elote (Mexican Street Corn)
Make authentic Mexican Street Corn at home! This grilled elote is slathered in a creamy, zesty sauce and topped with cotija cheese and chili powder for that street-style flavor explosion.
Equipment
- Grill or stovetop grill pan
- Small mixing bowl
- Tongs
- Basting brush optional
Ingredients
- 4 ears of fresh corn on the cob husks removed
- 2 tablespoons melted butter
- 1/3 cup mayonnaise
- 1/4 cup sour cream optional, for extra creaminess
- 1/2 cup cotija cheese or feta if unavailable
- 1 tablespoon lime juice plus extra lime wedges for serving
- 1 teaspoon chili powder or Tajín
- Salt and black pepper to taste
- Chopped fresh cilantro optional for garnish
Instructions
- Preheat your grill to medium-high heat.
- Place the corn directly on the grill and rotate occasionally for about 8–10 minutes until charred in spots and fully cooked.
- In a bowl, mix together the mayo, melted butter, lime juice, and a pinch of salt and pepper. Add sour cream if using.
- Once the corn is grilled, remove and slather generously with the creamy mixture while hot.
- Sprinkle crumbled cotija cheese evenly on all sides.
- Dust each ear of corn with chili powder or Tajín.
- Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
- If you prefer less mess, cut the corn kernels off the cob and mix everything into a bowl for **elote in a cup (esquites)**.
- You can spice it up with hot sauce or add crushed Flamin’ Hot Cheetos for extra crunch.
- Feta or parmesan can be used in place of cotija cheese in a pinch.