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Mexican Street Corn Recipe
Laura

Mexican Street Corn Recipe (Elote)

Authentic Mexican Street Corn Recipe with charred corn, creamy mayo-coating, cotija cheese, lime, and chili powder. Ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 ears
Course: Lunch
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh sweet corn husks and silk removed
  • 1/3 cup mayonnaise full-fat
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese finely crumbled
  • 1 lime juiced plus extra wedges
  • 1 teaspoon chili powder or Tajín
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons unsalted butter melted
  • 1/4 teaspoon kosher salt
  • 1 bottle hot sauce Valentina, optional

Equipment

  • Grill or grill pan
  • Small mixing bowl
  • Basting brush
  • Tongs

Method
 

  1. Preheat grill to medium-high heat (about 400°F). Brush 4 ears fresh corn with melted butter and sprinkle with kosher salt.
  2. Grill corn for 10-12 minutes, turning every 2-3 minutes, until charred spots form all over and kernels are tender but still crunchy.
  3. While corn grills, whisk together 1/3 cup mayonnaise, 1/4 cup Mexican crema, lime juice, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne until smooth.
  4. Brush or spoon creamy mixture generously over warm corn, coating all sides evenly. Immediately sprinkle with 1/2 cup crumbled cotija cheese, pressing gently to adhere.
  5. Dust with 1 teaspoon chili powder, garnish with 2 tablespoons chopped cilantro, and serve with extra lime wedges and hot sauce if desired.

Notes

  • For esquites style, cut grilled kernels off cob and toss with creamy sauce in bowls
  • Fresh corn in season gives best sweetness and texture
  • Apply coating while corn is warm but not scorching hot for best adhesion
  • Don't overcook corn or it becomes mushy instead of tender-crisp