Mexican Street Corn (Elote) Platter

Mexican Street Corn (Elote) Platter

Smoky grilled corn slathered with creamy mayo, tangy cotija cheese, chili powder, and a squeeze of lime. It’s messy, loud, and perfect party food.

20 minutes
6 servings
Mexico
🫕 The United Table: Shareable & Communal

Ingredients

  • 6 ears of corn, husked
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or Mexican crema
  • 1 cup cotija cheese, finely crumbled
  • 1 tablespoon chili powder (or Tajin seasoning)
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, finely minced
  • Fresh cilantro, chopped
  • 2 limes, cut into wedges
  • Pinch of cayenne (optional)

Instructions

  1. 1

    Grill corn over high heat (or under a broiler), turning occasionally, until charred in spots all around, about 8-10 minutes total.

  2. 2

    Mix mayonnaise, sour cream, and garlic together.

  3. 3

    While the corn is still hot, brush each ear generously with the mayo mixture. Roll in crumbled cotija cheese, pressing to adhere.

  4. 4

    Sprinkle with chili powder, smoked paprika, and cayenne. Top with fresh cilantro.

  5. 5

    Arrange on a platter with lime wedges. Squeeze lime over each ear before eating.

More from The United Table: Shareable & Communal