Elote (Mexican Street corn)
This Mexican street corn recipe brings summer cookouts to the next level! Juicy, tender corn on the cob is brushed with a creamy mayo-sour cream sauce, sprinkled with Cotija cheese, and topped with fresh cilantro and lime. Perfect for a quick, flavorful side dish that everyone will love.
Servings: 4 servings
Equipment
- Grill or Oven with Broil Setting
- Pastry Brush or Spoon
- Knife and Cutting Board
- Small Whisk
- Skewers optional, soak in water to prevent burning)
Ingredients
- Corn on the cob
- 4 tablespoon melted butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 package Cotija cheese
- Tajin or chili powder for sprinkling
- ¼ cup fresh cilantro
- 2 limes juice and zest
- All-purpose seasoning, salt, pepper, garlic powder, onion powder
- 1 teaspoon garlic
- 1 teaspoon white sugar
Instructions
Step 1: Prepare the Corn
- Remove husks and silk from 4 ears of corn.
- Place corn on a baking sheet and brush evenly with 4 tablespoon melted butter.
- Sprinkle with all-purpose seasoning (salt, pepper, garlic powder, onion powder).
Step 2: Make the Creamy Sauce
- In a small bowl, combine ¼ cup mayonnaise, ¼ cup sour cream, juice of 1 lime, ¼ cup chopped cilantro, 1 teaspoon garlic, and 1 teaspoon white sugar.
- Whisk until smooth and well-combined. This mixture will be brushed onto the corn after grilling.
Step 3: Prep the Cheese and Lime
- Crumble Cotija cheese into a small bowl.
- Optional: zest 1 lime and mix with the Cotija cheese for an extra burst of citrus flavor.
Step 4: Cook the Corn
Grill Method:
- Preheat grill to 350–400°F.
- Oil the grill grates using a brush or napkin with oil to prevent sticking.
- Place corn on skewers (optional) and grill for 12–15 minutes, rotating occasionally for even cooking. Aim for a light char, not burnt.
Oven/Broiler Method:
- Preheat oven to 400°F.
- Bake corn on a baking sheet for 15 minutes, then switch to broil for the last 3–4 minutes for a nice char.
Step 4: Assemble the Elote
- Brush grilled or broiled corn with the mayo-sour cream mixture.
- Sprinkle generously with Cotija cheese.
- Add a dusting of Tajin or chili powder.
- Finish with fresh cilantro or parsley.
- Serve with lime wedges for squeezing over the top.
Notes
Pro Tips for Perfect Mexican Street Corn
- Soak skewers in water if using to prevent burning.
- Adjust spice level with Tajin or chili powder according to your preference.
- Cilantro substitute: parsley works well if you’re not a fan of cilantro.
- Cheese options: Cotija is ideal, but feta can be used in a pinch.
- Quick prep: The sauce can be made while the corn is cooking to save time.
Nutrition
Calories: 280kcal | Carbohydrates: 28g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Sodium: 380mg | Fiber: 3g | Sugar: 8g
