Description
Mexican Street Corn, also known as Elote, is a vibrant and flavorful grilled corn dish slathered in a creamy, tangy, and spicy sauce made with mayonnaise or crema, lime juice, chili powder, and cotija cheese. This easy-to-make appetizer brings the bold, smoky flavors of Mexican street food into your kitchen, perfect for serving on the cob or as a salad.
Ingredients
Scale
Essential Ingredients
- 4 ears fresh sweet corn on the cob, husked and cleaned
- 1/2 cup mayonnaise or Mexican crema
- 1/2 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder or paprika, plus extra for garnish
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh cilantro
- Salt, to taste
Optional Variations
- Vegan mayo and vegan cheese or avocado-based sauces as mayo and cheese alternatives
- Cayenne pepper or chipotle powder for extra spice
- Honey drizzle or cinnamon sprinkle for a sweet twist
- Fresh chopped jalapeños for additional heat
- Crumbled bacon for garnish
Instructions
- Prepare the Corn: Husk the fresh corn and remove all silk strands. Preheat your grill or skillet to medium-high heat to get ready for charring the corn.
- Grill the Corn: Place the corn on the grill and turn occasionally until all sides are charred and golden brown, approximately 8-10 minutes. This step develops the signature smoky flavor and slight crunch.
- Mix the Creamy Sauce: While the corn grills, combine mayonnaise or Mexican crema with lime juice, chili powder, and a pinch of salt in a bowl. Stir well until smooth and creamy.
- Coat the Corn: When the corn is grilled to perfection and still hot, immediately brush or slather the creamy sauce evenly over each ear so it adheres well.
- Add Cheese and Garnish: Generously sprinkle crumbled cotija cheese over the coated corn. Top with chopped cilantro and an additional dusting of chili powder or paprika for color and flavor.
- Serve and Enjoy: Serve the Mexican Street Corn hot with lime wedges on the side to squeeze over for extra zest. Enjoy immediately for best texture and flavor.
Notes
- Use fresh corn on the cob for the sweetest, juiciest results.
- Don’t skimp on charring — it adds essential smoky flavor and texture.
- Apply the sauce while the corn is hot to help it stick and melt into the crevices.
- Choose quality cotija cheese or a similar crumbly, salty cheese for authenticity.
- Fresh lime juice balances the richness and lifts the overall flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days; best eaten fresh.
- Reheat gently in a skillet or microwave with a damp towel to maintain moisture.
- Freezing is not recommended as texture degrades upon thawing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 230
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Mexican Street Corn, Elote, grilled corn, street food, appetizer, cotija cheese, creamy sauce, spicy corn