Description
Mexican Street Corn (Elote) is a flavorful and creamy grilled corn on the cob topped with cotija cheese, chili powder, lime, and cilantro, offering a perfect blend of smoky, tangy, and spicy flavors.
Ingredients
1/2 cup mayonnaise
8 ears corn on the cob, shucked
1 teaspoon chili powder
1 tablespoon vegetable oil
2 tablespoons lime juice
1/2 cup cotija cheese, finely grated
1/2 cup Mexican crema or sour cream
1/4 cup cilantro leaves, chopped
Instructions
- Preheat your grill to medium heat. Lightly brush each shucked ear of corn with vegetable oil to prevent sticking and promote even charring.
- Place the oiled corn directly on the grill. Cook for 8–10 minutes, turning every few minutes, until the corn is tender and charred in spots.
- While the corn grills, combine the mayonnaise, Mexican crema (or sour cream), and lime juice in a small bowl. Whisk until smooth and set aside.
- Once the corn is cooked, let it cool slightly for 5 minutes. Brush each cob generously with the creamy lime mixture, coating all sides.
- Sprinkle the coated corn with crumbled cotija cheese, a dusting of chili powder, and freshly chopped cilantro. Serve warm with extra lime wedges if desired. Enjoy immediately!
Notes
- For a mess-free version, try esquites by cutting the grilled kernels off the cob and mixing them with the toppings in a bowl. Serve in cups for easy eating.
- If cotija cheese isn’t available, you can substitute it with Parmesan or feta cheese.
- Add hot sauce or cayenne pepper for a spicier version.
- Storage: Leftover corn can be stored in an airtight container in the refrigerator for up to 1 day, but the texture will soften over time.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
