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Mexican Street Corn Elote

Section: Perfect Side Dishes to Complete Any Meal

Mexican Street Corn, or Elote, celebrates juicy grilled corn cobs slathered with a zesty blend of mayonnaise, sour cream, fresh lime juice, and a touch of chili powder. After grilling, the corn is brushed generously with this tangy sauce and sprinkled with crumbled cotija cheese and chopped cilantro, creating an irresistible medley of smoky, creamy, and bold flavors. Perfect as a crowd-pleasing side, Elote is simple to prepare—just grill, drizzle, and sprinkle. Whether cooked over fire, boiled, or even air fried, the result is a vibrant, mouthwatering dish that captures the essence of Mexican street fare.

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Recipe Author Evelyn
Updated as of Fri, 18 Jul 2025 14:44:23 GMT
A plate of Mexican street corn with white sauce. Bookmark
A plate of Mexican street corn with white sauce. | foodbymary.com

Mexican Street Corn or Elote is a dish that brings a burst of vibrancy to the dinner table. Each ear of grilled corn is wrapped in a creamy tangy sauce then topped with savory cotija cheese and a pop of fresh cilantro. Every bite is sweet smoky a little spicy and impossibly luscious. This fast craveworthy recipe always vanishes within minutes at family cookouts and it never fails to impress new guests.

I first tried making elote as an easy side for taco night and now it is a must any time corn is in season as everyone in my family instantly devours it and asks for seconds.

Ingredients

  • Fresh corn on the cob: for the juiciest kernels and perfect grill marks choose ears that have tight bright green husks and feel heavy for their size
  • Mayonnaise: for richness and that irresistible creamy texture use good quality fullfat options
  • Sour cream or Mexican crema: for tanginess and a velvety sauce Greek yogurt can work in a pinch
  • Lime juice: for a zesty brightness prefer fresh squeezed for better flavor and aroma
  • Salt black pepper and chili powder: for depth and a delicate kick adjust chili powder to taste
  • Oil: such as canola olive or vegetable helps achieve that golden char and prevents the corn from sticking to the grill
  • Cotija cheese: for its salty crumbly bite feta makes a close substitute if cotija is unavailable or try parmesan for a twist
  • Grated parmesan cheese: this is optional but adds a subtle nutty finish
  • Fresh cilantro: for color and a burst of herbal fragrance always chop right before serving for the best flavor

Step-by-Step Instructions

Mix the Sauce
In a medium bowl whisk together mayonnaise sour cream juice from half the lime and a pinch of both salt and black pepper. Stir well until combined and smooth. This spread will cling to the corn and become the base for all toppings.
Prep and Shuck the Corn
Heat up your grill to a steady 400 degrees. Carefully peel back the husks from each ear of corn. You can leave the husks attached for a traditional handle or remove fully as preferred. Leave the stalk on for easy handling.
Season and Grill
Brush each ear with oil making sure to cover every surface. Sprinkle on the remaining salt black pepper and chili powder to taste. Grill the corn directly over the heat rotating every few minutes for about 10 to 12 minutes. Aim for browned slightly charred spots because this brings the signature smoky flavor. If you keep the husk attached let it hang off the grill edge to avoid burning.
Top and Serve
Once grilled transfer the corn to a platter. Squeeze the rest of the lime juice evenly over all the cobs. Drizzle each ear generously with the creamy sauce then top with crumbled cotija or your cheese of choice. Finish with a shower of chopped fresh cilantro. Serve immediately while everything is hot and melty.
A plate of Mexican street corn with white sauce. Bookmark
A plate of Mexican street corn with white sauce. | foodbymary.com

I love how cotija cheese completely transforms the dish with its sharp briny flavor. Watching my family take that first messy bite always brings back memories of summer fairs and the buzzing energy of street vendors.

Storage Tips

Leftover Mexican street corn should be wrapped in foil or transferred to an airtight container and refrigerated. It is best eaten within two days for top texture. To reheat warm in a hot oven or on a grill pan to revive a bit of charring before reapplying some sauce and toppings.

Ingredient Substitutions

If cotija is hard to find both feta and finely grated parmesan work beautifully bringing a similar salty tang. For a lighter sauce use plain Greek yogurt in place of sour cream. Vegan mayo and plantbased cheese shreds also hold up nicely if you want the dish completely dairyfree.

