Mexican street corn, or “Elote,” is a popular and delicious dish made with grilled corn on the cob that’s typically slathered in a creamy, spicy sauce and topped with cheese and lime juice. It’s a flavorful and easy-to-make side dish that’s perfect for summer grilling or as a snack.
Serve the corn with extra lime wedges on the side for squeezing over the top. Enjoy this flavorful and satisfying dish as a side or snack!
Ingredients:
- 4 ears of corn
- • ¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
- • ¼ cup of mayonnaise
- • ½ cup of Cotija cheese, crumbled
- • 2 cloves of garlic, crushed (or finely minced)
- • ¼ teaspoon of fine sea salt
- • Juice and zest of 1 lime
- • 1/4 cup of Cilantro, finely chopped
- • ½ teaspoon of chipotle chili powder
Instructions:
Heat your grill to roughly 400 degrees F. You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor.
FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling.
FOR HUSKS OFF: lightly spray spray each cob with cooking spray.
Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro. ENJOY!