Classic Sour Cream Elote

The king of Mexican street food. It's not just corn boiled in salted water: the combination of a mayo-sour cream layer, salty cheese (Cotija), and hot chili creates a real flavor bomb. It's messy, but worth it.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Mexican

Ingredients

Allergen Information

⚠️ Milk

Instructions

1

Boil the corn in salted water, or roast it on a grill.

Tip: Grilling caramelizes the sugar content of the corn, making it sweeter and smokier.
2

While still hot, coat with the sour cream.

Tip: The heat melts the fat slightly, allowing it to absorb between the kernels.
3

Roll in the grated cheese, sprinkle with chili, and squeeze lime over it.

Tip: The acid (lime) cuts through the creamy, cheesy richness.

Ingredients

  • 4 ears Fresh Corn on the Cob
  • 1/2 cup Sour Cream (or Mayo blend)
  • 5 oz Crumbled Cheese (Feta or Cotija)
  • 1 tsp Chili Powder (or Tajín)
  • 1 whole Lime