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Elote Corn (Mexican Street Corn)

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This Elote, or Mexican street corn, is an irresistible blend of smoky, creamy, tangy, and spicy flavors that has readers raving:

“Oh. My. Gosh. Outrageously good. We had them two nights in a row now.”

“I literally never leave comments on anything, but I just have to tell you how much my husband and I love this recipe! We have made it almost every weekend for many months now.”

“Excellent! I made these for our neighborhood get together and it was the hit of the gathering!”

As a San Diego native with a deep love and appreciation for Mexican food, I’ve perfected this recipe to ensure the corn is charred to perfection, coated in the most flavorful, velvety sauce, and finished with just the right balance of lime, cheese, and spice. With expert-tested techniques and the best ingredient combinations, this elote recipe delivers restaurant-quality results right from your own grill or stovetop!

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top view of elote recipe on a white platter garnished by cilantro


 

Elote Corn Recipe

Elote Mexicano is a fabulous side for any occasion. You can easily whip it up for your adoring family at dinner time, for snacks, late-night snacks, potlucks, barbecues, pool parties, etc., and it will always be a hit, AKA everyone will be giddy over this sensational treat.

I must admit that, despite living in San Diego, California, I didn’t try elote corn until I was a young adult.  I was a bit skeptical of the combo, but with one bite, my doubts were gone, and now it’s a repeat favorite.  
 
The seasoned mayo/sour cream sauce melts into saucy deliciousness as it gets slathered on the hot corn.  The chili powder, cayenne pepper, and garlic add just the right kick, while the lime juice and lime zest awaken all the flavors, and the Cotija cheese adds a salty punch.  What we’re left with is sweet, smoky bursts of corn, a creamy kick of heat, and bursts of tangy lime.

So, let me be clear: Elote Mexicano is HEAVEN.  And this elote recipe is heaven in your home!

up close of elote Mexicano on a gray plate

What is Elote?

While American “grilled corn” traditionally means grilled corn with butter and salt, Mexican grilled corn (elote) is synonymous with grilled corn, enveloped in mayonnaise and Mexican Crema with cilantro, lime and chili powder then rolled in chihuahua or Cotija cheese.

Elote is often advertised as Mexican street corn because it is possibly the most popular street food in Mexico.  It has also become increasingly popular in America, sold at festivals, fairs and Mexican restaurants.  

Elote corn is often served skewered on a stick for on on-the-go cuisine, but you can skip the skewer if you pick up cobs with longer stocks.  
 
While many vendors have different version of elote, this recipe sticks with the classic flavor profile of elote Mexicano to deliver you the BEST elote recipe out there that you need in your life – and in your belly.

Why this is the Best Mexican Street Corn Recipe

For this elote recipe, I wanted Mexican elote that was delicious and easy.  And THIS elote recipe hits all of the right notes.

DELICIOUS:

  • The elote corn is grilled directly on the barbecue to achieve the Maillard reaction for maximum smoky flavor.
  • The corn is first brushed with chili powder and salt infused oil before grilling to prevent it from drying out and for the corn to soak up flavor. 
  • The elote is then brushed with a mayonnaise and sour cream sauce spiked with garlic, lime juice, lime zest, cayenne powder, chili powder, cumin and paprika – hello FLAVOR. 
  • Finally, the elote is rolled in cotija cheese to achieve bites of sweet, smoky, salty, creamy, juicy and utterly addicting.  Welcome to elote. 

EASY:

  • The corn is husked and then grilled so most of the prep can be don ahead of time.
  • Instead, you may also purchase husked corn for ultimate ease.
  • Instead of sprinkling each corn individually – and in two separate steps – with cilantro and chili powder, I’ve added the cilantro and chili powder directly to the creamy sauce for a one step slather and
    even distribution.
serving Mexican elote lined up on a white platter
ingredient icon

