Elote Mexican Street Corn
Elote, also known as Mexican Street Corn, is a mouthwatering recipe that combines grilled corn that's covered in sauce and topped with cheese and spices.
Servings: 8 servings
Equipment
Ingredients
- 8 ears corn shucked
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema can substitute with sour cream
- 2 cloves garlic minced
- 1/2 cup queso fresco grated, or cojita cheese crumbles
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup finely chopped cilantro
- 1 teaspoon kosher salt
- lime wedges
Instructions
- In a small bowl combine 1/4 cup mayonnaise, 1/4 cup Mexican crema, and 2 cloves garlic . Mix until well combined, set aside. Spread 1/2 cup queso fresco cheese crumbles on a plate, set aside. In a small bowl combine 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, and 1 teaspoon kosher salt, set aside.
- Heat grill or griddle to high heat. Place 8 ears corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred on all sides, about 10 minutes. I found it helpful to set a cast iron lid on top of the corn to help char and cook it faster.
- Immediately brush the corn with mayonnaise mixture while it's still on the grill or griddle. Roll corn in cheese crumbles, sprinkle with chili powder mixture and top with 1/4 cup finely chopped cilantro. Squeeze lime wedges over corn and serve immediately.
Video
Notes
Serving size is one ear of corn.
Cooking tips when making this recipe:
- If your corn has a husk, you can pull it straight down and create a built in handle to hold on to after you grill it.
- While the corn is cooking, prepare all the ingredients you'll be serving with your Mexican street corn.
- Have your cheese crumbles ready to go on a plate as well.
Nutrition
Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 427mg | Potassium: 14mg | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 56mg