Elote (Grilled Street Corn)
Classic Mexican street corn grilled to charred perfection and slathered with a creamy, tangy mixture of mayonnaise, lime, cotija cheese, and chili powder. This popular street food makes an irresistible summer side dish.
Ingredients
- 4 ears of corn, husks and silk removed
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 lime, juiced and zested, plus wedges for serving
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 2 tbsp fresh cilantro, chopped
- 1 garlic clove, minced
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
Instructions
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1
Preheat your grill to medium-high heat (about 400°F or 204°C). Clean and oil the grill grates.
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2
Prepare the elote sauce: In a medium bowl, combine 1/4 cup mayonnaise, 2 tbsp sour cream, juice and zest from 1 juiced and zested, plus wedges for serving lime, 1 minced garlic clove, and 1/4 tsp salt. Mix well and set aside.
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3
Brush 4 husks and silk removed ears of corn with 2 tbsp melted unsalted butter.
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4
Place the corn directly on the grill and cook for 10-15 minutes, turning occasionally, until the kernels are tender and charred in spots.
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5
While the corn is still hot, brush each ear generously with the prepared sauce, coating all sides.
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6
Sprinkle each ear with 1/2 cup crumbled cotija cheese, making sure it adheres to the sauce.
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7
Dust each ear with 1 tsp chili powder to taste.
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8
Garnish with 2 tbsp chopped fresh cilantro.
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9
Serve immediately with lime wedges on the side for squeezing over the corn.
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10
For easier eating, you can insert wooden skewers into the ends of each corn cob to use as handles.