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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
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes

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.