Mexican Corn on the Cob (Elote) is a popular street food that’s bursting with bold flavors and creamy textures. Grilled to perfection, the sweet corn is slathered in a tangy mixture of mayonnaise, sour cream, and lime juice, then rolled in crumbly cotija cheese and finished with a sprinkle of chili powder. This savory and slightly spicy treat is perfect for summer cookouts, barbecues, or anytime you’re in the mood for a flavorful twist on classic corn on the cob. It’s easy to make and always a crowd favorite.
Ingredients:
- 4 ears of corn, husked
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- ½ cup crumbled cotija cheese (or Parmesan if cotija isn’t available)
- 1 tsp chili powder (or to taste)
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (for serving)
Instructions:
- Preheat your grill to medium-high heat. Grill the ears of corn for about 8-10 minutes, turning occasionally, until they are lightly charred and cooked through.
- In a small bowl, mix together the mayonnaise, sour cream, and lime juice until smooth.
- Once the corn is done grilling, remove it from the heat and generously spread the mayonnaise mixture over each ear.
- Roll or sprinkle the corn with crumbled cotija cheese, making sure it sticks to the creamy coating.
- Sprinkle each ear with chili powder for a bit of spice, and garnish with chopped cilantro if desired.
- Serve the Mexican corn on the cob with lime wedges on the side for an extra burst of citrus flavor. Enjoy!
This savory, tangy, and spicy dish is a delicious way to enjoy corn during the summer months!
