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A white platter with 6 ears of grilled corn with the husks tied back, and sprinkled with white cojito
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5 from 1 vote

Mexican Street Corn (Chile-Lime Elotes)

This Mexican Street Corn Recipe (aka Elotes) is homemade grilled corn brushed with a creamy cilantro sauce, sprinkled with Cotija cheese and chile powder.
Prep Time20 mins
Cook Time8 mins
Course: Side Dishes & Vegetables
Cuisine: Mexican
Keyword: Elotes, grilled corn, Mexican street corn
Servings: 6
Calories: 139kcal

Ingredients

Creamy Cilantro Sauce:

  • ¼ cup mayonaise
  • ½ cup chopped cilantro leaves
  • 2 tablespoons fresh lime juice
  • ½ serrano fine diced, seeds removed-THESE ARE HOT!
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon sea salt

Grilled Corn:

  • 6 ears fresh corn silks removed, husks tied
  • ¼ cup Cotija cheese to spinkle on top
  • 1 pinch chile powder hot
  • 2 limes sliced for garnish
  • cilantro garnish

Instructions

creamy cilantro sauce

  • In a food processor, blend the mayonaise, cilantro, lime juice, serrano chile, garlic powder, onion powder, and sea salt.
  • Blend until well combined, place in a bowl and chill until ready to use.

clean the corn

  • Wash the ALL the silks off in the sink under running water or in a bowl, pull back the husks.
  • Tie with cotton kitchen string and or a long piece of husk.
  • PRO TIP: Dip or briefly soak the corn with tied husks in water, to help prevent husks from burning.

grill the corn

  • Preheat the grill, gas or charcoal, to 500 degrees. It is hot enough when you can hold your hand above grill for only one second.
  • Grill corn 2 minutes per side, about 8 minutes total. Rotate until all sides have char marks. If the husks burn, just move till the flame goes out.
  • Remove from grill on a platter, and brush the cilantro sauce all over the corn, sprinkle with cotija cheese, and a pinch of chile powder. Garnish with chopped cilantro.

Notes

corn: Be sure to buy nice fresh corn, I prefer a light yellow summer sweet corn. Be sure to clean the corn well, removing all the silks, and keep the husks on. You will want to dip the husks in the water right before grilling to reduce the chance of them burning. 
serrano chile: Serrano chiles are usually very hot, only use ½ of a serrano in this recipe. You could also substitute a jalapeno. 
Cilantro: For the non-cilantro fans, you can substitute flat-leaf parsley!
Cotija cheese: Good substitutes for fresh Cotija cheese are either Feta, Parmesan, or Romano.

Nutrition

Calories: 139kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Sodium: 263mg | Potassium: 249mg | Fiber: 1g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 8mg | Calcium: 2mg | Iron: 0.5mg