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Elote-Style Street Corn

Charred corn slathered in creamy, tangy, spicy mayo and showered with cotija — Mexican street food magic at home.

side • prep: 10 min • cook: 10 min • serves 4

Ingredients

  • 4 ears of corn, husked
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup cotija cheese, crumbled (or Parmesan)
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Salt to taste

Instructions

  1. Char the corn: Heat a grill, grill pan, or cast iron skillet to high heat. Cook corn, turning every 2-3 minutes, until charred in spots all around — about 8-10 minutes.

  2. Make the sauce: Mix mayonnaise, sour cream, garlic powder, and lime juice in a small bowl.

  3. Coat: While corn is still hot, brush each ear generously with the mayo mixture.

  4. Top: Sprinkle with cotija cheese, chili powder, and fresh cilantro. Serve with extra lime wedges.

Notes

  • Storage: Best eaten fresh off the grill.
  • Variations: Cut the kernels off and serve as a salad in a bowl (esquites). Add a pinch of cayenne for extra heat.
  • Tips: If you don’t have a grill, broil the corn in the oven for 10 minutes, turning halfway.