Mexican Street Corn Elote (Printer-Friendly)
Grilled corn cobs topped with lime crema, cotija cheese, and cilantro for a flavorful, iconic Mexican side.
# What You’ll Need to Cook:
→ Corn
01 -
6 fresh corn cobs, husks peeled back or removed
→ Sauce
02 -
60 ml mayonnaise
03 -
60 ml sour cream or Mexican crema or plain Greek yogurt
04 -
30 ml fresh lime juice, divided
05 -
1 pinch salt
06 -
1 pinch ground black pepper
→ Grilling & Seasonings
07 -
15 ml canola oil, vegetable oil or olive oil
08 -
2 pinches salt
09 -
2 pinches ground black pepper
10 -
1 teaspoon chili powder, or to taste
→ Toppings
11 -
60 g crumbled cotija cheese, or feta or parmesan
12 -
15 g grated parmesan cheese (optional)
13 -
20 g chopped fresh cilantro
# Steps to Prepare:
01 -
In a bowl, whisk together mayonnaise, sour cream, juice from half of the lime, a pinch of salt, and a pinch of black pepper until smooth.
02 -
Preheat the grill to 200°C. Shuck the corn, keeping the stalk attached if desired. Peel back the husks or remove completely.
03 -
Brush corn cobs evenly with oil. Season with a pinch each of salt, ground black pepper, and chili powder.
04 -
Place the corn onto the grill. Cook for 10-12 minutes, turning occasionally, until lightly charred in spots and heated through.
05 -
Remove the grilled corn from the grill. Squeeze the remaining lime juice over each cob. Generously drizzle the prepared sauce over hot corn.
06 -
Sprinkle each corn cob with crumbled cotija cheese and optional grated parmesan. Garnish with chopped fresh cilantro and serve immediately.
# Extra Cooking Tips:
01 -
To boost flavor and simplify cleanup, wrap corn cobs in foil before grilling.
02 -
Select corn with tight, bright green husks for optimal freshness and sweetness.
03 -
Adjust chili powder to your preferred spice level.
04 -
For a thicker cheese layer, roll each cob in crumbled cotija after drizzling with sauce.
05 -
This dish can also be prepared by boiling, broiling, or air frying the corn if grilling is not available.