Elote (Mexican Grilled Corn)

One of my favorite summer foods is corn. A nice grilled corn on the cob just makes my day!

But I had never tried Elote before, so I figured it was time to do so!

Elote, or corn on the cob in Spanish, is a Mexican grilled corn brushed with a creamy mixture of mayo, sour cream, cotjia cheese, chili powder, and cilantro.

The result is absolutely crave-worthy!

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup grated Cotija cheese, plus more for serving
• 1/2 teaspoon chili powder, plus more for serving
• 2 garlic cloves, finely minced
• 1/4 cup finely chopped cilantro, plus more for serving
• 4 ears corn, shucked (if possible, keep an inch or so of the stalk for easy eating)
• 1 lime, cut into wedges, if desired

Preheat your grill to medium high heat.

While the grill heats up, combine the mayo, sour cream, chili powder, minced garlic gloves, and cilantro in a large bowl. Stir to thoroughly combine.

Add the corn to the grill and cook until cooked through and charred on all sides, about 8 minutes, turning occasionally.

Remove the corn from the grill and brush with the mayo mixture on all sides to evenly coat.

Sprinkle the corn with extra cheese, chili powder, and cilantro.

I’m not going to lie, my husband and I ate our respective elote basically in silence. It was so good we couldn’t stop eating it!

Despite being slathered in the creamy sauce, the flavor of the corn still comes through nicely. If you’re a fan of some heat, you might want to increase the amount of chili powder in the sauce. It’s relatively subtle, but still there!

This is definitely a great side for your grilled protein of choice. And its easy to make too!

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Elote (Mexican Grilled Corn)

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: 4 servings

Calories per serving: 100

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup grated Cotija cheese, plus more for serving
• 1/2 teaspoon chili powder, plus more for serving
• 2 garlic cloves, finely minced
• 1/4 cup finely chopped cilantro, plus more for serving
• 4 ears corn, shucked (if possible, keep an inch or so of the stalk for easy eating)
• 1 lime, cut into wedges, if desired

Instructions

1. Preheat your grill to medium high heat.
2. While the grill heats up, combine the mayo, sour cream, chili powder, minced garlic gloves, and cilantro in a large bowl. Stir to thoroughly combine.
3. Add the corn to the grill and cook until cooked through and charred on all sides, about 8 minutes, turning occasionally.
4. Remove the corn from the grill and brush with the mayo mixture on all sides to evenly coat.
5. Sprinkle the corn with extra cheese, chili powder, and cilantro.

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