Mexican Street Corn (Elote) is roasted and then smothered with a delicious creamy topping, spices, fresh lime, and plenty of cheese to finish it off.
This pairs perfectly with all your favorite BBQ dishes such as this grilled chicken marinade or macaroni coleslaw salad!
author’s note
Your Food Truck Fave, Made Easy!
One of the most popular recipes on my site is this Mexican Street Corn Pasta Salad, and it was totally inspired by the flavors in elote.
I’m definitely not an expert in Mexican food, but I love elote. I’ve grabbed it from every food truck I can find and had it a bunch of times in Mexico, so I knew I had to make my own version for when that craving hits.
And honestly, this one hits the spot. It’s super easy to make, and the mix of that creamy goodness with the crunch is just so good.
Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Fresh sweet corn (8 ears) | Frozen or canned corn works in a pinch. Roast it in a pan to add some char. |
| Vegetable oil | Use any neutral oil like canola or avocado oil. |
| Mexican crema | Sour cream works great if you can’t find crema for elote. |
| Mayo | Greek yogurt is a good lighter option. |
| Cilantro | Not a fan? Skip it or use flat-leaf parsley instead. |
| Garlic | Use pre-minced garlic or garlic powder if you’re short on time. |
| Seasonings | Adjust to taste. Use more for flavor or skip cayenne for less heat. |
| Lime | Bottled lime juice works in a pinch, but fresh is best. |
| Cotija cheese | Feta or Parmesan are good swaps if you can’t find cotija. |
How To Make Elote
- Grill Corn: Grill 8 oiled and seasoned corn ears for 12 minutes at 400°F, turning every 3 minutes.
- Mix Sauce: Mix Mexican crema (or sour cream), mayo, cilantro, garlic, spices, and lime.
- Coat Corn: Coat grilled corn with sauce and sprinkle with queso cotija.
- Serve: Serve immediately, optional lime wedges.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. If stacking, use parchment between layers to prevent sticking.
Reheat in the oven or on the stove over low heat, or slice off the kernels and enjoy cold in salads or bowls.
More Delicious Recipes:
Elote
Video
Equipment
Ingredients
- 8 ears fresh sweet corn
- Vegetable oil
- 1/2 cup Mexican crema or sour cream
- 1/2 cup mayo
- 1/3 cup finely chopped cilantro measure 1/3 cup before chopping
- 1 clove garlic very finely minced or grated on zester
- 1/2 teaspoon chili powder or 1/4 teaspoon chipotle chili powder for a smokier flavor
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 large lime plus additional lime wedges for serving if desired
- 1/2 cup cotija cheese or plain cotija cheese
Instructions
- Preheat a grill to medium-high heat, around 400°F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub the oil onto all sides. Very lightly sprinkle salt and pepper on all sides of the corn. (The cotija cheese is quite salty, so you don’t want to add too much salt.) Place corn on grill grates (nothing needs to go down first; don’t wrap in foil) and close grill. Cook for about 3 minutes per side undisturbed. Using tongs, rotate and continue cooking, about 12 minutes total. When all sides are browned, remove onto a plate.
- While corn is grilling, whisk together the sauce. Add the Mexican crema, mayo, cilantro, garlic, chili powder, paprika, cumin, cayenne pepper, 1 and 1/2 teaspoons lime zest, and 2 tablespoons lime juice to a bowl; whisk to combine. Taste and adjust any seasonings to preference.
- Using a spoon or pastry brush, brush on the sauce, generously coating each ear of corn. Sprinkle on cheese, and if desired, an additional sprinkle of chili powder. Serve immediately with lime wedges.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made with corn that’s been cooked in boiling water?
Yes that works!
Could you replace the mayo with something else like sour cream or just butter? Most of my family doesn’t like it.
I haven’t ever tried it without mayo so I’m really not sure what the flavor would be like! I’d try a combo of melted butter and sour cream instead
This is awesome but 8 ears is definitely not 8 servings ???????????? maybe 4!
Haha! Definitely if you’re not eating these as a side 🙂
I absolutely adore Mexican street corn! And now I’m craving it for dinner tonight!!! Yum!
Thanks Jocelyn!
Oh my gosh I need this in my life. Fabulous.
Yay!! Thanks so much! 🙂
There is nothing I love more than this street corn!
Ahh right?! Isn’t it the best! Thanks!! 🙂
I am a sucker for street corn and your recipe looks like heaven on earth!!
Thanks so much!! I hope you enjoy! 🙂
Elote is delicious! I was able to try it at a Taste of STL festival and fell in love with it. I love making this for Cinco de Mayo.
The best right?! Thanks Julie!