Mexican Street Corn (Elote)
Crunchy roasted corn covered in a zesty sauce made with Mexican crema, Cotija cheese, and chipotle seasoning, making it a flavorful and satisfying dish.
Ingredients
Main Ingredients
- 4 ears ears of corn, husked Use fresh, in-season corn for best flavor.
- 1/2 cup Mexican crema Let sit at room temperature for easier spreading.
- 1/2 cup crumbled Cotija cheese Feta cheese can be used as a substitute.
- 1 teaspoon chipotle seasoning Adjust amount to taste for spice preference.
- 2 tablespoons chopped cilantro For garnishing.
- Lime wedges for serving Enhances flavor when squeezed over corn.
Instructions
Preparation
- Preheat the grill to medium-high heat, around 375°F, for optimal char and smoky flavor.
- Grill the corn for about 10-15 minutes, turning occasionally until charred. Look for golden-brown char marks.
- In a bowl, mix the Mexican crema with chipotle seasoning while the corn is grilling to create the creamy mixture.
- Once the corn is done, spread the crema-chipotle mixture evenly over each ear of corn.
- Sprinkle with Cotija cheese and cilantro while the corn is warm.
- Serve with lime wedges for a zesty enhancement.
Notes
Serve warm for the best flavor. This dish can also be enjoyed at room temperature. It's great as a side for grilled meats or as a snack. Store leftovers in an airtight container for up to three days.