Elote (Grilled Mexican Street Corn)

Overhead view of a platter with four elote topped with cilantro with limes on the side.

Elote (Grilled Mexican Street Corn)

Grill up Elote for your next cookout or potluck! Everyone will love the juicy, sweet-savory corn dressed up with mayonnaise, sour cream, lime, chili powder, and cotija cheese.

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 257kcal

Author John Kanell

Equipment

Grill or grill plate
mixing bowl

Ingredients

4 ears of corn husked
¼ cup mayonnaise (60g)
¼ cup sour cream or Mexican crema (60g)
Lime zest and lime juice of 1 lime
½ cup grated cotija cheese (56g)
1 teaspoon chili powder
Chopped fresh cilantro for garnish
Fresh lime wedges to serve

Instructions

Heat the grill to 400°F.
Grill the ears of corn until slightly charred and tender, about 12 minutes, turning occasionally.
While the corn is cooking, stir together the mayonnaise, sour cream, lime juice, and zest in a small bowl.
Using a brush, slather the mayonnaise mixture all over the grilled corn. Sprinkle with cheese and chili powder and garnish with chopped cilantro. Serve immediately with lime wedges on the side.

Notes

Lightly pat the cheese onto the creamy coating to help it stick to the corn.
Keep some of the corn husk on each ear. This will give you something to hold on to so you can twirl the cobs around while coating and sprinkling toppings. To make a sturdier handle, take one piece of the husk and wrap it around the rest of the husk, then slip the end over and back under itself to make a little secured knot.
If you can’t find cotija cheese: A block of crumbled feta cheese or grated parmesan cheese will work as a substitute. They don't taste exactly like cotija cheese, but they are both really good in this Mexican corn recipe.

Nutrition