Elote (Mexican Street Corn)
This elote recipe (Mexican corn) features fresh sweet corn on the cob, grilled and slathered in a creamy mayo and sour cream mixture, then topped with lime juice, spices, and cotija cheese for the best Mexican street corn and killer side dish to your favorite Mexican meal.
Servings 4
Calories 144kcal
Ingredients
- 4 ears corn
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- ½ lime juiced
- ½ cup grated cotija cheese or queso fresca
- 1 teaspoon chili powder
- 1 teaspoon Tajin Clasico Chile Lime Seasoning
Instructions
- Prepare the grill for medium-high heat (400-450°F). Heat the grates then brush them clean.
- Remove the first layer of rough husks from the corn cobs, keeping the more tender husk to protect the kernels. Trim the silk tassels from the corn cobs. Place the cobs directly on the grates. Close the lid and grill for 10-15 minutes or until the corn is fragrant and the husks are browned, turning the cobs every few minutes.
- While the corn is cooking, in a small bowl mix the sour cream, mayonnaise, and lime juice. Crumble the cotija cheese in a small bowl. Remove the corn from the grill. Use a towel to hold the corn and shuck the husks and silk. Slather each cob with the mayo spread, sprinkle generously with cheese then season with the chile powder and Tajin, adding more or less to taste. Add a final squeeze of lime if you'd like. Serve warm.