Description
This Elote recipe is a vibrant and flavorful Mexican street corn dish. It features grilled or boiled corn generously coated in a creamy, tangy, and spicy sauce, then sprinkled with cheese and chili powder. It’s a perfect side dish or appetizer that’s sure to be a crowd-pleaser.
Ingredients
Scale
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated cotija cheese, plus more for serving
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder, plus more for serving
- Salt to taste
- Optional: a pinch of cayenne pepper for extra heat
Instructions
- Grill or boil the corn until tender. If grilling, char the kernels slightly for added flavor.
- In a medium bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, minced garlic, and chili powder until well combined.
- Season the mixture with salt to taste and cayenne pepper, if using.
- Once the corn is cooked and slightly cooled, spread the creamy mixture evenly over each ear of corn, coating all sides.
- Sprinkle with additional cotija cheese and chili powder before serving.
Notes
- For a spicier elote, add more chili powder or a pinch of cayenne pepper to the sauce.
- If cotija cheese is unavailable, feta cheese can be a good substitute, though it will have a different flavor profile.
- For a lighter version, you can use Greek yogurt instead of sour cream.
- Ensure the corn is cooled enough to handle before spreading the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling or Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: Approximately 300-350
- Sugar: Approximately 5-7g
- Sodium: Approximately 400-500mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 17-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 3-4g
- Protein: Approximately 7-9g
- Cholesterol: Approximately 20-25mg