Elote (Mexican Street Corn)

Name: Elote (Mexican Street Corn)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican, Latin American, American
Ingredients: ▢4 ears corn* , husked; ▢2 Tablespoons mayonnaise; ▢2 Tablespoons Mexican crema , or sour cream; ▢½ cup Cotija cheese , freshly grated, or queso fresco*; ▢chili powder , or tajin, to taste; ▢1 lime , quartered; ▢fresh chopped cilantro , for garnish, optional

4 steps

Prep:10minCook:10min

I don’t know if there’s a tastier way to enjoy corn on the cob than Elote corn, smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. This popular Mexican corn recipe was my absolute favorite street food to eat while living in Mexico and makes a great side dish for any BBQ or potluck.

Updated at: Thu, 17 Aug 2023 12:02:09 GMT

Nutrition balance score

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Ingredients

4 servings

4 earscorn

husked

2 Tablespoonsmayonnaise

2 Tablespoonscrema

Mexican, or sour cream

½ cupCotija cheese

freshly grated, or queso fresco

fresh chopped, for garnish, optional

Instructions

Step 1

Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).(Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.

Step 2

Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.

Step 3

Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.

Step 4

Enjoy immediately.

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