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Grilled Mexican Street Corn

Grilled Mexican Street Corn (Elote Recipe)

Laura MarianoLaura Mariano
Mexican Street Corn, or "elute," is sweet corn on the cob dipped in a tangy, spicy cream sauce and topped with crumbled Cotija cheese and cilantro.
5 from 11 votes
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 8 cobs of corn
Calories 220 kcal

Ingredients
  

  • 1/2 teaspoon hot pepper powder, for garnish
  • 1/2 cup cotija cheese (crumbled)
  • 2 tablespoons lemon juice (plus lemon wedges for serving)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1 garlic clove, finely minced
  • 1/2 cup finely chopped cilantro (reserve some for garnish)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 8 corn cobs

Instructions
 

  • Husk and roll the corn into a single heavy-duty layer to completely enclose the corn, then grill the corn in foil.
  • In a small bowl, combine sour cream, mayonnaise, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 tablespoons fresh lemon juice. Stir the mixture and set aside.
  • Partially loosen the corn to cool for a few minutes before applying the sauce. Keep tin foil under the corn to use for serving the corn.
  • Using a roasting brush, generously brush with sauce and generously sprinkle with Cotija cheese. Garnish with chili powder and coriander. Served with lemon wedges.
Keyword elote, grilled Mexican corn, Mexican street corn