Description
Mexican street corn, aka elote, is grilled perfection with a cool crema, melty cheese, and a hint of chipotle heat. Simple and addictive!
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- Serve hot and enjoy!
Notes
- Make sure your heat isn’t too high on the grill. You don’t want a direct flame on the foiled corn.
- You can use store-bought crema to save time.
- Rotate corn often to ensure it doesn’t burn on one side.
- You can substitute butter for olive oil when foil wrapping your corn.
- The Mexican Cream can be stored in the refrigerator and used on other recipes for 3 – 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Sides
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 175
- Sugar: 1g
- Sodium: 199mg
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 62mg
Keywords: Mexican street corn, elote, grilled corn, summer recipes, corn on the cob