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Mexican street food is a culinary treasure trove, bursting with vibrant flavors and rich traditions. From sizzling tacos to tantalizing tamales, the streets of Mexico serve as a backdrop for a diverse array of dishes that embody the heart and soul of the country's culture. One such iconic delicacy is grilled Mexican street corn, known as "Elote." This delectable treat has captured the hearts and taste buds of many, both in Mexico and beyond, and is celebrated for its unique combination of sweet, savory, and spicy notes.

Grilled + Spiced Mexican Street Corn Recipe

Elevate your summer BBQ with this delicious Grilled & Spiced Mexican Street Corn recipe! Enjoy the sweetness of grilled corn slathered in a creamy and zesty sauce made with mayonnaise, sour cream, and Cotija cheese, and spiced up with chili powder and cayenne. Topped with fresh cilantro and a squeeze of lime, this dish is sure to impress. Perfect as a side for gatherings, it's easy to prepare and bursting with flavor. Grab the recipe and bring a taste of Mexico to your table!
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Ingredients
  

4 ears of sweet corn, husked

1/2 cup mayonnaise

1/2 cup sour cream

1 cup crumbled Cotija cheese (or feta cheese)

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust to taste)

1/4 cup fresh cilantro, chopped

Juice of 2 limes

Salt and pepper, to taste

Lime wedges, for serving

Optional: chili lime seasoning for extra spice

Instructions
 

Preheat the Grill: Heat your grill to medium-high heat.

    Prepare the Corn: Husk the corn and remove all silk. You can soak the corn in water for 10-15 minutes if you prefer to add extra moisture and prevent burning.

      Make the Sauce: In a bowl, mix together the mayonnaise, sour cream, half of the Cotija cheese, chili powder, smoked paprika, garlic powder, cayenne pepper, lime juice, salt, and pepper until well blended.

        Grill the Corn: Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until evenly charred and cooked through.

          Coat the Corn: Once the corn is grilled, remove it from the grill and immediately slather on the spiced sauce mixture all over the cobs.

            Garnish: Sprinkle the remaining Cotija cheese and chopped cilantro over the sauced corn, and add the optional chili lime seasoning for extra zing.

              Serve: Serve the corn hot, with extra lime wedges on the side for squeezing over the top.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4