Cooking Lucid
Elote (Mexican Street Corn)
Grilled corn on the cob slathered with creamy mayo, tangy cotija cheese, chili powder, and fresh lime. The irresistible street food of Mexico — messy, bright, and utterly addictive.
Prep 5 min
Cook 15 min
Total 20 min
Serves 6
Ingredients
Step 1 — Grill the corn
- 6 ears corn (husks removed)
- 1 tbsp olive oil
- ½ tsp kosher salt
Step 2 — Coat and season
- ½ cup mayonnaise
- ½ cup sour cream or Mexican crema
- 1 cup cotija cheese (crumbled)
- 1 tsp chili powder (or tajín)
- ¼ cup fresh cilantro (chopped)
- 2 limes (cut into wedges)
Instructions
- 1
Grill the corn
Brush corn with olive oil and sprinkle with salt. Grill over medium-high heat 10–12 minutes, turning often, until lightly charred in spots.
- 2
Coat the elote
Mix mayonnaise and crema in a small bowl. Brush generously over each ear of hot corn. Roll in cotija cheese, then sprinkle with chili powder and cilantro.
- 3
Serve
Serve immediately with lime wedges for squeezing over the top.
Nutrition per serving: 280 cal · 8g protein · 22g carbs · 20g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
