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(Elote) Mexican Street Corn

Mexican Street Corn

Servings 6


  • 6 ears corn on the cob, shucked and cleaned
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 3/4 cup cotija cheese, crumbled
  • 1/2 Teaspoon garlic powder
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon pepper
  • 8 - 10 cilantro leaves, chopped
  • juice of half a lime


  • Place the mayonnaise, sour cream, cotija cheese, lime juice, garlic powder, salt , pepper and half the chopped cilantro leaves (reserve the rest of the cilantro for sprinkling over cobs) in a medium bowl.  Stir to incorporate the ingredients well. 
    Shuck the corn on the cob. Grill on high for 6 - 8 minutes. Remove from the grill to a plate. Cover with mixture, sprinkle extra cotija cheese over the cobs.  Garnish with a sprinkling of remaining cilantro and serve with line slices.