A plate of Mexican street corn with white sauce. Bookmark
A plate of Mexican street corn with white sauce. | foodbymary.com

Serving Suggestions

This corn is delicious next to grilled steaks fish tacos or smoky barbecued chicken. It pairs well alongside a big leafy green salad or even as a surprising topping over nachos. For a truly festive spread include it with Mexican rice refried beans and guacamole.

Cultural and Historical Context

Elote is a classic Mexican street food beloved from city squares to country festivals. Vendors typically grill corn on open flames slather it with crema and cheese then hand it over wrapped in its own husk or on a stick making it a true food of the people. The creamy tangy sauce is the perfect match for corn's sweetness making every bite unforgettable.

Frequently Asked Questions

→ What type of corn is best for Elote?

Fresh sweet corn on the cob works best, though frozen cobs can be used. Choose bright green, tightly husked ears for optimal flavor.

→ Can I make this without a grill?

Yes, you can boil, broil, or air fry the corn. Just ensure the cobs are cooked hot before adding toppings for best texture.

→ What is cotija cheese and are there substitutes?

Cotija is a crumbly, salty Mexican cheese. Feta or parmesan can be good substitutes if cotija isn't available.

→ How can I adjust the spice level?

Simply increase or decrease the chili powder to your taste. You can also omit it for a milder version.

→ What pairs well with Mexican Street Corn?

Elote goes wonderfully with grilled meats, seafood, tacos, and salads, making it a versatile side for many meals.

→ Can I prepare Elote ahead of time?

You can grill the corn in advance, but it's best to add the sauce and toppings just before serving to keep the corn crisp.

Mexican Street Corn Elote

Grilled corn cobs topped with lime crema, cotija cheese, and cilantro for a flavorful, iconic Mexican side.

Prep Time
10 minutes
Cooking Time
12 minutes
Overall Time
22 minutes
Recipe Author: Evelyn

Dish Category: Side Dishes

Recipe Difficulty: Beginner-Friendly

Cuisine: Mexican

Serves: 6 Serving Size (6 dressed corn cobs)

Dietary Options: Vegetarian, Gluten-Free

What You’ll Need to Cook

→ Corn

Ingredient 01 6 fresh corn cobs, husks peeled back or removed

→ Sauce

Ingredient 02 60 ml mayonnaise
Ingredient 03 60 ml sour cream or Mexican crema or plain Greek yogurt
Ingredient 04 30 ml fresh lime juice, divided
Ingredient 05 1 pinch salt
Ingredient 06 1 pinch ground black pepper

→ Grilling & Seasonings

Ingredient 07 15 ml canola oil, vegetable oil or olive oil
Ingredient 08 2 pinches salt
Ingredient 09 2 pinches ground black pepper
Ingredient 10 1 teaspoon chili powder, or to taste

→ Toppings

Ingredient 11 60 g crumbled cotija cheese, or feta or parmesan
Ingredient 12 15 g grated parmesan cheese (optional)
Ingredient 13 20 g chopped fresh cilantro

Steps to Prepare

Step 01

In a bowl, whisk together mayonnaise, sour cream, juice from half of the lime, a pinch of salt, and a pinch of black pepper until smooth.

Step 02

Preheat the grill to 200°C. Shuck the corn, keeping the stalk attached if desired. Peel back the husks or remove completely.

Step 03

Brush corn cobs evenly with oil. Season with a pinch each of salt, ground black pepper, and chili powder.

Step 04

Place the corn onto the grill. Cook for 10-12 minutes, turning occasionally, until lightly charred in spots and heated through.

Step 05

Remove the grilled corn from the grill. Squeeze the remaining lime juice over each cob. Generously drizzle the prepared sauce over hot corn.

Step 06

Sprinkle each corn cob with crumbled cotija cheese and optional grated parmesan. Garnish with chopped fresh cilantro and serve immediately.

Extra Cooking Tips

  1. To boost flavor and simplify cleanup, wrap corn cobs in foil before grilling.
  2. Select corn with tight, bright green husks for optimal freshness and sweetness.
  3. Adjust chili powder to your preferred spice level.
  4. For a thicker cheese layer, roll each cob in crumbled cotija after drizzling with sauce.
  5. This dish can also be prepared by boiling, broiling, or air frying the corn if grilling is not available.

Must-Have Tools

  • Grill
  • Basting brush
  • Mixing bowl
  • Tongs
  • Knife

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains milk (dairy) from sour cream, mayonnaise, and cotija or parmesan cheese.
  • Contains egg from mayonnaise.

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 225
  • Fats: 13 grams
  • Carbs: 22 grams
  • Proteins: 6 grams