Mexican Street Corn (Elote)

If you’ve ever wandered past a street food cart in Mexico and caught a whiff of something smoky, buttery, and just a little bit tangy—you were probably smelling Mexican Street Corn, or Elote. This dish is sweet, savory, creamy, spicy, and crunchy all at once, and it’s one of the most irresistible summer eats you can make at home.

I’m seriously grateful you’re here—whether you’re planning your next backyard BBQ, craving a snack with a kick, or just exploring something new. And if recipes like this make you hungry in the best way, don’t forget to subscribe below to get more flavor-packed dishes sent straight to your inbox!

What Is Mexican Street Corn?

Elote is a beloved Mexican street food consisting of grilled corn slathered in a creamy chili-lime sauce, then topped with crumbly cotija cheese, chili powder, and fresh cilantro. It’s traditionally served on the cob, either on a stick or wrapped in foil, and is eaten as a messy, mouthwatering, joyfully bold treat.

There’s also a popular off-the-cob version called esquites, but today we’re making the classic version—hot off the grill, with all the toppings.

Why You’ll Love This Recipe

• The perfect mix of sweet, smoky, spicy, and tangy
• Easy to make in under 20 minutes
• Grill or stovetop friendly
• A crowd favorite at BBQs and cookouts
• Vegetarian and gluten-free
• Feels like summer in every bite!

What Does Mexican Street Corn Taste Like?

Elote is bold and creamy with a smoky char from the grilled corn, the richness of mayo and cheese, and the tang of lime juice. It’s got a little kick from chili powder, a salty finish from cotija, and that juicy-sweet pop from perfectly cooked corn.

It’s messy in the best way—a little bit rustic, a whole lot delicious.

Benefits of Making It at Home

• Customize the spice level and toppings
• Fresher ingredients = better flavor
• Save money over buying from a food truck or restaurant
• Make a big batch for parties
• Totally Instagram- and Pinterest-worthy 🌽📸

Ingredients for Mexican Street Corn (Elote)

Makes 4 servings:

• 4 ears of corn, husked
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream or Mexican crema
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon smoked paprika (optional, for depth)
• Juice of 1 lime
• 1/2 cup crumbled cotija cheese (or feta as a substitute)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon melted butter (optional, for brushing after grilling)
• Extra lime wedges and chili powder for serving

Tools You’ll Need

• Grill or grill pan (or stovetop skillet)
• Tongs
• Small mixing bowl
• Basting brush or spoon
• Serving platter or foil wrap

Ingredient Additions & Substitutions

• Don’t have cotija? Use crumbled feta or parmesan
• No sour cream? Use Greek yogurt or more mayo
• Want it spicier? Add a sprinkle of Tajín or cayenne pepper
• Dairy-free? Use vegan mayo and skip the cheese or use a dairy-free alternative
• Add flavor: Mix garlic powder or cumin into the sauce for extra depth

How to Make Mexican Street Corn

Step 1: Grill the corn

Preheat your grill or grill pan to medium-high. Place husked corn directly on the grates and cook for 10–12 minutes, turning occasionally, until kernels are charred and tender.

Pro tip: You can also roast corn in the oven at 425°F for 20 minutes or boil it if needed—but grill is best for that smoky flavor.

Step 2: Make the creamy sauce

In a small bowl, stir together mayonnaise, sour cream (or crema), chili powder, smoked paprika (if using), and lime juice.

Step 3: Coat the corn

Brush each ear of corn with the creamy mixture while it’s still warm. Be generous—it should be messy and delicious!

Step 4: Top it off

Sprinkle with crumbled cotija cheese, fresh cilantro, and an extra dusting of chili powder. Serve with lime wedges for squeezing over the top.

Step 5: Enjoy!

Eat immediately while warm and melty!

What to Serve with Mexican Street Corn

Elote is great on its own but also pairs beautifully with:

• Grilled meats like carne asada, chicken, or shrimp
• Tacos or burritos
• Mexican rice or black beans
• Fresh guacamole and chips
• Margaritas or agua fresca for the full experience

Tips for the Best Elote

• Use fresh, sweet corn—it makes all the difference
• Let the corn get nice and charred for max flavor
• Serve immediately while the sauce is warm and the cheese is melty
• Double the sauce if making more than 4 ears—everyone wants extra
• For a less messy version, cut corn in half or serve as “elote cups” (esquites)

Storage Instructions

• Fridge: Store leftovers tightly wrapped for up to 2 days (best enjoyed fresh)
• Reheat: Warm in the oven or on a skillet; reapply a bit of sauce and cheese if needed
• Make ahead: Grill the corn in advance and warm it before serving with sauce and toppings

Frequently Asked Questions

Can I make this with frozen or canned corn?

Yes! If using frozen corn on the cob, thaw first and grill. If using kernels, make esquites (street corn salad) instead.

Is it spicy?

Mildly! You can control the heat by adjusting the chili powder. For zero heat, skip it entirely.

Can I use Miracle Whip instead of mayo?

Sure, but keep in mind that it has added sweetness and tang—so adjust the lime and chili accordingly.

What is the difference between Elote and Esquites?

Elote is served on the cob. Esquites are served in a cup—same ingredients, just easier to eat with a spoon!

Conclusion

If you’re looking to bring some bold, vibrant flavor to your table, this Mexican Street Corn (Elote) is a guaranteed hit. It’s quick, affordable, wildly delicious, and turns a humble ear of corn into something unforgettable.

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