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Mexican Street Corn (Elotes)

First, let me tell you this: in our house, the TV is almost permanently tuned into the Food Network. Seriously – we love watching this station. When we change the channel, it typically gets changed to the Cooking Channel. Notice a pattern yet? Okay, so I have watched a few shows that talked about Mexican street corn and each time, my mouth started watering! So when I was at the grocery store last week, I saw some fresh ears of corn and decided it was time to give this a try. The other night, I cooked this up along with some grilled chicken tacos. Let me tell you… These were DELICIOUS! They got 2 thumbs up by the kids and grown-ups alike. If you’ve never tried this before, let me tell you – you are missing out! If you do try it, let me give you a hint – don’t be afraid to slather on the mixture. The more, the better!

Mexican Street Corn (Elotes)

Category: Recipes

Mexican Street Corn (Elotes)


  1. 1/4 cup mayonnaise
  2. 1/4 cup sour cream or Mexican crema
  3. 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
  4. 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
  5. 1 medium clove garlic, finely minced (about 1 teaspoon)
  6. 1/4 cup finely chopped cilantro leaves and tender stems
  7. 4 ears shucked corn
  8. 1 lime, cut into wedges


  1. Preheat an outdoor grill for medium-high heat.
  2. Combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
  3. When grill is hot, place corn directly on to grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 to 10 minutes total.
  4. Transfer corn to plate and use a large spoon or spatula to evenly coat the corn on all sides with the cheese mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

*Photo and recipe courtesy of Serious Eats.

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