Mexican Street Corn Recipe (Elote)


  • 6 ears corn husked and all silk removed
  • olive oil
  • 2 tsp chipotle chili powder
  • ¼ – ⅓ cup cotija cheese crumbled
  • ¼ cup fresh parsley finely chopped
  • sea salt
  • 2 limes juiced


  • 1 cup heavy cream
  • 2 tbsp sour cream
  • 1 lime juiced
  • ¼ tsp chipotle chili powder
  • ¼ tsp salt


  1. Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
  2. Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
  3. While the corn is cooking, mix together the ingredients for the crema in a small bowl.
  4. When the corn is done cooking carefully remove the foil.
  5. Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
  6. Serve hot and enjoy!




  • Make sure your heat isn’t too high on the grill. You don’t want a direct flame on the foiled corn.
  • You can use store-bought crema to save time.
  • Rotate corn often to ensure it doesn’t burn on one side.
  • You can substitute butter for olive oil when foil wrapping your corn.
  • The Mexican Cream can be stored in the refrigerator and used on other recipes for 4-5 days.


Calories: 175kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 199mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1079IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg

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