Name: Mexican Street Corn (Elote)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 ears of corn (husked); 2 tablespoons mayonnaise; 2 tablespoons sour cream (or Mexican crema); ½ teaspoon garlic powder; ½ teaspoon chili powder (plus more for garnish); ¼ teaspoon smoked paprika (optional); ¼ cup crumbled cotija cheese (or feta); 2 tablespoons chopped cilantro (optional); 1 lime (cut into wedges); Salt (to taste)

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I’ll never forget the first time I tasted authentic Mexican street corn. It was at a bustling market in Mexico City, the summer air thick with the smell of grilled meat and spices. I’d walked by dozens of carts, but when I saw those golden ears of corn slathered with creamy sauce, sprinkled with cheese, and dusted with chili powder, I knew I had to try one. That first bite was a revelation: sweet corn, smoky from the grill, cool tangy cream, salty cheese, and just enough heat to keep things interesting. Since then, elote has become a staple in my kitchen when summer rolls around. It’s a simple street food that feels special every time, perfect for sharing with friends or enjoying solo on a lazy afternoon.

Table of Contents

Why You’ll Love This Recipe:

Quick and easy to prepare
Perfect balance of smoky, creamy, tangy, and spicy flavors
Great for summer cookouts and casual dinners
Uses simple ingredients you probably have on hand
Easy to customize for heat or texture preferences

Ingredients You’ll Need:

Fresh corn on the cob is the star here. I recommend using the freshest ears you can find—ideally local and in-season. I’ve made elote with frozen corn in a pinch, but the flavor and texture just can’t compete.

Mayonnaise and Mexican crema (or sour cream if you can’t find crema) make the creamy base. Mayonnaise adds richness, while crema brings a mild tang. I like to mix them for the best balance.

Cotija cheese is classic for elote, with its salty, crumbly texture. If you can’t find Cotija, feta cheese is a decent substitute, though it’s a bit stronger and creamier.

Lime juice adds brightness that cuts through the richness. Freshly squeezed is a must.

Chili powder gives the corn a gentle kick and beautiful color. You can adjust the heat or swap in smoked paprika for a milder, smoky flavor.

A sprinkle of fresh cilantro is optional but adds freshness and a pop of green.

How to Make It (Step-by-Step Instructions):

Start by preheating your grill to medium-high. Husk the corn, removing all the silky strands, but leave a bit of the husk if you plan to grill the corn wrapped—it helps steam the kernels and adds a nice char. I usually pull back the husks, remove the silk, then fold the husks back and soak the ears in water for 10 minutes to keep them from burning.

If you don’t have a grill, a cast-iron skillet or broiler works well, too. The goal is to get a nice char on the corn kernels without drying them out.

Place the corn on the grill or skillet, turning every few minutes until the kernels develop golden brown spots and some blackened bits—this usually takes about 10-15 minutes. It’s worth the wait; that smoky char is essential to elote’s flavor.

While the corn is cooking, mix together mayonnaise and crema in a small bowl with a squeeze of lime juice and a pinch of salt. This mixture should be creamy but not runny.

Once the corn is grilled, spread the creamy mixture generously over each ear while it’s still warm. Then sprinkle liberally with crumbled Cotija cheese and dust with chili powder to taste. Finish with another squeeze of lime and a scatter of chopped cilantro if you like.

Expert Tips for the Best Results:

Fresh corn makes all the difference, especially if you grill it over charcoal or wood for that authentic smoky flavor. Don’t rush the grilling—turn slowly to get an even char without burning. When spreading the sauce, be generous; that creamy layer is what ties all the flavors together. And don’t be shy with the cheese or chili powder—you can always add less, but once it’s on, it’s hard to take away. Lastly, serve the elote right away while it’s warm—the contrast between the hot corn and cool cream is part of the magic.

Variations & Substitutions:

I once ran out of Cotija and used grated Parmesan with a squeeze of extra lime—it was surprisingly good, though less traditional. For a lighter twist, I swap out mayonnaise for Greek yogurt, which adds tang and cuts some richness without losing creaminess. If you like things spicy, try adding a drizzle of hot sauce or sprinkle with cayenne instead of chili powder. Sometimes, I add a bit of smoked paprika for a deeper smoky flavor when I can’t grill outdoors. You can also make “elote en vaso,” the street corn off the cob layered in a cup—great for easy serving at parties.

Serving Suggestions:

Elote is the perfect side dish for summer barbecues, Mexican-themed dinners, or even as a snack while watching a game. It pairs beautifully with grilled meats, tacos, or a simple green salad to balance the richness. If you want to make it a meal, serve it alongside black beans and rice for a complete, satisfying plate. It’s casual and festive, great for sharing with family and friends.

Storage & Reheating Instructions:

Elote is best eaten fresh—the creamy sauce and cheese don’t hold up well to refrigeration. If you have leftovers (and sometimes I do), remove the sauce and cheese first, then store the corn kernels separately in an airtight container in the fridge for up to two days. Reheat gently on the stovetop or in a microwave, then add fresh sauce and toppings before serving. That said, elote really shines when eaten immediately off the grill.

Recipe FAQs (Answered by Clara):

Can I make elote without a grill?
Absolutely. A broiler or cast-iron skillet works well to get that charred flavor. Just keep a close eye so it doesn’t burn.

What if I can’t find Cotija cheese?
Feta or Parmesan are decent substitutes, though the flavor won’t be quite the same. You can also leave out the cheese if needed.

Can I prepare the sauce ahead of time?
Yes, you can mix the mayo, crema, lime, and seasoning in advance and refrigerate for a day or two. Just stir it before spreading.

Is elote spicy?
It depends on how much chili powder or hot sauce you add. You can keep it mild or spice it up to your taste.

Mexican street corn is one of those simple pleasures that transforms an ordinary meal into a celebration. Its mix of smoky, creamy, tangy, and spicy flavors feels like a warm hug on a stick. I encourage you to give it a try—even if it’s just for yourself one afternoon. Share it with friends, make it part of your summer ritual, and enjoy every messy, delicious bite. When you do, I’d love to hear how you made it your own.

(Optional) Nutrition Information (Per ear, approximate):

Calories: 250 | Fat: 14g | Carbs: 28g | Protein: 6g | Fiber: 3g