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Mexican Street Corn (Elote)

This Mexican street corn, known as elote, is grilled until charred and smoky, then slathered with a creamy garlic lime sauce, rolled in salty cotija cheese, and dusted with chili powder and fresh cilantro. It's the ultimate summer cookout side dish and takes just 20 minutes. This easy elote recipe is naturally gluten-free and tastes just like the street-cart version.

By Sefa Tedik Published

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Mexican Street Corn (Elote)
Prep
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Instructions

  1. Preheat a grill or grill pan to medium-high. Brush 6 ears of corn with 1 tablespoon vegetable oil and grill for 10 to 12 minutes, turning every 2 to 3 minutes, until tender and charred in spots.

  2. Meanwhile, whisk ⅓ cup mayonnaise, ¼ cup Mexican crema, 1 grated garlic clove, and 1 teaspoon lime zest in a small bowl.

  3. Brush the hot corn all over with the sauce, then sprinkle or roll each ear in the ½ cup crumbled cotija.

  4. Dust the Mexican street corn with 1 teaspoon chili powder, sprinkle with ¼ cup chopped cilantro, and serve with lime wedges for squeezing.

Tips

No grill? Broil the corn on a foil-lined sheet 4 inches from the heat for 10 to 12 minutes, turning often, or char it in a cast-iron skillet. Feta is the closest substitute for cotija. For esquites, cut the grilled kernels off the cob and toss with the sauce and toppings in a bowl.

Storage

Elote is best eaten right away. Store leftover grilled corn without the topping in the refrigerator for up to 3 days, then cut off the kernels for salads or tacos.

Serving suggestions

Serve Mexican street corn with tacos, grilled chicken, carne asada, or burgers at your next summer cookout.

  • 30-minute meals
  • Game day
  • Grilled
  • Kids love it
  • Mexican
  • Summer

Source: https://panfold.com/recipe/mexican-street-corn-elote

Mexican Street Corn (Elote)