Ingredients
- 4 ears fresh corn, husks removed
- 2 tablespoons butter, melted
- ¼ cup mayonnaise
- ¼ cup sour cream (or Mexican crema)
- ½ teaspoon garlic powder
- ½ teaspoon chili powder (or Tajín seasoning)
- ¼ teaspoon smoked paprika (optional)
- ½ cup cotija cheese, crumbled (or Parmesan/feta)
- 1 tablespoon lime juice (plus extra lime wedges for serving)
- ¼ cup fresh cilantro, chopped
Instructions
Step-by-Step Instructions
1. Grill the Corn
- Preheat grill to medium-high heat (400°F/200°C).
- Brush corn with melted butter.
- Grill for 8-10 minutes, turning every 2-3 minutes, until slightly charred.
(No grill? Roast in the oven at 400°F for 20 minutes or cook on a skillet.)
2. Make the Sauce
- In a bowl, mix mayonnaise, sour cream, lime juice, garlic powder, chili powder, and smoked paprika.
3. Assemble the Elote
- Brush the hot grilled corn with the creamy sauce.
- Sprinkle generously with crumbled cotija cheese.
- Garnish with cilantro and extra chili powder.
4. Serve & Enjoy!
- Serve immediately with lime wedges.
- Enjoy with tacos, grilled meats, or as a standalone treat!
Notes
Tips for the Best Mexican Street Corn
✅ Use fresh, sweet corn – The fresher, the better!
✅ Get a nice char – Adds smoky depth and enhances flavor.
✅ Don’t skip the cotija – It’s salty, crumbly, and essential for authentic elote.
✅ For extra creaminess – Add a little extra mayo or crema.
✅ Make it spicy! – Add Tajín, cayenne, or hot sauce for extra heat.