Mexican Street Corn

If you’ve ever wandered through a food market in Mexico—or even a lively street fair closer to home—you’ve probably caught the mouthwatering scent of corn charring on the grill. That smoky, slightly sweet smell is the promise of something truly magical: Mexican Street Corn, also known as Elote. It’s one of those simple pleasures that feels like a celebration every time you make it.

I still remember the first time I tried Elote at a neighborhood food truck. It was summer, hot and sticky, and I wasn’t expecting much more than a snack. But one bite in—corn still warm, slathered in creamy sauce, tangy lime, salty cotija, and just enough chili powder—and I was hooked. I knew I had to try making it at home. Spoiler alert: it’s super easy, and yes, just as delicious.

This recipe is all about bold flavors and simple prep, which is my favorite kind of dish. You get the smoky grill char, the creaminess of the mayo-sour cream mix, the brightness from lime, and the salty kick from cotija cheese. Topped off with fresh cilantro and a sprinkle of chili powder, it’s the kind of dish that disappears fast—so maybe double the batch if you’re feeding a crowd!

Let’s dive into the first part of this ridiculously tasty (and fun) recipe.

INGREDIENTS YOU’LL NEED:

• 4 ears of corn, husked

• 2 tablespoons mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon lime juice

• ½ cup crumbled cotija cheese

• 1 teaspoon chili powder

• Salt, to taste

• Chopped fresh cilantro, for garnish

• Lime wedges, for serving

STEP 1: GRILL THE CORN TO PERFECTION

To get that signature char, start by preheating your grill to medium-high heat. Once it’s hot, place the husked corn directly on the grill grates. Don’t walk away! You’ll want to turn the corn every few minutes to ensure it cooks evenly on all sides. After about 10 to 12 minutes, you should see some beautiful, golden-brown grill marks and a few dark spots—that’s exactly what you want.

Tip: If you don’t have a grill, you can totally do this on a stovetop grill pan or even under the broiler in your oven. Just keep an eye on it to avoid burning.

STEP 2: WHIP UP THE CREAMY SAUCE

While the corn is doing its thing on the grill, mix up the magic that takes this corn from good to amazing. In a small bowl, stir together:

• 2 tablespoons mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon lime juice

Stir it until it’s smooth and well combined. This creamy base is what gives Elote its signature richness and tang.

Now, I know some people feel strongly about mayo, but trust me—this blend doesn’t taste “mayo-y” at all. It just makes the sauce extra creamy and helps everything stick to the corn.

STEP 3: COAT THE HOT CORN IN FLAVOR

Once your corn is grilled and hot off the grill, move fast. This is when the sauce goes on best! Use a brush or spoon to slather each ear of corn with the mayo-sour cream-lime mixture. Don’t be shy here—you want that creamy coating to sink into all those little nooks and crannies.

The heat from the corn warms the sauce just enough to start melting it slightly, making every bite melt-in-your-mouth good.

A QUICK PAUSE BEFORE WE TOP IT OFF…

Okay, so at this point, you’ve got warm, grilled corn glistening with creamy lime sauce. That alone is pretty irresistible, but we’re not stopping there. In Part 2, I’ll walk you through the toppings that really bring this dish to life, plus some of my favorite tips for customizing it. Whether you’re making it as a side dish, party snack, or fun family dinner addition, this next step is where it all comes together.

Bold and Creamy Mexican Street Corn (Elote) Recipe: A Backyard Favorite

Now that you’ve got your ears of corn hot off the grill and brushed with that creamy lime sauce, it’s time to take this street food classic to the next level. This is where the real Elote magic happens—the toppings. They’re what give this corn that irresistible blend of salty, spicy, fresh, and tangy flavors.

One of the best things about Mexican Street Corn is how customizable it is. You can keep it classic, add a bit of heat, or even turn it into a salad version if you’re serving a crowd. So let’s get right back into it and finish building this bold, flavor-packed dish.

STEP 4: SPRINKLE ON THE COTIJA CHEESE

Once the corn is fully coated with the mayo-sour cream mixture, it’s time to roll on the flavor. Cotija cheese is the traditional choice here, and it’s perfect because it’s crumbly, salty, and doesn’t melt. It sticks beautifully to the creamy layer and adds a sharp bite that balances the sweetness of the corn.

Take about ½ cup of crumbled cotija cheese and sprinkle it generously over each ear. I like to press it in slightly so it really sticks. You can do this over a plate or parchment paper to catch any extra cheese and reuse it on the next cob.

No cotija? No problem. If you can’t find it at your local store, feta cheese makes a great substitute. It’s a bit tangier, but still crumbly and salty enough to do the job.

STEP 5: ADD A DASH OF HEAT AND FLAVOR

Next up, it’s time for the chili powder. Sprinkle a light dusting over each ear of corn. This adds just the right amount of warmth without overwhelming the other flavors. One teaspoon total should do the trick for all four ears, but feel free to add more or less depending on your heat preference.

If you’re a fan of spice, this is a great place to add a little extra kick. Here are a couple of options:

• Cayenne pepper: A small dash will turn up the heat fast.

• Hot sauce: Drizzle on a little of your favorite Mexican-style hot sauce for a smoky, spicy twist.

Just remember, it’s easier to add more heat than take it away—so go slow and taste as you go.

STEP 6: FINISH WITH SALT, CILANTRO, AND LIME

To tie everything together, give your Elote a pinch of salt to taste—especially if you’ve used a cheese that’s less salty than cotija. Then, sprinkle on a handful of chopped fresh cilantro. It adds a pop of color and a burst of freshness that lightens everything up.

Finally, serve each ear with a lime wedge on the side. A quick squeeze of lime right before taking a bite really brightens the whole dish. It’s that perfect acidic finish that keeps you coming back for another bite.

RECIPE VARIATIONS AND TIPS

There’s something special about enjoying Elote right off the cob, still warm from the grill. But if you’re hosting a party or just prefer a less messy version, here are a few great variations and tips to try:

1. Turn it into Esquites (Mexican Street Corn Salad):
Cut the grilled corn off the cob and mix it with the sauce and toppings in a big bowl. It’s perfect for potlucks, picnics, or serving as a side dish.

2. Add more toppings:
Try crumbled bacon, diced jalapeños, or a sprinkle of smoked paprika for extra flavor.

3. Make it kid-friendly:
Skip the chili powder and go lighter on the cheese if you’re serving picky eaters. The base flavor is still delicious on its own.

4. Prep ahead:
You can make the sauce mixture and prep your toppings ahead of time. Just grill the corn when you’re ready to serve for the best texture and taste.

5. No grill? No problem:
Broil the corn in the oven or char it on a stovetop grill pan. Even a quick sear in a cast iron skillet can bring out that toasty flavor.