There’s something magical about biting into a juicy cob of corn, still warm from the grill, dripping with a creamy, tangy sauce, and finished with a dusting of chili powder and salty cheese. That’s the joy of Mexican Street Corn, or Elote—a classic Mexican street food that’s smoky, sweet, spicy, and irresistibly delicious. Whether you’re firing up the grill for a summer barbecue, throwing together a quick weeknight dinner, or just craving a bold, flavor-packed snack, this recipe is a must-try.
Mexican Street Corn takes simple grilled corn to the next level with a luscious coating of mayo, sour cream, lime juice, and cotija cheese. Topped with chili powder and fresh cilantro, this dish bursts with flavor and texture. You’ll love how easy this is to make—and how fast it disappears once served!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh ears of corn, husked and ready to grill
- Mayonnaise – adds a rich, creamy base
- Sour cream (or Mexican crema) – for tang and silkiness
- Cotija cheese – crumbled; adds salty, crumbly goodness
- Fresh lime juice – brightens everything up
- Chili powder – for a smoky, spicy kick
- Garlic powder – optional, but adds depth
- Butter or vegetable oil – for grilling the corn
- Fresh cilantro – optional, for a burst of color and herbaceous flavor
- Salt – to enhance all the other flavors
Instructions
Grill the Corn
Start by brushing each ear of corn with a little vegetable oil or melted butter. This helps it char beautifully on the grill and enhances the flavor. Preheat your grill (or grill pan) to medium-high heat. Place the corn directly on the grates and cook for about 10 to 12 minutes, turning every few minutes. You’re looking for those telltale char marks and tender kernels. Don’t rush—those caramelized spots are where all the magic happens!
Mix the Creamy Sauce
While the corn is grilling, whisk together the mayo, sour cream, lime juice, garlic powder, and a pinch of salt in a small bowl. It should be thick, creamy, and ultra-smooth. Stir in a bit of cotija cheese to give it some texture and an extra hit of flavor. This sauce is the soul of the dish—it’s what turns grilled corn into Elote!
Coat the Corn
As soon as the corn comes off the grill—while it’s still warm—slather it generously with the creamy sauce. You can use a brush, the back of a spoon, or just roll the cob in the sauce. Don’t be shy here! You want every kernel to be coated.
Finish with Toppings
Sprinkle the remaining crumbled cotija cheese all over the coated corn. Then dust with chili powder (or Tajín for a citrusy twist). Add a scatter of fresh cilantro and a few squeezes of lime juice if you like an extra zing.
Serve Immediately
Mexican Street Corn is best eaten hot and fresh. It’s messy in the best way—so grab extra napkins and enjoy every bite!
Tips and Tricks
Use fresh corn whenever possible. Fresh, sweet summer corn makes a big difference. If it’s not in season, you can still make this with frozen corn on the cob—just thaw and dry it well before grilling.
Cotija cheese substitutions: If you can’t find cotija, feta cheese is a great stand-in. It has a similar crumbly texture and salty flavor. Parmesan also works in a pinch.
Get that perfect char: Don’t overdo it with the heat—medium-high is ideal. Turning the corn often ensures even cooking and avoids burning.
Add some heat: For those who like a kick, stir a pinch of cayenne into the mayo mixture or drizzle with your favorite hot sauce.
Make it mess-free: Not a fan of eating off the cob? Cut the kernels off and mix everything in a bowl for a spoonable version called Esquites—a street corn salad you can serve warm or cold.
Serving Suggestions
Mexican Street Corn makes the perfect side dish for all your favorite Mexican meals. Serve it alongside grilled carne asada, chicken tacos, quesadillas, or even nachos. It’s also a standout at cookouts and picnics, bringing bold flavor and a fun twist to any summer gathering.
If you’re building a taco bar or serving fajitas, Elote is a great way to round out the meal with a bit of creaminess and spice.
