Get ready to make the most delicious, crowd-pleasing side dish ever! This Mexican street corn recipe, also known as elote, is a game-changer for any cookout, BBQ, or Tuesday night dinner. We’re talking juicy, grilled corn on the cob, slathered in a creamy, tangy sauce, sprinkled with salty cheese, and finished with a kick of chili and a squeeze of fresh lime. It’s pure magic on a stick, and I’m going to show you just how easy it is to make at home. Forget boring boiled corn—this authentic recipe will transport you straight to the vibrant streets of Mexico.
“For me, food is all about memories. The first time I had real elote from a street cart, the explosion of smoky, creamy, and spicy flavors was unforgettable. I spent years perfecting this recipe to capture that exact feeling, and I’m so excited to share it with you!”
My First Taste of Real Elote
I’ll never forget my first time trying this amazing dish. I was at a local food festival, and the smell of grilled corn and spices was just irresistible. Watching the vendor expertly grill the corn, slather it with crema, and roll it in cheese was like watching an artist at work. One bite, and I was hooked! It was nothing like the corn I grew up with. This was bold, exciting, and so incredibly flavorful. I knew right then I had to learn how to make an authentic Mexican street corn recipe myself. After tons of experimenting, this is the version my family and friends beg me to make every summer.
Mexican Street Corn Recipe (Elote)
Equipment
- Grill
- Small Bowl
- Basting Brush
Ingredients
- 6 ears fresh corn husks and silk removed
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup cotija cheese crumbled
- 1/2 cup cilantro finely chopped
- 1 clove garlic minced
- 1 tsp chili powder plus more for sprinkling
- 1 lime cut into wedges for serving
Instructions
- Preheat your grill to medium-high heat (around 400°F / 200°C).
- In a small bowl, combine the mayonnaise, Mexican crema, chopped cilantro, minced garlic, and 1 tsp of chili powder. Mix well until smooth.
- Place the corn directly onto the hot grill grates. Cook for 10-15 minutes, turning occasionally, until the corn is tender and has developed a nice char in spots.
- Remove the corn from the grill. While it is still hot, use a brush or spoon to generously coat each ear of corn with the creamy sauce mixture.
- Sprinkle the cotija cheese and a little extra chili powder over the sauced corn, ensuring it's coated on all sides.
- Serve immediately with fresh lime wedges on the side for squeezing.
Notes
My Top 7 Tips for the Best Mexican Street Corn Recipe
- Pick the Freshest Corn: The best elote starts with sweet, juicy corn. Look for ears with bright green husks that are tight against the corn.
- Don’t Be Afraid of the Char: The blackened, charred bits are essential for that authentic, smoky street corn flavor. Let it get some color!
- Use Mexican Crema if Possible: While sour cream works, Mexican crema has a unique richness and runnier consistency that’s perfect for this recipe.
- Grate Your Own Cheese: Buy cotija cheese in a block and crumble or grate it yourself. It will have a much better texture and flavor than pre-crumbled versions.
- Taste and Adjust the Sauce: Before slathering it on, taste your crema mixture. Does it need more cilantro? A bigger pinch of garlic? Make it perfect for you.
- Serve Immediately: Elote is best served hot off the grill when the corn is juicy and the sauce is warm and melty.
- Squeeze That Lime! The final squeeze of fresh lime juice is not optional! It cuts through the richness of the cream and cheese and makes all the flavors pop. Fresh produce like corn and lime is a fantastic part of a healthy diet, as noted by the USDA.
Mexican Street Corn Recipe Variations to Try
Love the classic? Try one of these fun twists on the traditional Mexican street corn recipe.
- Esquites (Mexican Corn in a Cup): The off-the-cob version! Grill the corn as directed, then slice the kernels off the cob. Mix the kernels with the sauce, cheese, and toppings in a bowl. Serve in cups with a spoon.
- Spicy Elote: Finely dice a jalapeño or serrano pepper and mix it into the crema sauce for a serious kick of heat.
- Vegan Elote: It’s easy to make this recipe vegan! Use a good quality vegan mayonnaise and a store-bought or homemade vegan cotija or parmesan-style cheese.
- Baked Elote: No grill? No problem! Roast the corn in the oven at 400°F (200°C) for 20-25 minutes, turning halfway through, until tender and lightly browned.
- Deconstructed Elote Salad: Turn this into a full-on side dish. Cut the kernels off the cob after grilling and toss them with the sauce, cheese, cilantro, and some diced red onion and avocado for a delicious corn salad.
How to Store Your Mexican Street Corn Recipe
Got leftovers? No worries! Here’s how to store your delicious corn.
- Refrigerator: The best way to store leftover Mexican street corn is to wrap each ear tightly in plastic wrap or aluminum foil. It will keep in the fridge for up to 3 days. The toppings may get a little soft, but it will still taste great.
- Reheating: To reheat, you can warm the corn in the microwave for 30-60 seconds or place it in a 350°F (175°C) oven for 5-10 minutes until heated through. I like to add a fresh squeeze of lime juice after reheating to liven it up.
Perfect Pairings for Your Mexican Street Corn Recipe
This elote recipe is the perfect partner for almost any main course. It’s a fantastic side dish for:
- Carne Asada Tacos
- Grilled Cilantro Lime Chicken
- Black Bean Burgers
- A refreshing Margarita!
Conclusion
And there you have it—the absolute best, easiest, and most delicious Mexican street corn recipe you’ll ever make. It’s a simple recipe with a huge flavor payoff that will make you feel like a grilling superstar. I can’t wait for you to try it and share it with your loved ones. If you make this recipe, please leave a comment and a rating below to let me know how it turned out!
For more simple and delicious recipes, explore more here at SpoonnSpice!
FAQs
What is the white cheese on Mexican street corn?
The traditional cheese used is Cotija. It’s a hard, crumbly, and salty cow’s milk cheese from Mexico. If you can’t find it, crumbled feta is the best substitute.
What is the difference between elote and esquites?
Elote is grilled corn served on the cob. Esquites uses the same ingredients but the corn kernels are sliced off the cob and served in a cup.
Can I use frozen or canned corn for this recipe?
Yes! While fresh, grilled corn is best for a smoky flavor, you can make a version of esquites (corn in a cup) with frozen or canned corn. Just sauté the corn in a hot skillet with a little butter until it’s heated through and gets a few browned spots.
Is Mexican street corn spicy?
It can be, but you control the heat! The chili powder adds a mild warmth. For a spicier version, add a pinch of cayenne pepper or finely diced jalapeños to the sauce.
What is Mexican crema?
Mexican crema is a cultured cream that’s similar to sour cream but thinner, richer, and less tangy. It’s perfect for drizzling and is a key ingredient in this Mexican street corn recipe.
Can I make this recipe ahead of time?
You can make the sauce ahead of time and store it in the fridge for up to 3 days. However, the corn is best grilled and assembled right before serving for the best texture and flavor.
How do I eat elote without making a huge mess?
Embrace the mess—it’s part of the fun! But using corn holders can help. You can also slice the kernels off the cob just before serving and eat it with a fork.
Is elote gluten-free?
Yes, this Mexican street corn recipe is naturally gluten-free. All the ingredients used are typically free of gluten.
What’s the best way to grill corn?
Directly on the grates of a hot grill! This method gives the corn that signature char and smoky flavor that is essential for authentic elote.
Why is my sauce runny?
Your sauce might be a bit runny if you used a lower-fat mayonnaise or sour cream. For a thicker sauce, make sure you’re using full-fat ingredients. The sauce will also thicken slightly as it sits.