Mexican corn, or elote, is grilled corn on the cob slathered with creamy mayo, tangy lime juice, chili powder, and crumbled cotija cheese for a bold and flavorful street food favorite.
Creamy Mexican corn
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Category
Vegetables
Cuisine
Mexican
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
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2 T. melted butter
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2 T. lime juice
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¼ cup mayonnaise
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¼ cup sour cream
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon ancho chili powder
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3-4 cobs of roasted corn. Grilled corn works best. Grill corn until slightly charred. About 8 minutes on a hot grill. Turning half way through.
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1/4 cup cilantro
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1 jalapeño, minced (seeds removed)
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1/2 cup crumbled Cotija cheese
Directions
Whisk together melted butter, lime juice, mayonnaise and sour cream. Add garlic powder, salt and chili powder and mix to combine.
Cut the corn from the cob and add to mayo/sour cream mixture. Add cilantro and jalapeño and mix to combine all ingredients. Sprinkle with Cotija cheese.
Recipe Note
We like to eat this warm (when the corn comes off the grill and it’s still hot) as a side dish with tacos or fajitas. You can also chill for several hours and eat. Sprinkle with some Tajin for that extra spark of flavor.
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