Mexican Street Corn (Elote)
Grilled corn on the cob slathered in a creamy, tangy crema-mayo mixture and rolled in crumbled cotija cheese and chili powder, for a smoky-sweet-spicy bite in every kernel.
Why You'll Love This
- Ready in 25 minutes with just a handful of ingredients
- Perfect balance of smoky, creamy, tangy, and spicy
- A crowd-pleasing side for any backyard cookout
Ingredients
- 4ears fresh corn, husked
- 1 tbspvegetable oil
- 1/3 cupmayonnaise
- 1/4 cupMexican crema or sour cream
- 1/2 cupcrumbled cotija cheese, plus more for serving
- 1 tspchili powder, plus more for serving
- 1/2 tspgarlic powder
- 1/4 tspkosher salt
- 1/4 cupfresh cilantro, finely chopped
- 2limes, cut into wedges
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Preheat a grill or grill pan to medium-high heat (about 450 F).
The rest of this recipe is for members
Join Krista Denio Membership to unlock all 9 steps of this recipe, plus 105 more members-only recipes.
You Might Also Like
Pozole Rojo
A deeply warming red chile pork and hominy stew, simmered low and slow until the broth turns rich and rust-...
Red Chile Beef Tamales
Pillowy masa dough steamed in corn husks around a rich, chile-braised shredded beef filling. A labor of lov...
Chunky Guacamole with Tortilla Chips
Ripe avocados mashed just enough to stay chunky, brightened with lime, fresh jalapeno, and cilantro. Simple...
Beef and Bean Burritos
A hearty flour tortilla packed with seasoned ground beef, creamy refried beans, rice, and melted cheese, ro...