Mexican Corn on the Cob (Elote)
Elote, or Mexican street corn, is a popular snack made from grilled corn on the cob slathered in a creamy, spicy sauce, and topped with cheese. This delightful recipe brings the vibrant flavors of Mexico to your table, perfect for any gathering or a summer barbecue.
Equipment
- 1 grill or grill pan
- 1 basting brush
- 2 bowls
- 1 aluminum foil optional for wrapping corn
Ingredients
- 4 ears corn Husked
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper Optional
- 1 cup crumbled Cotija cheese Or feta cheese as a substitute.
- ¼ cup fresh cilantro Chopped
- 2 limes lime Cut into wedges
- to taste salt
Instructions
- Preheat your grill to medium-high heat.
- Husk the corn and remove all the silk strands. You can soak the corn in water for 10 minutes before grilling if you prefer it slightly steamed.
- Place the corn directly on the grill. Grill for about 10-15 minutes, turning occasionally until all sides are nicely charred and cooked through.
- While the corn is grilling, prepare the elote sauce by mixing the mayonnaise, sour cream, chili powder, garlic powder, cayenne pepper (if using), and salt in a bowl until smooth.
- Once the corn is grilled, remove it from the grill and use a basting brush to coat each ear generously with the elote sauce.
- Roll the sauced corn in crumbled Cotija cheese, ensuring it's evenly coated.
- Sprinkle chopped cilantro over the top for freshness.
- Serve with lime wedges on the side, allowing guests to squeeze lime juice over their elote for added flavor.
Notes
For a spicier version, you can adjust the amount of cayenne pepper or add hot sauce to the elote sauce.
You can substitute mayonnaise with Greek yogurt for a healthier version.
If you don’t have a grill, you can roast the corn in the oven or cook it on a stovetop grill pan.