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Spicy Mexican street corn: 4 simple steps

Spicy Mexican street corn
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This recipe takes the classic Mexican street corn (elote) and kicks it up a notch with extra heat. You’ll get a spicy, creamy, and tangy corn experience that’s perfect for your next gathering or a flavorful side dish.

Ingredients

Scale
  • 4 ears of corn, husked
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely chopped fresh cilantro
  • 1-2 jalapeños, finely minced (seeds removed for less heat, if desired)
  • 1 teaspoon chili powder, plus more for dusting
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Juice of 1 lime
  • 1/4 cup crumbled cotija cheese
  • Salt to taste

Instructions

  1. Preheat your grill to medium-high heat.
  2. Grill the corn, turning occasionally, until lightly charred and tender, about 8-10 minutes.
  3. While the corn grills, in a medium bowl, whisk together the mayonnaise, sour cream, cilantro, minced jalapeños, chili powder, smoked paprika, cayenne pepper (if using), and lime juice.
  4. Once the corn is cooked, carefully remove it from the grill.
  5. Spread the spicy mayonnaise mixture evenly over each ear of corn.
  6. Sprinkle generously with crumbled cotija cheese.
  7. Dust with additional chili powder.
  8. Serve immediately.

Notes

  • For a milder heat, reduce the amount of jalapeño or omit the cayenne pepper.
  • If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for 20-25 minutes, or until tender and lightly browned.
  • Other cheeses like feta or queso fresco can be substituted for cotija if unavailable.

Nutrition

Find it online: https://savorandpin.com/spicy-mexican-street-corn-recipe/