Here’s a classic Mexican Street Corn (Elote) recipe—sweet, creamy, tangy, and full of flavor 🌽🔥
Mexican Street Corn (Elote)
Ingredients
- 4 ears of corn, husks removed
- ¼ cup mayonnaise
- ¼ cup sour cream (or use all mayo if you prefer)
- ½ cup crumbled cotija cheese (or feta as a substitute)
- 1 tsp chili powder (or paprika)
- 1 clove garlic, finely minced (optional)
- 1–2 tbsp lime juice
- Salt to taste
- Chopped cilantro (optional)
Instructions
- Cook the corn
Grill corn over medium-high heat, turning until lightly charred (8–10 minutes).
No grill? Boil or roast in the oven, then lightly pan-char if you want color. - Make the sauce
In a small bowl, mix mayonnaise, sour cream, garlic, lime juice, and a pinch of salt. - Assemble
Brush or spoon sauce generously over hot corn. - Top it off
Sprinkle with cotija cheese and chili powder.
Add cilantro if using. - Serve immediately
Add extra lime wedges on the side.
Easy Variations
- Street Corn in a Cup (Esquites): Cut corn off the cob and mix everything together.
- Spicy: Add cayenne or hot sauce.
- Butter-lovers: Brush corn with butter before the sauce.
- Oven method: Roast corn at 425°F (220°C) for 20–25 minutes.
If you want this as a side for tacos, air fryer version, or lighter version, just let me know 😊
