Creamy Horseradish Elote


  • 5-7 fresh corn on the cob
  • ½ cup cotija cheese, grated
  • 1 tsp chili powder
  • 1 tsp paprika
  • Cilantro (to taste)

Horseradish Sauce:

  • ¼ cup Kelchner's Creamy Horseradish Sauce
  • 1 cup sour cream
  • ¼ cup mayo
  • 1 tbsp lime juice
  • Salt and pepper to taste


1. Heat water in a large pot until it reaches a boil.

2. Husk and rinse corn.

3. Add the corn to the boiling water and cook for about 10 minutes or until it starts to soften.

4. Remove cobs from pot and set aside.

5. Preheat the grill until it reaches an internal temperature of 400 degrees.

6. While the grill is heating up, prepare your Creamy Horseradish Sauce by mixing Kelchner's Creamy Horseradish Sauce, sour cream, mayo, lime juice, and salt and pepper until they are thoroughly combined. 

7. Grill corn for about 2-3 minutes, and rotate cobs until the tips begin to char slightly.

8. Spread each corn cob generously with the horseradish sauce and sprinkle with cotija, paprika, chili powder, and cilantro. Serve while hot.

Prep Time: 10 minutes | Total Time: 20 minutes | Serves: 5

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