Mexican Street Corn

Mexican Street Corn, or Elote, is more than just a snack—it’s a vibrant taste of Mexican culture, served hot off the grill and bursting with bold, comforting flavors. Charred corn on the cob forms the smoky, sweet base, while a tangy, creamy mixture of mayonnaise, crema, and lime clings to every kernel.

It’s then showered with crumbled cotija cheese, a dusting of chili powder, and fresh cilantro—creating a perfect harmony of richness, spice, salt, and acidity. Commonly sold by street vendors across Mexico, Elote is a casual food with deep roots, best enjoyed outdoors, with sticky fingers and a satisfied smile.

Whether served as a side dish or a star attraction at a backyard barbecue, it transforms ordinary corn into an unforgettable culinary experience.

Why People Will Love The Mexican Street Corn (Elote) Recipe:

A Bold Fusion of Flavors in Every Bite

The contrast between sweet, charred corn and the creamy, tangy spread creates a dynamic and addictive flavor profile that excites the palate.

Authentic Taste of Mexican Street Food Culture

This dish brings the soul of Mexico’s vibrant street food scene right to your home—simple ingredients elevated by fire, tradition, and bold seasoning.

Perfect Balance of Creaminess, Heat, and Acidity

The mayo-crema-lime blend cuts through the richness of the cheese while enhancing the sweetness of the corn. A touch of chili adds just the right kick without overpowering.

Visually Stunning and Crowd-Pleasing

Its golden char, speckles of red chili, crumbles of white cotija, and flecks of green cilantro create a beautifully rustic presentation—ideal for entertaining or casual meals.

Versatile and Universally Enjoyable

Whether served as a side dish at a barbecue, a starter at a dinner party, or a snack on a warm evening, Elote is approachable, customizable, and deeply satisfying for all ages.

Key Ingredients:

Fresh Corn on the Cob

At the heart of this dish is char-grilled corn, its natural sugars caramelized by fire to release smoky, sweet depth. Every kernel delivers juiciness and texture, grounding the dish in its rustic street food origins.

Mayonnaise & Mexican Crema (or Sour Cream)

This rich, tangy blend creates the silky coating that binds all the flavors together. It balances the charred sweetness of the corn with creamy acidity and helps the spices and cheese adhere beautifully.

Cotija Cheese

A salty, crumbly Mexican cheese with a sharp, aged profile, cotija adds a savory punch and textural contrast. Its granular texture melts into the warm crema, enhancing each bite with briny depth.

Lime Juice

Bright and citrusy, lime juice cuts through the richness, awakens the palate, and brings all the flavors into harmony. It’s the essential high note that finishes the flavor arc.

Chili Powder

This bold, earthy spice gives the dish a gentle heat and a smoky edge, transforming it from comfort food into something truly exciting. It evokes the flavor of Mexican mercados and open-air grills.

Fresh Cilantro

Chopped cilantro adds a final burst of herbaceous freshness, enhancing the vibrancy of the dish and tying it all back to its fresh, street-side roots.

Expert Tips for Mexican Street Corn

Char the Corn Deeply, But Don’t Overcook It

For truly authentic elote, the corn should have a distinct smoky char, which enhances its natural sweetness and adds complexity. Grill over medium heat, turning frequently for 8–10 minutes, until you see dark, blistered spots—but avoid letting it dry out or shrivel, which can dull both flavor and texture.

Use Cotija Cheese Freshly Grated, Not Pre-Crumbled

Grate cotija directly from a wedge for a fresher, fluffier texture that clings better to the crema mixture. Pre-crumbled varieties tend to be dry and overly salty, which can upset the delicate balance of the topping.

Balance the Cream Mixture Carefully

The mayo-crema-lime blend should be light and tangy, not heavy or greasy. If your mixture feels too thick, whisk in a splash of extra lime juice or even a few drops of milk to thin it out without diluting the flavor.

Apply Toppings While the Corn Is Still Warm

Brushing the crema mixture onto warm, just-grilled corn helps it melt slightly into the kernels, creating a velvety coating that acts as a base for the cheese and chili powder to stick. If the corn is too cool, the toppings won’t adhere properly.

Serve Immediately for Best Texture and Aroma

Elote is at its peak within minutes of coming off the grill. The heat intensifies the aroma of the chili-lime crema, the cotija softens slightly, and the contrast between smoky, creamy, and crisp is most pronounced.

Customize Heat and Acidity to Your Guests

Offer extra chili powder, hot sauce, or lime wedges at the table. This allows everyone to adjust the heat and brightness to their taste, making the dish more interactive and memorable.

Use Wooden Skewers or Corn Holders for Easy Eating

If serving at parties or casual gatherings, insert wooden sticks or metal corn holders before grilling. It enhances presentation and keeps hands clean when serving this deliciously messy treat.

Mexican Street Corn

Ingredients:

1/2 cup mayonnaise

8 ears corn on the cob shucked

1 teaspoon chili powder

1 tablespoon vegetable oil

2 tablespoons lime juice

1/2 cup cotija cheese finely grated

1/2 cup Mexican crema or sour cream

1/4 cup cilantro leaves chopped

Instructions:

Step 1: Prepare the Grill and Corn

Copycat Olive Garden Chicken Gnocchi Soup

Creamy Taco Soup

Salmon Ceviche

Preheat your grill to medium heat.

