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Flavorful Elote Mexican Street Corn Recipe with Creamy Cotija Cheese Made Easy

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A quick and easy Mexican street corn recipe featuring grilled corn coated with a creamy mayo and sour cream sauce, tangy lime, toasted chili powder, and crumbly cotija cheese for a vibrant and indulgent flavor experience.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup mayonnaise (about 120 ml)
  • 1/4 cup sour cream (about 60 ml)
  • 1/2 cup cotija cheese, crumbled
  • Juice of 1 large lime
  • 1 to 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your grill or skillet to medium-high heat (about 375°F or 190°C), approximately 5 minutes.
  2. Toast 1 to 2 teaspoons of chili powder in a small dry skillet over medium heat, stirring frequently for 1-2 minutes until fragrant. Remove from heat and set aside.
  3. In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, freshly squeezed lime juice, 1/2 teaspoon garlic powder, and a pinch of salt. Stir until smooth.
  4. Grill the husked corn directly on the grill or skillet for about 10-12 minutes, turning every 2-3 minutes until kernels are tender and charred in spots.
  5. Using a brush or spoon, generously coat the warm grilled corn with the creamy sauce.
  6. Immediately sprinkle the toasted chili powder and crumbled cotija cheese evenly over the corn. Garnish with chopped cilantro if desired.
  7. Serve with lime wedges for an extra squeeze of brightness before eating.

Notes

Toast the chili powder to intensify its flavor. Use a cast-iron skillet if you don’t have a grill. For dairy-free, substitute vegan mayo and nutritional yeast instead of cotija cheese. Press cotija cheese gently to help it stick better. Serve with napkins as it can be messy.

Nutrition

Keywords: elote, Mexican street corn, cotija cheese, grilled corn, creamy sauce, chili powder, lime, summer recipe, easy side dish

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