Description
Mexican Street Corn on the Cob, or Elote, is a vibrant and delicious summer treat that captures the essence of Mexican street food. Each ear of grilled corn is generously coated with a creamy sauce made from mayonnaise and sour cream, then topped with zesty lime juice, chili powder, and crumbled queso fresco. Perfect for barbecues and gatherings, this dish offers an exciting explosion of flavors that will delight your taste buds.
Ingredients
Scale
- 4 ears fresh corn on the cob
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 cup crumbled queso fresco or feta cheese
- Fresh cilantro for garnish (optional)
Instructions
- Preheat grill to medium-high heat. Shuck the corn and remove husks.
- Grill corn for 10-15 minutes, turning occasionally until charred.
- In a bowl, mix mayonnaise, sour cream, lime juice, and chili powder until smooth.
- Brush the sauce generously over the grilled corn.
- Sprinkle with crumbled cheese and optional cilantro before serving.
Nutrition
- Serving Size: 1 ear of corn (150g)
- Calories: 240
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - Soak corn in water for 15 minutes before grilling to prevent burning.- For extra zest, add lime zest to the sauce.- Substitute cotija cheese with feta if preferred.