Mexican Elote Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

  • CORN: Use the freshest corn available. Fresh corn is both sweeter and juicier and can often be found at farmers’ markets.  To find the freshest corn, focus on the smell and texture of the corn rather than its appearance.  The corn should smell sweet and be firm when pressed and free of blackened tassels.
  • VEGETABLE OIL:  Use vegetable oil or another oil with a high smoking point that is neutral in flavor.
  • MAYONNAISE:  While it might sound odd, I promise the mayo is heavenly!  Think of it more as the base of a creamy dressing. You don’t taste the mayo but all the flavor that is added to the mayo. The mayo is needed because it acts like a glue to adhere the cheese to the corn.
  • Please use real mayonnaise and not miracle whip.  I highly recommend full fat.  
  • If you are vehemently opposed to mayonnaise, you may substitute it with sour cream, but it has a tendency to slip off the corn easier.   
  • MEXICAN CREMA OR SOUR CREAM:  Both will work great in this recipe, so if you already have sour cream on hand, use that. If you aren’t familiar with Mexican crema, it is a soured and thickened cream, essentially a blend of heavy cream and buttermilk, that tastes milder and less thick than sour cream. 
  • It can often be found next to sour cream or in specialty markets.   Look for crema Mexicana, which is typically the thickest crema variety sold, for the best sticking power.
  • If you prefer a non-traditional option, you can substitute Greek yogurt.
showing how to make elote by smothering in mayonnaise cream sauce
  • LIME: Use fresh lime juice, as we will also be using the zest of one lime.  It gives the corn a fabulous fresh, tangy, zesty flavor.  Avoid using the white pith from the lime, as it has a bitter flavor instead of a tangy one. 
  • CILANTRO:  Adds a zippy, tangy, zesty pop.  Measure the cilantro by pushing ½ cup of cilantro leaves (and some stems) into the measuring cup until it is finely packed, and then chop.
  • SPICES: Chili powder and salt infuse the vegetable oil with flavor. Additional chili powder, garlic powder, ground cumin, smoked paprika, pepper, and cayenne pepper infuse the crema, and therefore the elote, with flavor.
  • COTIJA:  Is known as “Mexican Parmesan” because it is wonderfully salty, hard, and crumbly. It is traditionally found with the specialty cheeses and should be readily available. 
  • If Cotija isn’t available, substitute it with queso fresco; if that’s not available, replace it with Pecorino Romano.  Pecorino Romano is saltier and tangier than Parmesan which is milder and nuttier.

HOW TO MAKE ELOTE

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1:  Shuck Corn

  • Peel off the outer leaves of the corn until you only have one layer of leaves remaining around the ear.
    Grasp the tops of the leaves and the tassel together in one hand and pull down firmly in one motion all the way to the bottom.
  • Snap them off the leaves and silk. 
  • Clean the cob by picking out any remaining silks.

Step 2:  Prepare Stations

  • Station 1 – Sauce:  Add all of the creamy sauce ingredients to a large plate and stir to combine.  I like to use a plate or something shallow so I can place the cob directly into the sauce
  • Station 2 – Cheese:  Evenly spread cheese crumbles on a separate plate. 
showing how to make elote by adding mayonnaise, Mexican crema, cilantro, chiili powder, lime juice and lime zest to a plate
showing how to make elote by mexicano by mixing together mayonnaise, Mexican crema, cilantro, chipotlte powder

Step 3:  Oil Corn

  • Whisk Chili Oil ingredients together on a large plate.
  • Add corn one piece at a time and brush evenly.
showing how to elote by adding vegetable oil, salt and chili powder to a plate to brush on Mexican corn
showing how to make elote by brushing chili powder olive oil over corn before grilling

Step 4:  Grill Corn

  • Grease and heat grill to high heat.
  • Once hot, add corn and close the lid.
  • Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations.
showing how to make elote by grilling corn

Step 5:  Assemble

  • Immediately after removing corn from grill, working with one piece of corn at a time, transfer corn to plate with mayonnaise mixture and turn and brush to evenly coat. I like to turn to coat, then use a brush to remove any excess and create a thin layer.
  • Transfer corn to cheese plate and sprinkle all over corn. 
  • Garnish with additional cilantro if desired.  Serve immediately.
showing how to make elote by smothering in mayonnaise cream sauce
top view of elotes mexicanos with mayonnaise, sour cream, cilantro, lime and cotija cheese

Can I Bake or Boil Corn for Elote?

Authentic elote boasts the smoky char of the grill (thus the name Mexican GRILLED Corn), but you can boil or roast your corn instead:

TO ROAST CORN for ELOTE:

1. Preheat the oven to 400°F.
2. Line a rimmed baking sheet with foil. Place a baking rack on top of the prepared baking sheet.
3. Place corn brushed with oil directly on the baking rack.
4. Bake for 35 minutes or until corn is tender, turning half way through.

