Description
Mexican Street Corn, or Elote, is a classic street food turned irresistible taco side dish. Grilled corn on the cob is slathered in creamy mayo, rolled in crumbly cotija cheese, dusted with chili powder, and finished with a splash of lime juice. It’s smoky, tangy, creamy, and spicy—all in one bite. Whether you’re serving it at a summer BBQ or alongside juicy chicken tacos, this bold and flavorful dish is sure to steal the show.
Ingredients
4 ears of corn, husks removed
2 tablespoons vegetable oil (for grilling)
1/3 cup mayonnaise
1/4 cup sour cream (or Mexican crema)
1/2 cup crumbled cotija cheese
1 teaspoon chili powder
1/2 teaspoon smoked paprika (optional)
1 lime, cut into wedges
2 tablespoons chopped cilantro (optional, for garnish)
Salt, to taste
Instructions
Preheat your grill to medium-high heat.
Brush the corn evenly with vegetable oil and place directly on the grill. Grill for about 10–12 minutes, turning every few minutes, until the kernels are charred and cooked through.
In a small bowl, mix together the mayonnaise and sour cream until smooth.
Remove corn from the grill and immediately brush each ear generously with the mayo-sour cream mixture.
Sprinkle the corn with crumbled cotija cheese, chili powder, and smoked paprika if using.
Squeeze fresh lime juice over the top and garnish with chopped cilantro.
Serve warm with extra lime wedges on the side.
Notes
For a spicier version, add cayenne pepper or hot sauce.
Don’t have a grill? You can roast the corn in a 425°F oven or use a grill pan on the stovetop.
Swap cotija for feta if needed—both have a similar salty bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: lunch
- Method: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear per person
- Calories: ~270 kcal per serving
- Fat: ~18g
- Carbohydrates: ~22g
- Protein: ~6g