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–+ servings
Mexican Street Corn

Mexican Street Corn

Delicious Mexican Street Corn, also known as Elote, topped with creamy Cotija cheese and spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Mexican
Servings 6 ears
Calories 250 kcal

Equipment

  • oven
  • grill
  • medium bowl
  • rimmed baking sheet

Ingredients
  

Dressing

  • ¾ cup finely grated Cotija cheese (about 2 ½ ounces)
  • ½ cup mayonnaise
  • 2 tablespoons Mexican crema or sour cream to ¼ cup
  • ¼ cup freshly squeezed lime juice (from 2 medium limes)
  • ½ teaspoon cayenne pepper or ground chipotle (optional)
  • ¼ teaspoon smoked paprika

Corn

  • 6 ears fresh corn on the cob husked and silks removed
  • 1 tablespoon vegetable oil such as canola
  • ½ teaspoon kosher salt
  • Tajín seasoning for sprinkling
  • Chopped fresh cilantro leaves for garnish (optional)

Instructions
 

Mix the Dressing

  • Stir together grated Cotija cheese, mayonnaise, Mexican crema, lime juice, cayenne pepper if using, and smoked paprika in a medium bowl.

Prepare the Corn

  • Place husked ears of corn on a rimmed baking sheet. Drizzle with vegetable oil and coat the corn until evenly coated. Season with kosher salt.

Roasting

  • Arrange a rack in the upper third of the oven and heat to 425ºF. Roast the corn, flipping halfway, until starting to brown, about 15 minutes total. Broil until charred, about 7 to 9 minutes.

Grilling

  • Heat an outdoor grill for direct, medium-high heat. Grill the corn, turning every 3 to 4 minutes, until tender and slightly charred, about 15 to 20 minutes total. Return the corn to the baking sheet.

Finish the Corn

  • Let the corn sit until cool enough to handle, about 5 minutes. Generously spread the Cotija mixture over all sides of the corn. Sprinkle with Tajín and garnish with cilantro if desired. Serve with remaining Cotija mixture.

Notes

The Cotija mixture can be made up to 24 hours ahead and refrigerated. Leftover dressed corn can be refrigerated for up to 4 days and eaten cold or cut off the cob for a salad.

Nutrition

Serving: 1earCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 6mgCalcium: 150mgIron: 1mg
Keyword corn, elote, grilled corn, Mexican street corn, street food
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