Description
A classic Mexican-inspired grilled corn dish featuring charred corn on the cob coated with a creamy lime-infused sauce, topped with cotija cheese, chili powder, and fresh cilantro. Perfect for barbecues, cookouts, and summer gatherings.
Ingredients
- 6 ears corn, husked
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 cup cotija cheese, crumbled
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt, to taste
Instructions
- Preheat the grill to medium-high heat.
- Place the husked corn directly on the grill grates.
- Grill the corn for 10 to 12 minutes, turning occasionally, until lightly charred on all sides.
- In a small bowl, mix together the mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt.
- Remove the corn from the grill and allow it to cool slightly.
- Brush or spread the creamy mixture evenly over each ear of corn.
- Sprinkle the cotija cheese generously over the coated corn.
- Dust with chili powder and smoked paprika.
- Garnish with chopped cilantro and serve with lime wedges.
- Squeeze fresh lime juice over the corn just before serving.
Notes
- Feta cheese can be substituted for cotija if unavailable.
- Add cayenne pepper for extra heat.
- Greek yogurt can replace sour cream for a lighter version.
- Sprinkle Tajín seasoning on top for added citrus flavor.
- For an elote salad variation, cut the kernels from the cob after grilling and mix with the toppings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on a grill or in a hot oven for best texture and flavor.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 280
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg