Here’s an authentic and flavorful Mexican Street Corn (Elote) recipe—grilled, creamy, tangy, and absolutely delicious!
Mexican Street Corn (Elote)
Ingredients:
• 4 ears of corn, husked
• 2 tablespoons vegetable oil or butter (for grilling)
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1/2 teaspoon garlic powder
• 1 teaspoon lime zest (optional, for extra flavor)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder (adjust to taste)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup cotija cheese (or feta, crumbled)
• 1/4 cup fresh cilantro, chopped
• Extra lime wedges for serving
Instructions:
1. Preheat Grill: Heat a grill or grill pan to medium-high heat. Brush corn with vegetable oil or butter.
2. Grill the Corn: Place corn on the grill, turning every 2-3 minutes, until slightly charred on all sides (about 8-10 minutes).
3. Make the Sauce: In a bowl, mix mayonnaise, sour cream (or crema), garlic powder, lime zest, lime juice, chili powder, and cayenne. Stir until smooth.
4. Coat the Corn: Once the corn is grilled, immediately brush or spread the sauce all over each ear.
5. Add Toppings: Sprinkle generously with crumbled cotija cheese and chopped cilantro.
6. Serve: Serve hot with extra lime wedges for squeezing.
Tips & Variations:
• Spicier? Add more cayenne or drizzle with hot sauce.
• Lighter option? Swap mayo for Greek yogurt.
• No grill? Roast the corn in the oven at 400°F for 20 minutes, turning halfway.
Would you like a recipe for esquites (Mexican street corn in a cup)?