mexican street corn (elote)
Prep time
Cook time
Total time
Serves: 4-6
  • Corn recipe:
  • 2 Tbsp. canola or vegetable oil
  • 6 small-medium corn on the cob, shucked
  • ½ tsp. chili powder
  • ¼ tsp. kosher salt
  • ¼ cup cotija cheese, for garnish
  • Lime wedges, for garnish
  • Crema recipe:
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 clove garlic, crushed
  • 1 tsp. lime zest
  • 1 Tbsp. lime juice, freshly squeezed
  • ¼ tsp. chili powder
  • ¼ tsp. paprika
  • ⅛ tsp. kosher salt, plus more to taste
  • 1 Tbsp. cilantro, finely chopped, plus more for garnish
  1. For the crema:
  2. In a small bowl, whisk together the sour cream, mayonnaise, garlic, lime zest, lime juice, chili powder, paprika, salt and cilantro. Season with additional salt, if needed. Set aside.
  3. For the corn:
  4. Heat a grill or indoor grill pan over high heat.
  5. Brush all sides of the husked corn with 2 Tbsp. canola oil and sprinkle all sides evenly with ½ tsp. chili powder and ¼ tsp. kosher salt.
  6. Place the corn on the grill and cook, turning as needed, until cooked through and charred on all sides, about 10-12 minutes.
  7. Remove the charred corn from the grill and immediately brush the tops with the crema (you might not use all of the crema). Garnish liberally with crumbled cotija cheese and cilantro, and lime wedges on the side.
Recipe by sweet caroline's cooking at
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