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
Mole Poblano Chicken
Tender braised chicken smothered in a complex, slow-simmered mole sauce built from toasted chiles, nuts, sp...
Chunky Guacamole with Tortilla Chips
Ripe avocados mashed just enough to stay chunky, brightened with lime, fresh jalapeno, and cilantro. Simple...
Barbacoa Beef Tacos
Fall-apart tender beef chuck slow-braised in a smoky chipotle-adobo broth until it shreds with a fork, tuck...
Tacos al Pastor
Juicy marinated pork with a deep red chile-pineapple glaze, piled onto warm corn tortillas and finished wit...