Mexican Street Corn
Grilled street elote is a street classic. Cooked over an open flame, it gets that smoky flavor that mixes with creamy sour cream, butter, and salty cotija cheese. Lime adds freshness, and chili piquín brings just the right heat. It’s simple, full of flavor, and best eaten straight off the grill.
Ingredients
Fish
- 4 ears of corn (cleaned)
- 2–3 tablespoons Crystal unsalted butter
- ½ cup Crystal sour cream
- 1–2 limes (juiced)
- ½ cup cotija cheese, crumbled
- Chile piquín, to taste
- Salt (optional)
Products used
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Sour Cream
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Unsalted Butter
Directions
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Step 1
Preheat the grill to medium-high heat. Grill the corn directly on the grates, turning every minute, until tender with some lightly charred spots (10–15 minutes).
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Step 2
While the corn is grilling, mix the Crystal Creamery sour cream with lime juice and a pinch of salt. Set aside. As an optional step, take the Crystal Creamery butter out of the refrigerator so it softens and is easier to spread.
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Step 3
Remove the corn from the grill and spread it with the sour cream mixture you prepared earlier or with Crystal Creamery butter while still hot. If you’d like, you can combine both: start with the butter, then add a layer of the sour cream mixture.
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Step 4
Sprinkle cotija cheese and chile piquín to taste. Finish with an extra squeeze of lime over the prepared corn and serve hot.
