once upon a chef

Grilled Mexican Street Corn (Elote)


– ¼ cup mayonnaise, best quality such as Hellmann's or Duke's – ¼ cup sour cream – 1 tablespoon fresh lime juice, from 1 lime, plus lime wedges for serving – 1 small clove garlic, minced – ½ teaspoon salt – ¼ teaspoon sugar – 8 ears corn, shucked – 1 cup finely crumbled cotija cheese (see note) – ⅓ cup finely chopped fresh cilantro – Chipotle chile powder, for sprinkling

Mexican street corn, or elote, is a corn on the cob snack sold by street vendors all over Mexico and the American Southwest. (In Spanish, the word for corn is elote and the vendors are often referred to as eloteros.) The corn is typically boiled or chargrilled, slathered with a creamy and tangy sauce, dusted with chili powder and cotija cheese, and served on a wooden stick, similar to a popsicle.


In a medium bowl, combine the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Whisk well and set aside.


Heat a grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes.


Let the corn sit for a few minutes until cool enough to handle.


Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture.


Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges. Enjoy!