Mexican Street Corn - Elotes
Authentic Mexican Street Corn on the cob covered in garlicky mayo and topped with Cotija cheese, cilantro, and chili powder. It's the perfect Mexican summer side dish for your next bbq or outdoor grilling side dish!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 cobs
- 4 ears corn of the cob
- salt and pepper, for seasoning
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1 cup cotija cheese, crumbled substitute Feta if needed
- 1/2 cup cilantro leaves, chopped
- 1 lime optional
Light a grill. Season the corn with salt and pepper, if desired.
In a small bowl, stir together the mayo, sour cream, and garlic powder.
Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through with nice grill char marks, 8 to 10 minutes.
Remove the corn from the grill and immediately brush each cob liberally with the mayo mixture. Either roll the ears of corn in cotija cheese or sprinkle the cheese liberally over top. Transfer to a platter. Garnish each cob with a sprinkle of chili powder and cilantro. Serve with lime wedges, if desired.
Serving: 1ear | Calories: 225kcal