This Mexican street corn (also called Elotes) is exactly what you need on a fantastic and warm summer day! Roasted corn (or grilled) with a creamy garlic chipotle sauce and then topped with queso fresco and smoked paprika for a ton of tangy flavors! Serve it alongside your favorite Mexican dishes for an authentic and delicious meal!
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Instructions
Preheat your oven to 350°F (175°C) and roast the sweet corn, with husks on, directly on the rack in the center of the oven for 30-35 minutes.
While the corn is roasting, combine the mayonnaise, sour cream, garlic powder, and chipotle chili powder in a small bowl. Set aside until the corn is finished roasting.
When the corn has finished roasting, remove the husks, brush the garlic chipotle mayo sauce on the corn, and then sprinkle the queso fresco crumbles over the corn. Then top with smoked paprika and serve with lime wedges (optional, we like to squeeze fresh lime over the street corn when served).
Notes
You can make elotes with any cooked corn on the cob! In fact, go ahead and check out my recipes for grilled corn and smoked corn!
For a lighter version of this recipe, you can substitute the mayonnaise for a mixture of both mayonnaise and sour cream or Mexican crema.
For a variation that is extra easy to serve, slice the corn off of the cob and combine it with the sauce in a cup (called esquites).