Feeling fancy? Slice the grilled cobs into halves or thirds and stick them with wooden skewers for easy handheld party bites!
Variations
Off-the-cob (Esquites): Grill or roast the corn as usual, then cut off the kernels and mix them with the sauce and toppings in a bowl. Perfect for serving with a spoon—and a bit tidier for kids or parties.
Cheese Swap: No cotija? Feta is your best substitute. It’s salty and crumbly with a tangy bite. Parmesan adds a nutty flavor, though it’s less authentic.
Vegan Elote: Use plant-based mayo and sour cream, and a vegan cheese alternative like crumbled almond-based cheese. Just as creamy, just as satisfying!
Herb Lovers: Mix in chopped green onions, basil, or even a little mint for a fresh herbal twist.
Spice it Up: Add a dash of smoked paprika or chipotle powder for a deeper smoky flavor, or drizzle with a spicy Mexican hot sauce for extra zing.
Storage Instructions
While Mexican Street Corn is definitely best enjoyed hot off the grill, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat:
- Microwave: Place the corn on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second bursts until warm.
- Oven: Wrap in foil and bake at 350°F for about 10 minutes.
- Esquites style: For the best texture, cut off the kernels before storing and reheat them in a skillet or microwave. This avoids soggy cob reheating.
Serving again? Brighten it up with a fresh sprinkle of cheese, cilantro, and a squeeze of lime before serving.
Frequently Asked Questions
What is Elote?
Elote is a popular Mexican street food that means “corn on the cob.” It’s typically grilled and slathered in a savory mix of mayo, crema, cheese, lime, and chili powder.
Can I use frozen corn on the cob?
Yes! Just thaw it completely and pat it dry before grilling. It won’t be exactly the same as fresh corn, but it still turns out delicious.
What’s the difference between Elote and Esquites?
Elote is served on the cob, while Esquites is a deconstructed version served in a cup—perfect for spooning and less messy.
Do I need a grill to make this?
Nope! You can use a grill pan on the stovetop or roast the corn in the oven at 425°F for about 20 minutes, turning once halfway. You can also char boiled corn in a hot skillet.
Is it spicy?
The classic version is mild with just a bit of a kick from chili powder. You can make it as spicy (or mild) as you want!
Can I make it ahead of time?
You can grill the corn ahead of time, but wait to add the creamy sauce and toppings until just before serving to keep everything fresh and flavorful.
Can I boil the corn instead of grilling?
Yes! Boiled corn works if grilling isn’t an option. You can even char it briefly in a skillet after boiling to mimic that smoky flavor.
Can I make this dish dairy-free?
Absolutely. Just swap in dairy-free mayo, sour cream, and cheese. There are plenty of tasty plant-based options available now.
Final Thoughts
Mexican Street Corn is one of those recipes that instantly makes a meal feel festive. It’s bold, creamy, tangy, and smoky—with every bite exploding with flavor. Whether you stick with the classic or add your own twist, Elote will quickly become a favorite in your kitchen.
Fire up that grill, grab a few ears of corn, and get ready for some seriously addictive flavor. You’ll be making this all summer long—and dreaming about it all winter too!
Mexican Street Corn (Elote)
Ingredients
- 4 ears corn, husked
- 2 tablespoons vegetable oil or melted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- 1 tablespoon lime juice (plus extra wedges for serving)
- 1 teaspoon chili powder or Tajín
- 1/4 teaspoon garlic powder (optional)
- to taste chopped cilantro (optional garnish)
Instructions
- Preheat grill to medium-high heat. Brush corn with vegetable oil or melted butter.
- Grill corn for 10–12 minutes, turning every few minutes until nicely charred on all sides.
- In a bowl, mix mayonnaise, sour cream, lime juice, garlic powder, and half the cotija cheese.
- Slather the hot grilled corn with the creamy sauce mixture.
- Sprinkle remaining cotija cheese and chili powder over the top.
- Garnish with chopped cilantro and serve with extra lime wedges.
