Description
This Grilled Mexican Street Corn, or Elote, is a flavorful and creamy twist on traditional corn on the cob. Wrapped in foil and grilled to perfection, the corn is slathered with a zesty sauce made from sour cream, mayonnaise, cilantro, garlic, and spices, then topped with crumbly cotija cheese and a sprinkle of chili powder. Perfect as a side or a snack, this recipe captures the authentic flavors of Mexican street food with a smoky, tangy, and slightly spicy profile.
Ingredients
Scale
Vegetables
- 8 cobs of corn
Sauce
- 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)
Garnish
- 1/2 cup cotija cheese (crumbled)
- 1/2 tsp chili powder
Instructions
- Prepare the Corn: Shuck the corn cobs, removing all husks and silks. Wrap each cob tightly in a single layer of heavy-duty aluminum foil to fully enclose the corn, ensuring they are sealed well to retain moisture during grilling.
- Grill the Corn: Place the foil-wrapped corn directly on a preheated grill over medium heat. Grill for about 18 minutes, turning occasionally to ensure even cooking. The corn should be tender and slightly smoky when done.
- Make the Sauce: While the corn is grilling, combine the sour cream, mayonnaise, finely chopped cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 tablespoons of fresh lime juice in a small bowl. Stir thoroughly to blend all the ingredients into a smooth sauce and set aside.
- Cool the Corn: Once grilled, carefully remove the corn from the grill. Partially unwrap the foil to allow the corn to cool for a few minutes, keeping the foil intact underneath to catch any drips and for use during serving.
- Apply the Sauce and Garnish: Using a basting brush, generously coat each corn cob with the prepared sauce. Immediately sprinkle generously with crumbled cotija cheese. Finish by garnishing with a light dusting of chili powder and some reserved chopped cilantro. Serve the elote with lime wedges for added zest.
Notes
- For extra smoky flavor, unwrap the corn completely during the last few minutes of grilling.
- If cotija cheese is unavailable, feta can be used as a substitute.
- Adjust the cayenne pepper and chili powder according to your spice preference.
- The foil wrapping helps to steam the corn, keeping it moist; avoid skipping this step for best results.
- Serve immediately for the best texture and flavor.
