Mexican Street Corn


4 corn on the cob shucked
½ cup sour cream
½ cup mayonnaise
1 clove of garlic, crushed
Zest of one lime
½ teaspoon chili powder
½ teaspoon paprika, can be mild or smoky
¼ cup chopped cilantro, not packed
¾ cup cotija cheese
Lime wedges to serve


Mix together sour cream, mayonnaise, crushed garlic, lime zest, chili powder, paprika, and cilantro until smooth.

Grill sweet corn without the husks over high heat, turning regularly for 10 minutes until they begin to char. You can do this on a traditional grill or on the stove.

Remove the corn from the grill when charred all over, and brush with the crema dressing to coat completely. Finally, top with cotija cheese, lime juice, and cilantro.


I have also made Mexican street corn using avocado crema instead of Mexican Crema and it is a really fun twist to this recipe. Try mixing avocado into your crema recipe until totally smooth, and enjoy it that way!
If you can’t find cotija cheese at your local grocer, look for Mexican queso fresco. It is a bit more mild, but will work well in this recipe.
Another alternative to cotija cheese is feta cheese. It has a similar saltiness and texture. All work well for making Elotes Mexicanos.
If it’s just not the day to pull out the grill, this recipe can be made in the oven as well!


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