Mexican Street Corn (Elote)
Instructions
- 1
Remove husks and silk from corn. Pat dry with paper towels.
- 2
Preheat grill to medium-high heat (about 400°F/200°C). Alternatively, you can use a grill pan on the stovetop.
- 3
Brush corn lightly with vegetable oil and season with a pinch of salt.
- 4
Grill corn, turning every 3-4 minutes, until charred and tender, about 12-15 minutes total. You want nice char marks all around.
- 5
While corn is grilling, mix together mayonnaise, sour cream, lime juice, and garlic powder in a small bowl until well combined.
- 6
Once corn is done, immediately brush or slather each ear generously with the mayo-sour cream mixture while still hot.
- 7
Sprinkle crumbled cotija cheese all over the corn, pressing gently so it adheres to the creamy coating.
- 8
Dust with chili powder to taste, then garnish with fresh chopped cilantro.
- 9
Serve immediately with lime wedges on the side for extra squeeze of citrus.
Chef's Note
"This recipe captures the irresistible street food flavors of Mexico—sweet charred corn smothered in creamy, tangy, spicy goodness. Don't skip the char on the grill; it's what makes each bite absolutely addictive and brings out the corn's natural sweetness."
