If you’re craving a burst of bold flavors that capture the vibrant street food culture of Mexico, look no further than this Mexican Street Corn (Elote) Recipe. It features perfectly cooked corn on the cob slathered in a creamy, tangy sauce, sprinkled with crumbly Cotija cheese and a dash of smoky chili powder, all brightened up with fresh lime juice. Whether you’re throwing a summer BBQ or just want a fun snack that transports you to a lively Mexican market, this recipe is incredibly simple yet utterly irresistible.
Ingredients You’ll Need
This Mexican Street Corn (Elote) Recipe calls for a handful of straightforward ingredients, each playing a crucial role to ensure every bite is bursting with authentic flavor and delightful texture. From the juicy sweetness of fresh corn to the creamy tang of Mexican crema, every element matters.
- 4 ears corn, husked: Fresh corn provides the sweet and juicy base that makes elote so delicious.
- 2 Tablespoons mayonnaise: Adds richness and helps the toppings stick perfectly to the corn.
- 2 Tablespoons Mexican crema (or sour cream): Brings a tangy and luscious creaminess that balances the spice.
- ½ cup Cotija cheese, freshly grated: This crumbly, salty cheese adds an authentic Mexican flavor and texture.
- Chili powder or Tajin, to taste: Provides a smoky heat and a vibrant kick that elevates the corn.
- 1 lime, quartered: The fresh, zesty lime juice brightens every bite and cuts through the creaminess.
- Fresh chopped cilantro (optional): Adds a fresh herbal note and a pop of color for garnish.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Cook the Corn
Start by bringing a large pot of salted water to a boil over medium-high heat, then add the husked ears of corn. Allow them to cook until tender, which usually takes about 10 minutes. If you prefer, an Instant Pot can also speed up this process without sacrificing juiciness. The key is to get the corn perfectly cooked so it stays sweet and tender—this forms the delicious foundation for your elote.
Step 2: Optional Grilling for Charred Goodness
If you want to add that iconic smoky flavor and slightly charred texture, brush the cooked corn with melted butter and place it on a grill over medium heat. Grill the corn just long enough to get some beautiful char marks and caramelized kernels. This step isn’t mandatory but highly recommended for authentic Mexican street corn vibes.
Step 3: Prepare the Creamy Sauce
In a small bowl, mix together the mayonnaise and Mexican crema to create a luscious sauce. This mixture makes the perfect base to slather over the warm corn, adding creaminess with a slight tang. The sauce not only tastes amazing but also helps the cheese and chili powder adhere evenly.
Step 4: Coat the Corn with Sauce and Toppings
Spread a thin, even layer of the mayo-crema sauce all over each corn ear. Immediately sprinkle each one generously with the freshly grated Cotija cheese, letting it stick to that creamy coating. Finish it off with a dusting of chili powder or Tajin to add a lively spice and a little crunch. A squeeze of fresh lime juice right before digging in pulls all the flavors together.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
While the traditional toppings of Cotija cheese and chili powder are essential, feel free to add fresh chopped cilantro for a vibrant herbal burst. A wedge of lime on the side is an absolute must-have, encouraging everyone to add a fresh, tangy kick that wakes up the flavor in every bite.
Side Dishes
Mexican Street Corn (Elote) Recipe shines as a side dish alongside grilled meats like carne asada, smoky barbecued chicken, or even seafood. It also pairs beautifully with light salads or beans, making it a perfect complement at any summer picnic or festive gathering.
Creative Ways to Present
For a fun twist, try cutting the corn kernels off the cob and serving them in small cups sprinkled with all the toppings—that’s called Esquites. You can also add a drizzle of hot sauce or sprinkle some finely chopped green onions to customize the flavor profile while keeping it true to the spirit of Mexican street food.
Make Ahead and Storage
Storing Leftovers
Cook the corn and let it cool completely before wrapping it tightly in plastic wrap or storing in an airtight container in the fridge. Keep the mayo-crema mixture stored separately to maintain freshness. This way, you can quickly assemble the corn with toppings just before serving for best results.
Freezing
If you want to enjoy this Mexican Street Corn (Elote) Recipe later, blanch the corn in boiling water for a few minutes, then cool quickly. Store the ears in a freezer-safe container for up to six months. When ready to use, thaw the corn overnight in the fridge and grill with melted butter before applying the signature toppings.
Reheating
To reheat, gently grill the corn on medium-high heat just until warmed through and slightly charred. Avoid microwaving as it can make the kernels tough. Once heated, spread the creamy sauce and sprinkle with cheese and chili powder for fresh-tasting street corn anytime.
