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Mexican Street Corn (Elote)

  • Street Corn


    6 to 8 medium ears sweet corn, husks removed
    1/2 cup Mexican crema, or sour cream
    1/2 cup mayonnaise
    1/2 cup chopped cilantro
    1 clove garlic, minced
    1/4 teaspoon ground chipotle pepper, or to taste
    2 teaspoons finely grated lime zest, from 1 lime
    2 tablespoons lime juice, from 1 lime
    1/2 cup cotija cheese, crumbled
    Lime wedges, to serve



Heat a gas or charcoal grill to 400°F:
Once the grill is hot, clean the grates.

Whisk together the sauce:

Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.

Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate

Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cotija cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.


Recipe courtesy of Megan Keno and

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