Elote: Mexican Street Corn
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 ears 1x
- Category: appetizer, side dish, snack
- Cuisine: Mexican
Ingredients
Scale
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 crumbled cotija cheese (can sub feta), plus extra for serving
- 1/2 teaspoon chipotle powder
- 1 clove garlic, minced
- 1/4 cup chopped cilantro, plus extra for serving
- 5 ears corn, shucked
- 4 teaspoons butter
- Lime wedges for serving
Instructions
Sauce
- Mix together mayonnaise through cilantro. Set aside.
Corn in the Oven
- Place a pat of butter on each ear of corn. Wrap in foil, place on a baking tray, and bake for 20-25 minutes at 450F.
Corn on the Grill
- Grill on an oiled grate directly over high heat. Turn as the ears start to blacken; remove when all sides have some char, about 10 minutes. (Or wrap ears in foil and grill for 15 minutes; you don’t get any char but the corn will be juicier.)
Elote
- Use a spoon or brush to coat the hot corn in the sauce. Sprinkle with extra cheese, cilantro, and chili powder (if desired). Serve immediately with lime wedges for squeezing.
Nutrition
- Serving Size: 1 ear, but don't be surprised if everyone wants 2