Mexican Street Corn, or Elote, is the most flavorful corn recipe ever. It's tangy, creamy, a little spicy, and absolutely delightful. Sweet corn covered in crema sauce and cotija cheese makes the best veggie side dish!
Prep Time10 minutesminutes
Cook Time10 minutesminutes
Total Time20 minutesminutes
2tablespoonssour cream, or Mexican crema or plain greek yogurt
Juice of 1 lime, divided
1teaspoonblack pepper, divided
6ears of fresh corn
3tablespoonsoil, canola, vegetable or olive oil
⅓cupcrumbled cotija cheese
1tablespoongrated parmesan cheese, optional
2tablespoonschopped fresh cilantro
1. In a bowl, mix mayonnaise, sour cream, juice from half the lime, a pinch of salt and a pinch of black pepper.
2. Preheat grill to 400°F. Shuck the corn. You can peel back and leave husk attached or discard. Leave the stalk on, however.
3. Brush corn with oil and season with remaining salt, pepper and chili powder. Grill corn for 10-12 minutes turning occasionally, until some of the corn is charred just a bit. Remove from grill. (If leaving the husk on, be sure to allow husk to hang over the side of the grill, or grill corn over hot side and husk over cool side of the grill. If the husk is over the hot side of the grill it will burn to a crisp.)
4. Squeeze remaining half of the fresh lime juice over corn. Drizzle mayonnaise sauce over the corn and liberally sprinkle with cheese and cilantro over the top. Serve and enjoy.