Ingredients
Scale
- 4 to 6 ears of fresh corn
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- Zest of 1 lime
- Juice of 1 to 2 limes
- 1 minced garlic clove
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Pinch of salt
- Crumbled cotija cheese (for topping)
- Extra chili powder or Tajín (for sprinkling)
- Chopped cilantro (for garnish)
- Flaky salt (for finishing)
Instructions
- Shuck the corn and pat dry.
- In a bowl, mix the mayonnaise, crema, lime zest, lime juice, garlic, chili powder, smoked paprika, and salt.
- Grill or pan-sear the corn for 8 to 10 minutes until charred.
- Slather the hot corn with the creamy sauce, then top with cotija, extra chili powder, and cilantro.
- Finish with a sprinkle of flaky salt and a squeeze of lime.
Notes
Serve hot for the best flavor. Can be made ahead; prepare the sauce up to 2 days before and grill the corn just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ear of corn
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Mexican street corn, Elote, Grilled corn, Mexican recipes, Summer recipes