Cinnamon Free Mexican Street Corn (Elote)
Total time25 min
Prep time10 min
Cook time15 min
4.5(20)
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Learn more →Ingredients
4 servings
- 4 ears of corn, husks removed
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the sauce
- ¼ cup mayonnaise
- ¼ cup mexican crema (or sour cream)
- 1 tbsp fresh lime juice
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp kosher salt
For finishing
- ¾ cup cotija cheese, finely crumbled
- ½ tsp chili powder
For serving
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
- pinch of cayenne pepper (optional)
Instructions
- 1
Heat a grill or grill pan over medium-high heat until hot. Brush the corn ears all over with the neutral oil.
- 2
In a small bowl, stir together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and kosher salt until smooth. Set aside.
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