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Elote (Mexican Corn on the Cob)
Grilled Mexican street corn slathered in a lime-spiked mayo and sour cream mixture, dusted with chilli and cotija. Grilling the corn in its husks first is what steams and chars it at once, keeping the kernels juicy under that smoky char.
Total time
25 min
Prep
5 min
Cook
20 min
Difficulty
easy
Cuisine
Mexican
comfortbold
Ingredients
4 earscorn
¼ cupmayonnaise
¼ cupsour cream
juice of 2 limes
1 tspchilli powder
1 tspsmoked paprika
½ cupcotija or feta, crumbled
cilantroto garnish
Instructions
1
Grill corn in husks 15-20 min; peel.
2
Mix mayo, sour cream, and lime.
3
Slather corn with mayo mixture.
4
Dust with chilli powder, paprika, and cotija. Garnish with cilantro and extra lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
540
Protein
2.8g
Fat
56.5g
Carbs
7.5g
Fiber
1g
Sodium
397mg
Reviews
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