Mexican Street Corn (Elotes)
fromfoodwithfeeling.comfoodwithfeeling.com/easy-mexican-street-corn
This Mexican Street Corn (Elote) recipe features smoky grilled corn coated in a creamy garlic-lime sauce and topped with cotija cheese and chili powder. Easy to make on the grill or stovetop, it’s the perfect summer side dish!
Ingredients
Instructions
TO GRILL YOUR CORN: 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.
TO SAUTE THE CORN: You can cook the corn in a skillet over medium high heat. Add in a little oil and once hot, add in the corn. Cook for a few minutes on each side until it starts to darken a little.
Mix the topping sauce by stirring together the Mexican 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!
Nutrition
- Serving Size
- 4 g
- Calories
- 254 kcal
- Sugar Content
- 6 g
- Sodium Content
- 471 mg
- Fat Content
- 19 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0.03 g
- Carbohydrate Content
- 19 g
- Fiber Content
- 2 g
- Protein Content
- 6 g
- Cholesterol Content
- 31 mg
- Unsaturated Fat Content
- 11 g
