Mexican Street Corn

Here’s a classic Mexican Street Corn (Elote) recipe—grilled, creamy, tangy, cheesy, and spicy. You can make it with whole corn cobs or turn it into a dip or salad (Esquites). 🌽

🌽 Mexican Street Corn (Elote)

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/parmesan as a sub)

• 1 clove garlic, minced (optional)

• 1 lime (cut into wedges)

• 1/2 tsp chili powder (like Tajín, ancho, or paprika for milder)

• 2 tbsp chopped cilantro (optional)

• Salt to taste

Instructions:

1. Grill the Corn:

   • Preheat grill or stovetop grill pan to medium-high.

   • Grill corn, turning occasionally, until nicely charred (8–10 minutes).

   • You can also roast it in the oven at 425°F (220°C) or air fry at 400°F (200°C) for about 10–12 minutes.

2. Prepare the Sauce:

   • In a small bowl, mix mayonnaise, sour cream, minced garlic, and a squeeze of lime juice.

   • Add salt to taste.

3. Assemble:

   • Brush or spoon the creamy mixture over hot corn.

   • Sprinkle generously with crumbled Cotija cheese.

   • Dust with chili powder.

   • Finish with chopped cilantro and more lime juice.

🥄 Optional Variation: Esquites (Corn in a Cup)

If you prefer something easier to eat with a spoon:

1. Cut the kernels off grilled or boiled corn.

2. Toss with the same mayo/sour cream mixture, cheese, lime juice, chili powder, and cilantro.

3. Serve warm in cups with a spoon and a lime wedge.