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Creamy Spicy Elote Mexican Street Corn

A delightful combination of sweet corn, creamy sauce, and zesty toppings, perfect as a side for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, husked
  • 1/2 cup mayonnaise Can be substituted with Greek yogurt for a creamier texture.
  • 1/2 cup sour cream
  • 1 cup feta cheese, crumbled Cotija cheese is a good alternative if feta is not available.
Flavorings and Seasonings
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • to taste Salt and pepper Adjust according to preference.
Garnish
  • to taste Fresh cilantro For garnish.

Method
 

Preparation
  1. Husk the corn, removing all silk and stray leaves.
  2. Preheat your grill or oven to medium-high heat if you plan to grill or roast the corn.
Cooking
  1. Grill or roast the corn for about 10-15 minutes, turning occasionally until charred.
Mixing
  1. In a bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until well combined.
Combining
  1. After grilling, let the corn cool for a couple of minutes and coat it with the creamy mixture.
  2. Sprinkle crumbled feta cheese and fresh cilantro over the coated corn.
Serving
  1. Serve hot on skewers and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain texture.