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Grilled Mexican Street Corn (Elote Recipe)

Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Mexican Street Corn on blue platter

Mexican Street Corn or "Elote" is sweet corn on the cob smothered with a tangy and spicy crema sauce and topped with crumbled cotija cheese and cilantro.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $10-$12 (varies by season)
Keyword: elote, grilled Mexican corn, Mexican street corn
Cuisine: Mexican
Course: Side Dish
Calories: 220 kcal
Servings: 8 cobs of corn

Ingredients

  • 8 cobs of corn
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup cilantro, finely chopped (reserve some for garnish)
  • 1 garlic clove, finely minced
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 2 Tbsp lime juice, (plus lime wedges to serve)
  • 1/2 cup cotija cheese, (crumbled)
  • 1/2 tsp chili powder, to garnish

Instructions

  1. Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil.

  2. In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.

  3. Partially unwrap corn to cool for a few minutes before applying sauce. Keep the foil under the corn to be used for serving the corn.

  4. Using a basting brush, generously brush on the sauce and sprinkle generously with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.