Description
A vibrant and bold side dish featuring grilled corn slathered in a creamy mayo-sour cream sauce, topped with crumbly cotija cheese, chili powder, and fresh cilantro for an authentic Mexican street food experience.
Ingredients
Scale
- 6–8 ears of fresh sweet corn (husks and silks removed)
- 1/2 cup full-fat mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1/2 cup cotija cheese (crumbled)
- 1–2 teaspoons chili powder (such as Tajín or Mexican blend)
- 1/4 cup fresh cilantro (chopped)
- 1 teaspoon minced chipotle peppers in adobo (optional)
Instructions
- Preheat grill to medium-high heat and ensure grates are clean and lightly oiled.
- Remove husks and silks from corn, trim ends to sit flat, and place directly on the grill.
- Grill corn for 15-20 minutes, turning every 5 minutes, until charred in spots and tender.
- Remove corn from grill and let cool for 5 minutes.
- While corn cools, whisk together mayonnaise, sour cream, and lime juice in a small bowl until smooth.
- Roll each ear of corn in the mayo mixture to coat evenly.
- Roll the coated corn in crumbled cotija cheese, pressing gently to adhere.
- Sprinkle generously with chili powder and garnish with fresh cilantro.
- Serve immediately while warm, with lime wedges on the side.
Notes
For best results, use fresh lime juice and authentic cotija cheese. If you cannot find cotija, queso fresco is a good substitute. Keep corn warm in a low oven (200°F) while assembling if serving a crowd. The sauce can be made up to 3 days in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn with t
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 4
- Protein: 8
Keywords: elote, grilled corn, mexican street corn, summer side dish, barbecue recipe, cotija cheese, easy appetizer