Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika (optional)
- Juice of 1 lime
- 1/2 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon melted butter (optional, for brushing after grilling)
- To serve: Extra lime wedges and chili powder
Instructions
- Grill the corn: Preheat grill or grill pan to medium-high. Place husked corn directly on grates and cook for 10–12 minutes, turning occasionally, until charred and tender.
- Make the sauce: In a small bowl, mix together mayo, sour cream, chili powder, paprika, and lime juice until smooth.
- Coat the corn: Brush each hot ear of corn generously with the creamy sauce.
- Add toppings: Sprinkle with cotija cheese, chopped cilantro, and a dusting of chili powder. Serve with lime wedges.
- Enjoy immediately: Best served warm and messy—just like on the street!
Notes
- No grill? Roast corn at 425°F for 20 minutes or use a skillet.
- Use feta or parmesan if cotija isn’t available.
- Add Tajín or cayenne for more heat.
- Double the sauce for extra servings—it goes fast!
- For esquites (off-the-cob style), cut kernels and mix everything in a bowl.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ear of corn
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: elote, mexican street corn, summer side dish, grilled corn, chili lime corn