This Mexican Street Corn, also known as elote, is smoky, creamy, tangy, and lightly spicy in the best possible way. Each ear of corn is cooked until tender and lightly charred, then coated with a rich garlic-lime sauce, crumbly Cotija cheese, fresh cilantro, and chipotle chili powder. It is messy, vibrant, and full of classic street-food flavor.
If you enjoy Mexican-inspired recipes, this easy elote recipe is a great side dish for cookouts, family dinners, summer parties, or weekend grilling. It can be made on an outdoor grill, in a grill pan, in the oven, or even in a skillet, so you do not need perfect weather to enjoy it.
Classic Mexican Street Food
Elote is one of those simple recipes that feels special every time it is served. The combination of sweet corn, creamy sauce, salty cheese, fresh lime, and a touch of heat makes it hard to resist. It is especially good at barbecues and casual gatherings because it pairs well with grilled mains, tacos, quesadillas, salads, and other warm-weather dishes.
This Mexican street corn recipe is also very flexible. You can serve it straight on the cob for the classic experience, or cut the kernels off after cooking and toss everything together for a spoonable street corn salad-style side. Either way, the flavor is bold, bright, and satisfying.
- It has classic elote flavor. Charred corn, creamy topping, Cotija cheese, lime, cilantro, and chili powder create a balanced bite.
- It is easy to prepare. The ingredients are simple, and the recipe comes together quickly once the corn is cooked.
- It can be customized. Add more chili powder, use hot sauce, swap the cheese if needed, or use canned or frozen corn when fresh corn is not available.
Ingredients to Make Mexican Street Corn
To make homemade Mexican street corn, you only need a handful of flavorful ingredients. Fresh corn gives the best texture and sweetness, but canned or frozen corn can also work when needed.
- Fresh sweet corn: Use 4 ears of corn for the classic version. You may grill the corn with the husks on or off. If fresh corn is not available, use drained canned corn or thawed frozen corn.
- Crema Mexicana Agria Sour Cream: Mexican crema gives the topping a smooth, tangy base. Regular sour cream can be used as a substitute.
- Mayonnaise: Mayonnaise adds richness and helps the sauce cling to the corn.
- Cotija cheese: This salty, crumbly Mexican cheese is a signature elote topping. If needed, feta, Parmesan, or queso fresco can be used instead.
- Garlic: Fresh crushed or finely minced garlic adds savory depth to the creamy sauce.
- Lime: Lime zest and lime juice brighten the sauce and balance the richness.
- Cilantro: Fresh cilantro adds color and freshness. You can leave it out if you prefer.
- Chipotle chili powder: This brings gentle heat and smoky flavor. Use more or less depending on your spice preference.
How to Make It
- Grill the corn. If using fresh corn, cook it on an outdoor grill or grill pan until tender and lightly charred. Turn the ears every few minutes so the corn cooks evenly and develops grill marks on all sides.
- Mix the topping sauce. In a bowl, stir together the crema, mayonnaise, Cotija cheese, garlic, lime zest, lime juice, salt, and cilantro until creamy and well combined.
- Add the toppings and serve. Spread the creamy sauce generously over each cob. Finish with extra Cotija cheese, chopped cilantro, and a sprinkle of chipotle chili powder. Serve right away while the corn is warm.
Expert Tips
✔ For deeper char, let the corn sit a little longer in a few spots before turning it.
✔ If you do not have a grill, roast the corn in the oven at 425°F for 20 to 25 minutes, turning halfway through, or cook it in a skillet on the stovetop.
✔ To make it spicier, add a pinch of cayenne pepper or drizzle the finished corn with hot sauce.
✔ For serving a crowd, double or triple the recipe and keep the sauce ready in a separate bowl until the corn is cooked.
Frequently Asked Questions
Mexican street corn, or elote, is corn on the cob that is grilled or charred, coated in a creamy sauce, and finished with Cotija cheese, chili powder, lime, and herbs.
The sauce can be made ahead of time and stored in the refrigerator. For the best texture and flavor, cook the corn just before serving and add the toppings while it is still warm.
If you cannot find Cotija, use feta, Parmesan, or queso fresco. Each option has a slightly different flavor, but all work well with the creamy lime sauce.
Yes. Fresh corn is ideal, but thawed frozen corn or drained canned corn can be cooked in a hot skillet until lightly charred, then mixed with the sauce and toppings.
How to Make This Into Street Corn Salad
To turn this recipe into a street corn salad, cook the corn first, then slice the kernels off the cob. Add the warm kernels to a bowl and toss them with the creamy sauce, Cotija cheese, lime, cilantro, and chipotle chili powder. This version is easier to serve with a spoon and works well for potlucks, picnics, and meal prep.
Mexican Street Corn (Elotes)
Ingredients
- 4 ears of corn, or 2 cans of corn, drained
- ¼ cup Crema Mexican Agria Sour Cream, or regular sour cream
- ¼ cup mayonnaise
- ½ cup Cotija cheese, crumbled
- 2 cloves garlic, crushed or finely minced
- ¼ teaspoon fine sea salt
- Juice and zest of 1 lime
- ¼ cup cilantro, finely chopped
- ½ teaspoon chipotle chili powder
Instructions
-
To grill the corn, heat the grill to about 400°F. Grill with the husks on or off. If grilling with husks on, soak the corn in water for 10 minutes first. If grilling with husks off, lightly coat each cob with cooking spray.
-
Place the corn on the grill and cook for about 12 minutes, turning each cob a quarter turn every 3 minutes, until tender and lightly charred.
-
To sauté the corn, heat a little oil in a skillet over medium-high heat. Add the corn and cook for a few minutes on each side until it begins to darken.
-
Make the sauce by stirring together the crema, mayonnaise, Cotija cheese, garlic, salt, lime zest, lime juice, and cilantro.
-
Spread the sauce generously over each ear of corn. Sprinkle with chipotle chili powder, extra Cotija cheese, and more cilantro, then serve immediately.
Notes
If using canned corn, heat it in a large skillet or serve it cold, then mix it with the sauce and toppings.
Storage Instructions: Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a fresh squeeze of lime before serving.
Nutrition
Calories: 254kcal,
Carbohydrates: 19g,
Protein: 6g,
Fat: 19g,
Sodium: 471mg
Nutrition information is automatically calculated and should be used only as an approximation.