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–+ servings
A white bowl filled with several cobs of charred Elote, with the husks pulled back to act as handles. The corn is topped with cotija cheese and fresh cilantro.
Callie Brooks

Corn On The Cob Mexican Style

Smoky, charred corn on the cob slathered in a creamy chili-lime sauce and topped with cotija cheese. The ultimate Mexican street food favorite!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ears corn on the cob husks removed
  • 1 tbsp vegetable oil or cooking spray
  • ½ cup mayonnaise
  • ½ cup sour cream or Mexican crema
  • ½ cup crumbled cotija cheese
  • ½ teaspoon chili powder
  • 1 pinch cayenne pepper optional
  • ½ cup chopped fresh cilantro
  • 2 limes quartered for serving

Method
 

  1. 1. Grill (Recommended): Preheat grill to medium-high. Lightly oil the corn and grill for 10-15 minutes, turning occasionally, until tender and charred in spots.
  2. 2. Oven-Roast: Preheat oven to 425°F. Place oiled corn on a baking sheet and roast for 20-25 minutes, turning halfway. Broil for 1-2 minutes for extra char.
  3. 3. Boil: Add corn to a large pot of boiling salted water. Cook for 5-7 minutes until tender.
  4. 4. Make the Sauce: While the corn cooks, whisk together mayonnaise and sour cream in a small bowl until smooth.
  5. 5. Coat the Corn: As soon as the corn is cooked and still hot, brush the creamy sauce generously over all sides of each cob.
  6. 6. Add Toppings: Immediately sprinkle the coated corn with crumbled cotija cheese, chili powder, and cayenne (if using).
  7. 7. Garnish and Serve: Top with fresh cilantro and serve immediately with lime wedges for squeezing.

Nutrition

Serving: 1earCalories: 220kcalCarbohydrates: 17gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 15mgSodium: 270mgFiber: 2gSugar: 3g

Notes

Cheese Substitutes: If you can't find Cotija, crumbled Feta is a great substitute. Queso Fresco offers a milder flavor.
No-Mayo Version: For a mayo-free sauce, whisk together ¾ cup sour cream, ¼ cup Greek yogurt, and the juice of one lime.
Spice Level: Adjust the amount of chili powder and cayenne to your preference. Tajín can also be used for a tangy-spicy kick.
Storage: Store leftover cooked corn and the sauce separately in the refrigerator for up to 3 days for best results.

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