Description
Mexican Street Corn, or Elote, is a classic street food turned irresistible taco side dish. Grilled corn on the cob is slathered in creamy mayo, rolled in crumbly cotija cheese, dusted with chili powder, and finished with a splash of lime juice. It’s smoky, tangy, creamy, and spicy—all in one bite. Whether you’re serving it at a summer BBQ or alongside juicy chicken tacos, this bold and flavorful dish is sure to steal the show.
Ingredients
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4 ears of corn, husks removed
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2 tablespoons vegetable oil (for grilling)
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1/3 cup mayonnaise
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1/4 cup sour cream (or Mexican crema)
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1/2 cup crumbled cotija cheese
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika (optional)
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1 lime, cut into wedges
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2 tablespoons chopped cilantro (optional, for garnish)
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Salt, to taste
Instructions
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Preheat your grill to medium-high heat.
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Brush the corn evenly with vegetable oil and place directly on the grill. Grill for about 10–12 minutes, turning every few minutes, until the kernels are charred and cooked through.
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In a small bowl, mix together the mayonnaise and sour cream until smooth.
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Remove corn from the grill and immediately brush each ear generously with the mayo-sour cream mixture.
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Sprinkle the corn with crumbled cotija cheese, chili powder, and smoked paprika if using.
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Squeeze fresh lime juice over the top and garnish with chopped cilantro.
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Serve warm with extra lime wedges on the side.
Notes
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For a spicier version, add cayenne pepper or hot sauce.
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Don’t have a grill? You can roast the corn in a 425°F oven or use a grill pan on the stovetop.
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Swap cotija for feta if needed—both have a similar salty bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: lunch
- Method: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear per person
- Calories: ~270 kcal per serving
- Fat: ~18g
- Carbohydrates: ~22g
- Protein: ~6g