Name: The BEST Mexican Street Corn (Elote Recipe)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 Servings
Cuisine: Mexican
Ingredients: 4 ears corn; 0.25 cup Crema Mexican Agria Sour Cream; 0.25 cup mayonnaise; 0.5 cup Cotija cheese; 2 cloves garlic; 0.25 tsp fine sea salt; 1 lime; 0.25 cup Cilantro; 0.5 tsp chipotle chili powder

The BEST Mexican Street Corn (Elote Recipe)

The BEST Mexican Street Corn (Elote Recipe) cover

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The BEST Mexican Street Corn (Elote Recipe)

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Ingredients

Warning0 allergens identified

The BEST Mexican Street Corn (Elote Recipe)

4 ears cornor sub for 2 cans of corn, drained

¼ cup Crema Mexican Agria Sour Creamregular sour cream will work as well

¼ cup mayonnaise

½ cup Cotija cheesecrumbled

2 cloves garliccrushed

¼ tsp fine sea salt

1 limeJuice and zest

¼ cup Cilantrofinely chopped

½ tsp chipotle chili powder

Instructions

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Instructions

TO GRILL YOUR CORN: Heat your grill to roughly 400 degrees F. You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**

Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.

TO SAUTE THE CORN: You can cook the corn in a skillet over medium high heat. Add in a little oil and once hot, add in the corn. Cook for a few minutes on each side until it starts to darken a little.

Mix the topping sauce by stirring together the Mexican Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.

Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro. ENJOY!

Notes

**You can also make this by cooking the corn in the oven. Preheat the oven to 425 degrees. Lightly spray the husked corn on the cob with cooking spray and wrap in foil individually. Roast for 20-25 minutes.

– Canned corn: if using canned corn, simple heat it in a large skillet (or serve it cold) and then mix it with the sauce.

Storage Instructions – Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a fresh squeeze of lime before serving.

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Tips & Tricks (5)

Char the Corn First 🔥
Grill or char the corn directly over high heat for 2-3 minutes per side before applying the creamy sauce to develop deep, smoky flavor that enhances the dish's complexity.
Make Your Crema Base Ahead ⏰
Mix mayonnaise, Mexican crema, minced garlic, lime juice, and salt 30 minutes before serving so flavors meld together, creating a cohesive coating that adheres better to the corn.
Toast Your Cotija and Spices 🌶️
Lightly toast the cotija cheese and chipotle chili powder in a dry pan for 30 seconds before topping to intensify their flavors and create a more complex, restaurant-quality finish.
Use Fresh Lime and Cilantro Last 🍋
Squeeze fresh lime juice and sprinkle bright cilantro over the finished corn just before serving to preserve their vibrant flavors and aromatic qualities that get muted by heat.
Brush Sauce Generously Between Layers 🖌️
Apply the crema mixture in multiple thin coats rather than one thick layer, allowing better coverage and preventing clumping while ensuring every bite has balanced creaminess and cheese.