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Mexican Street Corn (Elote)

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A deliciously messy delight of grilled corn brushed with creamy goodness, topped with Cotija cheese, lime, and chili powder, perfect for summer gatherings.

Ingredients

Scale
  • 4 ears of corn, husked
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup crumbled Cotija cheese
  • 1 teaspoon chili powder
  • 1 lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Start by preheating your grill. Toss those husked ears of corn right onto the hot grates and grill them for about 10 minutes. Turn them occasionally to ensure each side gets beautifully charred and cooked through.
  2. In a bowl, mix together the mayonnaise, sour cream, lime juice, and chili powder until the colors meld beautifully into a creamy consistency.
  3. Once your corn is grilled to perfection, take that luscious mixture from Step 2 and brush it generously over each ear of corn. Don’t be shy here—get every nook and cranny!
  4. Sprinkle a generous amount of crumbled Cotija cheese over the corn while it’s still warm. Add salt and pepper according to your taste.
  5. Finish it off with a handful of chopped cilantro for freshness, and if you’re feeling zesty, slice up some extra lime wedges on the side!
  6. Serve immediately while it’s warm, and watch as everyone dives into this scrumptious treat.

Notes

Soak corn in water for 30 minutes before grilling to prevent drying out. Adjust chili powder for spice level. For a vegan option, use plant-based mayonnaise and sour cream.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/mexican-street-corn-elote/

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