Ingredients

• Vegetable oil for cooking grate
• 4 tablespoons mayonnaise
• 3 tablespoons sour cream
• 2 tablespoons minced fresh cilantro leaves
• 1 garlic clove, minced
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 teaspoons lime juice
• 1/2 cup crumbled feta cheese
• 2 tablespoons vegetable oil
• 1/4 teaspoon kosher salt
• 6 large ears corn, husks and silk removed

Things to Know Before You Grill

If you have trouble finding queso fresco or cotija cheese, feel free to use 1/2 cup of crumbled feta cheese as a substitute.

Setting Up the Grill

Begin by filling a chimney starter with charcoal and igniting it. Allow the charcoal to burn until it is fully lit and has a light ash over it, which should take around 20 minutes. Next, spread the coals over one side of the grill and leave the other side empty.

Place the grill grate over the coals, cover, and let it heat for 5 minutes. Use tongs and a paper towel dipped in oil to clean and oil the grate.

Making the Sauce

In a large bowl, mix together the mayonnaise, sour cream, cilantro, garlic, chili powder, black pepper, cayenne pepper (if you choose to include it), lime juice, and crumbled feta cheese. Set this mixture aside for now.

Preparing the Corn

In a separate bowl, combine the vegetable oil, kosher salt, and the remaining chili powder. Toss the ears of corn in this mixture to ensure they are evenly coated.

Grilling and Finishing Touches

Grill the ears of corn over the hot side of the grill, turning occasionally, until they are lightly charred on all sides. This should take about 7 to 12 minutes.

Once the corn is grilled, transfer it to the bowl with the sauce. Toss the corn in the sauce to coat each ear evenly.

Serve immediately and enjoy your delicious grilled Mexican street corn!

Print Pin

Elotes, Mexican Street Corn

Mexican-Style street corn (elotes) with creamy mayo, tangy lime, smoky chili powder, and crumbled cheese, finished with a touch of cilantro and a hint of garlic.

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Cooling Time 5 minutes mins

Total Time 37 minutes mins

Ingredients

• ▢ Vegetable oil for cooking grate
• ▢ 4 tablespoons mayonnaise
• ▢ 3 tablespoons sour cream
• ▢ 2 tablespoons minced fresh cilantro leaves
• ▢ 1 garlic clove minced
• ▢ 3/4 teaspoon chili powder
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1/4 teaspoon cayenne pepper optional
• ▢ 4 teaspoons lime juice
• ▢ 1/2 cup crumbled feta cheese
• ▢ 2 tablespoons vegetable oil
• ▢ 1/4 teaspoon kosher salt
• ▢ 6 large ears corn husks and silk removed

Instructions

• Light a chimney of charcoal (about 100 briquettes); let burn until ashed over (20 min). Spread coals to one side, cover grill, and preheat grate (5 min). Clean and oil the grate.
• Mix mayo, sour cream, cilantro, garlic, ¼ tsp chili powder, pepper, cayenne (if using), lime juice, and cheese in a large bowl.
• In another bowl, toss corn with oil, salt, and ½ tsp chili powder.
• Grill corn over hot coals, turning occasionally, until lightly charred (7–12 min).
• Toss hot corn in the mayo mixture to coat. Serve immediately.