Elote (Mexican Street Corn) with Spice Witch Chili Crisp

Elote (Mexican Street Corn) with Spice Witch Chili Crisp

Elote—aka Mexican street corn—is already perfect. But we had to do it. This version brings the classic creamy, cheesy, lime-kissed flavor and kicks it up with a drizzle of Spice Witch Chili Crisp. It’s smoky, crunchy, just the right amount of spicy, and basically the best thing you can put on a cob this summer. Bonus: it’s ridiculously easy to make and even easier to devour.

Ingredients:

  • 4 ears of fresh corn, husks removed

  • 2 tablespoons mayonnaise

  • 1 tablespoon sour cream or crema

  • 1 tablespoon Spice Witch Chili Crisp (plus more for topping)

  • 1/2 cup crumbled cotija cheese (or feta in a pinch)

  • 1 clove garlic, finely grated

  • 1 tablespoon lime juice

  • Chopped cilantro (for garnish)

  • Lime wedges (for serving)

  • Salt, to taste

  • Optional: chili powder or Tajín for extra heat

Instructions:

  1. Grill the corn over medium-high heat, turning occasionally until lightly charred all around (about 8–10 minutes).

  2. While corn is grilling, mix the sauce: in a small bowl, stir together mayo, sour cream, garlic, lime juice, and 1 tablespoon of Spice Witch Chili Crisp.

  3. When the corn is done, brush or spoon the sauce generously over each ear while it’s still warm.

  4. Sprinkle with cotija, a little salt, and chili powder if using.

  5. Top with extra chili crisp (don’t be shy) and a sprinkle of chopped cilantro. Serve with lime wedges.

Serving Tips:

Best eaten straight off the cob, standing barefoot in the grass, possibly with a cold drink in hand. Pairs well with grilled meats, tacos, or literally nothing because it is the main event.

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