Elote (Mexican Street Corn)
Mexican grilled street corn features tender charred corn cobs coated in a garlicky lime crema, crumbled cheese, and chili powder.
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Instructions
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Preheat a grill to medium heat.
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Grill corn in its husk for 15 minutes, turning occasionally, then cool and remove husks.
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Char the husked corn on the hot grill for 3 minutes, rotating for even color.
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In a bowl, combine sour cream, mayonnaise, lime juice, grated garlic, and salt; whisk well.
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Spread the mayo mixture on one plate and crumbled cotija cheese on another.
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Roll each ear of charred corn first in the mayo mixture, then in the crumbled cheese.
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Garnish with chopped cilantro and chili powder, then serve immediately.