Grilled Mexican Street Corn (Elote Recipe)
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.
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.