Mexican Street Corn

Mexican Street Corn, also known as Elote, is a traditional Mexican snack that features grilled corn on the cob slathered in a creamy, tangy sauce, and topped with cheese, chili powder, and fresh lime juice. This dish is bursting with bold, vibrant flavors and is a beloved staple at street fairs and summer gatherings.

Why You’ll Love This Recipe

Mexican Street Corn is a delicious blend of smoky, spicy, salty, and tangy flavors. The combination of grilled corn with a rich mayo-sour cream mixture and a finishing touch of crumbled cheese makes every bite irresistible. It’s easy to prepare, fun to eat, and brings a festive, street-food charm to any occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh corn on the cob

• Mayonnaise

• Sour cream

• Cotija cheese (or feta as a substitute)

• Garlic powder

• Lime juice

• Chili powder

• Fresh cilantro, chopped (optional)

• Salt to taste

Directions

1. Preheat your grill to medium-high heat.

2. Husk the corn and grill the ears, turning occasionally, until slightly charred on all sides, about 8–10 minutes.

3. In a small bowl, mix the mayonnaise, sour cream, garlic powder, and lime juice until well blended.

4. Brush the warm corn with the creamy mixture using a spatula or pastry brush.

5. Sprinkle generously with crumbled Cotija cheese and dust with chili powder.

6. Garnish with chopped cilantro and additional lime wedges if desired.

7. Serve immediately while warm.

Servings and timing

Servings: 4 ears of corn
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Off-the-Cob Version: Cut the corn off the cob and mix everything together for an Esquites-style salad.

• Spicier Option: Add a pinch of cayenne pepper or a drizzle of hot sauce.

• Butter Base: Mix melted butter with the mayo for a richer flavor.

• Vegan-Friendly: Use plant-based mayo, sour cream, and vegan cheese.

Storage/Reheating

Mexican Street Corn is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or wrap in foil and warm on a grill or oven. Reapply the sauce and toppings before serving if needed.

FAQs

Can I make Mexican Street Corn ahead of time?

It is best served fresh, but you can grill the corn in advance and reheat it before applying the sauce and toppings.

What is Cotija cheese?

Cotija is a crumbly, salty Mexican cheese. If unavailable, feta cheese is a suitable substitute.

Can I boil the corn instead of grilling?

Yes, but grilling adds a smoky, charred flavor that’s authentic to street-style corn.

What’s the best way to apply the sauce?

Use a pastry brush or spoon to coat the corn evenly with the creamy mixture.

Can I make it without mayo?

You can replace mayo with more sour cream or use Greek yogurt for a tangy alternative.

Is this recipe gluten-free?

Yes, it is naturally gluten-free. Just ensure that your cheese and condiments are certified gluten-free.

How can I keep the toppings from falling off?

Apply the sauce while the corn is hot, so it sticks well. Press the cheese gently into the coating.

Can I use frozen corn?

Frozen corn on the cob can be grilled or boiled first. Let it thaw completely before use.

How spicy is it?

The spice level is adjustable. Use mild chili powder for subtle heat or add hot sauce for extra kick.

What do I serve with Mexican Street Corn?

It pairs well with tacos, grilled meats, or as a standalone appetizer or snack.

Conclusion

Mexican Street Corn is a flavorful and festive way to enjoy fresh corn. With its creamy, zesty coating and bold toppings, it offers a mouthwatering bite that’s both comforting and exciting. Whether served at a backyard cookout or alongside a Mexican-inspired meal, this dish is sure to become a favorite.

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