Mexican street corn, also known as elote, is a favorite of the masses when it comes to street food. Whenever you spot a street food vendor selling this you will always see a line. I love it so much I had to learn to make it myself so I can enjoy it anytime. What can be better than grilled buttery corn spread with a creamy sauce and topped with crumbled cheese and spices. I mean….yum! This stuff is fabulous on the cob, but it is also amazing cut off the cob and added to tacos, hot dogs, grilled avocados or on top of a salad. Get creative!

Ingredients

  • 4 ears of corn of the cob, shucked
  • unsalted butter, spreadable or melted
  • 1/3 cup crema, or sour cream
  • 1/3 cup mayonnaise
  • 1/2 tsp garlic powder, or to taste
  • 1/2 tsp chili powder, or to taste
  • 1/2 tsp paprika, or to taste
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup cilantro, chopped
  • lime wedges

Instructions:

  1. Heat grill to about 400F.
  2. Spread butter on corn.
  3. Grill until it is the color you prefer. Don’t forget to turn to cook on all sides.
  4. Mix together mayo, crema and garlic powder. Spread onto the cobs.
  5. Sprinkle with cotija, as much as you like.
  6. Sprinkle with chili and paprika to taste.
  7. Sprinkle cilantro.
  8. Squirt some lime juice and devour!
  9. ENJOY!