Description
A delicious and flavorful recipe for Mexican Street Corn, also known as Elote, featuring grilled corn slathered in a creamy mixture of mayonnaise, sour cream, and cotija cheese, then topped with spices and fresh herbs. Perfect for a summer side dish or barbecue.
Ingredients
Scale
Corn:
- 4 ears of fresh corn (husked)
- 2 tablespoons vegetable oil or melted butter
Creamy Mixture:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Serving:
- extra lime wedges for serving
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 8–10 minutes, turning occasionally, until charred in spots and tender.
- Prepare the Creamy Mixture: In a small bowl, combine mayonnaise, sour cream, lime juice, and half of the cotija cheese.
- Assemble the Street Corn: Once the corn is grilled, slather each ear with the creamy mixture. Sprinkle with remaining cotija cheese, chili powder, and smoked paprika. Top with cilantro.
- Serve: Serve with lime wedges on the side.
Notes
- For a spicier kick, add cayenne pepper or hot sauce.
- Try cutting the corn off the cob for a street corn salad (esquites).
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
