We leave for our vacation to Puerto Vallarta in just 3 more days, and I’ve got Mexico on my mind!!! One of my favorite side dishes of all time is Mexican street corn, and it’s at the top of my list of foods to try on our trip! Corn on the cob is pretty perfect on it’s own. But Mexican-style corn on the cob takes things to a whole other level of deliciousness. Known in Spanish as elote, this delicacy features grilled corn slathered with a creamy sauce dusted with cheese and spices. I love to make this recipe when we have company over because it’s SO easy to make for a large group of people. Now, I’m not claiming to have the most authentic recipe for elotes, but I am claiming that it’s absolutely delicious.
As soon as it comes off the grill, the golden kernels are slathered in a combination of mayonnaise, sour cream & cotija cheese then topped with more cheese, cilantro, chili powder and lime juice. Is your mouth watering yet? Because mine certainly is. All of these flavors combined are incredible! There’s nothing like the taste of sweet corn during the height of summer, and this the best corn that I have EVER had! Make it at your next backyard cookout & you’ll know just what I’m talking about! With a few simple ingredients, you can make delicious elote at home!
- 1/4 cup mayonnaisse
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 6 ears of corn on the cob, husks removed
- 1 lime, cut into wedges
- 1/4 tsp chipotle chili powder
Combine mayonnaise, sour cream, garlic powder, chili powder and 1/4 cup of cotija cheese.
When grill is hot, place corn on the direct heat, rotating occasionally, and cook for about 8 minutes until charred in spots on all sides.
Remove corn from grill and slather with the cheese/mayo mixture.
Sprinkle with chipotle chili pepper, chopped cilantro, fresh lime juice, & remaining 1/4 cup of cotija cheese.