Best Elote Mexican Street Corn Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 08 - ears of corn
  • 1 tablespoons - neutral oil (grapeseed, vegetable, sunflower or olive)
  • 1/2 cups - sour cream or Mexican crema
  • 2 tablespoons - mayonnaise
  • 1/2 cups - crumbled feta cheese, cotija cheese OR queso fresco
  • 1/2 teaspoons - chili powder
  • 1/4 teaspoons - garlic powder
  • 1/4 teaspoons - cumin
  • 1/4 teaspoons - kosher salt
  • - lime wedges, for serving
  • - cilantro, torn, for garnish
  • Directions:

    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.

    Brief Description

    Grilled corn seasoned with chili powder, garlic powder, cumin, and topped with cream and crumbled cheese with lime or cilantro for garnish.

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 15 min


    A Couple Cooks

    Posted By:

    Posted On:

    October 20, 2021

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