VNiceFood

How I Make Authentic Elote — Mexican Street Corn for Summer BBQs

How I Make Authentic Elote — Mexican Street Corn for Summer BBQs
Prep
20 min
Cook
10 min
Total
30 min
Serves
6
Calories
299 kcal
Carbs
20.00 g

Ingredients

  • 6 earscorn (husk left intact)
  • ½ cupmayonnaise
  • ½ cupsour cream
  • 1 tablespoonSriracha
  • 2 tablespoonslime juice (freshly squeezed)
  • ¼ cupchicken stock
  • 1 teaspoonsalt
  • 1 teaspoonblack pepper
  • 1 teaspoonsugar
  • ¾ cupcotija cheese (broken down into small chunks)
  • 2 tablespoonscilantro (finely chopped)
  • —ground chili powder (to taste)

Instructions

  1. 1

    Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes, turning occasionally to char evenly. Set aside to cool, then shuck the corn from the cob.

  2. 2

    In a bowl, mix together the mayonnaise, sour cream, Sriracha, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside.

  3. 3

    In a large skillet, add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, garnish with cilantro, cotija cheese, and chili powder.