Mexican street corn, or elote , is a vibrant, flavorful dish that captures the essence of Mexican street food. This grilled corn on the cob is slathered with a creamy, tangy sauce, rolled in crumbly cheese, and sprinkled with spices for a burst of flavor in every bite. Perfect as a snack, side dish, or party appetizer, this recipe is easy to make and packed with bold, zesty flavors.
Ingredients
(Serves 4–6)
- 4–6 ears of fresh corn , husks removed
- ½ cup mayonnaise (or Mexican crema for a lighter option)
- ½ cup sour cream (optional, for extra creaminess)
- ½ cup crumbled cotija cheese (or grated Parmesan if cotija isn’t available)
- 1 teaspoon chili powder (plus more for garnish)
- 1 teaspoon smoked paprika (optional, for depth of flavor)
- Juice of 1 lime (about 2 tablespoons)
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Optional Add-ins:
- Hot sauce or Tajín seasoning for extra heat
- Garlic powder for an additional kick
Instructions
- Prepare the Corn
- Preheat your grill, stovetop griddle, or oven broiler to medium-high heat. If using the oven, set it to broil.
- Brush the corn lightly with oil to prevent sticking and enhance caramelization.
- Grill the Corn
- Place the corn directly on the grill or griddle. Cook for 8–10 minutes, turning occasionally, until the kernels are tender and charred in spots.
- If broiling, place the corn on a baking sheet and broil for 5–7 minutes, rotating every few minutes to ensure even charring.
- Make the Creamy Sauce
- In a small bowl, mix together the mayonnaise , sour cream (if using), and lime juice until smooth and well combined. Taste and adjust seasoning as needed.
- Assemble the Elote
- Once the corn is cooked, let it cool slightly so it’s easier to handle.
- Using a brush or spoon, generously coat each ear of corn with the creamy sauce.
- Add the Toppings
- Sprinkle the coated corn evenly with crumbled cotija cheese (or Parmesan).
- Dust with chili powder and smoked paprika for a pop of color and flavor.
- Finish with a sprinkle of chopped cilantro and a squeeze of fresh lime juice.
- Serve and Enjoy
- Serve the elote warm, either on the cob or cut into smaller pieces for easy sharing. For a fun twist, you can also remove the kernels from the cob and serve it as a salad-style dish (esquites ).
Tips for Success
- Char for Flavor: Don’t skip the charring step—it adds a smoky depth that enhances the overall taste.
- Customize Your Spice Level: Adjust the amount of chili powder or add Tajín seasoning for varying levels of heat.
- Use Fresh Ingredients: Fresh lime juice and cilantro make a noticeable difference in flavor compared to bottled alternatives.
- Make Ahead: The creamy sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Why You’ll Love This Recipe
This Mexican street corn is a celebration of bold, contrasting flavors—creamy, tangy, spicy, and savory all in one bite. It’s simple to prepare yet incredibly satisfying, making it a crowd-pleaser at barbecues, picnics, or casual dinners. Whether you’re enjoying it straight off the cob or mixing it into a salad, elote is a dish that brings the vibrant spirit of Mexican cuisine to your table.
Bring the fiesta home with this irresistible street food classic—it’s messy, delicious, and oh-so-satisfying!
