If you have never had Elote before, you are in for a treat. This is a classic Mexican street dish, served in public markets and at social gatherings. Elote is commonly served on a stick, or just straight off the cob. Mexican Street Corn tastes best outside, hanging out under palm trees. Other trees will do, too.
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely grated Cotija cheese, or Feta, plus more for serving
- 1/2 teaspoon ancho chili powder, cayenne works too, plus more for serving
- 1 medium garlic clove, minced
- Handful of finely chopped cilantro leaves
- 4 ears corn, shucked
- Lime wedges for serving
- Heat up your grill of choice. While heating, combine mayo, sour cream, cheese, chili powder, garlic, and cilantro. Mix to combine and set aside.
- When grill is heated, add shucked corn to the grill and cook on all sides, rotating occasionally, about 8 minutes.
- Remove corn from the grill. Using a food grade brush, paint the mayonnaise mixture on all sides of the corn. Make sure you have a thick even coating all around the corn.
- Top with additional cheese and chili powder. Serve with lime wedges.
- Category: Snack, Side
- Method: Grill
- Cuisine: Mexican