Mexican Street Corn
Mexican street corn, also known as elote, is smoky grilled corn topped with cool crema, gooey melted cheese, and a touch of chipotle spice—simple, bold, and completely irresistible.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6
Ingredients
Scale
- 6 ears corn husked and all silk removed
- olive oil
- 1-2 teaspoons chipotle chili powder
- ¼ – ⅓ cup cotija cheese crumbled
- ¼ cup fresh parsley finely chopped
- sea salt
- 2 limes juiced
MEXICAN CREAM SAUCE (Crema):
- ½ cup heavy cream
- 1 tablespoon sour cream
- ½ lime juiced
- ⅛ teaspoon chipotle chili powder
- ⅛ teaspoon salt
Instructions
- Place each ear of corn on a sheet of foil. Brush all sides with olive oil and lightly season with sea salt, then wrap the foil tightly around each cob.
- Preheat the grill to medium heat. Set the wrapped corn directly on the grill grates, close the lid, and cook for 15–20 minutes, turning occasionally to prevent scorching, until the corn is tender and easily pierced with a fork.
- While the corn grills, prepare the crema by stirring together the heavy cream, sour cream, lime juice, chipotle chili powder, and salt in a small bowl. Mix until smooth and set it aside.
- Once the corn is fully cooked, carefully unwrap the foil. Brush each ear generously with the crema, then sprinkle with additional chipotle chili powder, cotija cheese, chopped fresh parsley, and a squeeze of fresh lime juice.
- Serve immediately while hot and enjoy!
Find it online: https://www.zaynkitchen.com/mexican-street-corn/