TO BOIL CORN for ELOTE:

1. Bring a large pot of salted water to a boil.
2. Add corn and cook 8-10 minutes or until tender. 
3. Carefully drain corn and pat corn dry.

front up close view of elote Mexicano with mayonnaise, sour cream, cilantro, lime and queso fresco

Elote Recipe Tips

  • Use fresh corn immediately.  Fresh corn is the sweetest and juiciest used within the first 1-2 days.  The sugars begin converting to starch soon after the corn is harvested.
  • Shucking tip.  You can microwave your corn for a minute or two before shucking which will make stubborn silk come off easier.
  • Prepare stations first. We want both the sauce and cheese stations read to go before you grill the corn because you’ll want to assemble the Mexican elote as soon as it comes off of the grill.
  • Use a pastry brush.  This will help you create a thin layer of creamy sauce instead of a goopy one – because remember, a little goes a long way!
  • Sprinkle cheese, don’t roll.  I don’t recommend rolling the elotes in the cheese as the cheese gets really clumpy after mixing with the mayo/sour cream mixture.  Instead, it is best to lean the tip of the elote corn on the cheese plate with one hand so it’s not touching the cheese and sprinkle the cheese on top with a separate hand.
  • How to serve.  I recommend small bowls of extra chili powder, cilantro, lime wedges and Cotija, so individuals can customize their elote.

Elote in a cup

Elote in a Cup (Mexican Corn in a Cup or Elote en Vaso) is a popular way to enjoy your favorite elote Mexicano off of the cob.  This is a popular alternative when serving a large crowd or you want the elote completely prepared before guests arrive.  Elote in a Cup also gives you the option to use canned corn when fresh corn is not in season. 

To make Elote in a cup:

1. Grill corn per instructions, then slice of corn, OR if using canned corn, heat one tablespoon of olive oil in a large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen).
2. Transfer kernels to a large bowl to cool so they don’t continue to cook.
Stir in mayonnaise, sour cream/Mexican crema, seasonings, lime juice, lime zest, cilantro, and cotija cheese.

You may also serve the Elote in a Cup bar style in which you would mix in the mayo, sour cream, spices, lime juice, and lime zest directly into the corn and let individuals garnish with the desired amount of cilantro and Cotija cheese.  You can also include other toppings in the toppings bar, such as tomatoes, avocados, olives, red bell peppers, jalapenos, etc.

two hands holding a plate of elote recipe

WHAT TO SERVE WITH ELOTE CORN?

up close of Mexican elote

HOW LONG IS ELOTE MEXICANO GOOD FOR?

• SERVE: Elote is best served immediately while still warm and should be refrigerated after 2 hours.
• LEFTOVERS:  You can slice the corn off the cob and serve in any of my leftover ideas below.
• STORE:  Place elotes on a plate and cover with plastic wrap or foil.  Store in the refrigerator for 3-5 days.

CAN YOU REHEAT MEXICAN ELOTE?

Elote is best served fresh for the juiciest corn and the brightest flavors.   Still, you may reheat elote with these different options: 

•Microwave:  Place elote corn on a microwave safe plate and cover with a damp paper towel.  Microwave for 20 seconds followed by 10 second intervals until warm.
•Oven: Preheat oven to 350 degrees.  Wrap elote in foil and bake for 5-7 minutes or until warm.

HOW TO USE LEFTOVER ELOTE

If you happen to have the pleasurer of leftover Mexican elote, there are number of ways which you can use it.  Here are just a few ideas to use elote once removed from the cob:

  • Salsa for tacos:  Garnish your favorite Mexican Chicken, carnitas, carne asada etc. with elote corn, pico de gallo and avoado crema etc. all stuffed inside a tortilla.
  • Topping for everything else!  Stripped leftover elote can garnish your favorite burrito bowls. fajitas, salads, etc.
  • Stuffing for burritos:  Mexican elote is delicious in chicken burritos, beef, bean and cheese burritos, enchiladas, quesadillas, etc.
  • Corn salad:  Leftover elote Mexicano can also be stripped from the cob and eaten as a salad.  You can enjoy it in its simplicity or add black beans, bell peppers, cucumbers, tomatoes, zucchini, etc.
  • Grain salad:  Add stripped elote corn to quinoa, couscous, or rice to make it a quinoa/rice corn salad along with additional olive oil/sour cream/mayo and seasonings.
  • Add to warm grains:  Alternatively, you can add sliced elote to warm Mexican rice, Cilantro Lime rice or Avocado Rice along with optional cheese and black beans.
  • Pasta: Add stripped elote to zoodles or other pasta/noodles with a little Greek yogurt.
a hand picking up a piece of elote corn to eat

