Mexican Street Corn Recipe (Elote)
This easy Mexican Street Corn recipe (Elote) features juicy grilled corn slathered in a creamy, tangy sauce made with cotija cheese, chili powder, and fresh lime. It's the perfect smoky and savory side dish for any summer BBQ or cookout, ready in under 30 minutes.
Equipment
- Grill
- Small Bowl
- Basting Brush
Ingredients
- 6 ears fresh corn husks and silk removed
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup cotija cheese crumbled
- 1/2 cup cilantro finely chopped
- 1 clove garlic minced
- 1 tsp chili powder plus more for sprinkling
- 1 lime cut into wedges for serving
Instructions
- Preheat your grill to medium-high heat (around 400°F / 200°C).
- In a small bowl, combine the mayonnaise, Mexican crema, chopped cilantro, minced garlic, and 1 tsp of chili powder. Mix well until smooth.
- Place the corn directly onto the hot grill grates. Cook for 10-15 minutes, turning occasionally, until the corn is tender and has developed a nice char in spots.
- Remove the corn from the grill. While it is still hot, use a brush or spoon to generously coat each ear of corn with the creamy sauce mixture.
- Sprinkle the cotija cheese and a little extra chili powder over the sauced corn, ensuring it's coated on all sides.
- Serve immediately with fresh lime wedges on the side for squeezing.
Notes
For the most authentic flavor, don't substitute the cotija cheese or Mexican crema if you can find them! The smoky flavor comes from the char, so don't be afraid to let the corn get some color on the grill. This Mexican street corn recipe is best enjoyed fresh and hot!