Mexican Street Corn
Mexican Street Corn, or Elotes. This grilled corn recipe is coated with a cooling lime Crema, spiced with some Chile powder, and topped with crumbled Cotija and diced cilantro. The perfect side dish or appetizer!
- 4 corn cobs husks and silk removed
- ¼ cup Mexican Crema
- ¼ cup mayonnaise
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp ground chili powder
- ⅛ tsp salt
- Juice of 1/2 a lime
- 2 tsp cilantro chopped
- Cotija cheese or Queso Fresco crumbled
- cilantro chopped
- Chili powder
Remove the husk and silk of the corn. If grilling, preheat the grill. Place the corn directly on the grill and cook for about 3 minutes, then turn the corn to continue cooking other sides. Continue this until all sides are cooked. If using a skillet, preheat the skillet over medium heat, add a small amount of olive oil, about 1 teaspoon. Add the corn and cook for 3 minutes, then turn to continue cooking the other sides of the corn. Continue this until all sides are cooked.
While the corn is cooking, prepare the sauce. Add the Mexican Crema, mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined.
After the corn is cooked, remove to a plate. Brush or spread the sauce onto the entire corn cob.
Add toppings as desired, Cotija or queso fresco, cilantro, Chile powder, additional lime juice.
Serving: 1g | Calories: 202kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Cholesterol: 16mg | Sodium: 168mg | Fiber: 3g