Grilled Mexican Street Corn (Elote)

Corn on the cob


  • 6 to 8 medium ears sweet corn, husks removed
  • 1/2 cup of sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chopped cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon ground chipotle pepper, to taste
  • 2 teaspoons finely grated lime zest, from 1 lime
  • 2 tablespoons lime juice, from 1 lime
  • 1/2 cup cotija cheese, crumbled
  • Lime wedges, to serve
  • Heat oven or grill- to 400F
  • Whisk together the sauce:
    crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice.
  • Taste and season the mixture with salt if needed.
Grill the corn:
  • Place the husked corn directly onto grill grates.
  • Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred.
  • Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Top the corn with sauce and cheese:
  • Using a brush or a spoon, coat each ear of corn with the crema mixture.
  • Sprinkle with crumbled cojita cheese.
  • Sprinkle with additional chipotle pepper, if desired.
  • Serve immediately with extra lime wedges.