Elote (Grilled Street Corn)

Name: Elote (Grilled Street Corn)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
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

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.

25 minEasyServes 4210 cal/serving

MexicanSideGrillVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

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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

1

Preheat your grill to medium-high heat (about 400°F or 204°C). Clean and oil the grill grates.
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.
3

Brush 4 husks and silk removed ears of corn with 2 tbsp melted unsalted butter.
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.
5

While the corn is still hot, brush each ear generously with the prepared sauce, coating all sides.
6

Sprinkle each ear with 1/2 cup crumbled cotija cheese, making sure it adheres to the sauce.
7

Dust each ear with 1 tsp chili powder to taste.
8

Garnish with 2 tbsp chopped fresh cilantro.
9

Serve immediately with lime wedges on the side for squeezing over the corn.
10

For easier eating, you can insert wooden skewers into the ends of each corn cob to use as handles.

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Questions

What temperature do I cook Elote (Grilled Street Corn) at?

For Elote (Grilled Street Corn), the oven is set to 400 F (about 205 C) in step 1.

What should Elote (Grilled Street Corn) look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the kernels are tender and charred in spots.

Is there a substitute for cotija in Elote (Grilled Street Corn)?

The entry for Elote (Grilled Street Corn) calls for 1/2 cup cotija cheese, crumbled. In its place: Feta or ricotta salata, crumbled. Rinse the feta briefly if it is very salty.

Is Elote (Grilled Street Corn) spicy?

Only mildly. The heat in Elote (Grilled Street Corn) comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Elote (Grilled Street Corn) dairy-free?

Yes. The dairy in Elote (Grilled Street Corn) is 2 tbsp sour cream, 1/2 cup cotija cheese, crumbled, 2 tbsp unsalted butter, melted. Swap the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

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