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Creamy Elote Mexican Street Corn Recipe with Cotija

creamy elote Mexican street corn - featured image
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This creamy elote Mexican street corn recipe features charred corn slathered in a tangy, rich sauce and topped with salty Cotija cheese, fresh cilantro, and a sprinkle of chili powder. It’s an easy, crowd-pleasing side dish that brings authentic Mexican street food flavor to your table in under 30 minutes.

Ingredients

Scale
  • 4 large ears fresh corn on the cob, husked and cleaned
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream (or Greek yogurt for lighter version)
  • 1/2 cup Cotija cheese, crumbled (or feta/Parmesan as substitute)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder (mild or spicy)
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 2 limes, cut into wedges
  • Salt and black pepper, to taste

Instructions

  1. Husk 4 large ears of corn and remove any remaining silk. Rinse and pat dry. If needed, snap in half for easier grilling.
  2. Preheat outdoor grill or grill pan to medium-high (about 400°F). If using broiler, set to high.
  3. Place corn directly on grill grates. Turn every 2-3 minutes for even charring, about 10-12 minutes total, until golden and blistered.
  4. While corn grills, mix mayonnaise and sour cream in a large bowl. Add garlic powder, smoked paprika, chili powder, and juice of half a lime (about 1 tablespoon). Whisk until smooth.
  5. Remove corn from grill and let cool for 1-2 minutes.
  6. Generously coat each ear of corn with the creamy sauce using a basting brush or spoon.
  7. Sprinkle crumbled Cotija cheese over the sauced corn, pressing gently so it sticks.
  8. Top with chopped cilantro, a pinch of salt, and black pepper. Serve with lime wedges and extra chili powder if desired.
  9. If sauce runs off, let corn cool a bit longer. Adjust sauce thickness with lime juice or sour cream as needed.
  10. Prep sauce and cheese while corn grills for efficiency. For large batches, grill in shifts and keep finished ears warm in a 200°F oven.

Notes

For best flavor, use fresh, firm Cotija cheese and sweet corn. Let corn cool slightly before saucing to prevent runoff. Adjust spice level to taste. Can be made with frozen or canned corn (roast in skillet first). For dairy-free, use vegan mayo, sour cream, and cheese. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: elote, Mexican street corn, creamy corn, Cotija, summer side dish, grill, easy Mexican recipe, gluten-free, party food, BBQ

Find it online: https://hungermind.com/creamy-elote-mexican-street-corn-recipe-with-cotija-easy-and-delicious/