Mexican street corn, or Elotes Mexicanos, is a traditional Mexican food that's quick to make and crave-worthy! This elote recipe is a must try for the summer.
Course Appetizer or snack, Side Dish
Keyword elote, elote recipe, elotes, elotes mexicanos, mexican street corn
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Marie Roffey
4corn on the cobshucked
Zest of one lime
½teaspoonpaprikacan be mild or smoky
¼cupchopped cilantronot packed
Lime wedges to serve
In a bowl, mix together the Mexican crema dressing ingredients. Combine ⅓ cup sour cream, ⅓ cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp. garlic paste), lime zest from 1 lime, ½ teaspoon chili powder, ½ teaspoon paprika, and ⅛ cup chopped cilantro (about half of your ¼ cup).
Grill 4 sweet corn without the husks on a grill, over high heat. Turn regularly for about 10 minutes until they begin to char.
Take the corn off the grill and brush with the crema dressing all over.
Finally, sprinkle ½ cup cotija cheese, lime juice from 1 lime, and your remaining cilantro over the top, and serve!
How to Grill Corn on the Cob WITHOUT Husks: If you're not sure how to grill corn on the cob without husks, it really is as simple as brushing a hot grill with oil, then placing the corn on the grill and turning it regularly. You don't need to take any extra steps to grill corn on the cob without husks. t
Roast Corn in the Oven: Wrap the corn on the cob in aluminum foil and bake them in the oven at 425° for approximately 20 minutes.
Make sure to let the corn cool before proceeding with the recipe as it will be very hot.