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Mexican
Mexican Elote Corn Side
22 min total10 prep12 cook4 servings240 cal
VegetarianClassicContains dairy
Grilled corn on the cob slathered with a creamy mayo-crema mixture, rolled in crumbled cotija cheese, and dusted with chili powder and lime. A classic smoky-sweet Mexican street food side.
Ingredients
produce
- 4corn on the cob
- 2lime
- 2 tbspfresh cilantro
pantry
- 0.25 cupmayonnaise
- 1 tspchili powder
dairy
- 0.25 cupsour cream
- 0.5 cupcotija cheese
- 1 tbspbutter
Steps
- Preheat a grill or grill pan to medium-high heat.
- Husk the corn and brush lightly with melted butter.
- Grill the corn, turning every 2–3 minutes, until charred in spots on all sides, about 10–12 minutes total.
- While the corn grills, whisk together the mayonnaise and sour cream in a small bowl.
- Finely crumble the cotija cheese onto a plate or shallow dish.
- Chop the cilantro.
- As soon as the corn comes off the grill, brush each cob generously with the mayo-crema mixture.
- Roll each cob in the crumbled cotija cheese to coat.
- Dust with chili powder and squeeze fresh lime juice over the top.
- Garnish with chopped cilantro and serve immediately while hot.
Tips
- Grill the corn with the husk removed so it develops good char marks and smoky flavor.
- Brush on the crema mixture right after grilling while the corn is still hot so it melts slightly into the kernels.
- Insert skewers or wooden sticks into the cobs before grilling to make them easier to hold and eat.
- Tajín seasoning can stand in for chili powder for an extra tangy kick.
