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Mexican Street Corn

Mexican Street Corn

Get ready to bring the vibrant flavors of Mexican street food right to your backyard. Mexican cooking is all about bold flavors and simple ingredients that create something truly spectacular.

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Scale

For the Perfect Elote:

  • 4 ears of corn, husks removed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled cotija cheese or feta cheese
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (for garnish)
  • 1/4 teaspoon smoked paprika (optional for extra smokiness)

Instructions

  1. Prepare your grill for medium-high heat. Clean the grates to prevent sticking and ensure beautiful grill marks.
  2. Place the corn directly on the grill. Cook for about 10 minutes, turning occasionally. You're looking for kernels that are tender and slightly charred, with beautiful golden-brown spots.
  3. While the corn grills, prepare the creamy topping. In a small bowl, whisk together mayonnaise, sour cream, chili powder, garlic powder, and salt until smooth and well combined.
  4. Once the corn is perfectly grilled, use a basting brush to coat each ear generously with the creamy mixture. Ensure every kernel gets some love.
  5. Sprinkle the corn with crumbled cotija cheese, covering the entire surface. The cheese should stick to the creamy coating.
  6. For an extra flavor dimension, dust with a light sprinkle of smoked paprika if desired.
  7. Garnish with fresh chopped cilantro. The herb adds a bright, fresh note that complements the rich, creamy corn.
  • Author: Jamie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes