Go Back
Chef Ava

Easy Mexican Street Corn (Elote)

This easy Mexican street corn features sweet grilled corn coated in a creamy Cotija cheese sauce with fresh lime, garlic, cilantro, and smoky chipotle chili powder. Ready in just 17 minutes, it's the perfect side dish for summer cookouts, backyard barbecues, taco nights, and family gatherings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 ears
Course: Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears corn, husks removed
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup Cotija cheese, crumbled
  • 2 cloves garlic, crushed
  • 1 lime, zested and juiced
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 tsp chipotle chili powder
  • 1/4 tsp sea salt
  • lime wedges, for serving

Equipment

  • outdoor grill
  • small mixing bowl
  • mixing spoon
  • grill tongs
  • microplane or zester

Method
 

  1. Preheat the grill to 400°F.
  2. Place the ears of corn directly on the hot grill grates.
  3. Grill for about 12 minutes, turning every 3 minutes, until lightly charred on all sides.
  4. While the corn grills, combine the sour cream, mayonnaise, Cotija cheese, garlic, lime zest, lime juice, cilantro, and sea salt in a small bowl. Stir until smooth.
  5. Remove the corn from the grill and generously coat each ear with the creamy mixture while still hot.
  6. Sprinkle the chipotle chili powder evenly over each ear.
  7. Top with extra Cotija cheese and additional chopped cilantro if desired.
  8. Serve immediately with lime wedges on the side.

Notes

Coat the corn immediately after grilling while it's still hot so the sauce melts slightly and clings to every kernel. Use freshly squeezed lime juice and zest for the brightest flavor. Fresh corn delivers the sweetest, most flavorful results. Serve immediately for the best texture.