This is the ultimate guide to making authentic Mexican Street Corn, also known as Elote. Forget everything you thought you knew about grilled corn; this recipe elevates a simple summer staple into a flavor explosion. We combine perfectly charred, sweet corn with a creamy, tangy mixture of mayonnaise and crema, a generous dusting of salty cotija cheese, a kick of chili powder, and a final squeeze of fresh lime juice. It’s a messy, delicious, and unforgettable experience that captures the vibrant spirit of Mexican street food.
Whether you’re hosting a backyard barbecue or just looking for a show-stopping side dish, this Mexican Street Corn recipe is guaranteed to be a crowd-pleaser. It’s simple to prepare and delivers a complex, satisfying taste that will have everyone asking for the recipe. Let’s get grilling!
Why You’ll Love This Recipe
- Incredibly Flavorful: The combination of sweet, smoky, tangy, and spicy flavors is perfectly balanced.
- Easy to Make: With just a few simple ingredients and a grill, you can have this ready in under 30 minutes.
- Authentic Taste: This recipe stays true to the classic Elote you’d find from street vendors in Mexico.
- Perfect for Any Occasion: It’s an ideal side dish for summer cookouts, family dinners, or any festive gathering. Check out our Loaded Baked Potato Soup for another crowd-pleaser.
Key Ingredients for Authentic Mexican Street Corn
The magic of this dish lies in its simple yet powerful combination of ingredients. Here’s what you’ll need to create the perfect Elote.
- Corn on the Cob: Fresh, sweet corn is the star. Look for cobs with bright green husks and plump kernels.
- Mexican Crema: This is a rich, tangy cultured cream, similar to sour cream but thinner and less acidic. It forms the base of our creamy sauce. If you can’t find it, sour cream thinned with a little milk is a good substitute.
- Mayonnaise: Use a good quality mayonnaise. It adds richness and helps the other toppings adhere to the corn.
- Cotija Cheese: This is a salty, crumbly, aged Mexican cheese. It’s the signature topping and provides a wonderful salty contrast. Parmesan or feta can be used in a pinch.
- Chili Powder: This adds a gentle, smoky heat. For a more authentic kick, use a high-quality ancho or chipotle chili powder.
- Cilantro: Freshly chopped cilantro adds a bright, herbaceous note that cuts through the richness.
- Lime: A squeeze of fresh lime juice at the end brightens all the flavors. Don’t skip this step!
- Garlic: A single minced clove adds a subtle depth to the creamy sauce.
How to Make Mexican Street Corn
Making delicious Mexican Street Corn is a simple three-step process: grill the corn, mix the topping, and assemble. Follow these steps for perfect results every time.
Step 1: Grill the Corn
First, preheat your grill to medium-high heat. While it’s heating, shuck the corn, removing the husks and all the silk. Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning every few minutes, until the kernels are tender and you have a nice char on all sides. The char is crucial as it adds a wonderful smoky flavor.
Step 2: Prepare the Creamy Topping
While the corn is on the grill, you can prepare the delicious sauce. In a small bowl, combine the Mexican crema, mayonnaise, minced garlic, and a pinch of salt. Stir until it’s smooth and well-combined. In a separate shallow dish, crumble your cotija cheese. In another, mix the chili powder with a little extra salt. Having these stations ready will make assembly quick and easy.
Step 3: Assemble Your Elote
Once the corn is perfectly charred, remove it from the grill. For easier handling, you can insert wooden skewers into the base of each cob. While the corn is still hot, use a brush or the back of a spoon to slather each cob with a generous layer of the crema mixture. Immediately roll the coated corn in the crumbled cotija cheese, ensuring it’s evenly covered. Finally, sprinkle with chili powder and top with fresh, chopped cilantro. Serve immediately with extra lime wedges on the side for squeezing.
Tips for the Best Elote
- Don’t Overcook the Corn: You want the kernels to be tender-crisp and charred, not mushy. Keep a close eye on it as it grills.
- Use Fresh Ingredients: Fresh corn, fresh cilantro, and fresh lime juice make all the difference in the final flavor.
- Apply Toppings While Hot: The heat from the freshly grilled corn helps the crema mixture and cheese melt slightly and adhere better.
- Customize Your Spice: Feel free to adjust the amount of chili powder. For extra heat, add a pinch of cayenne pepper or use a hot chili powder like chipotle. For a similar flavor profile in a main dish, try our Cheesy Taco Rice.
From Elote to Esquites (Mexican Corn Salad)
Don’t want the mess of eating corn off the cob? You can easily turn this recipe into Esquites, a delicious Mexican street corn salad. After grilling the corn, let it cool slightly. Carefully cut the kernels off the cob and place them in a large bowl. Add the crema mixture, crumbled cotija cheese, chili powder, and cilantro. Squeeze in the juice of one lime and stir everything together until well combined. Serve it warm in cups with a spoon. It’s a fantastic side dish for any meal, especially with something hearty like Ground Beef Casserole.
Frequently Asked Questions about Mexican Street Corn
Absolutely! You can achieve a similar charred effect by roasting the corn in the oven at 400°F (200°C) for 20-25 minutes, or by charring it over a gas stove burner or in a hot cast-iron skillet on the stovetop.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the grill, in the oven, or in the microwave. Alternatively, cut the kernels off the cob and enjoy it cold as a corn salad.
If you can’t find Cotija cheese, the best substitutes are crumbled feta cheese or freshly grated Parmesan cheese. Both offer a similar salty and slightly dry texture.
Mexican crema is a cultured cream that is slightly thinner and less tangy than American sour cream. If you can’t find it, you can use sour cream as a substitute. To get a similar consistency, thin the sour cream with a tablespoon of milk or lime juice.
Elote is the name for Mexican Street Corn served on the cob. Esquites, also known as ‘corn in a cup,’ is the same dish but with the corn kernels cut off the cob and served like a salad.
The Perfect Mexican Street Corn Recipe
Mexican Street Corn (Classic Elote Recipe)
Ingredients
Equipment
Instructions
- Preheat your grill to medium-high heat. Place the shucked corn directly on the grill and cook for 10-15 minutes, turning occasionally, until tender and lightly charred on all sides.
- In a small bowl, mix together the Mexican crema, mayonnaise, minced garlic, and salt until smooth.
- Once the corn is grilled, brush each hot cob with a generous layer of the crema mixture. Immediately roll the corn in the crumbled cotija cheese. Sprinkle with chili powder and garnish with fresh cilantro.
- Serve immediately with fresh lime wedges for squeezing over the corn.
Notes
Ingredient Tip: If you cannot find Cotija cheese, you can substitute it with crumbled feta or grated Parmesan cheese.
Storage: Leftover Mexican Street Corn can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the oven.
Save This Recipe for Later!
We know you’ll fall in love with this authentic Mexican Street Corn recipe. It’s the perfect way to spice up your summer grilling menu. If you try it, please leave a comment below and let us know how it turned out! For more delicious inspiration, be sure to follow us on Pinterest.