Lightly brush each shucked ear of corn with vegetable oil to prevent sticking and encourage even charring.

Step 2: Grill the Corn

Place the oiled corn directly on the grill grates.

Cook for 8–10 minutes, turning every few minutes, until the corn is tender and charred in spots.

Step 3: Make the Creamy Topping

While the corn grills, combine the mayonnaise, Mexican crema (or sour cream), and lime juice in a small bowl.

Whisk until smooth and set aside.

Step 4: Assemble the Elote

Once the corn is cooked, let it cool slightly for 5 minutes.

Brush each cob generously with the creamy lime mixture, coating all sides.

Step 5: Add Toppings and Serve

Sprinkle the coated corn with crumbled cotija cheese, a dusting of chili powder, and freshly chopped cilantro.

Serve warm with extra lime wedges if desired.

Enjoy immediately!

Important Notes When Making Mexican Street Corn (Elote)

Corn Quality Directly Impacts Flavor

Use fresh, in-season corn on the cob for best results. The natural sweetness and juiciness of the kernels are the foundation of this dish. Older or starchy corn won’t caramelize as well and may taste bland even after grilling.

Grill Marks Aren’t Just for Looks—They Add Depth

Properly grilled corn should have charred, blistered spots, not just light grill lines. These marks create a smoky-sweet flavor that’s essential to traditional elote. Rotate the cobs frequently to avoid burning while ensuring even browning.

Mayonnaise Is a Traditional Ingredient, Not a Shortcut

While some may see mayo as optional, in authentic elote, it acts as a flavor carrier and binder for cheese and spices. Use real, full-fat mayonnaise for the proper richness—don’t substitute with low-fat versions, which can break or taste overly acidic.

Mexican Crema vs. Sour Cream

Mexican crema is smoother, thinner, and slightly tangier than standard sour cream. If using sour cream, consider mixing it with a splash of milk or lime juice to replicate the crema’s silkiness and balance.

Cotija Cheese Adds More Than Just Salt

Cotija is not just a topping—it adds texture, salinity, and an aged, nutty depth that balances the sweet corn and creamy dressing. If cotija isn’t available, a finely grated feta or Parmesan may be used, but the flavor will shift subtly.

Apply Toppings While the Corn Is Still Warm

The creamy sauce and cheese adhere best to warm corn, and this temperature contrast helps release the full aroma of chili, lime, and cilantro. Letting the corn cool too much before assembly may lead to uneven coverage and muted flavor.

Best Enjoyed Immediately—Don’t Let It Sit

Elote is a dish meant to be eaten right off the grill. As it sits, the toppings can melt or slide off, and the texture loses its contrast. Prep ingredients ahead of time so you can assemble and serve without delay.

Nutrition Information:

Based on 1 ear of corn with full toppings (mayonnaise, crema, cotija cheese, chili powder, lime juice, cilantro):

Frequently Asked Questions:

Can I make this recipe without a grill?

Yes! If you don’t have a grill, you can roast the corn over a gas stovetop flame, broil it in the oven, or use a cast iron skillet. The key is achieving some char and caramelization, which gives elote its signature smoky flavor.

What can I use if I can’t find cotija cheese?

Cotija is salty and crumbly, similar to feta. If unavailable, you can substitute with crumbled feta, Parmesan, or grated Romano. Just be sure to choose a cheese that adds salty, aged depth without melting completely.

How do I keep the toppings from sliding off the corn?

Apply the mayo-crema mixture while the corn is still warm, which helps it adhere better. Spread it evenly with a brush or spoon, then immediately sprinkle with cheese and chili powder so they stick to the creamy base.

Can I prepare any parts of this dish in advance?

Absolutely. You can mix the crema-mayo-lime sauce ahead of time and store it in the fridge. You can also chop cilantro and grate cotija in advance. Just grill the corn fresh and assemble right before serving for best texture.

Is this recipe very spicy? Can I adjust the heat?

Elote is mildly spicy from the chili powder, but it’s easy to adjust. For less heat, use sweet paprika instead. For more heat, sprinkle on cayenne or hot sauce. Serving lime wedges on the side also helps balance spiciness with acidity.

What’s the best way to grill the corn evenly without burning it?

Grill the corn over medium heat, rotating every 2–3 minutes. You want a balanced char—dark spots for flavor, but not so much that kernels dry out. Brushing lightly with oil helps prevent sticking and promotes even browning.

Should the corn be boiled before grilling?

No, boiling is not necessary for fresh corn. Grilling it raw allows the natural sugars to caramelize, giving you the authentic smoky-sweet flavor. However, if your corn is older or starchy, parboiling for 2–3 minutes can help tenderize it before grilling.

How thick should the crema-mayo mixture be?

It should be spreadable, not runny—about the consistency of sour cream. If it’s too thick, whisk in a little lime juice or milk. If too thin, add a bit more mayo. The right texture ensures it coats the corn evenly without sliding off.

Can I make this recipe in bulk for a party?

Yes! Grill the corn in batches and keep warm in a low oven (around 200°F). Have the crema mixture, cheese, and toppings prepped in advance. Assemble just before serving, or set up a DIY topping station so guests can build their own.

How do I keep the corn warm and toppings fresh when serving outdoors?

Keep the grilled corn wrapped in foil or a covered dish until ready to serve. Store crema and cheese in small bowls nested in ice or chilled trays, and assemble just before serving to maintain texture and food safety.