Appetizer: United States – California (California Cuisine) – Grilled Street Corn

Serving Size: 6

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 6 ears fresh corn, husks removed (approx. 24–30 oz / 680–850 g total)
- 2 tbsp (30 ml) olive oil, for brushing
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 g) sour cream or Mexican crema
- 1 ripe avocado, about 6 oz (170 g) flesh
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1/2 tsp (2.5 g) fine salt, plus more to taste
- 1/2 tsp (1.5 g) ground cumin (optional, for warmth)
- 1/2 tsp (1.5–2 g) chili powder, plus extra for sprinkling
- 3/4 cup (85 g) cotija cheese, crumbled (or feta if unavailable)
- 2 tbsp (8 g) fresh cilantro, finely chopped
- Lime wedges, for serving (about 1–2 limes)
- 1 tsp (5 g) Tajín or additional chili-lime seasoning, optional
- Freshly ground black pepper, to taste

Instructions

Short Description:
Charred corn on the cob slathered with a creamy avocado-mayo lime sauce, sprinkled with crumbly cotija cheese and chili, and finished with fresh cilantro and lime for a bright, California-style street-food starter.

Regional Notes:
This California variation adds local ingredients like ripe avocado and cotija cheese and emphasizes bright citrus and fresh herbs. Unlike basic elote versions, the avocado-mayo crema and optional Tajín or smoked paprika reflect California's produce-forward, fusion street-food influences.

1. Prepare the avocado crema: In a medium bowl, scoop the avocado flesh and mash lightly. Add mayonnaise, sour cream (or crema), lime juice, 1/2 tsp salt, cumin (if using), and 1/2 tsp chili powder. Whisk or stir until smooth but still slightly chunky; adjust salt and lime to taste. Set aside.
2. Preheat a grill or cast-iron grill pan to medium-high heat (about 400–450°F / 200–230°C). Lightly brush each ear of corn with olive oil.
3. Grill the corn directly over the heat, turning every 2–3 minutes, until kernels are charred in spots and tender all around, about 8–12 minutes total depending on heat and corn size.
4. When corn is done, transfer to a platter. While still warm, use a silicone brush or the back of a spoon to spread a generous coating of the avocado crema over each ear, rotating to coat evenly.
5. Immediately sprinkle each coated ear with crumbled cotija cheese, then dust lightly with additional chili powder or Tajín if using. Finish with a grind of black pepper and a scattering of chopped cilantro.
6. Serve hot with lime wedges on the side for squeezing, and provide extra cotija and chili powder at the table for guests who want bolder flavors.