Description
Spice up your traditional elote with this fiery Mexican street corn recipe. Packed with extra chili powder and jalapeños, it’s a flavor explosion you won’t forget.
Ingredients
Scale
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1-2 jalapeños, finely minced (seeds removed for less heat)
- 1 teaspoon chili powder, plus more for dusting
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until tender and lightly charred, about 8-10 minutes. Alternatively, you can roast the corn in the oven at 400°F (200°C) for 15-20 minutes, turning halfway through.
- While the corn is grilling (or roasting), prepare the spicy mayo mixture. In a small bowl, combine mayonnaise, sour cream, minced jalapeños, chili powder, smoked paprika, and cayenne pepper (if using). Stir until well combined.
- Once the corn is cooked, carefully brush each ear generously with the spicy mayo mixture.
- Sprinkle the crumbled cotija cheese and chopped cilantro over the top of the corn.
- Dust with a little extra chili powder for an added kick.
- Serve immediately with lime wedges on the side.
Notes
- For a milder heat, reduce the amount of jalapeño and omit the cayenne pepper.
- If you don’t have cotija cheese, feta cheese can be used as a substitute.
- This dish is best enjoyed fresh off the grill.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: Approx. 350-400
- Sugar: Approx. 8-10g
- Sodium: Approx. 300-400mg
- Fat: Approx. 25-30g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 17-20g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 3-4g
- Protein: Approx. 8-10g
- Cholesterol: Approx. 25-30mg