Elote (Grilled Mexican Street Corn)
Our Elote Mexican Street Corn is a staple for the summer. You may have had corn on the cob before, but never like this. Try our delicious grilled corn on the cob, topped with a tangy sauce and crumbled cheese.
- 6 to 8 medium ears sweet corn, husks removed
- 1/2 cup Mexican crema, or sour cream
- 1/2 cup mayonnaise
1 clove minced garlic
1/4 teaspoon ground chipotle pepper to taste
- 1/2 cup chopped cilantro
- 2 teaspoons finely grated lime zest, from 1 lime
- 2 tablespoons lime juice, from 1 lime
1/2 cup crumbled cotija cheese
Lime wedges for serving
Heat grill to 400 F.
In a medium sized bowl, whisk together the crema, mayonnaise, garlic, chipotle pepper, cilantro, lime zest and lime juice. Add salt to the mixture with salt if needed. Set aside.
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, or until kernels begin to turn golden brown/look charred. Turn over and repeat. When all sides are browned/charred, remove from the grill and transfer to a plate.
Using a brush to coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Cut up lime wedges and serve.
Calories 242, Carbs 19 grams, Protein 5 grams, Fat 18 grams, Fiber 2 grams, Sugar 4 grams