Creamy Mexican Street Corn (Elote)
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Servings: 4
Ingredients
4 ears fresh corn, husked
2 tablespoons mayonnaise
2 tablespoons sour cream (or Mexican crema if available)
1 tablespoon fresh lime juice
1 teaspoon chili powder (adjust to taste)
½ teaspoon smoked paprika or cumin (optional, for depth)
¼ teaspoon salt (or to taste)
½ cup crumbled cotija cheese (or feta as a substitute)
2 tablespoons fresh cilantro, finely chopped
Lime wedges, for serving
Instructions
1️⃣ Grill the Corn
Preheat grill to medium-high heat.
Place corn directly on the grill grates.
Grill for 10–12 minutes, turning every 2–3 minutes, until charred and tender on all sides.
Remove from grill and let cool slightly.
(No grill? Pan-sear in a hot skillet or roast at 425°F / 220°C for 20 minutes.)
2️⃣ Make the Creamy Sauce
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and salt.
Taste and adjust seasoning as needed.
3️⃣ Assemble the Elote
Brush or spoon the creamy sauce generously over each ear of warm corn.
Sprinkle evenly with cotija cheese.
Finish with chopped cilantro and an extra pinch of chili powder if desired.
4️⃣ Serve
Serve hot with lime wedges on the side
Squeeze fresh lime juice over the top just before eating
Tips & Variations
Add garlic powder or chipotle chili powder for extra kick
Like it spicy? Drizzle with hot sauce or sprinkle crushed red pepper
Turn it into Esquites: cut kernels off the cob and mix everything in a bowl
Perfect With
Tacos, burgers, grilled chicken, or carne asada
Summer BBQs, taco nights, or potlucks
