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Cilantro Mexican Corn

Smoky, tangy street food-style corn with creamy sauce, cotija cheese, and cilantro that brings authentic elote flavors to your family table
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 ears fresh corn (or 4 cups frozen corn kernels)
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • salt to taste

Method
 

  1. Heat your grill to medium-high heat. If using fresh corn, remove husks and silk completely. For stovetop version, heat a large cast-iron skillet over medium-high heat.
  2. Place corn directly on grill grates, turning every 3-4 minutes until kernels develop charred spots all around, about 12-15 minutes total.
  3. While corn grills, whisk together mayonnaise, crema, lime juice, and half the cilantro in a large bowl.
  4. Once corn is cool enough to handle, brush each ear generously with the creamy mixture. Roll in crumbled cotija cheese, then sprinkle with chili powder, remaining cilantro, and a pinch of salt.

Notes

For budget-friendly swaps, Greek yogurt works instead of crema, and parmesan cheese can replace cotija. Kids sensitive to spice will love this with just regular paprika. Don't skip the char marks for authentic flavor. Avoid over-saucing. Let corn cool slightly before adding toppings so cheese doesn't melt off. Store leftover corn in refrigerator for up to 3 days. Can prep sauce earlier in the day and grill corn when ready to eat.