This Mexican Street Corn is a bold, creamy, and flavor-packed side dish inspired by classic elote! Grilled or roasted corn is slathered in a rich blend of mayo, sour cream, lime, and spices, then topped with crumbled cheese and fresh cilantro. Tangy, smoky, and irresistibly delicious — it’s the perfect addition to any meal or summer gathering!
Ingredients
- 4 ears fresh corn husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder plus extra for topping
- 1/4 teaspoon smoked paprika optional, for depth
- 1/3 cup crumbled cotija cheese or feta as substitute
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- 1 –2 tablespoons melted butter for brushing
Instructions
- Cook the corn
- Grill the corn over medium-high heat for about 10–12 minutes, turning occasionally, until lightly charred.
- (Alternatively: boil for 6–8 minutes or roast in the oven at 220°C / 425°F for ~15 minutes.)
- Make the sauce
- In a small bowl, mix mayonnaise, sour cream, lime juice, garlic powder, chili powder, and smoked paprika until smooth.
- Coat the corn
- Brush the hot corn lightly with melted butter, then spread the creamy mixture evenly over each ear.
- Add toppings
- Sprinkle with crumbled cheese, extra chili powder, chopped cilantro, and a pinch of salt.
- Serve
- Serve immediately with extra lime wedges on the side for squeezing.
