Last Updated on August 12, 2025 by Casia Valdés
There’s a reason why Mexican Street Corn, or elote, is one of the most iconic street foods in Mexico—it’s creamy, spicy, smoky, and cheesy with every single bite. Whether you’re enjoying it fresh off a hot grill in the heart of summer or craving bold flavors on a chilly winter night, elote is a dish that brings people together and puts smiles on faces.
In this recipe, we’ll show you how to make authentic Mexican street corn at home using simple ingredients like grilled corn, tangy lime crema, cotija cheese, and a dusting of chili powder. Serve it up at barbecues, family dinners, or as a delicious snack on its own!
Table of Contents
Why You’ll Love This Mexican Street Corn
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Authentic elote-style flavor, just like street vendors make
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Can be made year-round—great for summer grills or winter stovetops
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Loaded with creamy lime sauce, cotija cheese, and chili
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Easy to scale for a crowd
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A flavorful side dish, appetizer, or snack
Ingredients
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8 ears of corn on the cob, shucked
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1 tablespoon vegetable oil
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½ cup mayonnaise
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½ cup Mexican crema (or sour cream)
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2 tablespoons lime juice
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1 teaspoon chili powder
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½ cup finely grated cotija cheese
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¼ cup chopped fresh cilantro
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Lime wedges for serving (optional)
Instructions
Step 1: Prep the Grill and Corn
Preheat your grill to medium heat.
Lightly brush each ear of corn with vegetable oil. This prevents sticking and helps you get those perfect grill marks.
Step 2: Grill the Corn
Place the corn directly on the grill grates. Grill for about 8–10 minutes, turning every 2–3 minutes until each side is lightly charred and tender.
Remove from the grill and let cool for a few minutes.
Step 3: Make the Creamy Topping
While the corn cools slightly, whisk together the mayonnaise, Mexican crema, and lime juice in a bowl until smooth and creamy. This tangy topping is what gives elote its signature flavor.
Step 4: Assemble Your Elote
Using a brush or spoon, slather each grilled ear of corn with the creamy lime sauce, covering all sides generously.
Sprinkle with crumbled cotija cheese, then lightly dust with chili powder.
Finish with a sprinkle of chopped cilantro, and serve with extra lime wedges on the side for a zesty pop!
How to Serve Mexican Street Corn
Serve elote immediately while still warm. It’s perfect on its own or paired with:
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Grilled meats like carne asada or BBQ chicken
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Tacos, fajitas, or burritos
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Rice and beans
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A fresh margarita or cold cerveza!
Variations & Tips
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Make it in winter by grilling indoors with a stovetop grill pan or roasting in the oven.
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Want more heat? Use tajín or smoked paprika for a smoky kick.
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No cotija? Try feta or Parmesan as substitutes.
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For a cleaner version, use Greek yogurt in place of mayo.
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Cut the grilled corn off the cob to make esquites, a Mexican street corn salad variation.
Storage & Make-Ahead Tips
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Best served fresh, but you can grill the corn and prep the sauce ahead of time.
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Store leftovers in an airtight container for up to 2 days.
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Reheat corn in the oven at 350°F or microwave briefly, then recoat with sauce and toppings.
FAQs
What is elote?
Elote is Mexican grilled corn typically served on the cob with a rich topping of mayonnaise or crema, cheese, chili powder, and lime juice.
Can I boil the corn instead of grilling?
Yes! Boiling works if you don’t have access to a grill, though grilling adds a smoky depth.
What does cotija cheese taste like?
Cotija is salty, crumbly, and similar in texture to feta. It adds a wonderful contrast to the creamy and tangy sauce.
Can I make this dairy-free?
Absolutely—use vegan mayo and sour cream, and omit or substitute the cheese with a dairy-free option.
Final Thoughts
Mexican Street Corn (Elote) is the kind of recipe that instantly transports you to a lively Mexican plaza with the scent of charred corn in the air. It’s creamy, tangy, cheesy, spicy, and a total flavor bomb that’s deceptively easy to make.
Whether you’re lighting up the summer grill or spicing up a cozy winter night, elote is a dish that always brings joy. Try it once, and you’ll see why it’s a street food staple across Mexico.
Mexican Street Corn
Ingredients
Method
- Preheat your grill to medium heat.
- Lightly brush each ear of corn with vegetable oil. This prevents sticking and helps you get those perfect grill marks.
- Place the corn directly on the grill grates. Grill for about 8–10 minutes, turning every 2–3 minutes until each side is lightly charred and tender.
- Remove from the grill and let cool for a few minutes.
- While the corn cools slightly, whisk together the mayonnaise, Mexican crema, and lime juice in a bowl until smooth and creamy. This tangy topping is what gives elote its signature flavor.
- Using a brush or spoon, slather each grilled ear of corn with the creamy lime sauce, covering all sides generously.
- Sprinkle with crumbled cotija cheese, then lightly dust with chili powder.
- Finish with a sprinkle of chopped cilantro, and serve with extra lime wedges on the side for a zesty pop!
