Mexican street corn, also known as “elote,” is a quintessential food found throughout Mexico and increasingly popular worldwide. This recipe features a grilled or boiled ear of corn smothered in a luscious combination of sour cream, cotija cheese, chili powder, and a squeeze of fresh lime juice. The result is a harmonious blend of smoky, creamy, savory, and tangy flavors that explode with every bite. Often served on a stick or in a cup, this delectable dish embodies the vibrant and diverse flavors of Mexican cuisine, making it a beloved and iconic street food that captures the essence of Mexico’s culinary traditions.
Canola oil cooking spray
4 ears of corn, husk and silk removed
1/2 cup of sour cream
1 cup of Cotija cheese, crumbled
1 teaspoon garlic powder
1/4 teaspoon salt
1 lime, juiced and zest
1/4 cup of cilantro, chopped
Ingredients for Garnish
01Heat your grill to roughly 400 F.
02Lightly spray each ears of corn with cooking spray.
03Place the corn on the grill and cook for roughly 15 minutes, turning the cobs every 3 minutes.
04Stir together the sour cream, cheese, garlic, salt, lime zest and juice, and cilantro. Generously top each corn cob with the cheese mixture.
05Garnish corn with chili powder, cheese and cilantro.