Grilled Mexican Street Corn (Elote Recipe)
Total Time
30 mins
Prep Time
12 mins
Cook Time
18 mins
Rating
4.97 out of 5 stars
(31)
Ingredients
8 cobs of corn
- 8 cobs of corn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cilantro, finely chopped (reserve some for garnish)
- 1 garlic clove, finely minced
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 2 Tbsp lime juice (plus lime wedges to serve)
- 1/2 cup cotija cheese, crumbled
- 1/2 tsp chili powder, to garnish
How would you rate this recipe?
Preparation
Step 1
Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil.
Step 2
In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.
Step 3
Partially unwrap corn to cool for a few minutes before applying sauce. Keep the foil under the corn to be used for serving the corn.
Step 4
Using a basting brush, generously brush on the sauce and sprinkle generously with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.
Step 5
Save recipe for the next time?
Chef's notes
The foil wrapper helps but it is bound to get a little messy. You can also skewer it as in the Boiled Corn on the Cob.
Serve the smothered corn right out of the foil ‘boats’ that you grilled the corn in to keep your hands clean.
