Description
Homemade Mexican Street Corn, also known as elote, is a sensational summer treat that brings vibrant flavors to any gathering. Grilled corn on the cob is generously slathered in a creamy, tangy sauce and topped with crumbled cheese and fresh cilantro, creating a mouthwatering experience that’s perfect for barbecues, parties, or casual dinners. This easy-to-make dish not only delights the taste buds but also evokes memories of warm summer nights filled with laughter and delicious aromas.
Ingredients
Scale
- 4 ears of fresh corn on the cob
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder (adjust for spice preference)
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Salt to taste
Instructions
- Shuck the corn, removing silk and husks. Rinse under cold water.
- Preheat grill to medium-high heat (400°F). Grill corn for 10-15 minutes, turning occasionally until charred.
- In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.
- Once grilled corn cools slightly, coat with the creamy sauce using a brush or spoon.
- Top with crumbled queso fresco and fresh cilantro.
- Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn (130g)
- Calories: 260
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg