Mexican-Style Charcoal-Grilled Street Corn (Elotes)
These elotes are smoky and creamy, with grilled corn coated in a tangy mayo-sour cream mix and dusted with chili powder, lime, and crumbled cheese. Each bite is bold, zesty, and packed with flavor.
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Ingredients
- Vegetable oil for cooking grate
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro
- 1 garlic clove minced
- ¾ teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 4 teaspoons lime juice
- 2 ounces queso fresco or cotija crumbled (about ½ cup)
- 4 teaspoons vegetable oil
- ¼ teaspoon salt
- 6 large ears corn husks and silk removed
Instructions
- Light charcoal and heat grill. Clean and oil grate.
- Mix mayonnaise, sour cream, cilantro, garlic, chili powder, black pepper, cayenne, lime juice, and cheese for the sauce.
- Toss corn with oil, salt, and remaining chili powder.
- Grill corn until lightly charred, 7 to 12 minutes.
- Toss corn in sauce and serve.