Mexican Street Corn

4.93 from 51 votes

Mexican street corn, aka elote, is grilled perfection with a cool crema, melty cheese, and a hint of chipotle heat. Simple and addictive!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 175kcal

Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
olive oil, sea salt, 6 ears corn
Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
While the corn is cooking, mix together the ingredients for the crema in a small bowl.
½ cup heavy cream, 1 tablespoon sour cream, ½ lime, ⅛ teaspoon chipotle chili powder, ⅛ teaspoon salt
When the corn is done cooking carefully remove the foil.
Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
1-2 teaspoons chipotle chili powder, ¼ - ⅓ cup cotija cheese, ¼ cup fresh parsley, 2 limes
Serve hot and enjoy!

RECIPE NOTES:

Make sure your heat isn’t too high on the grill. You don’t want a direct flame on the foiled corn.
You can use store-bought crema to save time.
Rotate corn often to ensure it doesn’t burn on one side.
You can substitute butter for olive oil when foil wrapping your corn.
The Mexican Cream can be stored in the refrigerator and used on other recipes for 3 - 4 days.