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Mexican Street Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Vegetarian,Gluten Free

Description

This Mexican Street Corn recipe, also known as elote, features grilled corn on the cob slathered with a creamy, tangy sauce made from mayonnaise, sour cream, lime juice, and garlic. It’s then topped with crumbly cotija cheese, chili powder, and fresh cilantro for a perfect balance of smoky, spicy, and rich flavors. Served with lime wedges, this vibrant side dish is a favorite summer treat that’s easy to prepare and guaranteed to impress at any barbecue or family meal.

Ingredients

Corn and Toppings

  • 4 ears of corn (shucked)
  • ½ cup cotija cheese (crumbled)
  • 1 teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Creamy Sauce

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 clove garlic (minced)
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Preheat the grill: Set your grill to medium-high heat to ensure it’s hot enough for grilling the corn evenly and achieving a slightly charred flavor.
  2. Grill the corn: Place the shucked ears of corn directly on the grill grates. Turn them every few minutes so that all sides get lightly charred and the kernels cook through, approximately 8 to 10 minutes.
  3. Prepare the creamy sauce: While the corn cooks, combine mayonnaise, sour cream, minced garlic, lime juice, and a pinch of salt in a small bowl. Mix until smooth and well combined.
  4. Apply the sauce: Once the corn is cooked and slightly charred, remove it from the grill. Immediately brush each ear generously with the creamy sauce mixture so that it clings to the warm kernels.
  5. Add toppings: Sprinkle crumbled cotija cheese evenly over the sauced corn, then dust with chili powder for a subtle spicy kick.
  6. Garnish and serve: Finish by garnishing the corn with chopped fresh cilantro. Serve the street corn with lime wedges on the side for squeezing over the top, adding a fresh citrus brightness.

Notes

  • You can substitute cotija cheese with feta or Parmesan if cotija is not available.
  • For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the creamy sauce mixture.
  • This recipe also works wonderfully when the corn kernels are cut off the cob and served as a salad known as esquites.
  • Make sure to turn the corn regularly on the grill to prevent burning and ensure even cooking.
  • Use fresh lime juice for the best flavor in the sauce.

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