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Easy Creamy Elote Recipe How to Make Mexican Street Corn Perfectly

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This easy creamy elote recipe delivers the bold, comforting flavors of Mexican street corn with a creamy, tangy, and slightly spicy sauce. Perfect for quick weeknight meals or gatherings, it combines smoky grilled corn with a luscious sauce and salty cheese.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 3/4 cup cotija cheese, crumbled
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh cilantro, chopped (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (around 400°F / 200°C), about 10 minutes.
  2. Husk the ears completely and remove the silk. Brush each ear lightly with melted unsalted butter.
  3. Place the corn on the hot grill and turn every 2-3 minutes for about 10-12 minutes until charred with golden-brown spots.
  4. While the corn grills, combine mayonnaise, Mexican crema (or sour cream), fresh lime juice, chili powder, garlic powder, and salt in a mixing bowl. Stir until smooth.
  5. Once the corn is done, generously spread the creamy sauce all over each ear using a brush or spoon.
  6. Roll or sprinkle each coated ear with crumbled cotija cheese and garnish with chopped fresh cilantro if desired.
  7. Serve immediately warm with extra lime wedges on the side.

Notes

If the sauce is too thick, add a tablespoon of warm water to loosen it for easier spreading. Watch the grill closely to avoid burning the corn. Fresh lime juice is essential for bright flavor. For dairy-free, substitute mayo and crema with vegan mayo and coconut yogurt, and use dairy-free cheese alternatives.

Nutrition

Keywords: elote, Mexican street corn, creamy elote, grilled corn, cotija cheese, spicy corn, easy side dish, barbecue side, summer recipe

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