Mexican Street Corn (Elote) with Crushed Chips Recipe
Mexican · Side dish · 25 min total
This classic Mexican street food features grilled corn on the cob slathered in a creamy, tangy sauce, then rolled in crushed chips for an irresistible crunch.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 ears corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Mexican crema)
- 1/2 cup crumbled Cotija cheese (or feta)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1/2 cup crushed tortilla chips (or hot Cheetos for extra kick)
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- Lime wedges for serving
Instructions
- Preheat grill to medium-high heat. Grill corn, turning occasionally, until charred in spots, about 10-12 minutes. Remove from grill.
- In a small bowl, mix mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and a pinch of salt.
- Place crushed chips on a plate. Spread the mayo mixture evenly over each ear of corn.
- Roll the coated corn in crushed chips, pressing gently to adhere. Sprinkle with Cotija cheese and cilantro.
- Serve immediately with lime wedges.
Tips
- For a spicier version, add a dash of cayenne or use hot chili powder.
- If you don't have a grill, you can roast the corn in a 400°F oven for 20 minutes, turning halfway.
- Leftover elote can be stored in the fridge, but the chips will soften; reheat in a toaster oven to crisp up.
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