Our favorite summer cookout side dish, without question, is Elotes. This classic grilled Mexican street corn recipe transforms simple ingredients and fresh corn on the cob into a taste profile that's out of this world. Our Elotes recipe is easy to make and we encourage you to give it a try whenever corn is in season.

To make Elotes, you need fresh corn on the cob, Mexican Cotija cheese, mayo, sour cream, chili powder, and fresh lime.

If you're able to get fresh corn in season, still in the husk, that's the best and easiest way to make this recipe. Just toss the entire cob, husk and all, onto a medium-flame grill. The corn will steam inside the husk and cook beautifully. (If you can't get corn in the husk, just wrap the cobs individually in aluminum foil.)

Grill for 15-20 minutes, turning the corn 1/4 turn every 2-3 minutes, until the kernels are roasted and golden. This will be a little hard to judge because you can't pull the husk away without compromising the seal, but the basic rule of thumb is — when the husks are about 3/4 black, the corn is probably ready.

While the corn is cooking, prepare the sauce. Just mix equal parts of mayonnaise and sour cream in a bowl, about 2-3 tablespoons of each per ear of corn. I know, this seems like a weird combo, but trust me.

And go ahead and dump your Cotija into a pan or plate, something wide enough to roll the corn around in later. In case you've never had Cotija cheese, it's a Mexican style grated cheese that's very similar to Parmesan, but with a slightly larger crumble.

When the corn is done grilling, peel away the husks and use a paper towel to wipe away any charred bits that stick, and admire your roasty, toasty, golden corn. The grilling makes it so sweet and yummy.

Now let's dress that corn! Use a knife or spatula to spread on fairly thick coating of the mayo/sour cream mixture onto the corn. Don't be too skimpy or you'll have nothing for the cheese to stick to.

Roll the corn in the Cotija cheese until well coated.

Sprinkle each cob with a pinch or two of chili powder, depending on how spicy you like it. Don't skip this step, because the spice is an integral part of the flavor combo.

Then squeeze a wedge of lime onto each corn cob, drizzling it all over. This is the best part, and it really makes all the flavors pop.

And now you have the best tasting corn you've ever had. The combination of flavors is amazing. The sweet roasted corn combines with the saltiness of the cheese, the spice of the chili powder, and the tang of the lime juice to form a taste explosion. Es muy delicioso!

Yield: 4 ears of corn

Elotes Grilled Mexican Street Corn

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It's easy to recreate Elotes, the classic Mexican street corn, at home with just a few ingredients that combine for a taste that's out of this world.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 4 ears of corn on the cob with husks
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 cups Cotija cheese
• chili powder to taste
• 1 lime, cut into wedges

Instructions

1. Grill the corn with husks on for 15-20 minutes on medium flame, turning 1/4 turn every 2-3 minutes until corn is roasted.
2. While corn is cooking, prepare toppings: Mix sour cream and mayo in a bowl and set aside. Put Cotija cheese into a shallow pan or wide plate large enough to roll corn in. Cut lime into wedges.
3. When corn is done, remove husks and gently wipe off any charred husk bits with a paper towel if needed.
4. Use a knife or spoon to spread a coating of the mayo/cream mixture onto the corn, on the entire surface.
5. Roll the coated corn in the cheese until well coated.
6. Sprinkle with a pinch or two of chili powder, to taste.
7. Squeeze lime wedge over corn, then serve.

Notes

If you can't get fresh corn still in the husk, you can wrap your corn in aluminum foil for grilling.

Don't worry about the husk burning; this is normal. The corn will steam inside and be just fine.

Resist the urge to peel back the husk to check on the corn, as doing so will break the seal and your corn might then burn. Instead, cook until the husk is about 3/4 black, or squeeze gently to test for doneness.