Easy Mexican Street Corn
Mexican Street Corn, or Elote, brings the bold, irresistible flavors of Mexico right to your kitchen. Grilled corn on the cob is coated in a creamy chili-lime sauce, sprinkled with cotija cheese, and finished with fresh cilantro. It’s smoky, tangy, and incredibly easy to make — the ultimate side for cookouts, taco nights, or summer gatherings.
Ingredients
- 4 ears of fresh corn husked
- 2 tbsp olive oil or melted butter
- ½ cup mayonnaise
- 2 tbsp Mexican crema or sour cream
- Juice of 1 lime
- 1 tsp chili powder plus more for garnish
- ½ cup crumbled cotija cheese or feta/Parmesan substitute
- 2 tbsp chopped cilantro optional
- Lime wedges for serving
Instructions
- Grill the Corn:
- Brush each ear of corn with olive oil or butter. Grill over medium-high heat for 10–12 minutes, turning occasionally, until charred and tender.
- Make the Sauce:
- In a small bowl, combine mayonnaise, crema or sour cream, lime juice, and chili powder. Mix until smooth.
- Coat the Corn:
- Brush the hot corn generously with the sauce mixture.
- Add the Toppings:
- Sprinkle with crumbled cotija cheese, a dash of chili powder, and chopped cilantro.
- Serve and Enjoy:
- Serve warm with lime wedges for squeezing over the top.
Notes
- If you don’t have a grill, roast the corn in the oven at 425°F (220°C) for 20–25 minutes, turning halfway.
- For extra smoky flavor, add a pinch of smoked paprika to the sauce.
- To make it vegan, use vegan mayo and dairy-free cheese.
- For a fun twist, cut corn off the cob and serve it in cups