Recipe Detail

Best Elote Mexican Street Corn

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Number of Servings:


  1. 8 - ears of corn
  2. 1 tablespoons - neutral oil (grapeseed, vegetable, sunflower or olive)
  3. 1/2 cups - sour cream or Mexican crema
  4. 2 tablespoons - mayonnaise
  5. 1/2 cups - crumbled feta cheese, cotija cheese OR queso fresco
  6. 1/2 teaspoons - chili powder
  7. 1/4 teaspoons - garlic powder
  8. 1/4 teaspoons - cumin
  9. 1/4 teaspoons - kosher salt
  10. - lime wedges for serving
  11. - cilantro torn, for garnish


Heat grill to medium high.

Shuck the corn by peeling down the outside layers one at a time, keeping them attached and facing downwards away from the cob. Use kitchen twine or string to tie the leaves together (see photos).

Using your hands, rub a little oil on each corn cob evenly, then place them on a baking sheet.

In a small bowl, mix the sour cream, mayonnaise, crumbled cheese (crumbled into small chunks), chili powder, garlic powder, cumin, and salt.

Place the corn on the grill and cook until it begins to blacken, then turn, cooking for about 12 to 15 minutes total -- until blackened on all sides.

Place corn back on the baking sheet and use a spoon to coat it with cheese mixture.

Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.


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