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Flavorful Grilled Street Corn on the Cob Recipe with Easy Elote Toppings

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This grilled street corn on the cob features smoky, charred kernels topped with a creamy, tangy, and spicy elote sauce, making it a perfect quick and flavorful side dish for any cookout or casual meal.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 1/2 cup mayonnaise (about 120 ml)
  • 1/4 cup sour cream (60 ml)
  • 2 tablespoons fresh lime juice (from 1 large lime)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 cup cotija cheese, crumbled (about 60 grams)
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons butter, melted (about 28 grams)
  • Salt and pepper to taste
  • Optional: hot sauce, a few dashes
  • Optional: finely diced jalapeño
  • Optional: Parmesan cheese as a substitute for cotija

Instructions

  1. Husk the corn and remove all silk threads. Rinse under cold water and pat dry.
  2. In a medium mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, and chili powder until smooth. Adjust seasoning if needed.
  3. Preheat grill to medium-high heat (around 400°F or 200°C).
  4. Brush each ear of corn with melted butter and sprinkle with salt and pepper.
  5. Place corn on the grill grates and turn every 2-3 minutes to evenly char all sides. Grill for 10-12 minutes until golden brown with some blackened spots.
  6. Remove corn from grill and immediately slather the elote sauce over each ear while still hot.
  7. Sprinkle crumbled cotija cheese generously over the sauced corn, then add fresh chopped cilantro. Optionally add a pinch of chili powder or a squeeze of lime.
  8. Serve warm with extra lime wedges and hot sauce on the side if desired.

Notes

If you don’t have a grill, use a grill pan or broiler in the oven as alternatives. Brush extra melted butter if corn feels dry before adding sauce. Turn corn every 2-3 minutes to avoid burning. Fresh lime juice is preferred over bottled. Cotija cheese is best but Parmesan or feta can be used as substitutes. For dairy-free, use vegan mayo, coconut yogurt, and nutritional yeast instead of cheese. Leftovers keep well refrigerated for up to 2 days and reheat gently on grill or skillet.

Nutrition

Keywords: grilled corn, street corn, elote, Mexican street food, summer side dish, barbecue, easy recipe, smoky corn, creamy toppings

Find it online: https://chrisfeasts.com/flavorful-grilled-street-corn-on-the-cob-recipe-with-easy-elote-toppings/