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.