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A flavorful Mexican-style corn on the cob recipe featuring grilled or roasted corn topped with a creamy, tangy sauce, cotija cheese, and smoky spices, perfect for summer gatherings.

Ingredients

Scale
  • 6 medium sweet corn on the cob, husks and silks removed, roasted or grilled
  • 1/2 cup sour cream or Mexican Crema
  • 1/2 cup Hellmann’s mayonnaise
  • 1 garlic clove, minced
  • 1/4 cup fresh cilantro, chopped, plus extra for topping
  • 1/2 teaspoon ground chipotle pepper or smoked paprika, plus extra for topping
  • 1 small lime, juiced (about 2 tablespoons), plus wedges for serving
  • 1/2 cup Cotija cheese, crumbled
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Husk the corn and remove the silks.
  2. Preheat your grill, air fryer, or oven; if using the oven, preheat to 4006F.
  3. Cook the corn by grilling, air frying, or oven roasting at 4006F for 2025 minutes until tender with slightly charred kernels.
  4. In a bowl, combine sour cream (or crema), mayonnaise, minced garlic, chopped cilantro, ground chipotle pepper or smoked paprika, and lime juice; mix until smooth.
  5. Insert wooden skewers into both ends of each corn cob.
  6. While the corn is still warm, brush the creamy sauce generously over each ear using a pastry or grill brush.
  7. Sprinkle an extra pinch of chipotle powder or smoked paprika over the sauced corn.
  8. Top each ear with crumbled Cotija cheese.
  9. Add extra chopped cilantro and season sparingly with salt and black pepper to taste.

Notes

Use wooden skewers to make eating less messy., Brush sauce onto warm corn to help it stick., Be cautious with salt since Cotija cheese is naturally salty., For a lighter version, substitute all or part of mayonnaise with plain Greek yogurt., Roast corn in oven uncovered at 4006F for 2025 minutes without toppings., The sauce can be prepared ahead and refrigerated; brush it on just before serving., Store cooked corn (without toppings) in airtight container in fridge for 34 days., Reheat corn by grilling, oven heating at 3506F for 510 minutes, or air frying at 3503756F for 35 minutes., Microwave can soften texture if used for reheating.

Nutrition

Find it online: https://gingerbaking.com/corn-on-the-cob-mexican-style-recipe-elotes/