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Authentic Elote: Mexican Street Corn with Creamy Chili-Lime Topping

Close-up of a grilled ear of Elote street corn covered in creamy sauce, cotija cheese, and chili powder.
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Make authentic Mexican street corn, Elote, at home. This recipe delivers the charred texture and creamy, spicy flavor profile of street vendor corn using simple ingredients.

Ingredients

Scale
  • 4 ears fresh corn, husks removed
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup crumbled Cotija cheese, plus more for garnish
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder, plus more for dusting
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions

  1. Prepare the grill or a grill pan over medium-high heat. Brush the corn cobs lightly with olive oil.
  2. Grill the corn, turning occasionally, until kernels are tender and lightly charred on all sides, about 8 to 10 minutes. Remove from heat.
  3. While the corn grills, prepare the topping. In a small bowl, combine the mayonnaise, sour cream or crema, Cotija cheese, lime juice, chili powder, salt, and cayenne pepper, if using. Mix until smooth.
  4. Brush the grilled corn generously on all sides with the creamy topping mixture.
  5. Roll the coated corn in extra crumbled Cotija cheese.
  6. Dust each ear heavily with additional chili powder before serving immediately.

Notes

  • For a smoky flavor, use smoked paprika instead of some of the chili powder.
  • If you cannot find Cotija cheese, use finely crumbled feta cheese as a substitute.
  • You can roast the corn in a 400°F oven for 15 minutes if grilling is not possible.

Nutrition

Find it online: https://onedishuniverse.com/elote-mexican-street-corn-recipe/