Mexican street corn

Say less 🌽🔥 Mexican street corn (Elote) coming right up.

Classic Mexican Street Corn (Elote)

Ingredients

• 4 ears of corn, husked
• ¼ cup mayonnaise
• ¼ cup sour cream (or Mexican crema if you have it)
• ½ cup crumbled cotija cheese (feta works in a pinch)
• 1–2 cloves garlic, finely grated (optional but tasty)
• 1 tsp chili powder or Tajín (more if you like heat)
• 1 lime, cut into wedges
• Salt, to taste
• Fresh cilantro, chopped (optional)

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How to make it

1. Cook the corn
   Grill over medium-high heat (best flavor) until charred all around, about 8–10 minutes.
   No grill? Boil or roast, then broil for a little char.
2. Mix the sauce
   Stir mayo, sour cream/crema, garlic, and a pinch of salt until smooth.
3. Assemble
   While corn is hot:
   • Slather with the sauce
   • Sprinkle generously with cotija
   • Dust with chili powder or Tajín
   • Finish with a squeeze of lime
4. Top it off
   Add cilantro if you’re into it. Serve hot and messy—that’s the vibe.

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Variations you’ll love

• Elote en vaso (corn in a cup): Cut kernels off, mix everything together, eat with a spoon
• Spicy: Add chipotle powder or hot sauce
• Extra creamy: Use all crema, no mayo
• Street-style: Roll the corn in the cheese instead of sprinkling

Perfect for cookouts, taco nights, or just treating corn like the main character 😌
Want a baked, air fryer, or skillet version?