Description
A quick and easy Mexican street corn elote recipe featuring fresh corn grilled to perfection and coated with a creamy, spicy, and smoky sauce. Perfect for gatherings and a crowd-pleaser with a balance of bold flavors.
Ingredients
Scale
- 4 ears fresh corn on the cob, husked and cleaned
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream (or plain Greek yogurt as substitute)
- Juice of 1 large lime
- 1 to 2 teaspoons chili powder (ancho chili powder recommended)
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- Salt to taste (start with 1/2 teaspoon)
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 cup crumbled cotija cheese (feta as substitute)
- 2 tablespoons melted butter
Instructions
- Husk and clean 4 ears of fresh corn, removing all silk threads. Rinse lightly and pat dry with a clean towel. (5 minutes)
- In a medium mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, juice of one lime, 1 to 2 teaspoons chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and a pinch of salt. Whisk until smooth and creamy. Adjust seasoning to taste. (5 minutes)
- Preheat grill or grill pan to medium-high heat (about 400°F / 204°C). Lightly oil grill pan if using. (5 minutes)
- Brush each ear of corn generously with 2 tablespoons melted butter.
- Grill corn, turning every 2-3 minutes, for about 10-12 minutes until kernels are golden to dark brown and bubbling.
- Immediately brush grilled corn with the creamy spicy sauce, coating evenly.
- Sprinkle crumbled cotija cheese generously over the sauced corn, then scatter finely chopped fresh cilantro on top.
- Serve hot with extra lime wedges on the side.
Notes
If sauce is too thick, add a splash of water or more lime juice to loosen. Move corn around grill to avoid uneven charring. Sauce should be applied after grilling to avoid burning. Sauce can be made a day ahead and refrigerated to meld flavors. For dairy-free version, use vegan mayo, coconut yogurt, and plant-based cheese or skip cheese. Add jalapeño or cayenne for extra heat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
Keywords: Mexican street corn, elote, creamy spicy sauce, grilled corn, cotija cheese, summer BBQ, easy recipe