Mexican Street Corn (Elote) is fresh corn on the cob smothered with a creamy sauce and sprinkled with Mexican cheese, chili powder and cilantro. It's quick and easy to make, and it makes an excellent side dish for a fun summer meal.
Prep Time:5 minutes
Inactive Time:0 hours
Cook Time:40 minutes
Total Time:45 minutes
Yield:4 cobs of corn 1x
1/4cup sour cream
1/4 tsp garlic powder
1/2cup queso fresco, or cojita
smoked paprika, or chili powder
lime juice, for garnish
cilantro, for garnish
Bake 4 unhusked ears of corn directly on the oven rack at 350F for 40-45 minutes.
Stir together mayo, sour cream and garlic powder. Brush ears of corn with mayo mixture.
Spoon cheese on ears of corn. Sprinkle with paprika. Top with lime juice and cilantro, if desired.