Mexican Street Corn

Here’s a classic Mexican Street Corn (Elote) recipe — grilled corn on the cob slathered in creamy, cheesy, tangy goodness and dusted with chili powder. It’s a wildly popular street food in Mexico and incredibly easy to recreate at home!

🌽 Mexican Street Corn (Elote)

Serves: 4 | Prep Time: 10 min | Cook Time: 10–15 min

🧂 Ingredients:

• 4 ears fresh corn, husks removed

• 2–3 tbsp mayonnaise

• 2 tbsp sour cream or Mexican crema

• ½ cup crumbled cotija cheese (or feta or Parmesan)

• 1 clove garlic, minced (optional)

• 1 tbsp fresh lime juice (plus lime wedges for serving)

• 1 tsp chili powder (like Tajín or ancho chili powder)

• Chopped cilantro (optional garnish)

• Salt, to taste

• Butter, for brushing (optional)

🔥 Instructions:

1. Grill the Corn:

   • Preheat grill (or grill pan) to medium-high heat.

   • Grill corn for 10–12 minutes, turning occasionally, until charred in spots and tender.

2. Make the Sauce:

   • In a small bowl, mix mayonnaise, sour cream, lime juice, and minced garlic. Adjust salt to taste.

3. Assemble the Elote:

   • While corn is hot, brush with butter if desired.

   • Spread mayo mixture all over each ear of corn.

   • Sprinkle generously with cotija cheese.

   • Dust with chili powder and garnish with cilantro and a squeeze of lime.

📝 Tips:

• No grill? Boil or roast corn in the oven at 400°F for 20–25 minutes.

• Swap cotija with Parmesan or feta if needed.

• Serve as Esquites (off the cob) by cutting the corn into a bowl and mixing all toppings together.