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Mexican street corn with cream sauce
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5 from 1 vote

Mexican Street Corn (Elote)

Easy, creamy Mexican street corn with a quick grill method and customizable spice.
Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Yield: 6
Calories: 135cal
Author: Melissa
Cost: $10

Materials

  • 6-8 sweet corn
  • ½ cup of sour cream
  • ¼ cup grated Parmesan Cheese
  • ¼ - ½ tsp. chili powder to taste
  • 1-2 Tbsp. jalapeno chopped and seeds removed - optional
  • 1 Tbsp. lime juice
  • ¼ tsp. salt
  • ⅛ tsp. pepper

Instructions

  • Step 1

    If using corn with husks, peel back husks (do not remove), remove silk, and pull husks back up. Tie with twine and soak in water for 15–20 minutes.

  • Step 2

    If using pre-shucked corn, skip soaking and place corn directly on the grill.

  • Step 3

    In a small bowl, mix sour cream, Parmesan cheese, lime juice, jalapeño, chili powder, salt, and pepper.

  • Step 4

    Grill corn over medium heat for 10–20 minutes, turning occasionally, until cooked and lightly charred.

  • Step 5

    Remove from grill and spread the sauce over the corn. Serve immediately.

Notes

nutrition facts are only an estimate 
  • Pre-shucked corn works great and is a convenient shortcut
  • Adjust jalapeño and chili powder to control spice level
  • For a more traditional version, use cotija cheese instead of Parmesan
  • Great for BBQs, tacos, and summer meals

Nutrition

Calories: 135cal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 175mg | Potassium: 289mg | Fiber: 2g | Sugar: 6g | Vitamin A: 413IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1mg