My version of Mexican Street Corn or Elote is fairly traditional. Charred corn is rubbed in rich, tangy crema and topped with Queso Fresco, chili powder and lime juice. Insert a wooden skewer through the center of the cob, or peel back the husk and leave it intact to use as a handle for the real street-food experience.
My version of Mexican Street Corn or Elote is fairly traditional. Charred corn is rubbed in rich, tangy crema and topped with Queso Fresco, chili powder and lime juice.
- 4 ears sweet corn
- Vegetable oil
- ¼ cup Mexican crema or sour cream
- ½ cup Queso Fresco or Cotija cheese, crumbled
- Chili powder, to taste
- Lime wedges, for serving
- Kosher salt and fresh cracked pepper
- Grill corn: Preheat a grill pan or outdoor grill over medium-high to high heat. Drizzle corn lightly with oil and season with salt and pepper. Grill for 10-12 minutes, turning every 2-3 minutes, or until charred in spots and cooked through.
- Top & serve: Remove from grill, smear with crema and coat with cheese. Season with chili powder and serve with lime wedges. Enjoy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grill
- Cuisine: Mexican
- Serving Size: 1 ear of corn with topping
- Calories: 198
- Sugar: 7g
- Sodium: 181mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Protein: 7g
Keywords: corn, Mexican, street corn, elote, mayo