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Mexican Corn on the Cob

Mexican Corn on the Cob, also known as Elote, is a popular street food in Mexico. This delicious dish features grilled corn slathered in a creamy sauce, topped with lime juice and cheese, creating a burst of flavors that you won’t forget!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 4 People
Calories 220 kcal

Equipment

  • 1 grill or grill pan
  • 1 mixing bowl
  • 1 basting brush
  • 1 aluminum foil (optional)
  • 1 tongs
  • 1 knife

Ingredients
  

  • 4 ears corn, husked
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon chili powder Adjust to your heat preference.
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup cotija cheese, crumbled Can substitute with feta cheese.
  • 1 lime juiced Fresh lime zest can also be added for more flavor.
  • to taste fresh cilantro For garnish.

Instructions
 

  • Preheat the grill to medium-high heat.
  • Husk the corn, removing all silk and husks. If desired, wrap the corn in aluminum foil for easier handling on the grill.
  • In a mixing bowl, combine the mayonnaise, sour cream, chili powder, garlic powder, and salt to create a creamy sauce.
  • Place the corn directly on the grill. Grill for about 10-15 minutes, turning occasionally, until the kernels start to char and are tender.
  • Remove the corn from the grill using tongs. Brush the creamy sauce generously all over each ear of corn while still hot.
  • Sprinkle the crumbled cotija cheese over the corn and drizzle with lime juice.
  • Garnish with fresh cilantro if desired and serve immediately.

Notes

Adjust the chili powder to your heat preference. You can also add crushed red pepper for a spicier kick.
Consider using fresh lime zest for added flavor.
This recipe can be easily doubled or halved depending on your serving needs.