Mexican Street Corn (Elote)

MEXICAN·VEGSource

Grilled or oven-baked corn on the cob slathered in a creamy, tangy sauce and topped with salty Cotija cheese and chili powder.

Ingredients

15

Corn on the Cob

4 pieces

Melted Butter

4 tbsp

Mayonnaise

¼ cup

Sour Cream

¼ cup

Cotija Cheese

1 package

Tajin or Chili Powder

To taste

1 pinch

Cilantro

¼ cup

Limes

2 pieces

All-Purpose Seasoning

1 tsp

Garlic

1 tsp

White Sugar

1 tsp

Oil

1 tbsp

Salt

To taste

to taste

Black Pepper

To taste

1 pinch

Onion Powder

1 tsp

Instructions

1Prepare the Corn5m

Preheat

Preheat your oven or grill to 400°F (200°C).

Clean Corn

Clean the corn on the cob, removing husks and silk.

Brush with Oil/Butter

Brush the corn with oil or melted butter.

Season Corn

Season the corn generously with salt, pepper, garlic powder, onion powder, and all-purpose seasoning.

2Cook the Corn15m

Grill or Bake

Grill or bake the corn for 10-15 minutes, or until tender and slightly charred.

Broil for Char (Optional)

If using the oven, place the corn under the broiler for a few minutes to achieve a nice char.

3Make the Sauce5m

Combine Sauce Ingredients

In a medium bowl, mix together the mayonnaise, sour cream, lime juice, white sugar, and minced garlic.

Season Sauce

Season the sauce mixture to taste with salt and pepper.

4Assemble the Elote5m

Prepare Cheese

In a separate small bowl, crumble or break apart the Cotija cheese. Add some lime zest to the cheese if desired.

Sauce the Corn

Generously brush the creamy sauce mixture all over the cooked corn.

Add Cheese and Toppings

Spoon the Cotija cheese over the sauced corn. Top with Tajin or chili powder and fresh cilantro.

Serve

Serve immediately while warm.