Mexican street corn (elote)
Smoky, creamy, tangy, and just a little spicy — this easy Mexican street corn (elote) is perfect with grilled corn, cotija, lime, and a touch of paprika.
Servings: 5
Equipment
- 1 Grill
Ingredients
- 5 corn on the cob husked
- olive oil for brushing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove grated
- 1 lime juice and zest
- 1/2 tsp smoked paprika (plus more to sprinkle)
- 1/2 cup cotija cheese crumbled (plus extra to serve)
- salt to taste
- handful fresh cilantro leaves chopped (optional)
- lime wedges to serve (optional)
- tajin
Instructions
- Preheat a grill or grill pan over medium-high heat. Lightly brush the corn with oil and cook, turning often, until evenly charred on all sides.
- In the meantime, combine the mayonnaise, sour cream, lime juice and zest, grated garlic, smoked paprika, and a pinch of salt in a small bowl. Stir in a spoonful of cotija cheese to help the sauce cling to the corn.
- Chop the cilantro and crumble the rest of the cheese. Keep a little cheese and paprika aside for finishing.
- Once grilled, generously coat each corn cob with the creamy sauce using a spoon or brush.
- Finish with a sprinkle of cotija, paprika or Tajín, and chopped cilantro. Serve immediately with lime wedges on the side.
Nutrition
Calories: 224kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 263mg | Potassium: 290mg | Fiber: 2g | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 1mg