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Mexican Street Corn (Elote)

Mexican Street Corn, also known as Elote, is a smoky, creamy, and slightly spicy corn on the cob topped with a tangy sauce, Cotija cheese, chili powder, and optional cilantro. Perfect for grilling season and packed with flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 4 ears of corn husks removed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup Cotija cheese crumbled
  • 1 clove garlic minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 tablespoon chopped cilantro optional
  • Salt and pepper to taste

Method
 

  1. Preheat the grill to medium-high heat to achieve light char marks on the corn. Alternatively, use a grill pan or broiler.
  2. Grill the corn, turning every few minutes until golden brown with char marks, about 10 minutes total.
  3. In a small bowl, mix mayonnaise, sour cream, minced garlic, lime juice, salt, and pepper until smooth.
  4. Coat the grilled corn evenly with the creamy sauce using a spoon or brush.
  5. Sprinkle a generous amount of crumbled Cotija cheese over the coated corn.
  6. Sprinkle chili powder on top, add a squeeze of lime, and garnish with chopped cilantro if desired.

Notes

For a lighter version, substitute Greek yogurt for mayonnaise. Feta cheese can be used if Cotija is unavailable. The dish can be served as a salad by cutting the kernels off the cob and tossing them with the toppings.