Mexican Street Corn Elote
Elote-style Mexican street corn—grilled ears slathered with creamy mayo-crema, cotija, chili powder, and lime. The game-day corn upgrade that tastes like a fairground stand. Grill until kernels are hot and lightly charred.
🛒Ingredients
- 6 ears corn, husked
- 1 tablespoon oil for grilling
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- 1 clove garlic, minced (optional)
- 1 cup crumbled cotija or feta
- 2 teaspoons chili powder or Tajín
- 1/4 cup chopped cilantro
- 2 limes, cut into wedges
- Kosher salt to taste
- Cayenne optional for heat
🔧Kitchen Tools Needed
- Grill
- Tongs
- Mixing bowl
- Basting brush
📝Instructions
- 1
Preheat grill to medium-high. Brush corn with oil. Grill 10–14 minutes, turning, until tender with charred kernels.
- 2
Mix mayo, crema, and garlic. While corn is hot, brush or roll each ear in the creamy mixture.
- 3
Roll in cotija. Dust with chili powder, sprinkle cilantro, and finish with salt and a squeeze of lime.
- 4
Serve immediately with extra lime wedges.
- 5
Refrigerate leftover topped corn within 2 hours up to 2 days; enjoy cold as salad-style kernels or reheat kernels gently until hot.
🥗Nutrition Information
⚡Calories per serving: 260
🏷️Recipe Tags
❓Frequently Asked Questions
No cotija?
Feta or Parmesan are solid stand-ins.
Esquites (cup style)?
Cut kernels off after grilling and toss with the same toppings in cups—great for parties.
Oven method?
Roast at 425°F ~20 minutes, turning once, then dress.
Lighter version?
Use light mayo and Greek yogurt instead of crema.
Food safety?
Dairy toppings mean 2-hour max at room temp; chill leftovers promptly.
