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Mexican Street Corn

Ah, the taste of summer! There's something magical about enjoying food outdoors, especially when it comes to Mexican Street Corn, or Elote. This recipe brings back sweet memories of street vendors, warm days, and the tantalizing smell of grilled corn wafting through the air.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Mexican Street Corn
  • 4 ears corn husked
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup crumbled queso fresco or feta as a substitute
  • 1 teaspoon chili powder
  • 1 lime juiced
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Equipment

  • Grill
  • Mixing Bowl
  • Basting Brush

Method
 

  1. Step 1: Preheat your grill to medium-high heat. This step is crucial for getting that delicious char on your corn!
  2. Step 2: Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. You want that smoky flavor!
  3. Step 3: While the corn is grilling, in a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt. Mix well until smooth. This creamy mixture is what makes this dish so irresistible!
  4. Step 4: Once the corn is perfectly grilled, remove it from the heat and brush the mayonnaise mixture generously over each ear of corn. Don’t be shy here; the more, the better!
  5. Step 5: Sprinkle crumbled queso fresco over the coated corn. This is where the magic happens!
  6. Step 6: Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy every bite!

Notes

If you have any leftovers, store the corn in an airtight container in the fridge for up to 3 days. Reheat it on the grill or in the oven to bring back that charred flavor.