Mexican Street Corn

4.93 from 53 votes

Mexican street corn is sweet grilled corn on the cob covered in a cool no-mayo crema, crumbled cotija, chipotle chili, and fresh lime. My easy elote for summer cookouts.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 175kcal

Author: Jennifer Fishkind

Ingredients

6 ears corn husked and all silk removed
olive oil
1-2 teaspoons chipotle chili powder
¼ - ⅓ cup cotija cheese crumbled
¼ cup fresh parsley finely chopped
sea salt
2 limes juiced

MEXICAN CREAM SAUCE (Crema):

½ cup heavy cream
1 tablespoon sour cream
½ lime juiced
⅛ teaspoon chipotle chili powder
⅛ teaspoon salt

Instructions

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!

Video

Notes

Tips:

Pat the corn dry before you sauce it. Wet corn makes the crema slide right off instead of coating the kernels.
Add the lime at the very end. If it sits too long it turns the crema watery.
Crumble the cotija yourself from a block. Pre-crumbled is drier and does not cling as well.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. The crema and cheese soften as they sit, so freshen leftovers with a little extra cotija and a squeeze of lime before serving. I do not recommend freezing it, because the crema breaks and the corn turns mushy once thawed.

Nutrition