Ah, Mexican Street Corn (Elote) 🌽—crispy, smoky, creamy, and tangy corn on the cob, loaded with flavor. It’s a classic street food in Mexico and super easy to make at home.
Mexican Street Corn (Elote)
Servings: 4
Prep time: 5–10 min
Cook time: 10–15 min
Ingredients
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta)
- 1 tsp chili powder
- 1 clove garlic, minced (optional)
- Juice of 1 lime
- Salt, to taste
- Fresh cilantro, chopped (optional garnish)
Instructions
- Grill the corn
- Preheat a grill or grill pan over medium-high heat.
- Grill corn, turning occasionally, until lightly charred in spots (~10–12 minutes).
- Oven option: Roast at 425°F (220°C) for 15 minutes, turning halfway.
- Prepare the sauce
- Mix mayonnaise, sour cream, lime juice, minced garlic (if using), and a pinch of salt in a small bowl.
- Coat the corn
- Brush the grilled corn generously with the sauce.
- Sprinkle crumbled cotija cheese over the corn.
- Dust with chili powder.
- Serve
- Garnish with chopped cilantro and extra lime wedges. Serve immediately.
🔥 Tips
- For extra smoky flavor, grill the corn directly over an open flame.
- Can make a Mexican street corn salad (Esquites) by cutting corn off the cob and tossing with sauce, cheese, chili powder, and lime.
- Adjust chili powder for desired heat level.
- Cotija cheese can be replaced with feta if unavailable.
I can provide a creamy Mexican street corn salad (Esquites) recipe that’s easier to eat for a crowd if you want.
Do you want the Esquites version?
