Mexican Street Corn (Elotes)
Mexican-Style Charcoal-Grilled Street Corn with creamy mayo, tangy lime, smoky chili powder, and crumbled cheese, finished with a touch of cilantro and a hint of garlic.
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Ingredients
- Vegetable oil for cooking grate
- 4 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons minced fresh cilantro leaves
- 1 garlic clove minced
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper optional
- 4 teaspoons lime juice
- 1/2 cup crumbled feta cheese
- 2 tablespoons vegetable oil
- 1/4 teaspoon kosher salt
- 6 large ears corn husks and silk removed
Instructions
- Light charcoal in chimney starter and let burn 20 minutes until fully lit with light ash.
- Spread coals on one side of grill, leaving other side empty.
- Place grate over coals, cover, and heat 5 minutes.
- Oil grate with tongs and paper towel dipped in oil.
- Mix mayonnaise, sour cream, cilantro, garlic, chili powder, black pepper, cayenne pepper, lime juice, and feta cheese in a bowl.
- Combine vegetable oil, kosher salt, and chili powder in another bowl.
- Toss corn ears in oil mixture to coat evenly.
- Grill corn over hot coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes.
- Transfer grilled corn to sauce bowl and toss to coat evenly.
- Serve immediately.
Notes
If queso fresco or cotija cheese is unavailable, feta cheese works as a substitute.
Tried this recipe?Leave a comment below & let me know!