Mexican Street Corn Elote (Print Format)
Charred corn covered in tangy, creamy sauce, crumbly cotija, fresh cilantro, and zesty lime. Always a crowd favorite.
# Ingredients:
→ Main Ingredients
01 -
4 ears of fresh corn on the cob
02 -
2 tablespoons unsalted butter, melted
03 -
1/2 cup cotija cheese, crumbled
04 -
1/4 cup fresh cilantro, chopped
05 -
2 teaspoons tajin seasoning
→ Sauce
06 -
3 tablespoons mayonnaise
07 -
2 tablespoons Mexican-style cream (crema)
08 -
1 teaspoon tajin seasoning
09 -
1/2 teaspoon smoked paprika
10 -
1 tablespoon fresh lime juice
11 -
1 tablespoon fresh cilantro, chopped
12 -
1/4 teaspoon salt
# Steps:
01 -
Preheat your grill to medium heat to prepare for cooking the corn.
02 -
In a small bowl, mix together mayonnaise, Mexican-style cream, tajin seasoning, smoked paprika, fresh lime juice, chopped cilantro, and salt. Place the prepared sauce in the fridge until ready to use.
03 -
Wrap each ear of corn in aluminum foil and place on the preheated grill. Cook for 10-12 minutes, turning occasionally to ensure even cooking.
04 -
Remove the corn from the grill and carefully unwrap it. Brush the sauce mixture evenly over the corn. Sprinkle with crumbled cotija cheese, additional tajin seasoning, and chopped fresh cilantro.
05 -
Serve the prepared corn immediately while warm with extra lime wedges, if desired. Enjoy!
# Tips:
01 -
For the best flavor, use fresh lime juice instead of bottled lime juice.
02 -
If cotija cheese is unavailable, substitute with crumbled feta or grated Parmesan cheese.
03 -
For a spicier variation, sprinkle extra chili powder on top along with tajin seasoning.