Mexican Street Corn

Mexican Street Corn, or Elote, is grilled corn on the cob slathered in a creamy mayo-crema mixture, then coated in tangy cotija cheese, chile powder, and lime. Sold by street vendors across Mexico, it's smoky, creamy, spicy, and utterly addictive.

By YumYum Editorial · Mexican

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 4 ears fresh corn, husked
• 1 tbsp vegetable oil
• 1/3 cup mayonnaise
• 1/4 cup Mexican crema (or sour cream)
• 3/4 cup crumbled cotija cheese, divided
• 1 tsp chili powder or Tajín, plus more for garnish
• 2 limes, one juiced, one cut into wedges
• 1/4 cup chopped cilantro
• to taste Pinch of salt

Instructions

1. Preheat a grill or grill pan to medium-high heat and brush the corn lightly with vegetable oil.
2. Grill the corn, turning every 2-3 minutes, for about 10-12 minutes total, until charred in spots on all sides.
3. While the corn grills, whisk together the mayonnaise, crema, lime juice, and a pinch of salt in a small bowl.
4. Remove the corn from the grill and let it cool just enough to handle.
5. Brush or spread the mayo-crema mixture generously over each ear of corn.
6. Roll the coated corn in crumbled cotija cheese, pressing gently so it adheres.
7. Sprinkle with chili powder and chopped cilantro.
8. Serve immediately with extra lime wedges for squeezing over the top.