Mexican Street Corn
If you're looking for the ultimate summer side dish, look no further than Mexican Street Corn—also known as Elote. This smoky, creamy, and zesty grilled corn is a staple of Mexican street food and a total crowd-pleaser at any BBQ. Coated in mayo, Mexican crema, chipotle chili, lime, and cotija cheese, it delivers authentic flavor in every bite. Whether you're hosting a summer cookout or just want to spice up a weeknight dinner, this easy recipe brings the fiesta right to your table.
Servings: 6
Ingredients
- 6 ears corn on the cob
- 1 tablespoon vegetable oil
- ¼ cup mayo
- ¼ cup Mexican crema or sour cream
- 1 tablespoons fresh squeezed lime juice
- ¼ teaspoon chipotle chili powder
- salt and pepper to taste
- ¼ cup crumbled Mexican queso fresco or cotija cheese
- cilantro, chopped for garnish
Instructions
- Preheat grill to 400° F.
- Prepare the corn by pulling back the husks cleaning away the silk from the corn and tying the husks together with kitchen twine.
- Brush the corn cobs with vegetable oil.
- Place the corn on the preheated grill and cook for 12-15 minutes. Use tongs to turn the corn frequently so that it cooks evenly on all sides and even charring.
- Remove corn from grill. In a small bowl mix together the mayo, Mexican crema, lime juice and half of the chipotle pepper.
- Use a brush to coat the corn in a thin layer of the mayo mixture. Sprinkle with cheese, remaining seasonings and fresh cilantro.
- Serve warm and use the husk as a handle to hold the corn and eat!