Description
Chili’s Roasted Street Corn is grilled corn on the cob coated with a creamy topping of mayonnaise, sour cream, lime juice, and chili powder, then sprinkled with cotija cheese and fresh cilantro. The corn is grilled until slightly charred, which adds a smoky depth to the dish, while the creamy sauce and tangy cheese create a delicious contrast. This dish is a take on the classic Mexican street corn, or “elote,” with a slight twist.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon smoked paprika (optional, for extra smoky flavor)
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese (or feta cheese as a substitute)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the Grill: Heat your grill or grill pan to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent the corn from sticking.
- Grill the Corn: Place the husked ears of corn directly on the grill grates. Grill for about 10-12 minutes, turning occasionally with tongs, until the corn is evenly charred and tender. The kernels should have a nice smoky color but still be juicy.
- Prepare the Topping: While the corn is grilling, in a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), salt, and pepper. Stir until well combined and creamy.
- Coat the Corn: Once the corn is grilled to your liking, remove it from the grill and immediately brush or spoon the creamy topping over each ear of corn, ensuring an even coating.
- Add the Toppings: Sprinkle the crumbled cotija cheese generously over the coated corn, followed by chopped cilantro. Squeeze extra lime juice over the top if desired for extra tanginess.
- Serve: Serve the roasted street corn with lime wedges on the side for an extra burst of citrus flavor. Enjoy while hot!