Azalea Magazine Summerville The Lowcountry SC

Modern Living in the Old South

Modern Living in the Old South

Grilled Mexican Street Corn

The word “elote” means “corn cob” in Spanish, and Mexican Elote is grilled corn on the cob slathered in a mayo cream sauce and garnished with chili powder, cheese, and lime. 


4 ears of corn
1/4 cup Mexican Crema
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground chili powder 1/8 teaspoon salt
Juice of 1/2 a lime
2 teaspoons chopped cilantro
crumbled Cotija cheese
chopped cilantro
chile powder


• Add the Mexican Crema, mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl.
• Stir together until combined.
• Preheat the grill.
• Place the corn directly on the grill and cook for about 3 minutes, then turn the corn to continue cooking other sides.
• Continue this until all sides are cooked. Remove from heat.
• Brush or spread the sauce onto the entire ear of corn.
• Add toppings as desired, Cotija, cilantro, Chile powder, additional lime juice.

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