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Elotes Mexican Corn

Grilled corn on the cob topped with creamy sauce, cotija cheese, and spices, capturing the vibrant essence of Mexican street food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn Fresh corn on the cob, husked and cleaned.
Toppings and Sauce
  • 1/2 cup mayonnaise Traditional mayonnaise for creaminess.
  • 1/2 cup sour cream Adds tangy flavor.
  • 1 cup cotija cheese, crumbled Traditional cheese for garnish.
  • 1 teaspoon chili powder Adjust to taste for spiciness.
  • 1 each lime, juiced Adds brightness to the dish.
  • to taste Salt Enhance flavor.
  • to taste Chopped cilantro (optional) For garnish.

Method
 

Preparation
  1. Start by husking the corn and removing all the silk. You want to ensure your corn is clean.
Cooking
  1. Preheat your grill to medium-high heat.
  2. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until the corn is tender and slightly charred.
Making the Sauce
  1. While the corn is grilling, mix together the mayonnaise, sour cream, lime juice, and chili powder in a bowl.
Coating and Serving
  1. Once the corn is cooked, carefully remove it from the grill. While it’s still hot, brush the creamy sauce generously over each ear of corn.
  2. Immediately after applying the sauce, sprinkle the crumbled cotija cheese over the corn.
  3. Finish off with a sprinkle of salt to taste, and if you love cilantro, chop some fresh leaves to sprinkle on top.
  4. Serve your elotes hot, with extra lime wedges on the side for a bright, zesty finish.

Notes

For an authentic taste, make sure your corn has plenty of grill marks. The char adds a smoky flavor. You can adjust the chili powder to suit your heat preference. Try variations like adding chipotle sauce for spice or honey for sweetness.