Elote (Mexican Street Corn)


Elote (Mexican Street Corn)

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Course Side Dish
Servings 4


  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled Queso Fresco or Cotija cheese plus more for serving
  • 1/2 tsp ancho or guajillo chili powder plus more for serving
  • 1 medium garlic clove, finely minced (about 1 tsp)
  • 1/4 cup finely chopped cilantro leaves and tender stems
  • 4 ears shucked corn
  • 1 lime cut into wedges


  • Combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until well combined and set aside.
  • Insert a strong skewer into the stem end of each prepared corn cob.
  • When grill* is hot, place corn directly on grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  • Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.


* a grill pan, or indoor or outdoor grill, can be used
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