“My sister-in-law made this recipe once and I couldn’t stop eating it.”
Mexican Street Corn, also known as “Elote,” is a bold and flavorful street food classic that combines sweet corn with creamy sauce, tangy lime, crumbly cheese, and smoky spices. It’s a vibrant dish that captures the essence of Mexican street cuisine—simple ingredients coming together in a rich, satisfying way.
Mexican Street Corn
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh corn on the cob | 4 ears |
| Mayonnaise | ¼ cup |
| Sour cream | ¼ cup |
| Cotija cheese, crumbled | ½ cup |
| Chili powder | 1 teaspoon |
| Paprika | ½ teaspoon |
| Fresh lime wedges | As needed |
| Fresh cilantro, chopped (optional) | As desired |
Instructions
1. Preheat the Grill
Heat your grill to medium-high heat.
2. Prepare the Corn
Remove husks and silk from each ear of corn, leaving the stalk attached if possible for easier handling.
3. Grill the Corn
Place the corn directly on the grill and cook for 8–10 minutes, turning occasionally, until the kernels are lightly charred and tender.
4. Make the Creamy Sauce
In a small bowl, mix together the mayonnaise and sour cream until smooth and fully combined.
5. Coat the Corn
Remove the corn from the grill and let it cool slightly. Brush or spread the creamy mixture evenly over each ear.
6. Add Toppings
Sprinkle cotija cheese generously over the coated corn, followed by chili powder and paprika.
7. Finish with Lime
Squeeze fresh lime juice over the top for brightness and extra flavor. Add chopped cilantro if desired.
8. Serve
Serve immediately while warm and enjoy the mix of smoky, creamy, tangy, and savory flavors.
