Thursday, May 1, 2014

Sriracha Mexican Street Corn (Elote)

This is my new favorite side dish.  I know that I have a new favorite each week, but this will be hard to top. This will be on the menu for the majority of the football games this season. It has so many great flavors and is ridiculously easy to prepare. Run out and get some corn before it disappears from the local markets and give it a shot.


  • Corn on the cob (In the husks)
  • Mayonnaise
  • Olive oil
  • Salt & Pepper
  • Chili powder
  • Sriracha Sauce
  • Parmesan Cheese or Queso Fresco


Soak the corn in water for at least 30 minutes. This helps add moisture and keep them from burning once you place them on the grill.  Preheat the grill for medium heat.  Once the grill is heated, add the corn.  Do not place directly over the coals. Heat for 30 minutes or until the husks start to char a little.

After 30 minutes, peel back the husks and add some olive oil and chili powder.  Back on the grill with direct heat.  Cook until the corn starts to char.  This adds some great flavor.

As the corn is on the grill, mix a few tablespoons of mayo and some Sriracha sauce. Add some salt and pepper. Make it as hot as you want by adding more Sriracha or even add some Cayenne pepper.  Once the corn looks like the pic above, it's time to slather on your mayo/sriracha yumminess.  Don't be shy.

Now comes the best part.  Load on the cheese.  I used parmesan for this, but a good mexican cheese will also work.  Sprinkle on and add enjoy.  Squeeze some fresh lime juice on and it's even better.

Let me know what you think about this one. This is great with super sweet corn as it goes nicely with the heat from the Sriracha Sauce.  Good luck trying to let it cool before you dig in. Thanks for stopping by.


  1. Oh, yeah! This is delicious! Although we forgot the lime when we had ours over Labor Day weekend. Did DD send you her pictures of the corn?

  2. Love the Michigan spatula :)The corn looks awesome!

    1. It was great. I love this recipe and my new spatula.