Classic Mexican Elote
A popular Mexican street food made with grilled corn on the cob slathered in a creamy, tangy, and spicy sauce.
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Ingredients
- 4 pieces Ears of corn, husks removed
- 1/4 cup Mayonnaise
- 1/4 cup Mexican Crema or sour cream
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup Fresh cilantro, finely chopped
- 1 teaspoon Chili powder or Ancho chili powder
- 1 clove, minced Garlic
- 1 cut into wedges Lime
- 1/2 teaspoon Kosher salt
- 1 tablespoon Vegetable oil
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F).
- 2
In a small bowl, whisk together the mayonnaise, Mexican crema, minced garlic, and salt until smooth.
- 3
Lightly brush the corn ears with vegetable oil to prevent sticking.
- 4
Place the corn directly on the grill grates and cook for 10-12 minutes, turning occasionally, until charred in spots.
- 5
Remove the corn from the grill and immediately brush each ear generously with the mayonnaise mixture.
- 6
Roll the coated corn in the crumbled Cotija cheese until evenly covered.
- 7
Sprinkle the chili powder and chopped cilantro over the corn.
- 8
Serve immediately with fresh lime wedges for squeezing over the top.
Nutrition per Serving
285
Calories
8g
Protein
24g
Carbs
19g
Fat
3g
Fiber
6g
Sugar
540mg
Sodium
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