Description
Experience the authentic taste of summer with this Homemade Mexican Street Corn (Elote). Perfectly grilled or steamed corn on the cob is brushed with melted butter and coated in a creamy, tangy sauce made with mayonnaise, sour cream, and Mexican cheese. Garnished with fresh parsley and a sprinkle of chili powder, this recipe delivers a mouthwatering blend of flavors that’s ideal for BBQs, family dinners, or as a tasty side dish.
Ingredients
For the Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon chili powder or Tajin
2 tablespoons lime juice
1/2 cup Mexican cheese (such as cotija or queso fresco)
For the Corn:
5 ears of corn
2 tablespoons melted butter
Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Corn:
- Grill Method: Preheat grill to medium-high heat. Grill corn, turning occasionally, until charred and tender, about 10-15 minutes.
- Steam Method: Steam corn in a large pot with about an inch of water at the bottom, covered, until tender, about 8-10 minutes.
- Brush with Butter: Brush each ear of cooked corn with melted butter while hot.
- Prepare the Sauce: Mix mayonnaise, sour cream, chili powder or Tajin, lime juice, and Mexican cheese in a small bowl until well combined.
- Coat the Corn: Generously coat each ear of corn with the prepared sauce using a brush or spoon.
- Garnish and Serve: Garnish with chopped fresh parsley. Serve immediately.
Notes
Use fresh corn for the best results.
Adjust the chili powder or Tajin to your taste preference.
Cotija or queso fresco can be substituted with Parmesan cheese if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling, Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 5 servings
- Calories: 220 kcal per serving
