Description
Classic Elote (Mexican Street Corn) with sweet corn coated in a creamy, tangy sauce, finished with chili spice, cotija cheese, and fresh lime for a bold, irresistible side dish.
Ingredients
4 ears corn on the cob
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
2 tbsp fresh lime juice (plus extra for serving)
1/2 tsp salt
1/4 tsp black pepper
1 tsp chili powder or Tajín (to taste)
1/3 cup cotija cheese, crumbled
2 tbsp fresh cilantro, chopped
Instructions
- Cook the corn by grilling over medium-high heat, turning occasionally, until tender and lightly charred on all sides (about 10–12 minutes).
- While the corn cooks, mix mayonnaise, sour cream or crema, lime juice, salt, and black pepper in a small bowl until smooth.
- Once the corn is hot, spread the creamy mixture generously over each ear.
- Sprinkle with chili powder or Tajín.
- Top with crumbled cotija cheese and chopped cilantro.
- Finish with an extra squeeze of lime juice and serve immediately.
Notes
Spread the sauce while the corn is warm so it sticks better.
Feta cheese can be substituted for cotija.
For extra heat, add cayenne or smoked paprika.
Can be made off-the-cob as an elote-style corn salad.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 260
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
