There’s something magical about biting into a perfectly grilled ear of Mexican street corn—charred kernels, creamy sauce, and that irresistible crunch of cotija cheese. It’s like summer wrapped in a husk. Today, I’m sharing my foolproof method for making elote that’ll have your taste buds doing a happy dance.
Craving a delicious Mexican Street Corn? You've come to the right spot! From Sides Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Essential Ingredients & Tools
Ingredients
- 4 ears fresh corn (or frozen, thawed and patted dry)
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for tang)
- 1/2 cup crumbled cotija cheese (or feta soaked in milk for 10 minutes)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon lime juice (or lemon in a pinch)
- 2 tablespoons chopped cilantro (or parsley if you dislike cilantro)
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
Tools
- Grill or cast-iron skillet (a broiler works too)
- Mixing bowl
- Pastry brush or spoon
- Tongs
- Paper towels (for drying corn thoroughly)
How to Make Mexican Street Corn (Elote)
Prep the Corn Like a Pro
First, husk those ears and remove every last silk strand. Here’s why drying matters: moisture steams the corn instead of letting it caramelize. Pat the corn bone-dry with a paper towel. Lightly brush each ear with 1 tablespoon vegetable oil—this conducts heat evenly and promotes those coveted charred spots. For an extra flavor boost, rub 1/4 teaspoon salt right onto the kernels before grilling.
Grill for Maximum Flavor
Fire up your grill to medium-high (around 400°F). Too hot, and you’ll burn the corn; too low, and you’ll miss out on the Maillard reaction—the chemical process that creates deep, savory flavors. Grill for 8–10 minutes, turning every few minutes with tongs. Look for deep golden-brown patches. No grill? A screaming-hot cast-iron skillet will work—just rotate frequently.
Whip Up the Sauce
In a bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 clove minced garlic, and 1 tablespoon lime juice. Whisk vigorously for 30 seconds to emulsify the fats and liquids into a creamy, dreamy consistency. Taste and tweak: more lime for zing, paprika for smoke, or chili for heat. Let it sit for 5 minutes to mellow the garlic’s sharpness.
Slather and Layer
Once the corn is off the grill, apply the sauce in two stages: a thin base layer seals in moisture (prevents sogginess), followed by a thicker second coat. The residual heat slightly melts the sauce, helping it cling to every kernel.
Top It Off
Sprinkle 1/2 cup crumbled cotija cheese immediately—it sticks best to warm corn. Finish with 2 tablespoons chopped cilantro and a dusting of chili powder or Tajín for tangy heat. Serve right away for the ultimate texture contrast: crisp corn, creamy sauce, and crunchy toppings.
Pro Technique
Char Like a Chef
For restaurant-quality char, dry your corn thoroughly before grilling. Moisture = steaming, and we want caramelization. Grill over medium-high heat, rotating every 2 minutes for even browning. Craving extra smoke? Toss a small piece of mesquite or hickory onto the coals.
Sauce Like a Boss
Apply the sauce in two stages: a thin layer first, then a generous second coat. Use a pastry brush for precision, or roll the corn in a shallow dish of sauce for full coverage. If the sauce thickens in the fridge, a splash of lime juice or water will loosen it up.
Chef’s Wisdom
Husk or No Husk?
For tender-yet-charred corn, grill in the husk for 10 minutes (steaming it first), then peel back the husk and char directly for 2–3 minutes. If using frozen corn, thaw it completely and pat it aggressively dry—water is the enemy of caramelization.
Cheese Swaps
No cotija? Soak feta in milk for 10 minutes to mimic cotija’s mild saltiness. For a creamier finish, mix grated Parmesan with a dab of mayo to create a paste-like topping.
Storage & Freshness Guide
Leftovers?
Store sauced corn in the fridge for up to 24 hours (though it’ll soften). To revive it, broil for 2–3 minutes to bring back crispness. Better yet, store components separately: Grilled Corn in an airtight container, sauce in a jar.
Meal Prep Hack
Mix dry spices (chili powder, paprika, garlic powder) ahead and refrigerate the sauce base (mayo + sour cream) for up to 3 days. Grill corn in advance and reheat before serving.
Food Safety Note
Dairy-based sauces shouldn’t sit at room temperature for more than 2 hours. Never freeze sauced elote—the emulsion breaks, leaving a grainy mess.
Nutrition Profile
Elote balances indulgence with nutrients: fiber-rich corn offsets the rich sauce, and cotija adds protein.
- Calories: 280
- Fat: 20g
- Protein: 6g
- Carbs: 22g
- Fiber: 3g
Ingredient Variations and Their Impact
Smoky Chipotle
Swap chili powder for ground chipotle and add a pinch of cocoa powder to the sauce for deep, earthy heat.
Vegan Delight
Use vegan mayo and cashew sour cream (blend soaked cashews + lemon juice), then sprinkle nutritional yeast for a cheesy vibe.
Herb Lover’s
Replace cilantro with mint and basil, or stir a tablespoon of pesto into the mayo for a fresh, floral twist.
Tropical Heat
Swap lime juice for mango powder (amchur) and top with Toasted Coconut Flakes for sweet crunch.
Breakfast Elote
Top with crumbled bacon, a fried egg, and a drizzle of hot honey for a spicy-sweet morning treat.
Perfect Pairings
Complementary Dishes
- Grilled Carne Asada: The rich, marbled beef contrasts beautifully with elote’s tangy creaminess. Serve with warm tortillas for DIY tacos.
- Chile-Lime Shrimp Skewers: Bright citrus notes echo the corn’s lime sauce, while the seafood keeps the meal light.
Drinks
- Classic Margarita: Tequila’s sharpness cuts through the richness, while salt on the rim enhances sweetness.
- Mexican Lager (Modelo): Crisp and light, it cleanses the palate between bites of spicy, cheesy corn.
Something Sweet
- Mango Sorbet: The icy fruitiness resets the palate after bold flavors.
- Churros with Cajeta: Cinnamon sugar and caramel sauce mirror elote’s sweet-savory balance.
The Ultimate Guide to Mexican Street Corn (Elote) – A Flavor Fiesta!
Learn how to make authentic Mexican Street Corn (elote) with my easy grilled recipe. Creamy, spicy, and loaded with cotija cheese. Fire up the grill and try it now!
Ingredients
For the Corn
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4 ears fresh corn (husked)
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1 tablespoon vegetable oil
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1/4 teaspoon salt
For the Sauce
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1/4 cup mayonnaise
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1/4 cup sour cream
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1 clove garlic (minced)
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1 tablespoon lime juice
For the Toppings
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1/2 cup crumbled cotija cheese
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2 tablespoons chopped cilantro
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1/2 teaspoon chili powder or Tajín
Instructions
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Preheat grill to medium-high (400°F). Pat corn dry and brush with 1 tablespoon vegetable oil.01
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Grill corn for 8–10 minutes, turning every 2–3 minutes, until charred.02
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Whisk 1/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 clove minced garlic, and 1 tablespoon lime juice in a bowl. Let sit 5 minutes.03
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Brush corn with a thin layer of sauce, then a thicker second layer.04
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Sprinkle with 1/2 cup cotija, 2 tablespoons cilantro, and 1/2 teaspoon chili powder. Serve immediately.05
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