Easy Mexican Street Corn, also known as Elote, is a flavorful and delicious side dish that brings the vibrant flavors of Mexican street food to your table. This dish features fresh ears of corn grilled to perfection until they are slightly charred and smoky,
enhancing their natural sweetness. Once cooked, the corn is generously coated with a creamy and tangy mixture made from mayonnaise, sour cream, and lime juice, which adds richness and a zesty kick to every bite. The corn is then sprinkled with crumbled cotija cheese, a traditional Mexican cheese with a salty and crumbly texture,
which perfectly complements the creaminess of the sauce. To finish, a dusting of chili powder or paprika is added for a hint of spice and color, and fresh cilantro is sprinkled on top for a burst of herbal freshness.
This dish is incredibly easy to prepare and
Ingredients:
4 ears of corn
¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
¼ cup of mayonnaise
½ cup of Cotija cheese, crumbled
2 cloves of garlic, crushed (or finely minced)
¼ teaspoon of fine sea salt
Juice and zest of 1 lime
1/4 cup of Cilantro, finely chopped
½ teaspoon of chipotle chili powder
Instructions
Heat your grill to roughly 400 degrees F.
You can grill the corn with the husks on or off.
I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor.
FOR HUSKS ON: Let your corn soak in water for 10 minutes before grilling.
FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.
ENJOY!
Notes
**You can also make this by cooking the corn in the oven. Preheat the oven to 425 degrees. Lightly spray the husked corn on the cob with cooking spray and wrap it in foil individually. Roast for 20-25 minutes.