Mexican Street Corn

Mexican Street Corn, or Elote, is a dish that transforms a humble ear of corn into a festival of flavors.

Grilled until smoky and slightly charred, then coated in a creamy lime-infused sauce, dusted with chili powder, and showered with cotija cheese, it embodies the vibrancy of Mexican street food.

It’s messy, indulgent, and irresistible—perfect for gatherings, cookouts, or anytime you crave bold flavors that awaken every sense.

Reasons Why People Will Love This Recipe

Bold flavor contrast – Smoky charred corn balanced with creamy, tangy sauce and salty cheese creates a harmony of textures and tastes.

Nostalgic and festive – Brings the spirit of Mexican street food culture right to your backyard.

Customizable – Can be adjusted for spice level, richness, or toppings to suit any preference.

Visually striking – Bright yellow corn, green cilantro, red chili powder, and white cheese make each cob a feast for the eyes.

Interactive eating – Fun to serve and even more fun to eat—guests will enjoy holding and biting right into the cob.

Key Ingredients:

Corn on the cob – Sweet, juicy kernels that become smoky and caramelized when grilled.

Mayonnaise & Mexican crema – The creamy duo that clings to each kernel, adding tang and richness.

Lime juice – Bright acidity that cuts through the heaviness and awakens the palate.

Cotija cheese – Salty, crumbly cheese that melts slightly into the creamy sauce, creating pockets of savory flavor.

Chili powder – A touch of heat and smokiness that gives depth to every bite.

Cilantro – Fresh and herbaceous, it balances the richness with a burst of green flavor.

Expert Tips:

Char evenly – Rotate the corn frequently while grilling to ensure a balance of caramelization and smokiness without burning.

Mix sauce ahead – Letting the mayo-crema-lime sauce rest for 10 minutes allows flavors to meld.

Use a brush or spatula – For even coating of the creamy sauce, brush it on instead of spreading with a spoon.

Try flavored salts – Smoked paprika salt or chili-lime salt (like Tajín) can enhance flavor complexity.

Cheese choice matters – Cotija is authentic, but queso fresco or Parmesan can be used if unavailable.

Mexican Street Corn

Ingredients:

1/2 cup mayonnaise

8 ears corn on the cob shucked

1 teaspoon chili powder

1 tablespoon vegetable oil

2 tablespoons lime juice

1/2 cup cotija cheese finely grated

1/2 cup Mexican crema or sour cream

1/4 cup cilantro leaves chopped

Instructions:

1. Prep the Grill and Corn

Preheat the grill to medium heat.

Lightly brush each ear of shucked corn with vegetable oil to prevent sticking and to promote an even char.

2. Grill the Corn

Place the corn directly on the hot grill.

Cook for 8–10 minutes, turning occasionally, until the kernels are tender and develop charred spots for a smoky flavor.

3. Mix the Creamy Sauce

In a small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), and lime juice until smooth and well blended.

Set aside.

4. Coat the Corn

Once the grilled corn has cooled slightly (about 5 minutes), brush each cob generously with the creamy lime mixture, making sure all sides are coated.

5. Add the Finishing Touches

Sprinkle the corn with finely crumbled cotija cheese, a light dusting of chili powder, and freshly chopped cilantro.

Serve immediately while warm, with lime wedges on the side for extra brightness.

Important Notes When Making Mexican Street Corn

Serve immediately – Elote tastes best when hot off the grill; the creamy sauce clings better to warm kernels.

Mind the spice – Adjust chili powder to your guests’ preferences; a little goes a long way.

Use fresh corn – The sweetness and juiciness of fresh summer corn elevate this dish above frozen or canned.

Balance sauce amount – Too much cream base will overpower the corn; aim for a light but thorough coat.

Outdoor-friendly – Perfect for barbecues and picnics, but have napkins ready—it’s deliciously messy!

How to Enjoy Mexican Street Corn After Cooking

Serve hot off the grill – The smoky aroma and warmth make the flavors pop.

Add extra toppings – Offer bowls of cotija, chili powder, and lime wedges so guests can adjust to their taste.

Pair smartly – Complements grilled meats, tacos, fajitas, or even a simple salad.

Enjoy with beverages – Cold beer, margaritas, or aguas frescas cut the richness and enhance the festive vibe.

Make it a social dish – Place the corn on a platter for sharing at cookouts or serve individually wrapped for easy street-style eating.

Nutrition Information

Per 1 ear, with toppings

Frequently Asked Questions:

Q: Can I make this recipe without a grill?
A: Yes, you can roast the corn in a cast-iron skillet or bake it in the oven at high heat. While you may lose some smokiness, the flavors remain delicious.

Q: What cheese can replace cotija?
A: Queso fresco is the closest substitute, or you can use Parmesan for a nutty, salty kick if Mexican cheeses aren’t available.

Q: Can this dish be made ahead of time?
A: The sauce can be prepared a few hours in advance, but the corn should always be grilled and assembled just before serving.

Q:How spicy is this recipe?
A: It’s mildly spicy, but you can easily adjust by reducing chili powder or adding spicier options like cayenne or hot sauce.

Q: Is it possible to make this dish lighter?
A: Yes—swap mayonnaise with Greek yogurt, use light sour cream, and reduce the cheese for a lower-calorie version that still keeps the flavor.

Q: How do I keep the sauce from sliding off the corn?
A: Apply the sauce while the corn is still warm—it helps it stick better to the kernels.

Q: Can I cut the corn off the cob before making it?
A: Yes—this creates esquites, or Mexican street corn salad, which is easier to serve at large gatherings.

Q: Should I soak the corn before grilling?
A: If grilling corn with husks on, soaking helps prevent burning. But since this recipe uses shucked corn, brushing with oil is enough.

Q: Can I double or triple the recipe for parties?
A: Absolutely—just prepare extra sauce and toppings in advance to streamline assembly.

Q: How do I get the perfect char without burning the corn?
A: Rotate every 2 minutes and don’t leave the corn unattended. Keep heat medium—not high—to develop golden char marks without scorching.