Print

Creamy Elote Recipe: Easy Mexican Street Corn with Chili & Lime

creamy elote - featured image
Print Recipe

This creamy elote recipe brings together smoky grilled corn, tangy crema, salty cotija cheese, and zesty lime for a comforting, crowd-pleasing Mexican street corn experience. Quick to prepare and easily customizable, it’s perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 4 large ears of fresh corn on the cob (husks removed)
  • 1 tablespoon olive oil or melted butter (for brushing)
  • 1/3 cup mayonnaise (regular or light; for authentic flavor, use full-fat)
  • 1/3 cup Mexican crema or sour cream
  • 1 tablespoon freshly squeezed lime juice (plus extra wedges for serving)
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon chili powder (Ancho or regular; adjust to taste)
  • 1/4 teaspoon smoked paprika (optional)
  • Pinch of salt and black pepper (to taste)
  • 1/2 cup crumbled cotija cheese (or feta, if cotija isn’t available)
  • Additional chili powder or Tajín seasoning (for sprinkling)
  • Fresh chopped cilantro (a handful, for color and pop)
  • Hot sauce (optional, for serving)
  • Extra lime wedges (optional, for serving)

Instructions

  1. Remove husks and silk from corn. Rinse and pat dry. Trim ends if needed to fit your grill or pan. Brush each cob lightly with olive oil or melted butter.
  2. In a large mixing bowl, whisk together mayonnaise, Mexican crema (or sour cream), lime juice, garlic powder, chili powder, smoked paprika, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  3. Preheat grill to medium-high (about 400°F). Place corn directly on grill grates. Cook for 8-12 minutes, turning every 2-3 minutes with tongs, until all sides are charred and kernels are tender.
  4. Using a basting brush or spoon, coat each ear of warm corn generously with the creamy sauce, covering all sides.
  5. Sprinkle crumbled cotija cheese (or feta) evenly over the sauced corn. Dust with extra chili powder or Tajín seasoning, and finish with chopped cilantro.
  6. Transfer elote to a serving platter. Add lime wedges and hot sauce on the side. Serve immediately for best texture and flavor.

Notes

For dairy-free, use vegan mayo and coconut yogurt; for gluten-free, double-check chili powder and crema labels. Cotija can be swapped for feta or parmesan. If corn isn’t charring well, finish under a broiler for 1-2 minutes. Sauce can be made ahead and refrigerated. Use similar-sized cobs for even cooking. Leftovers can be refrigerated up to 3 days and reheated in the microwave or oven.

Nutrition

Keywords: elote, Mexican street corn, creamy corn, chili lime corn, grilled corn, cotija cheese, summer side dish, gluten-free, easy recipe, potluck

Find it online: https://evabake.com/creamy-elote-recipe-easy-mexican-street-corn-with-chili-and-lime/