Absolutely! Here’s a quick and easy Mexican Street Corn (Elote) recipe 🌽🧀🌶️—creamy, tangy, and full of flavor.
Easy Mexican Street Corn (Elote)
Ingredients (Serves 4)
- 4 ears of corn, husked
- 3 tbsp mayonnaise
- 3 tbsp sour cream or Mexican crema
- ½ cup crumbled Cotija cheese (or feta as a substitute)
- 1 tsp chili powder (or smoked paprika for milder spice)
- 1 tbsp lime juice (freshly squeezed)
- 2 tbsp chopped fresh cilantro (optional)
- Salt, to taste
Instructions
1. Cook the Corn
- Grill method: Preheat grill to medium-high and grill corn for 10–12 minutes, turning occasionally, until lightly charred.
- Stovetop method: Boil corn for 5–7 minutes, then optionally char slightly in a hot skillet for a smoky flavor.
2. Prepare the Sauce
- In a small bowl, mix mayonnaise, sour cream, lime juice, and a pinch of salt until smooth.
3. Assemble the Corn
- Brush or slather the sauce evenly over each ear of corn.
- Sprinkle crumbled Cotija cheese generously on top.
- Dust with chili powder.
- Garnish with chopped cilantro if desired.
4. Serve
- Serve immediately while warm with extra lime wedges on the side.
Tips for Extra Flavor
- Add a dash of smoked paprika for a smoky twist.
- Sprinkle a tiny pinch of cayenne if you like it spicier.
- For a creamy kick, add 1 tsp sour cream per ear on top after grilling.
💡 Quick shortcut: If you’re short on time, you can microwave the corn for 3–4 minutes, then top with the sauce, cheese, and spices—still delicious!
If you want, I can also make a “Mexican Street Corn Salad” version that’s off-the-cob, easy to serve for a crowd, and just as flavorful 🌽🥗.
Do you want me to do that?
