Elote: Mexican Street Corn
Monday, May 20, 2024
Elevate your next barbecue with this easy recipe for Grilled Mexican Street Corn!
Level up your grilling routine with this lightning-fast take on Mexican Street Corn! Tender kernels get a smoky char, then we drench them in a creamy mayo-sour cream mixture. A sprinkle of salty Cotija cheese (or mild Queso Fresco for a different twist) and chili powder adds a delightful flavor punch. Fresh cilantro and a squeeze of lime keep things bright and refreshing. Ready in under 30 minutes, this recipe is sure to be a crowd-pleaser!
Ingredients
- 4 ears corn, husked
- 2 Tablespoons mayonnaise
- 2 Tablespoons Alpenrose Natural Sour Cream
- ½ cup Cotija cheese, freshly grated, or Don Froylan Queso Fresco
- Chili powder or Tajin, to taste
- 1 lime, quartered
- Cilantro, chopped
- Alpenrose Unsalted Butter
Instructions
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Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes.
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Brush corn with melted butter and grill corn on medium heat until slightly charred.
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Mix the mayonnaise and Alpenrose Sour Cream together and spread a thin layer all around the corn ears.
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Sprinkle generously with cotija cheese and then add your desired amount of chili powder/Tajin.
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Serve garnished with cilantro, with a lime wedge on the side for squeezing on top.
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Enjoy immediately when hot!