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Elote Recipe (Mexican Elote)

Elote (or Grilled Mexican Street Corn) is an easy side dish that will be a favorite for years to come! Welcome to elote – your new favorite way to eat corn! The corn is grilled to charred juiciness then slathered with a creamy chili, cilantro, lime sauce then dusted with Cotija cheese. It tastes like a fancy side but SO EASY so it’s perfect for all your potlucks and barbecues. Elote Mexicano is prep ahead friendly, gluten free, makes fabulous repurposed leftovers and is always a hit!
Servings: 6 ears of corn
Total Time: 30 minutes
Prep Time: 18 minutes
Cook Time: 12 minutes

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Ingredients

  • 6 ears corn husks and silk removed
  • 3 oz. Cotija cheese or queso fresco crumbled (¾ cup)

Creamy Sauce

  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup mayonnaise
  • 1/2 cup packed cilantro minced
  • 1 tablespoon lime juice
  • zest from one lime
  • 1/2 teaspoon garlic powder
  • 1/4 tsp EACH chili powder, cayenne pepper, ground cumin, pepper (omit cayenne if you don’t like heat)
  • 1/8 teaspoon smoked paprika optional

Chili Oil

Instructions

  • Add Creamy Sauce ingredients to a large plate and stir to combine. Spread cheese crumbles on a separate plate. Set aside.
  • Whisk together Chili Oil ingredients on a large plate. Add corn one piece at a time and brush evenly in oil.
  • Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations.
  • Immediately after removing from grill, working with one piece of corn at a time, transfer corn to plate with mayonnaise mixture and turn and brush to evenly coat. Transfer corn to cheese plate and sprinkle all over corn (I don’t recommend rolling the corn as it gets really clumpy once it comes in contact with the sauce).
  • Garnish with additional cilantro if desired. Serve immediately.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

TIPS FOR ELOTE RECIPE

  • Use real mayonnaise:  The mayo is needed because it acts like a glue to adhere the cheese to the corn. Please use real mayonnaise and not miracle whip.  I highly recommend full fat.  If you are vehemently opposed to mayonnaise, you may substitute with sour cream, but it has a tendency to slip off the corn easier.   I don’t recommend swapping it with Mexican crema as crema is thinner than both mayonnaise and sour cream.
  • Mexican Crema OR Sour cream:  Both will work great in this recipe so if you already have sour cream on hand, use that.  If using Mexican crema, look for crema Mexicana, which is typically the thickest crema variety sold, for the best sticking power. If you want to go all sorts of non-traditional, you may substitute Greek yogurt, but I would omit the lime zest as Greek yogurt is tangier than sour cream or Mexican crema.
  • Cotija substitutes:  Is traditionally found with the specialty cheeses and should be readily available.  If Cotija isn’t available, substitute with queso fresco and if that’s not available then substitute with Pecorino Romano.  Pecorino Romano is saltier and tangier than Parmesan which is milder and nuttier.
  • Use fresh corn immediately:  Fresh corn is the sweetest and juiciest used within the first 1-2 days.  The sugars begin converting to starch soon after the corn is harvested. Make sure you store your corn in the refrigerator to stall this process.
  • Shucking tip:  You can microwave your corn for a minute or two before shucking which will make stubborn silk come off easier.
  • Purchase shucked corn:  If you want to save some time making elote Mexicano, purchase already shucked corn – no dealing with all that pesky silk!
  • Grilled corn vs boiled corn: I highly recommend grilling your corn for this elote recipe because you will not only get sweet and juicy but complex and smoky flavor and it soaks in more flavor from the lime and seasonings.  That being said, if you don’t have a grill, you may boil the corn or roast it in the oven.
  • Prepare stations first:  We want both the sauce and cheese stations read to go before you grill the corn because you’ll want to assemble the Mexican elote as soon as it comes off of the grill.
  • Use a pastry brush:  This will help you create a thin layer of creamy sauce instead of a goopy one – because remember, a little goes a long way!
  • Sprinkle cheese, don’t roll:  I don’t recommend rolling the elotes in the cheese as the cheese gets really clumpy after mixing with the mayo/sour cream mixture.  Instead, it is best to lean the tip of the elote corn on the cheese plate with one hand so it’s not touching the cheese and sprinkle the cheese on top with a separate hand.
  • How to serve:  I recommend small bowls of extra chili powder, cayenne pepper, cilantro, lime wedges and Cotija, so individuals can customize their elote.
  • Leftover elote:  See post for TONS of serving ideas for leftover elote.

