Elote (Authentic Mexican Street Corn)
Elote is the best Mexican side dish! Juicy and charred corn on the cob is topped with limey mayo, cotija cheese, chili powder, and cilantro. Watch the video below!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ears corn
- 1 lime (quartered)
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or Mexican crema (or lime crema for an extra punch of lime flavor!)
- ½ cup finely crumbled cotija cheese
- ½ teaspoon chili powder
- chopped cilantro for garnish
Instructions
- 1
Heat an outdoor grill (or grill pan if made indoors) over medium heat. Place the corn directly on the grill, close the lid, and cook for 10 minutes, rotating every few minutes for an even char.
- 2
Transfer the corn to a plate, and squeeze lime juice on top while it's still warm. Optional: stick a wooden stick in the end as a handle.
- 3
In a small bowl, stir together the mayonnaise and sour cream. Then brush a thick layer all over each piece of corn.
- 4
Sprinkle cotija cheese all over each piece, then sprinkle with chili powder and chopped cilantro. Serve immediately, while still warm.