Mexican Street Corn (Elotes)

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    If you can not find Cotija or queso fresco substitute Pecorino Romano.


  1. 1/4 c mayonnaise, regular or light
  2. 3 T sour cream
  3. 3 T minced fresh cilantro leaves
  4. 1 medium garlic clove, minced or pressed through garlic press
  5. 3/4 t ancho chili powder, divided
  6. 1/4 t ground black pepper
  7. 1/4 t cayenne pepper
  8. 4 t juice lime juice
  9. 1 oz grated Cotija or queso fresco cheese (about 1/2 c)
  10. 4 t vegetable oil
  11. 1/2 t kosher salt or 1/4 t table salt
  12. 6 corn ears (large), husks and silk removed


  1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush.
  2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 t chili powder, black pepper, cayenne, lime juice, and cheese in a casserole dish; set aside.
  3. In a large bowl, combine oil, salt, and remaining 1/2 t chili powder; add corn and toss until coated evenly.
  4. Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total.
  5. Remove from grill and place in dish with mayonnaise mixture; toss to coat evenly.
  6. Serve immediately.

Picture of Recipe

Mexican Street Corn (Elotes) - Picture of Recipe
Serves: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Side Dish
Type of Food: Vegetable Dish,Vegetarian
Ethnicity/Origin: Mexican
Key Ingredient: Corn
Difficulty: 1 - Easy
Make Ahead: No
Prep Method: Grill
Themes/Holidays: Cinco de Mayo,Picnic,Tailgate,Tapas

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