Mexican Street Corn (Elote) Recipe
If you’re looking to add a burst of flavor and fun to your table, this Mexican Street Corn (Elote) Recipe is your golden ticket. With juicy, smoky grilled corn slathered in a tangy, creamy sauce, finished off with cotija cheese and vibrant cilantro, every bite is irresistible. It’s the kind of crowd-pleasing dish that makes memories—festive enough for a party, yet so easy you’ll want to make it anytime you fire up the grill.
Ingredients You’ll Need
Each ingredient in this Mexican Street Corn (Elote) Recipe is carefully chosen to create a balance of smoky, creamy, zesty, and spicy flavors. Don’t be tempted to skip anything! Even the simplest additions—like a squeeze of lime or a hint of chili powder—make a big difference.
- Corn on the Cob (4 ears, husked): Fresh, sweet corn forms the juicy, crunchy backbone of this recipe—peak summer corn works best!
- Vegetable Oil or Melted Butter (2 tablespoons): A light brushing keeps the ears tender and helps achieve those irresistible grill marks.
- Mayonnaise (1/4 cup): The foundation of the creamy topping, mayo adds richness while allowing all the other flavors to pop.
- Sour Cream or Mexican Crema (1/4 cup): Adds luscious tang and balances the bold notes of the chili and garlic.
- Cotija Cheese (1/2 cup, crumbled): This salty, crumbly cheese is classic for elote; it clings to the creamy sauce and delivers authentic flavor.
- Garlic (1 clove, minced): Just a little goes a long way to infuse boldness into the sauce.
- Lime Juice (1 tablespoon): Lime brightens up the whole dish and lends that signature Mexican zing.
- Chili Powder (1/2 teaspoon, plus more for garnish): Expect just enough warmth and color to make things lively, not fiery.
- Fresh Cilantro (2 tablespoons, chopped): A sprinkle of green provides a fresh herbal note that plays perfectly with the creamy, zesty flavors.
- Lime Wedges (for serving): Make sure everyone gets an extra squeeze of tang to finish off their elote, just the way they like.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Grill the Corn
This is where the magic starts! Preheat your grill or a grill pan to medium-high and give each ear of corn a good brush with oil or melted butter. Grill for about 8 to 10 minutes, turning occasionally, until the kernels are just tender and beautifully charred in places. The smell alone will have you grinning—the light smokiness is what defines authentic Mexican street corn.
Step 2: Mix the Creamy Sauce
While the corn sizzles away, grab a small bowl and mix up the creamy topping: mayonnaise, sour cream (or Mexican crema if you can swing it), minced garlic, lime juice, and chili powder. This blend is key to the Mexican Street Corn (Elote) Recipe—each ingredient works together to strike the perfect balance between tangy, savory, and just a hint of heat.
Step 3: Slather the Corn
Once your corn is hot off the grill, don’t wait—slather each ear generously with the creamy sauce while it’s still steamy. The warmth helps the flavors shine and meld together, making every bite rich and satisfying.
Step 4: Pile on the Toppings
There’s nothing shy about classic elote. Shower the sauce-covered ears with a heavy sprinkle of crumbled cotija cheese, some vibrant cilantro, and a dusting of extra chili powder for good measure. Serve right away while it’s warm and aromatic!
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
This Mexican Street Corn (Elote) Recipe shines brightest with lots of fresh toppings. Pile on extra cotija, more chili powder if you’re bold, and a handful of chopped cilantro. Always serve with lime wedges—a last-minute squeeze wakes up the flavors and lets each person add their signature twist.
Side Dishes
Elote is wonderful as a crave-worthy side next to grilled meats or tacos, or as part of a festive backyard spread. Pair it with tacos al pastor, fajitas, or a simple green salad for a well-rounded meal. Or serve alongside tortilla chips, salsa, and guacamole for a snacky, summery vibe.
Creative Ways to Present
If you’re hosting or just want a fun change, try slicing the grilled cobs into mini rounds for bite-size treats, or cut the kernels off and serve as a “street corn salad” in cups. Any way you present it, this Mexican Street Corn (Elote) Recipe adds instant color and excitement to your table!
Make Ahead and Storage
Storing Leftovers
If you have leftover Mexican street corn, let it cool completely, then store the ears in an airtight container in the fridge for up to 3 days. The creamy sauce soaks in, which makes the flavor pop even more the next day!
Freezing
For best texture, it’s ideal to freeze just the grilled corn (without toppings) tightly wrapped. When you’re ready to enjoy, thaw overnight, then reheat and add the sauce, cheese, and garnishes fresh for that just-made flavor.
Reheating
To warm up leftover elote, use the oven or a toaster oven at 350°F for about 10 minutes, or gently microwave in short bursts. If you’ve already dressed the corn, reheat until just warmed through, then refresh with new cilantro and a squeeze of lime before serving.
FAQs
Can I make Mexican Street Corn (Elote) Recipe without a grill?
Absolutely! You can roast the corn in a 425°F oven for about 20 minutes or use a stovetop grill pan. While you’ll miss the smokiness of an outdoor grill, you still get incredible char and flavor.
What can I substitute for cotija cheese?
If you can’t find cotija, try feta or parmesan as substitutes. Both have a salty, crumbly texture that mimics cotija pretty closely and are delicious with the creamy topping.
Is there a vegan version of the Mexican Street Corn (Elote) Recipe?
Yes! Use plant-based mayo and sour cream, and swap out cotija for vegan feta or a sprinkle of nutritional yeast. The result is just as punchy and satisfying.
How spicy is this recipe?
Chili powder adds gentle heat, but you control the spiciness. To keep it mild, use less chili powder. For a kick, add cayenne or a splash of your favorite hot sauce to the creamy sauce.
Can I prepare the sauce in advance?
Definitely! Mix the sauce up to a day ahead, cover, and refrigerate. The flavors deepen with time, making your Mexican Street Corn (Elote) Recipe even more mouthwatering when you’re ready to serve.
Final Thoughts
Whether you’re planning a cookout, spicing up taco night, or just treating yourself to layers of creamy, tangy, iconic flavor, this Mexican Street Corn (Elote) Recipe never disappoints. Dive in, get a little messy, and experience why this street food favorite is so beloved. You’re about to create some seriously happy moments—one cob at a time.
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Mexican Street Corn (Elote) Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the flavors of the streets of Mexico with this delicious Mexican Street Corn (Elote) recipe. Grilled corn topped with a creamy, tangy mixture of mayonnaise, sour cream, cotija cheese, and spices – a perfect side dish for any summer barbecue.
Ingredients
Ingredients:
- 4 ears of corn, husked
- 2 tablespoons vegetable oil or melted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder (plus more for garnish)
- 2 tablespoons chopped fresh cilantro
- lime wedges, for serving
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Grill the Corn: Brush the corn with oil or melted butter and grill for 8–10 minutes until charred and tender, turning occasionally.
- Prepare the Creamy Mixture: Mix mayonnaise, sour cream, garlic, lime juice, and chili powder in a bowl.
- Coat the Corn: Remove corn from the grill and brush with the creamy mixture.
- Add Toppings: Sprinkle with cotija cheese, cilantro, and extra chili powder if desired.
- Serve: Serve warm with lime wedges on the side.
Notes
- If you don’t have a grill, you can roast the corn in a 425°F oven for 20 minutes or cook it on a stovetop grill pan.
- For a spicier version, add cayenne pepper or hot sauce to the cream mixture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 260
- Sugar: 6g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
