Description
Mexican Street Corn, also known as Elote, is a vibrant and flavorful side dish featuring grilled corn slathered with a creamy mayo-sour cream mixture, crumbled cotija cheese, and a zesty blend of chili powder and smoked paprika. This easy-to-make recipe captures the essence of Mexican street food and makes for a perfect summer treat or festive addition to any meal.
Ingredients
Scale
Ingredients
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat to ensure the corn cooks evenly and develops a delicious charred flavor.
- Grill the Corn: Place the husked ears of corn on the grill. Turn occasionally to ensure all sides become charred in spots and the corn becomes tender, which should take about 8 to 10 minutes.
- Prepare the Creamy Mixture: In a small bowl, thoroughly mix the mayonnaise and sour cream until smooth and combined. This mixture will add creaminess and richness to the grilled corn.
- Coat the Corn: While the corn is still warm, brush the creamy mayo-sour cream mixture evenly over each ear, helping it adhere to the corn and enhancing flavor.
- Add Cheese and Seasonings: Immediately sprinkle the crumbled cotija cheese evenly over each coated ear of corn. Then dust with chili powder and smoked paprika for heat and smokiness. Lightly season with salt to taste.
- Garnish and Serve: Top the corn with chopped fresh cilantro for a bright herbal note. Serve the corn with lime wedges on the side for squeezing over, adding a burst of fresh acidity to balance the richness.
Notes
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the mayo-sour cream mixture before brushing on the corn.
- If you don’t have a grill, you can wrap the corn in aluminum foil and bake it in the oven at 400°F (205°C) for about 20 minutes until tender.
- Leftover Mexican street corn is best enjoyed the same day for optimal flavor and texture.
