Elote Mexican Street Corn

Smart Score ●○○○○

ⓘ feeds 4 beings

Grilled to smoky perfection, this street-style corn is slathered in a creamy lime-infused spread, rolled in salty cotija cheese, and finished with a dash of chili powder. It’s bold, messy, and bursting with vibrant, savory flavor in every bite.

Flavor Profile

Smoky and slightly sweet from the grilled corn, balanced by a rich, creamy lime spread and a dusting of chili for mild heat.

Ingredients

• 4 ears of corn (on the cob, husked)

• ¼ cup mayonnaise

• ¼ cup Mexican crema (or sour cream)

• ½ cup cotija cheese, crumbled

• 1 tbsp lime juice (plus extra wedges for serving)

• 1 tsp chili powder (Tajín or ancho chili powder)

• 1 tbsp chopped cilantro (optional)

• 1 tbsp melted butter (optional for grilling)

• Salt, to taste

• Wooden sticks or skewers (optional, for holding)

Instructions

1. Cook the Corn

• Grill Method (best): Grill corn on medium-high heat for 8–10 minutes, turning occasionally until charred and tender.

• Boil Method: Boil corn for 5–7 minutes until tender.

• Stovetop or Oven Broil: Roast or char under the broiler for 6–8 minutes, rotating for even color.

2. Prep the Sauce

• In a bowl, mix mayo, crema, lime juice, and a pinch of salt.

3. Assemble the Elote

• Brush or spread the mayo-crema mix over the hot corn.

• Roll or sprinkle generously with cotija cheese.

• Dust with chili powder.

• Add chopped cilantro and a squeeze of lime if desired.