Master the Art of Mexican Street Corn!

This easy-to-make elote features grilled corn topped with a creamy, spicy sauce, sprinkled with tangy cheese and cilantro.

Gather Your Ingredients You’ll need corn, vegetable oil, sour cream, mayonnaise, lime, garlic, cotija cheese, cilantro, and Tajín seasoning.

Prepare the Corn

Shuck the corn husks and remove the silks. Give the corn a quick wash to get rid of any remaining silk strands.

Boil the Corn

Bring a large pot of water to a boil and cook the corn for 10-12 minutes until tender but still slightly crunchy.

Grill the Corn

Brush each cob with vegetable oil. Grill over high heat, turning occasionally until charred on all sides, adding a smoky flavor.

Mix the Sauce

In a bowl, combine sour cream, mayonnaise, freshly squeezed lime juice, minced garlic, salt, and pepper. Mix until smooth.

Apply the Sauce

Generously brush the grilled corn with the creamy sauce. Ensure each cob is well-coated for maximum flavor.

Add the Toppings

Sprinkle crumbled cotija cheese over the sauced corn, followed by chopped cilantro and a dash of Tajín seasoning for an extra zing.

Serve and Enjoy

Your Mexican Street Corn is now ready to serve! Perfect for picnics or as a zesty addition to any dinner, this dish is a crowd-pleaser.

SWIPE UP TO SEE:  Master the Art of Mexican Street Corn