Elote (Easy Mexican Street Corn) 🌽
A quick and easy recipe for classic Mexican Street Corn, perfect for grilling or boiling. This flavorful side dish features a creamy, zesty topping and crumbly Cotija cheese.
Equipment
- Grill
- Large Pot
- Small Bowl
- Pastry Brush
Ingredients
- 6 ears fresh sweet corn (husks and silk removed)
Creamy Topping Ingredients
- 1/4 cup high-quality mayonnaise
- 2 tbsp sour cream (or plain Greek yogurt for a lighter option)
- 1 tbsp fresh lime juice
- 1 tsp chili powder (plus a pinch more for garnish)
- 1/2 tsp sea salt
Garnish
- 2 tbsp fresh cilantro finely chopped
- 3/4 cup crumbled Cotija cheese (or feta for similar saltiness)
- Lime wedges for serving (optional)
Instructions
- Cook the Corn: You have two easy options! Grill Method: Preheat your grill to high heat. Place the corn directly on the grates and cook for 2-3 minutes per side, rotating until each side has nice char marks. This usually takes about 10 minutes total. Remove and let cool slightly. Boil Method: Bring a large pot of water to a boil. Add the corn cobs and simmer for 4-5 minutes until they are tender and bright yellow. Carefully remove with tongs and let cool slightly.
- Whip up the Creamy Topping: In a small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, and sea salt until everything is smooth and perfectly combined.
- Dress the Corn: Using a pastry brush or a spoon, generously spread the creamy mayo mixture all over each cooked corn cob, ensuring it's fully coated.
- Add the Final Flavors: Sprinkle each coated corn cob with the crumbled Cotija cheese, fresh chopped cilantro, and a little extra chili powder for a pop of color and spice.
- Serve Right Away: Enjoy your flavorful Elote immediately! You can serve them with an optional lime wedge for an extra squeeze of fresh zest.
Notes
Nutrition per serving (6 servings total):
Calories: 203
Total Carbs: 18.1g
Net Carbs: 16.2g
Fats: 13.4g
Protein: 5.8g
