Remove the corn from the grill and while still hot, brush the crema mixture over all sides of the corn.
Sprinkle on the Cotija cheese on all sides. The crema mixture should allow the cheese to stick.
Sprinkle the smoked paprika over the tops of the corn.
Squeeze the remaining lime juice and chopped cilantro over the tops and serve while still warm. Alternatively, you can cut the corn off the cobs and serve it in a glass with some of the crema lime mixture dolloped over the top.
Recipe Notes
If you can’t find Mexican Crema, you can use either mayonnaise or a combination of mayonnaise and sour cream instead.If you can’t find Cotija cheese, you can use Queso Fresco instead.If you are making this when corn is out of season, you can certainly use frozen corn. Just be sure it's completely thawed before grilling it.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Course Side Dish
Cuisine Mexican
Calories 184kcal
Nutrition Facts
Mexican Street Corn (Elote)
Amount per Serving
Calories
184
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.