Description
Grilled Mexican Street Corn on the Cob, or Elote, is a vibrant and flavorful dish. Corn is grilled to perfection, then slathered with a creamy, tangy sauce and sprinkled with fresh cheese and chili powder.
Ingredients
Scale
- 4 ears fresh corn on the cob, husked
- 2 tablespoons unsalted butter, melted
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or finely grated Parmesan)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon chili powder (Ancho or regular)
- 1/2 teaspoon smoked paprika (optional)
- Lime wedges, for serving
- Salt to taste
Instructions
- Preheat your grill to medium-high heat.
- Brush the husked corn with melted butter.
- Place the corn directly on the grill grates. Grill for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- While the corn grills, combine mayonnaise, sour cream, and a pinch of salt in a small bowl. Mix well.
- Once the corn is grilled, remove it from the grill.
- Evenly spread the mayonnaise mixture over each ear of corn.
- Roll the coated corn in the crumbled cotija cheese, ensuring an even coating.
- Sprinkle with chopped cilantro, chili powder, and smoked paprika (if using).
- Serve immediately with lime wedges for squeezing.
Notes
- For extra flavor, you can soak the corn in water for 15 minutes before grilling to prevent it from drying out.
- If cotija cheese is unavailable, use finely grated Parmesan cheese as a substitute.
- Adjust the amount of chili powder to your spice preference.
- You can also roast the corn in the oven at 400°F (200°C) for 20-25 minutes if a grill is not available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg