Description
This Mexican Street Corn (Elote) recipe is a delicious and flavorful side dish that captures the essence of street food in Mexico. Grilled corn smothered in a creamy, cheesy, and tangy mixture, this dish is a perfect addition to any summer barbecue or gathering.
Ingredients
Scale
Corn:
- 4 ears of corn (husks removed)
For Grilling:
- 2 tablespoons vegetable oil or melted butter
Mayo Mixture:
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese (crumbled)
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped)
For Serving:
- Lime wedges
- Extra cotija and chili powder for garnish (optional)
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Grill the Corn: Brush the corn with oil or melted butter and grill for 10–12 minutes until charred and tender, turning occasionally.
- Prepare Mayo Mixture: Mix mayonnaise, sour cream, lime juice, and half of the cotija cheese in a small bowl.
- Coat the Corn: Spread the mayo mixture generously over each ear of corn after grilling.
- Finish and Serve: Sprinkle with remaining cotija cheese, chili powder, and cilantro. Serve with lime wedges.
Notes
- If cotija cheese is unavailable, feta or Parmesan can be used as a substitute.
- For a variation, cut the grilled corn off the cob and mix with the toppings for a street corn salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 260
- Sugar: 5g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
