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Mexican Street Corn (Elote)

A vibrant and flavorful dish that celebrates the classic Mexican street food. Grilled corn slathered in creamy dressing, topped with cheese and cilantro, perfect for gatherings or as a comforting side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 ears
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Corn
  • 4 ears ears of corn, husked
For the Dressing
  • 1/2 cup mayonnaise (substitute Greek yogurt for a lighter version)
  • 1/2 cup sour cream (or skip it for a vegan version)
  • 1 teaspoon chili powder (add more for heat)
  • 1 teaspoon smoked paprika
  • 1/4 cup crumbled cotija cheese (feta or parmesan are also good substitutes)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice (freshly squeezed is best)
  • Salt to taste

Method
 

Preparation
  1. Start by husking the corn and removing all the silk. Rinse under cold water to remove any remaining debris.
Grilling
  1. Preheat your grill to medium-high. Place the corn on the grill, turning occasionally until all sides are charred and cooked through, about 10-15 minutes.
Mixing Dressing
  1. While the corn is grilling, combine the mayonnaise, sour cream, chili powder, smoked paprika, cotija cheese, cilantro, lime juice, and salt in a bowl. Stir until well blended for the perfect, creamy topping.
Dressing the Corn
  1. Once the corn is grilled, remove it from the heat. You can either place it directly on a serving platter or use individual sticks. Generously spread the creamy mixture over each ear of corn.
Garnishing
  1. Top with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro for a burst of color and flavor. Serve immediately.

Notes

Feel free to get creative with your Elote! You can add diced jalapeños for extra heat, swap lime juice with lemon juice for a refreshing flavor, or blend in some ripe avocado into the dressing for creaminess.