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Plate of elotes served with extra crumbled cotija, lime wedges and fresh cilantro.
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5 from 8 votes

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 4
Author: Serene

Equipment

Ingredients

Toppings

  • Cotija cheese or Queso Fresco crumbled
  • cilantro chopped
  • Chili powder

Instructions

  • 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.
  • 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. 

Notes

  •  Crema: this is a thick and slightly tangy cream. If you are unable to find crema in the markets (usually located in the refrigerated section by cheeses) you can substitute with sour cream, just add bit of milk to it to thin it out slightly.
  •  Cotija: This is a salty, crumbly cheese. Queso fresco is very similar, but has a more mild flavor. Both should be able to be found in most local markets in the cheese section. If unable to find either, feta is a good option.
  • If using a skillet, pour a small amount of olive oil in the skillet and heat on medium heat. Then cook the corn about 3 minutes, then turn and continue cooking. Do this until all sides are cooked. If you cook the corn on the skillet, you won’t get as much color to the corn as you would on a grill. If you’re looking for blackened corn, you will need to use a grill.
  • To make-ahead: Cook the corn, allow to cool and store covered in the fridge. Prepare the topping ingredients and store separately in the fridge. When ready to serve, brush the corn with melted butter or oil, reheat on a skillet briefly. Spread with toppings.
 

Nutrition

Serving: 1 | Calories: 202kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Cholesterol: 16mg | Sodium: 168mg | Fiber: 3g