A quick and easy creamy Mexican street-style elote corn on the cob recipe that combines grilled corn with a tangy, creamy sauce and smoky chili powder, perfect for summer gatherings.
If you don’t have a grill, use a grill pan or roast the corn in the oven at 425°F for about 20 minutes, turning halfway through. For a dairy-free version, substitute vegan mayo and coconut yogurt for sour cream, and use nutritional yeast instead of cheese. Brushing with butter before grilling keeps the corn moist and encourages caramelization. The sauce can be made a day ahead and refrigerated. For a more melted cheese effect, broil the coated corn for 1-2 minutes, watching closely.
Keywords: elote, Mexican corn, corn on the cob, creamy corn, grilled corn, summer recipe, street food, easy recipe