Idris
Culinary Explorer
Looking for a deliciously unique twist on classic corn on the cob? Mexican Street Corn, or Elote, is a mouthwatering treat that’s bursting with flavor and perfect for any occasion. Grilled to perfection and slathered with a creamy, tangy sauce, this dish is a favorite street food in Mexico and now you can enjoy it at home!
1200×1240
214.3 kB
Ingredients:
1200×1240
214.3 kB
Ingredients:
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges, for serving
- Grill Corn: Preheat your grill to medium-high heat. Place the ears of corn directly on the grill grates. Grill, turning occasionally, until the corn is tender and lightly charred on all sides, about 10-12 minutes.
- Prepare Sauce: In a small bowl, mix together the mayonnaise and sour cream until smooth.
- Coat Corn: Once the corn is grilled, brush each ear generously with the mayonnaise and sour cream mixture, coating all sides.
- Add Toppings: Sprinkle the coated corn with crumbled cotija cheese, chili powder, and chopped cilantro (if using). Squeeze fresh lime juice over the top for an extra burst of flavor.
- Serve: Serve the Mexican Street Corn immediately while it’s hot, with extra lime wedges on the side for squeezing.
- Enjoy: Sink your teeth into the creamy, cheesy goodness of this Mexican Street Corn, and savor the bold flavors that make it a street food favorite!