Grilled Mexican Street Corn, or Elote, is a delicious and iconic street food. Freshly grilled corn on the cob is generously slathered with a mixture of mayo, cotija cheese, chili powder, and lime juice, creating a harmonious blend of smoky, creamy, and tangy flavors. This simple and flavorful dish captures the essence of street food in Mexico, making it a perfect addition to your summer grilling repertoire
4 ears of fresh corn, husks removed
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled Cotija cheese
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat your grill to medium-high heat.
Place the corn directly on the grill grates and cook for about 10 minutes, turning occasionally, until the corn is charred in spots and tender.
In a small bowl, mix the mayonnaise and sour cream until well combined.
Brush the grilled corn with the mayonnaise-sour cream mixture, coating each ear evenly.
Sprinkle the crumbled Cotija cheese over the corn, making sure it sticks to the mayo-sour cream mixture.
Dust the corn with chili powder for an extra kick of flavor.
Garnish the corn with chopped fresh cilantro, and serve with lime wedges on the side for squeezing over the corn.
Enjoy this delicious Grilled Mexican Street Corn as a flavorful and satisfying side dish or appetizer.
Prep Time: 5 minutes | Grilling Time: 10 minutes | Total Time: 15 minutes
Kcal: 180 kcal | Servings: 4 servings