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Mexican Street Corn

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Mexican Street Corn, or Elote, is grilled corn on the cob slathered in a creamy, tangy sauce made with mayo, cheese, lime, and chili powder. It’s smoky, sweet, spicy, and absolutely delicious – a summer favorite that’s easy to make and even easier to devour.

Ingredients

Scale

  • 4 ears of corn, husked

  • 2 tablespoons vegetable oil or melted butter (for grilling)

  • ¼ cup mayonnaise

  • ¼ cup sour cream or Mexican crema

  • ½ cup crumbled cotija cheese (or feta as a substitute)

  • 1 tablespoon lime juice (plus extra wedges for serving)

  • 1 teaspoon chili powder (or Tajín)

  • ¼ teaspoon garlic powder (optional)

  • Chopped cilantro, for garnish (optional)

Instructions

  • Grill the corn:
    Brush the corn with oil or melted butter. Grill over medium-high heat for 10–12 minutes, turning every few minutes, until nicely charred on all sides.

  • Mix the sauce:
    In a small bowl, combine mayonnaise, sour cream, lime juice, garlic powder (if using), and half the cotija cheese. Mix until smooth.

  • Coat the corn:
    Remove corn from grill and slather with the creamy sauce while it’s still hot. Sprinkle the remaining cotija cheese over the top.

  • Finish and serve:
    Dust with chili powder or Tajín, garnish with cilantro, and serve with extra lime wedges on the side.

Notes

  • No grill? You can roast the corn in a cast iron pan or bake it at 425°F for about 20 minutes.

  • Want it spicier? Add a pinch of cayenne or hot sauce to the mayo mix.

  • For a mess-free version, slice the kernels off and make Esquites (street corn salad)!

Find it online: https://ukfinda.com/mexican-street-corn/