Mexican Street Corn
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Mexican Street Corn
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Mexican Street Corn, also known as Elotes, feature grilled corn coated in a creamy mayo mixture and topped with Cotija cheese and cilantro. A fun and easy appetizer or side dish for summer!
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Ingredients
- 4 ears corn raw, husked.
- 1 tablespoon butter melted.
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 teaspoon chile powder
- 1 Tablespoon fresh lime juice plus extra wedges for serving
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro finely chopped
Instructions
- Preheat the grill to medium heat.
- Melt the butter and brush each ear of corn with the butter.
- Place each ear of corn on the grill grates and allow to cook for a few minutes.
- Turn the corn once it’s a little charred and char the other sides as well. Keep a close eye on the corn as it can burn quickly.
- Add the mayo, sour cream, chili powder and lime juice to a small bowl and mix.
- Once the corn is properly charred, remove the corn to a platter.
- Slather the corn with mayo/sour cream mixture, sprinkle Cotija cheese and fresh cilantro.
- Serve immediately with an additional lime wedge!
Nutrition Information
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Calories
201kcal
(10%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Sodium
334mg
(14%)
Potassium
50mg
(1%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
411IU
(8%)
Vitamin C
2mg
(2%)
Calcium
111mg
(11%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 334mg | 14% |
| Potassium | 50mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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