Mexican street corn (elote) is a delicious corn on the cob loaded with a cheesy sauce elevated with cilantro and lime. Creamy, cheesy, spicy, and flavorful.
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced and zested
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 medium sweet corn on the cob, husks removed
- 1/4 cup Parmesan or cotija cheese, crumbled
- chili powder (optional, for a spicy kick)
- Preheat the grill to 400 F, about 5-6 minutes.
- In a medium mixing bowl, combine sour cream, mayonnaise, garlic powder, cilantro, lime juice, lime zest, paprika, salt, and pepper. Stir well until smooth and evenly mixed. Set aside for 10 minutes, allowing the flavors to infuse into each other.
- Place the corn on the grill and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through. Set aside on a plate.
- You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste.
- Spread and brush the sauce evenly over the corn and top with Parmesan (or cojita cheese). Drizzle with extra lime juice, cilantro, and a sprinkle of chili powder, if desired.
Mexican street corn is meant to eat fresh off the grill, so I wouldn't recommend preparing the elote in advance. You can prepare the sauce in advance and store in the refrigerator until ready to spread on the corn. If you do happen to have leftovers, I would suggest storing the corn separately and assembling when it is ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grill
- Cuisine: Mexican
Keywords: mexican street corn (elote), how to make mexican street corn, grilled corn on the cob with mexican sauce, mexican street corn