Elote (Mexican Street Corn)

This recipe for elite, Mexican street corn, showcases fresh sweet corn grilled to perfection and coated in a blend of mayonnaise, sour cream, and lime juice, complemented by spices and topped with cotija cheese for an authentic taste of Mexican street food.

I can’t stop raving about the delight of sweet summer corn. While I adore the simplicity of serving grilled corn on the cob with butter, salt, and pepper, I also love to elevate it. On my blog, you’ll find recipes for Mexican corn dip and Mexican corn pasta salad, but I realized I hadn’t yet shared my take on Mexican street corn or elote. That needed to change, pronto. Originating from Mexico City, elote, or Mexican street corn, is a beloved street food where the cob’s husk acts as a convenient handle for eating on the go, no plate needed. The warm corn gets generously coated in a lime-infused Mexican crema, enveloping each kernel. Sprinkled with chili powder and topped with crumbled cotija cheese, it’s a side dish that’s utterly irresistible. I personally add a zesty kick with lime and chili-flavored Tajin seasoning. Trust me, it’s unbelievably delicious—a fantastic summer side dish.

This elote’s star is undoubtedly the sweet grilled corn, but a few key ingredients truly elevate its flavor. Here’s what you’ll need:

– Fresh corn on the cob

– Sour cream

– Mayonnaise (I prefer Duke’s or Hellman’s, but Mexican cream can replace the sour cream-mayo combo)

– Lime juice

– Cotija cheese (substitutes: queso fresco, Parmesan, or feta cheese if needed)

– Chili powder (you can use cayenne pepper, but in smaller quantities)

– Tajin Clasico Chile Lime Seasoning—a mix of chili peppers, lime, and salt, typically found in the international aisle of most grocery stores or Hispanic supermarkets.

Here’s how to make this effortless elite Mexican street corn in around 15 minutes:

1. Grill the corn: Remove the outer husks, leaving the tender inner husks to protect the kernels. Trim the silk tassels. Grill the corn directly on the grates with the lid closed for 10-15 minutes until fragrant and the husks brown, turning them occasionally.

2. Remove the corn from the grill, peel back the husks, and remove the silk. Hold the corn with a towel, peel back the husks like a banana, gather them, and tie a knot with one husk to secure.

3. Prepare the creamy sauce: Blend sour cream, mayonnaise, and lime juice. Crumble the cotija cheese in a separate bowl.

(Tip: Substitute Mexican crema for the mayo and sour cream mix if preferred.)

4. Coat the corn: Slather the corn with the mayo mixture, generously sprinkle with cheese, then season with chili powder and Tajin, adjusting to taste. Optionally, add a final squeeze of fresh lime juice.