Elote-Mexican Street Corn

Elote-Mexican Street Corn



  • 5 ears of corn, husked
  • 1/4 cup salted butter, melted
  • 1/2 cup crema Mexicana or sour cream
  • Crumbly, salty white cheese (ideally cotija)
  • Chili powder to taste
  • Salt to taste
  • Hot sauce (optional; recommend Valentina Mexican Hot Sauce)
  • Lime wedges for garnish


Preheat grill. Cut the corn into 3-inch pieces. Grill the ears of corn until lightly charred and hot (7 to 10 minutes), turning as needed. Brush on the melted butter and then a layer of crema, then top with crumbled cheese. Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. If you like things spicy, add a few drops of some hot sauce for that extra kick of heat. Serve with lime wedges.

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