.
Ingredients
4 ears of corn (fresh)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cotija cheese (crumbled, or you can substitute with parmesan cheese)
1 teaspoon chili powder (or to taste)
1/2 teaspoon paprika (optional, for extra smokiness)
Juice of 1 lime (plus wedges for serving)
Salt (to taste)
Fresh cilantro (optional, chopped for garnish)
Directions
- Peel back the husks from the corn, leaving them attached at the base. Remove the silk strands and clean the corn. If you prefer, you can also remove the husks entirely and cook the corn directly on the grill.
- Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning every few minutes, until the kernels are tender and slightly charred, about 10-15 minutes. If you’re using a stovetop, you can also roast the corn on a grill pan.
- In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika (if using), and a pinch of salt.
- Once the corn is cooked, use a brush or spoon to spread the sauce evenly over the grilled corn.
- Sprinkle the cotija cheese on top of the sauced corn. Add extra chili powder and a squeeze of lime juice for a burst of freshness. Garnish with fresh cilantro, if desired.
- Serve the Mexican corn warm with additional lime wedges on the side for extra zest.
