Get ready to fall in love with summer all over again thanks to this irresistible Mexican Street Corn (Elote) Recipe. Picture sweet, juicy corn grilled to perfection, then slathered with a creamy, tangy sauce, rolled in crumbly cotija cheese, and finished with a sprinkle of chili powder and fresh cilantro. Whether you’re craving a nostalgic taste of your favorite food truck or looking for a show-stopping side dish, this vibrant street food classic delivers bold, unforgettable flavors in every bite.
Ingredients You’ll Need
The magic of this Mexican Street Corn (Elote) Recipe lies in its simple, vibrant ingredients—each one brings its own unique flair, from the fresh crunch of corn to the zesty pop of lime. Gather these essentials, and you’ll be well on your way to making a dish that captures the soul of classic Mexican street food!
- Fresh Corn: Four ears of corn are the star—sweet, juicy, and perfect for grilling.
- Mayonnaise: Adds creamy richness and helps the toppings stick to the corn.
- Sour Cream or Mexican Crema: Brings a tangy balance to the creamy base; use Mexican crema for authentic flair.
- Cotija Cheese: Crumbly, salty, and bold—if you can’t find cotija, feta makes a great stand-in.
- Fresh Lime Juice: A splash of citrus brightens up all the flavors and adds irresistible zing.
- Chili Powder: For a gentle heat and gorgeous color; adjust to your spice preference.
- Smoked Paprika (optional): Adds subtle smokiness and depth—totally optional, but highly recommended.
- Chopped Cilantro (optional): Brings a fresh, herbal note and a pop of green.
- Lime Wedges for Serving: Extra wedges on the side let everyone add their own touch of citrus.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat. If your grill grates need it, brush them lightly with oil to prevent sticking. The high heat is crucial—it gives your corn those signature charred spots and smoky depth that make elote so delicious.
Step 2: Grill the Corn
Place the corn directly on the hot grill. Turn the ears occasionally, letting each side get beautifully blistered and golden. After about 8 to 10 minutes, the corn should be tender with plenty of caramelized, toasty spots. This step is where the magic starts, infusing the corn with smoky flavor.
Step 3: Make the Creamy Sauce
While the corn is grilling, quickly mix together the mayonnaise, sour cream (or Mexican crema), fresh lime juice, and a pinch of salt in a small bowl. This simple blend becomes the luscious glue that holds all the flavors together, making every bite creamy and tangy.
Step 4: Dress the Corn
As soon as the grilled corn comes off the heat, brush each ear generously with the creamy sauce. Don’t be shy—get every nook and cranny covered so the flavors soak in. This is where the corn transforms from simple grilled veg to street food superstar!
Step 5: Add the Finishing Touches
Sprinkle (or roll!) your sauced corn in crumbled cotija cheese, then dust with chili powder and smoked paprika if you like a little extra smokiness. Finally, scatter fresh cilantro over the top and serve immediately with extra lime wedges for squeezing.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
Elote is at its best when loaded up with vibrant toppings. Don’t forget that final flurry of cotija cheese, a sprinkle of chili powder, and a shower of fresh cilantro. Serve with plenty of lime wedges—everyone will want to add their own bright, citrusy twist!
Side Dishes
Mexican Street Corn (Elote) Recipe pairs perfectly with all your favorite summer mains. Try it with tacos, grilled meats, or alongside a fresh salad. It’s also a fantastic addition to a backyard cookout or potluck spread—just watch it disappear!
Creative Ways to Present
For a playful twist, slice the grilled corn into smaller chunks and skewer them for party-ready bites. Or, cut the kernels off the cob and toss them with extra sauce and cheese for a street corn salad—perfect for scooping with tortilla chips!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Mexican Street Corn (Elote) Recipe, simply wrap each ear tightly in foil or plastic wrap and refrigerate. The corn will keep well for up to three days, and the flavors actually deepen a bit overnight.
Freezing
While elote is best enjoyed fresh, you can freeze grilled corn on the cob before adding the toppings. Once thawed, reheat and dress as usual. For longer storage, slice the kernels off and freeze them—perfect for tossing into salads or soups later.
Reheating
To reheat, warm the corn in a 350°F oven wrapped in foil for about 10 minutes, or microwave in short bursts until heated through. If the toppings look a little dry, brush on a bit more of the creamy sauce before serving.
FAQs
Can I make this Mexican Street Corn (Elote) Recipe without a grill?
Absolutely! If you don’t have a grill, use a grill pan on your stovetop, or even broil the corn in your oven, turning occasionally until charred in spots.
What can I use instead of cotija cheese?
Feta cheese is a great substitute if cotija isn’t available; it’s salty and crumbly, with a nice tang that works beautifully in this dish.
Is Mexican Street Corn (Elote) Recipe spicy?
The classic version is mildly spicy from the chili powder, but you can adjust the heat to your liking—add cayenne or hot sauce for more kick, or leave the chili powder off for a milder experience.
Can I make this ahead for a party?
You can grill the corn and mix the sauce up to a day ahead. When it’s time to serve, reheat the corn and add the toppings fresh so everything tastes its best.
Can I use frozen corn on the cob?
Yes! Thaw the corn completely, then grill or broil as you would with fresh. The flavor is best with fresh corn, but frozen is a great alternative when corn is out of season.
Final Thoughts
There’s just nothing like biting into a smoky, creamy, flavor-packed ear of elote—this Mexican Street Corn (Elote) Recipe brings the spirit of summer and street food joy right to your table. Give it a try, and let your taste buds take a little adventure south of the border!
