A quick and easy Mexican street corn recipe featuring smoky grilled corn slathered in a creamy, tangy, and spicy sauce with a touch of lime and smoked paprika.
If you don’t have a grill, roast corn in the oven at 425°F for 20-25 minutes, turning halfway. For vegan versions, substitute mayo and sour cream with vegan alternatives, use olive oil instead of butter, and vegan cheese instead of queso fresco. Adjust cayenne pepper for desired spice level. Use hands to sprinkle cheese for better adhesion and rustic look.
Keywords: Mexican street corn, elote, creamy spicy sauce, grilled corn, smoky corn, easy Mexican recipe, summer side dish