Go Back Email Link
–+ servings
Two ears of grilled Mexican corn, or elote, rest on a wooden board, topped with cheese and herbs. A bowl of cheese, plate of corn, and sprigs of cilantro complement the setting on a light surface.
Print

Mexican Street Corn (Elote)

Susannah Brinkley Henry
Make your own Mexican street corn at home! Elote is a tasty addition to any summer barbecue or even taco night!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 319kcal
Author Susannah Brinkley Henry

Ingredients

  • 4 ears sweet corn husk removed
  • ⅓ cup Mexican crema sour cream or crème fraîche
  • ⅓ cup mayonnaise
  • 1 ounces fresh lime juice from about 1 lime
  • ½ cup cotija cheese crumbled
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon salted butter
  • 1 teaspoon chili-lime seasoning
  • 4 wedges lime for serving (optional)

Instructions

  • To cook on the grill: Heat your grill according to manufacturer instructions. Place corn on the grill and heat until browned, approximately 10 minutes.
  • To cook on the stove: Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
  • In a bowl, add the Mexican crema, mayonnaise and lime juice. Mix until well combined. Crumble the cheese. Chop the cilantro.
  • When the corn is cooked, let cool slightly. Butter the corn. Brush the Mexican crema mixture over the corn.
  • Sprinkle with cotija cheese, chili-lime seasoning and cilantro. Serve with extra lime wedges on the side.

Nutrition

Serving: 1cob | Calories: 319kcal | Carbohydrates: 20g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 453mg | Potassium: 318mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1185IU | Vitamin C: 11mg | Calcium: 135mg | Iron: 1mg
Find more recipes at feastandwest.com
QR Code linking back to recipe