Teresa's Recipes
Elote: Classic Mexican Grilled Corn
Elote, also known as Mexican Street Corn, is a mouthwatering delicacy that's a staple of Mexican street food culture. A perfect blend of smoky, tangy, creamy, and spicy, this recipe takes grilled corn on the cob to a whole new level. The corn is grilled to perfection, brushed with a luscious coat of creamy, tangy sauce, sprinkled with salty Cotija cheese and fresh cilantro, and served with a squeeze of fresh lime. It's a flavor explosion in every bite!
Ingredients
- 4, with husks and silk removed Corn on the cob
- 1/4 cup Mayonnaise
- 1/4 cup Sour cream
- 2 tablespoons Fresh lime juice
- 1 teaspoon Chili powder
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon, or to taste Salt
- 1/2 cup, crumbled Cotija cheese
- 2 tablespoons, finely chopped Fresh cilantro
- 4, for serving Lime wedges
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Calories: 220
- Fat: 14g
- Carbs: 20g
- Protein: 5g
- Sodium: 420mg
- Sugar: 6g
Instructions
- Preheat your grill to medium-high heat.
- Grill the corn on the cob for 10-12 minutes, turning occasionally, until it's lightly charred and cooked through.
- While the corn is grilling, prepare the sauce. In a small bowl, mix together the mayonnaise, sour cream, fresh lime juice, chili powder, cayenne pepper, and salt until well combined.
- Once the corn is grilled, brush each cob evenly with the prepared sauce, making sure to coat all sides.
- Sprinkle the crumbled Cotija cheese and finely chopped cilantro over the sauced corn.
- Serve the elote hot, with a lime wedge on the side for each cob. Squeeze the fresh lime over the corn for an extra pop of tangy flavor.
Tips
- For an extra smoky flavor, you can char the corn on a stovetop gas burner if you don't have a grill.
- You can substitute Cotija cheese with feta or Parmesan if it's not available.
- Adjust the amount of chili powder and cayenne pepper if you prefer a less spicy version.