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Mexican street corn, popularly known as elote, has become a culinary sensation far beyond the borders of Mexico. This delightful treat, often found at bustling street vendors and festive gatherings, is celebrated for its rich flavors and vibrant presentation. Elote represents more than just food; it embodies the spirit of Mexican culture, where fresh ingredients and bold flavors come together in harmony. The combination of grilled corn, creamy sauces, and zesty spices has made it a favorite among food enthusiasts worldwide.

Grilled + Spiced Mexican Street Corn Recipe

Get ready for a flavor explosion with this Spicy Grilled Mexican Street Corn Delight! Perfect for summer BBQs or family dinners, this recipe features fresh corn grilled to perfection and slathered in a creamy sauce of mayo, sour cream, and zesty spices. Topped with crumbled cotija cheese and fresh cilantro, each bite offers a delightful mix of flavors. Serve with lime wedges for that extra zing! Quick and easy to make, it's a crowd-pleaser for sure!
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Ingredients
  

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/3 cup sour cream

1/2 cup crumbled cotija cheese (or feta cheese)

1 tablespoon lime juice (freshly squeezed)

1 tablespoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust for spice preference)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Grill: Heat your grill to medium-high (about 400°F - 450°F).

    Prepare the Corn: Husk the corn and remove any silk. If desired, break the corn in half for easier handling.

      Mix the Sauce: In a bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper until smooth and well combined.

        Grill the Corn: Place the corn directly on the grill grates and grill for about 8-10 minutes, rotating every couple of minutes, until the corn is charred in spots and cooked through.

          Coat with Sauce: Once the corn is grilled, remove it from the grill and spread a generous layer of the sauce mixture over each ear of corn using a brush or the back of a spoon.

            Add Cheese: While the sauce is still wet, sprinkle the crumbled cotija cheese over the corn to ensure it sticks.

              Garnish: Finish with a sprinkle of additional chili powder and fresh cilantro on top for garnish.

                Serve: Serve the corn with lime wedges on the side for drizzling extra lime juice over the top before eating.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4