FAQs
Can I use frozen corn instead of fresh?
While fresh corn delivers the best flavor and texture for this Mexican Street Corn (Elote) Recipe, frozen corn can be used in a pinch. Just be sure to thaw and drain it well if making Esquites or consider grilling fresh if you want the authentic experience.
What’s the difference between Cotija cheese and queso fresco?
Cotija is a crumbly, salty cheese that adds a sharp bite, while queso fresco is milder and softer. Both work well, but Cotija is traditional for elote and provides that distinct flavor contrast against the creamy sauce.
Is Mexican crema the same as sour cream?
Mexican crema is similar to sour cream but thinner and less tangy, offering a smoother, silkier texture. If you can’t find crema, sour cream is a good substitute, but using crema will take this Mexican Street Corn (Elote) Recipe one step closer to authenticity.
Can I make this recipe vegan?
Absolutely! Swap mayonnaise and crema for vegan alternatives like cashew cream or plant-based mayo. Use vegan cheese or nutritional yeast to replace Cotija, and you’ll still get the creamy, zesty, spicy magic of Mexican Street Corn (Elote) Recipe.
How spicy is it?
The spice level depends on how much chili powder or Tajin you use. Start with a light sprinkle if you prefer mild heat and adjust according to your taste. The lime and creamy sauce help balance the heat for a well-rounded flavor.
Final Thoughts
This Mexican Street Corn (Elote) Recipe is one of those simple yet sensational dishes that never fails to impress. It’s perfect for sharing with friends and family, full of textures and flavors that celebrate Mexican culinary tradition in every bite. Give it a try and bring a taste of the lively streets right into your kitchen—once you do, you’ll be hooked for life!
Print
Mexican Street Corn (Elote) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling and Optional Grilling
- Cuisine: Mexican
Description
Elote, also known as Mexican Street Corn, is a flavorful side dish consisting of corn on the cob slathered in a creamy mayo and Mexican crema sauce, then topped with crumbled Cotija cheese, chili powder, and a squeeze of fresh lime. Perfect for summer BBQs, potlucks, or as a tasty snack, this easy-to-make recipe brings authentic Mexican street food right to your table with minimal effort.
Ingredients
For the Corn
- 4 ears corn, husked
For the Sauce and Toppings
- 2 Tablespoons mayonnaise
- 2 Tablespoons Mexican crema or sour cream
- ½ cup Cotija cheese, freshly grated, or queso fresco
- Chili powder or Tajín, to taste
- 1 lime, quartered
- Fresh chopped cilantro, for garnish (optional)
- Melted butter, optional for brushing before grilling
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil over medium-high heat. Add the husked ears of corn and cook until tender, about 10 minutes. Alternatively, you may cook the corn in an Instant Pot if desired.
- Optional Grilling: If you prefer a smoky flavor, brush the boiled corn with melted butter, then grill over medium heat until slightly charred on all sides.
- Prepare the Sauce: In a small bowl, mix the mayonnaise and Mexican crema (or sour cream) together until well combined.
- Coat the Corn: Spread a thin, even layer of the creamy sauce mixture all around each ear of corn while still warm to help it adhere.
- Add Toppings: Generously sprinkle freshly grated Cotija cheese over the coated corn, then dust with chili powder or Tajín according to your spice preference.
- Garnish and Serve: Optionally, sprinkle chopped cilantro on top, serve with lime wedges on the side for squeezing over the corn, and enjoy immediately while warm.
Notes
- Corn: White corn is traditionally used in Mexico, but yellow corn works equally well as a substitute.
- Cheese: Cotija cheese is the classic choice; if unavailable, finely grated Parmesan can be used as a replacement.
- Pro Tip: If using fresh husked corn, keep the stem attached as a handle. Alternatively, insert a long wooden skewer into one end before grilling or coating for easier eating.
- Esquites Variation: For a different presentation, make Esquites by cutting the corn off the cob and serving it in a cup with similar toppings.
- Make-Ahead: Cook the corn and cool, then refrigerate covered. Prepare the sauce and toppings separately and refrigerate. When ready to serve, brush corn with melted butter and briefly grill to char, then add toppings.
- Freezing: Blanch the corn briefly in boiling water, cool, then freeze in a safe container for up to 6 months. Thaw in fridge overnight, then brush with butter, grill briefly and apply toppings before serving.
