Mexican Street Corn Recipe

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Serves: 6
Skill Level: Easy
Spice Level: Mild to Medium

A Taste of the Streets

Elote, or Mexican Street Corn, is a beloved staple of Mexican street food vendors. Imagine charred, smoky corn on the cob slathered in a creamy, tangy sauce, sprinkled with salty cheese and a dash of chili powder. It’s a symphony of flavors and textures—sweet, savory, spicy, and creamy all at once. This recipe brings the vibrant essence of a Mexican mercado right to your backyard grill or kitchen, perfect for summer barbecues, potlucks, or anytime you crave a bold and comforting side dish.

Why You’ll Love This Recipe:

• Authentic & Flavor-Packed: Captures the true spirit of street vendor elote.

• Versatile: Can be made on the grill, stovetop, or oven.

• Crowd-Pleaser: Guaranteed to be the star of any cookout.

• Customizable: Easily adjust the spice and toppings to your taste.

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Ingredients

For the Corn:

• 6 ears of fresh corn, husks removed

• 1 tablespoon neutral oil (like vegetable or avocado oil)

• Salt, for sprinkling

For the Creamy Sauce:

• 1/2 cup mayonnaise (full-fat for best texture)

• 1/2 cup sour cream or Mexican crema

• 1/2 cup freshly crumbled cotija cheese (plus more for topping)

• 1 clove garlic, finely minced or grated

• 1/2 teaspoon ancho or chipotle chili powder (plus more for topping)

• Zest and juice of 1 small lime

• 2 tablespoons fresh cilantro, finely chopped

• Salt to taste

For Serving:

• Extra crumbled cotija cheese

• Chili powder (ancho, chipotle, or Tajín)

• Lime wedges

• Fresh cilantro leaves

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Instructions

Step 1: Prepare the Corn

1. Preheat your cooking method:

   • For Grilling (Recommended): Preheat grill to medium-high heat (about 400°F / 200°C).

   • For Broiling: Position an oven rack 6 inches from the heating element and preheat the broiler to high.

   • For Stovetop: Heat a large cast-iron skillet or grill pan over medium-high heat.

2. Brush each ear of corn lightly with oil and sprinkle with a pinch of salt.

Step 2: Cook the Corn

1. Grill/Broil/Pan-sear the corn, turning occasionally, until it is tender and kernels are charred in spots. This will take about 10-15 minutes on the grill, 8-12 minutes under the broiler, or 10-12 minutes in a hot pan.

2. Remove from heat and let cool just enough to handle.

Step 3: Make the Creamy Sauce

While the corn cooks, prepare the sauce. In a medium bowl, combine the mayonnaise, sour cream, 1/2 cup crumbled cotija cheese, minced garlic, 1/2 teaspoon chili powder, lime zest, lime juice, and chopped cilantro. Mix until well blended. Taste and add salt as needed (cotija is salty, so you may not need much).

Step 4: Assemble the Elote

1. Using a brush or a spoon, generously coat each hot ear of corn with the creamy sauce, ensuring it’s covered on all sides.

2. Immediately roll or sprinkle the slathered corn with additional crumbled cotija cheese and a dusting of chili powder.

3. Garnish with fresh cilantro and serve immediately with lime wedges on the side for an extra burst of freshness.

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Chef’s Notes & Variations

• Cheese Swap: If you can’t find cotija, feta cheese is a good salty, crumbly substitute.

• Spice Control: For a milder version, use sweet paprika. For more heat, add a pinch of cayenne to the sauce or use a spicier chili powder like Tajín.

• Elote en Vaso (Corn in a Cup): For a less messy, party-friendly version, cut the kernels off the cooked cob and mix them directly in a bowl with the creamy sauce. Serve in cups topped with extra cheese, chili powder, and a squeeze of lime.

• Dairy-Free/Vegan: Use vegan mayonnaise, vegan sour cream, and a vegan salty cheese alternative.

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Nutrition Information

(Per serving, based on 1 ear of corn with sauce)