Mexican Street Corn, or "Elote," is a popular and flavorful street food often found in Mexico and now enjoyed in many places around the world. The combination of creamy sauce, cheese, and spices creates a delicious and iconic dish.
- 4 ears of fresh corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon paprika
- Zest & Juice of 1 lime
- 1 lime, cut into wedges
- Fresh cilantro leaves, chopped
- Salt and black pepper, to taste
- In a bowl, mix together the mayonnaise, sour cream or crema, chili powder, paprika, zest of lime, juice of lime, and some of the cilantro until well combined. Store in refrigerator until ready to serve.
- Place corn (you can wrap in aluminum foil) on a pre-heated grill, turning occasionally, until the kernels are lightly charred and cooked through (about 8-10 minutes). Remove from heat.
- Use a brush or a spoon to spread the creamy mixture evenly over each grilled corn ear.
- Roll each corn ear in the crumbled cotija cheese, pressing lightly to help the cheese adhere to the creamy sauce.
- Sprinkle additional seasoning to taste.
- Garnish with chopped cilantro leaves.
Serve the Mexican street corn while it's still warm. This dish is often enjoyed by holding the cob by the husk or using skewers for easier eating.