I have been holding out on you.

Just a little bit!

You see, I’ve been testing this recipe for a couple weeks now, and while each batch was amazing, this final version of Elotes Creamed Corn is epic. Like, wow.

If you are a fan of the flavors of Mexican street corn, you will LOVE this version of creamed corn. It pays homage to the incredible combination of charred corn, chili powder, lime, and cotija cheese. And if you haven’t had street corn (also known as “elotes”), you are seriously missing out.

But I’m here to help! This recipe is a great stepping stone for those flavors, although I HIGHLY recommend you find some authentic elotes as soon as possible. Corn fans, you won’t be disappointed.

Street corn is a glorious mix of sweet corn, grilled char, spicy chili, zesty lime, creaminess, and salty cheesiness. Seriously, I could eat elotes all day, every day. So, so, SO good.

This recipe is a simple but delicious side dish that is perfect for using up some of that succulent, sweet summer corn. It comes together quickly and with a handful of ingredients. Basically, it’s everything you want in a summer side dish!

I’m going to tell you all about how to make it!

Ingredients You’ll Need for This Elotes Creamed Corn:

Ears of corn
Avocado oil
Unsalted butter
Onion
Garlic
Chili powder
Heavy cream
Sour cream
Lime zest and juice
Cotija cheese

How to Make Elotes Creamed Corn:

Start by grilling your corn:

Preheat a grill or grill pan to medium-high heat. Brush the ears of corn with avocado oil and season with a little salt.
Once the grill is hot, add the ears of corn directly to the grill grates and cook for 10-15 minutes, turning the ears of corn every few minutes during this time. The corn should be tender and charred in spots.

Make the creamed corn base:

Heat a large skillet over medium heat and add the butter. Once melted, add the onion, garlic, chili powder, and a pinch of salt and saute until soft and translucent, about 5-7 minutes.
Meanwhile, carefully cut the grilled corn off the cobs. Add the corn to the skillet and stir to combine.
Add in the heavy cream, sour cream, lime zest and juice, and half of the cotija cheese. Stirring frequently, cook for 5 minutes until the mixture is slightly thickened and creamy. Taste and season with salt and pepper to your liking.

Garnish and serve:

Remove from the heat and serve garnished with the remaining cotija cheese, more lime zest, and another dusting of chili powder sprinkled over top. Enjoy while hot.

Other Recipes You May Enjoy:

Sweet, spicy, cheesy, and tangy. It’s magic in every single bite! A must try this summer.