Chili Lime Street Corn (Elote-Style)
Mexican street corn — elote — is the cookout side everyone fights over: charred corn slathered in creamy, tangy sauce, hit with chili lime and salty cheese. The whole magic is in that chili lime finish, and one seasoning nails it.
This uses Pinche Crack, our chili lime blend (ancho chile, Korean chili, garlic, zesty lime) — the exact flavor that makes elote elote.
Why it's the best cookout side
- 15 minutes, huge payoff. Char, sauce, sprinkle, done.
- One seasoning = authentic elote flavor. Smoky chili + bright lime, built in.
- On the cob or off — make it elote (cob) or esquite (cup).
Chili Lime Street Corn
Ingredients
Method
- Char the corn. Grill over high heat, turning, until charred in spots (8–10 min). No grill? Broil or char in a hot cast-iron skillet.
- Make the sauce. Mix mayo, sour cream, and lime juice.
- Slather & season. Brush corn with the sauce, then sprinkle generously with Pinche Crack.
- Finish. Roll in cotija, add cilantro and a squeeze of lime. Serve hot.
Total time: 15 minutes. Serves 4.
Off the cob (esquite)
Cut the kernels off, char in a hot skillet, then stir everything together in a bowl and serve in cups with a spoon — same flavor, less mess.
Pro tips
- Real char matters — those blackened spots are the smoky backbone.
- Cotija or feta both work; feta is easier to find.
- Season generously — the chili lime is the star, don't be shy.
FAQ
No grill? Broil on high or char in cast iron — you just want color.
Make ahead? Char the corn ahead; sauce and season just before serving.
Frozen corn? Use the esquite method — char kernels in a hot dry skillet.
Elote in one shake: Pinche Crack is the chili lime that makes street corn unforgettable. Bring it to the next cookout.