Creamy Mexican Street Corn (Elote) Recipe
A flavorful and authentic Mexican Street Corn recipe featuring grilled corn coated with creamy mayonnaise, tangy cotija cheese, and a sprinkle of smoky chili powder for the perfect balance of smoky and spicy flavors.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Corn
- 4 ears of fresh corn, husked
Sauce
- ½ cup mayonnaise
Cheese & Seasoning
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
Instructions
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s hot enough for perfect grilling without burning the corn.
- Grill the Corn: Place the husked corn directly over the grill grates. Cook for 10-12 minutes, turning occasionally until the kernels are charred in spots and tender.
- Prepare the Sauce and Toppings: While the corn grills, lightly mix the mayonnaise in a bowl. Crumble the cotija cheese and measure out the chili powder.
- Coat the Corn: Remove the grilled corn from the heat and immediately brush each ear generously with mayonnaise, making sure to cover the kernels evenly.
- Add Cheese and Chili Powder: Sprinkle the cotija cheese liberally over the mayonnaise-coated corn and dust with chili powder to taste, enhancing the flavor with a spicy kick.
- Serve: Serve the Mexican Street Corn hot off the grill as a delicious side or snack.
Notes
- Use fresh ears of corn for the best flavor and tenderness.
- Adjust chili powder quantity according to your preferred spice level.
- Cotija cheese can be substituted with feta if unavailable, though flavor will differ slightly.
- For an extra zesty touch, squeeze fresh lime juice over the corn before serving.
- If you don’t have a grill, this recipe can be adapted by roasting the corn in the oven at 425°F for 15-20 minutes.
Keywords: Mexican Street Corn, Elote, Grilled Corn, Cotija Cheese, Chili Powder, Summer Side Dish
