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Elotes Mexican Street Corn Recipe

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Elotes Mexican Street Corn features smoky grilled corn coated with a creamy lime sauce and finished with salty Cotija cheese, chili powder, and fresh cilantro. This quick, flavorful side dish is perfect for summer cookouts, barbecues, and Mexican-inspired meals.

Ingredients

  • Fresh corn on the cob
  • Mayonnaise
  • Mexican crema or sour cream
  • Cotija cheese
  • Fresh lime juice
  • Chili powder
  • Garlic powder
  • Fresh cilantro
  • Salt
  • Lime wedges for serving

Instructions

  1. Preheat an outdoor grill or grill pan to medium-high heat.
  2. Remove the husks and silk from the corn. Lightly brush each ear with a little oil if needed to prevent sticking.
  3. Place the corn directly on the hot grill and cook for 8 to 12 minutes, rotating every few minutes, until the kernels are tender and charred in spots.
  4. While the corn cooks, combine the mayonnaise, Mexican crema or sour cream, fresh lime juice, and garlic powder in a small bowl.
  5. Crumble the Cotija cheese and prepare the chili powder, chopped cilantro, and lime wedges.
  6. Remove the grilled corn from the heat and let it cool briefly until safe to handle.
  7. Brush or spread the creamy lime mixture generously over each warm ear of corn.
  8. Sprinkle with crumbled Cotija cheese, chili powder, fresh cilantro, and a small pinch of salt if needed.
  9. Serve immediately with extra lime wedges for squeezing over the corn.

Notes

  • For spicier elotes, add cayenne pepper, chipotle powder, extra chili powder, or hot sauce.
  • Cotija cheese can be replaced with crumbled feta or finely grated Parmesan if needed.
  • Add smoked paprika or chipotle powder to the creamy sauce for additional smoky flavor.
  • If a grill is unavailable, roast, broil, or pan-cook the corn until tender and lightly charred.
  • For esquites-style corn, cut the cooked kernels from the cob and combine them with the creamy sauce, cheese, lime, chili powder, and cilantro.
  • For milder elotes, reduce or omit the chili powder while keeping the lime, cheese, cilantro, and creamy sauce.
  • Elotes are best served immediately while the corn is warm and the toppings are fresh.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days. When possible, store the grilled corn separately from the sauce and garnishes.
  • Reheat plain grilled corn on the grill, in a skillet, in a 350°F (175°C) oven, or briefly in the microwave.
  • For the freshest results, add the creamy sauce, Cotija, chili powder, cilantro, and lime after reheating the corn.

Nutrition

Find it online: https://thefamilycooking.com/elotes-mexican-street-corn-recipe/