Can I Bake or Boil Corn for Elote?

Authentic elote boasts the smoky char of the grill (thus the name Mexican GRILLED Corn), but you can boil or roast your corn instead:

TO ROAST CORN for ELOTE:

  • Preheat oven to 400 degrees F.
  • Line a rimmed baking sheet with foil. Place a baking rack on top of prepared baking sheet.
  • Place corn brushed with oil directly on the baking rack.
  • Bake for 35 minutes or until corn is tender, turning half way through.

TO BOIL CORN for ELOTE:

  • Bring a large pot of salted water to a boil.
  • Add corn and cook 8-10 minutes or until tender. 
  • Carefully drain corn and pat corn dry.

HOW LONG IS ELOTE MEXICANO GOOD FOR?

  • SERVE:  Elote is best served right away while still warm and should be refrigerated after 2 hours. 
  • LEFTOVERS:  You can slice the corn off the cob and serve in any of my leftover ideas in the post.
  • STORE:  Place elotes on a plate and cover with plastic wrap or foil.  Store in the refrigerator for 3-5 days.

HOW TO REHEAT MEXICAN ELOTE

Elote is best served fresh for the juiciest corn and the brightest flavors.   Still, you may reheat elote with these different options: 
  • Microwave:  Place elote corn on a microwave safe plate and cover with a damp paper towel.  Microwave for 20 seconds followed by 10 second intervals until warm.
  • Oven: Preheat oven to 350 degrees.  Wrap elote in foil and bake for 5-7 minutes or until warm.

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10 Comments

  1. Sarah says

    So pretty! I’ve never tried making this at home, but with your helpful tips and recipe it seems accessible. Thanks!

    Reply

    • Jen says

      You’re so welcome! I am SO excited for you to try it – it’s over the top delicious!

      Reply

  2. Josey says

    Oh. My. God. Outrageously good. We had them two nights in a row now. Tomorrow I’ll try your Esquites recipe with the last corn (for now).
    All your recipes are just killer!

    Reply

    • Jen says

      Thanks so much Josey, I’m so happy you loved the elote and excited for you to try the esquites – you are going to go crazy over it!

      Reply

  3. Amy says

    I literally never leave comments on anything, but I just have to tell you how much my husband and I love this recipe! We have made it almost every weekend for many months now. It’s one of our favorite things, even our 3 year old loves it. Thank you!

    Reply

    • Jen says

      Thanks for taking the time to comment Amy, I love hearing this elote recipe is a repeat favorite!

      Reply

  4. Magoo says

    Excellent! I made these for our neighborhood get together and it was the hit of the gathering! I cut each ear in half and inserted shortened wooden skewers for handles. For holding, I loaded them in a large preheated (but then turned off) crockpot to keep warm. Worked perfectly!
    Loved the use of the plates for the steps. I used paper plates for the process which made clean up a breeze!
    Can’t wait to make these again. Thank you.

    Reply

    • Jen says

      Thank you so much, Magoo! I am so happy to hear this was such a hit! Thanks for taking the time to leave such a glowing review!

      Reply

  5. Jen M says

    I’ve been waiting so long for corn to come into season in my part of Canada so that I could try this recipe after having had Elote in Texas earlier this year. This was so delicious, it may just be at the dinner table every night until corn season is over. Thank you for another winning recipe!

    Reply

    • Jen says

      YAY! I’m so happy corn came into season for you to try this! So yummy! Glad you loved it, and that it’s on repeat!

      Reply

The Face Behind the Recipes

Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.

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