Go Back
Mexican Street Corn

Mexican Street Corn

Learn how to make authentic Mexican Street Corn (Elote) with grilled corn, creamy sauce, cotija cheese, chili powder, and fresh lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 people
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 6 ears fresh corn husks removed
  • 2 tablespoons vegetable oil
  • For the Sauce
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 garlic clove minced
  • 1 tablespoon lime juice
  • For Topping
  • 1 cup cotija cheese crumbled
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons fresh cilantro chopped
  • Lime wedges for serving

Method
 

  1. Preheat the grill to medium-high heat.
  2. Brush the corn lightly with vegetable oil.
  3. Place the corn directly on the grill grates.
  4. Cook for 10 to 12 minutes, turning occasionally, until lightly charred on all sides.
  5. While the corn grills, combine mayonnaise, sour cream, garlic, and lime juice in a small bowl.
  6. Mix until smooth and creamy.
  7. Remove the corn from the grill and allow it to cool slightly.
  8. Brush each ear generously with the sauce mixture.
  9. Sprinkle the corn evenly with crumbled cotija cheese.
  10. Dust with chili powder and smoked paprika.
  11. Garnish with fresh cilantro.
  12. Serve immediately with lime wedges on the side.

Notes

  • Fresh sweet corn provides the best flavor and texture.
  • Allow the corn to develop a slight char for authentic street corn flavor.
  • Apply the creamy topping while the corn is still warm so the cheese adheres better.
  • Cotija cheese adds a salty flavor that balances the sweetness of the corn.