This Mexican street corn is the perfect crowd pleaser! Elote is a favorite side dish with grilled on the cob topped with a cilantro lime crema sauce and crumbled cotija cheese.
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 4
Ingredients
4ears sweet corn, husk removed
¼cupMexican crema , or sour cream
¼cupmayo
1 ½teaspoonslime zest
1Tablespoonlime juice
⅛teaspoonchili powder
3Tablespoonschopped cilantro
3Tablespoonscrumbled cotija cheese, more if desired
S&P, to taste
Instructions
Preheat the grill to medium-high heat. When the grill is hot, place corn directly on on the grates. Flip occasionally until all sides are lightly charred (about 5-10 minutes).
Mix together the Mexican crema, mayo, lime zest, lime juice and chili powder in a small bowl. Set aside.
Once cooked, brush the crema sauce all over the top. Sprinkle with cotija cheese and cilantro. Add salt and pepper (plus more chili powder) to taste.
Notes
Substitutions: You may use sour cream in place of Mexican crema. You can also use feta instead of cotija cheese if preferred. For a little more heat, add extra chili powder or some fresh chopped jalapenos. Salad variation. To turn into a salad, use a corn scraper to remove the kernels off the cob. Then mix the corn with the crema sauce and top with fresh cilantro and cheese.