:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/6GxaesWS9hy7fXZ9f-U4/5347d953ce7a6dce70df72a9c03e8e.png "Authentic Elotes Mexican Street Corn")
Authentic Elotes Mexican Street Corn
Elotes, or Mexican street corn, is a popular snack in Mexico and an absolute must-try for Mexican food enthusiasts. Sweet summer corn is charred to perfection, then slathered with a mixture of mayo and sour cream, and finally rolled in cotija cheese and sprinkled with chili powder and fresh lime juice. It’s creamy, spicy, tangy, and sweet—definitely a flavor explosion in your mouth.
Ingredients
- 4 Ears of corn, husked
- 1⁄2 Cup of mayonnaise
- 1⁄2 Cup of sour cream or Mexican Crema
- 1⁄2 Cup of crumbled cotija cheese
- 1⁄2 teaspoon of chili powder
- 1⁄4 Cup of chopped cilantro (optional)
- 1 lime, cut into wedges
- Salt, to taste
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Directions
Preheat your grill to medium-high heat. Place the husked corn directly onto grill grates. Grill the corn for about 10 minutes, turning every 2-3 minutes until kernels are charred all over.
While the corn is grilling, combine the mayonnaise, sour cream, and a pinch of salt in a bowl.
Once the corn is done, use a brush or a spoon to slather each corn ear with the mayonnaise mixture. Make sure all sides are covered.
Next, roll each corn ear in the crumbled cotija cheese, then sprinkle with chili powder and chopped cilantro (if using).
Serve hot with lime wedges. Squeeze lime over the top before eating.
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TammersAuthentic Elotes Mexican Street Corn
Elotes, or Mexican street corn, is a popular snack in Mexico and an absolute must-try for Mexican food enthusiasts. Sweet summer corn is charred to perfection, then slathered with a mixture of mayo and sour cream, and finally rolled in cotija cheese and sprinkled with chili powder and fresh lime juice. It’s creamy, spicy, tangy, and sweet—definitely a flavor explosion in your mouth.
Preheat your grill to medium-high heat. Place the husked corn directly onto grill grates. Grill the corn for about 10 minutes, turning every 2-3 minutes until kernels are charred all over.
While the corn is grilling, combine the mayonnaise, sour cream, and a pinch of salt in a bowl.
Once the corn is done, use a brush or a spoon to slather each corn ear with the mayonnaise mixture. Make sure all sides are covered.
Next, roll each corn ear in the crumbled cotija cheese, then sprinkle with chili powder and chopped cilantro (if using).
Serve hot with lime wedges. Squeeze lime over the top before eating.
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