Description
This Mexican Street Corn (Elotes) recipe offers a deliciously smoky and creamy treat perfect for summer cookouts or any time you crave bold, vibrant flavors. Fresh corn is grilled or sautéed to achieve a slightly charred, tender bite and then generously coated with a tangy mixture of Mexican crema, mayonnaise, cotija cheese, garlic, lime, and chipotle chili powder to deliver an irresistible balance of smoky, creamy, spicy, and fresh notes.
Ingredients
Corn
- 4 ears of corn (or substitute with 2 cans of corn, drained)
Topping Sauce
- ¼ cup Crema Mexican Agria Sour Cream (or regular sour cream)
- ¼ cup mayonnaise
- ½ cup cotija cheese, crumbled
- 2 cloves garlic, crushed or finely minced
- ¼ teaspoon fine sea salt
- Juice and zest of 1 lime
- ¼ cup cilantro, finely chopped
- ½ teaspoon chipotle chili powder
Instructions
- Prepare the grill: Heat your grill to approximately 400°F. You may grill the corn with the husks on or off. If leaving husks on, soak the corn in water for 10 minutes beforehand to prevent burning. If removing husks, lightly spray each cob with cooking spray to avoid sticking.
- Grill the corn: Place the prepared corn on the grill, cooking for roughly 12 minutes, turning each cob a quarter turn every 3 minutes to ensure even charring and cooking.
- Alternative cooking method – Sauté the corn: If not grilling, heat a skillet over medium-high heat with a bit of oil. Add the corn (kernels if using canned or cut fresh), and cook for several minutes on each side until the kernels start to darken lightly.
- Make the topping sauce: In a bowl, combine the Mexican crema or sour cream, mayonnaise, crumbled cotija cheese, crushed garlic, lime zest and juice, chopped cilantro, and fine sea salt. Stir well until smooth and evenly mixed.
- Assemble the elotes: Generously coat each grilled or sautéed corn cob with the prepared cheese and cream mixture. Sprinkle with chipotle chili powder and finish with extra cotija cheese and chopped cilantro on top. Serve immediately and enjoy your flavorful Mexican street corn!
Notes
- Soaking corn with husks on before grilling protects the kernels and adds moisture.
- You can substitute canned corn for fresh ears if preferred; sauté kernels to achieve a similar effect.
- If you prefer more heat, increase the chipotle chili powder quantity or add cayenne pepper.
- Cilantro can be omitted or replaced with parsley if you dislike cilantro’s flavor.
- For a dairy-free adaptation, substitute crema and cotija cheese with vegan alternatives.
