This Elote (Mexican Street Corn) is made with corn, oil, sour cream, mayonnaise, cilantro, garlic, lime and chili powder.
Who wouldn’t want to eat this AMAZING Mexican corn side dish? This is prepared exactly the way you would buy it on the streets of Mexico - TRUST me I would know.
Great substitutes for this recipe?
If you don't have cotija cheese you can use parmesan instead.
I would honestly go with a corona light OR a chelada. A chelada is a beer with a bit of lime and salt!
How to make Elote (Mexican Street Corn)
Preheat the grill to 400 F.
In a bowl, add the sour cream, mayo, cilantro, garlic, chili powder, paprika, cayenne, cumin and lime. Whisk together and set aside.
Remove the husks and silk from the corn. Pour ⅓ cup of olive oil in a bowl and with a cooking brush, brush all over the corn. Very lightly, sprinkle salt and pepper as needed. Cook the corn on the grill for a total of 12 minutes. Every 3-4 minutes, give the corn a turn. When all sides are browned, remove on a plate.
After removing from to a plate, Brush the sauce onto each ear of corn. Sprinkle on cheese and serve with lime wedges.
Other dishes to try
- CHEESY ZUCCHINI WITH CORN (CALABACITAS CON ELOTE Y QUESO)
- POBLANO PEPPER CORN QUICHE
- FLAMIN HOT CHEETOS GRILLED CORN