🌽 Authentic Mexican Street Corn Recipe (Elote)
Mexican Street Corn, or Elote, is one of the most beloved street foods in Mexico—and for good reason. Juicy grilled corn on the cob slathered with a tangy, creamy chili sauce, sprinkled with crumbly Cotija cheese, and finished with fresh cilantro and lime… it’s the kind of flavor bomb you can’t get enough of. Whether you’re serving it up at a summer barbecue or recreating a taco stand experience at home, elote is a must-have addition to any fiesta.
This recipe captures the true essence of Mexican street food while offering a few simple techniques to make it easy and accessible in your own kitchen. We’ll walk you through the ingredients, equipment, and step-by-step preparation, and even share helpful variations, cooking notes, serving suggestions, and more.
🔧 Recipe Preparation Equipment
You don’t need a ton of kitchen gear to make delicious Mexican street corn. Here’s what you’ll need:
- Outdoor grill or stovetop grill pan (for charring the corn)
- Mixing bowl (for the sauce)
- Silicone brush or spatula (for spreading the sauce)
- Tongs (for flipping the corn)
- Knife and cutting board (for garnishes)
- Serving platter or parchment for easy cleanup
🛒 Ingredients
Here’s everything you need to make classic elote:
🌽 For the Corn:
- 4 ears of fresh sweet corn, husked
- 1 tablespoon vegetable oil (for grilling)
🌶️ For the Sauce:
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 teaspoon chili powder (plus more for sprinkling)
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- Salt to taste
🧀 For Topping:
- 1/2 cup Cotija cheese, crumbled (or feta as a substitute)
- 2 tablespoons chopped fresh cilantro
- Extra lime wedges for serving
🍽️ How to Make Mexican Street Corn (Elote)
Step 1: Prep the Corn
Husk the ears of corn and remove all the silk. Rinse and pat dry with a kitchen towel. Lightly brush each ear with vegetable oil to help it char nicely.
Step 2: Grill the Corn
Heat your grill or grill pan to medium-high. Place the corn directly on the grill grates and cook for about 10–15 minutes, turning occasionally. You’re looking for a nice char with dark spots but not burnt all over. The kernels should be tender and smoky.
Step 3: Mix the Sauce
In a bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, lime juice, garlic, and a pinch of salt. Mix until smooth. Taste and adjust for spice or salt as needed.
Step 4: Slather the Sauce
While the corn is still warm, use a spatula or brush to generously coat each ear with the chili-mayo sauce. Make sure it’s covered from end to end.
Step 5: Garnish
Sprinkle the coated corn with plenty of crumbled Cotija cheese. Add chopped cilantro and a pinch of extra chili powder if you like things spicy. Serve immediately with lime wedges on the side.
🌈 Variations
Love elote but want to mix it up? Try these fun versions:
🌽 Elote en Vaso (Corn in a Cup)
Cut the corn off the cob and layer it in a cup with the sauce, cheese, and garnishes. Great for parties!
🌶️ Spicy Elote
Add hot sauce to the sauce mix or top the finished corn with Tajín, cayenne pepper, or crushed chili flakes for a bigger kick.
🧀 Cheesy Elote
Melt shredded pepper jack or mozzarella on the corn before adding the chili mayo for an extra gooey twist.
🌱 Vegan Elote
Use vegan mayo and sour cream, and skip the Cotija or replace it with a plant-based cheese.
🧑🍳 Cooking Note
- Don’t overcook the corn. You want it tender and lightly charred, not dry or shriveled.
- Fresh lime juice makes a difference. Bottled lime juice won’t give you the same bright flavor.
- Use Cotija if you can find it. It’s salty and crumbly—perfect for this dish.
🍴 Serving Suggestions
Mexican street corn is incredibly versatile. Pair it with:
- Tacos (like carne asada, al pastor, or fish tacos)
- Grilled meats or BBQ chicken
- Rice and beans for a complete plate
- Quesadillas, burritos, or tamales
- As a fun side for a picnic or cookout
Want to get fancy? Set up a street corn bar with toppings like bacon bits, hot sauce, chopped onions, jalapeños, avocado, or shredded cheese so guests can customize their elote.
💡 Helpful Tips
- Use a silicone brush for even coating.
- Double the sauce if you want leftovers for dipping chips or drizzling over tacos.
- Make it ahead by mixing the sauce in advance (store in fridge for 2–3 days).
- Add a pinch of sugar to the sauce for a sweet-and-spicy flavor balance.
- Grill over real flame for the most authentic taste.
⭐ Tips for the Best Mexican Street Corn
- Char it right – Don’t skip the grill marks. That smoky flavor is signature!
- Generously coat – Don’t skimp on the sauce; it’s the magic ingredient.
- Season at every layer – Add lime, spice, cheese, and cilantro for the full effect.
- Serve hot – Elote is best when served fresh off the grill and dripping with flavor.
⏱️ Prep & Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
📊 Nutritional Information (Per Corn Cob, Approximate)
- Calories: 290
- Protein: 5g
- Carbs: 20g
- Fat: 22g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 6g
- Sodium: 300mg
❓ FAQs
Q: Can I use frozen corn?
Yes! If using frozen corn on the cob, thaw it fully before grilling. For kernels, sauté them and serve elote-style in a cup.
Q: What if I don’t have Cotija cheese?
You can use feta, Parmesan, or even queso fresco.
Q: Is there a way to make this less messy?
Cut the corn off the cob and make elote en vaso (corn in a cup) — way easier to eat!
Q: Can I bake the corn instead of grilling?
Yes. Roast at 400°F (200°C) for about 25 minutes, turning halfway through, until lightly browned.
✅ Conclusion
Mexican Street Corn is an easy, flavor-packed recipe that captures the soul of Mexican street food. Charred, juicy corn, creamy chili-lime sauce, crumbled cheese, and fresh herbs—it’s everything you want in a side dish. Whether you’re throwing a party, firing up the grill, or craving something bold, this elote recipe will win over every crowd
