Description
Charred corn smothered in tangy crema, crumbled cotija cheese, chili powder, and fresh cilantro. A vibrant, 25-minute side dish that combines smoky grilled corn with creamy, tangy, and spicy flavors for a taste of authentic Mexican street food.
Ingredients
4 ears of fresh corn, husks removed
1/4 cup crema (or sour cream)
1 1/2 teaspoons chili powder
1 tablespoon lime juice
1/2 teaspoon salt
1/4 cup crumbled cotija cheese (or feta)
2 tablespoons chopped fresh cilantro
2 tablespoons avocado oil (for grilling)
Instructions
Preheat grill or grill pan to medium-high heat.
Brush corn with avocado oil and grill 10-12 minutes, turning occasionally, until charred and tender.
In a small bowl, mix crema, chili powder, lime juice, and salt.
Remove corn from heat; slather crema mixture onto each ear.
Top with cotija cheese and cilantro before serving warm.
Notes
Use olive oil instead of avocado oil for a budget-friendly alternative.
Substitute cotija with crumbled queso fresco or feta if unavailable.
Serve in warm corn tortillas for a tacos version called elote tacos.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg