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Mexican Street Corn (Elotes)

This festive Mexican Street Corn recipe features grilled corn slathered with a tangy sauce made with mayonnaise, Mexican crema, and topped with crumbled cotija cheese for a burst of flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of fresh corn, husks removed (about 3 cups kernels if cutting off)
  • 3 tablespoons mayonnaise (or Greek yogurt for a healthy option)
  • 1/3 cup Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese (feta works as a substitute)
  • 1 small lime, zested and juiced
  • 1 teaspoon chili powder (plus extra for sprinkling)
  • 1/2 teaspoon smoked paprika (optional for added smokiness)
  • 1 clove garlic, minced
  • 2 tablespoons chopped cilantro (for garnish, optional)
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Preheat your cooking method: grill to medium-high heat, or warm a heavy skillet over medium-high for stove-top. If broiling, set the rack close to the heat source and preheat the broiler.
  2. Brush each ear lightly with a bit of oil to prevent sticking and to help develop char. The kernels should glisten and begin to caramelize as they cook.
Cooking Corn
  1. Place ears on the grill or skillet, turning every 2–3 minutes until evenly charred and fragrant—about 8–10 minutes. If broiling, lay the ears on a baking sheet and rotate to get char on all sides.
Making the Sauce
  1. While the corn cooks, whisk together mayonnaise, Mexican crema (or sour cream), minced garlic, lime zest, 1 tablespoon lime juice, chili powder, smoked paprika, salt, and pepper in a bowl.
  2. Taste and adjust lime and salt to your preference—the sauce should be bright and slightly tangy.
Assembly
  1. When the corn is cooked, brush or slather it generously with the sauce.
  2. Sprinkle immediately with crumbled cotija cheese and a pinch more chili powder for color and spark.
  3. Squeeze extra lime over the ears and scatter chopped cilantro on top.
  4. Serve warm and watch the happy faces as everyone digs in.

Notes

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently to preserve texture. Use high heat for charring and taste as you go for brightness.