This authentic elote recipe (Mexican street corn) brings the vibrant flavors of Mexico's street vendors to your backyard - juicy grilled corn slathered in a creamy mayo-sour cream sauce, tangy lime juice, and salty cotija cheese. It's the perfect summer side dish to serve alongside Smoked Brisket or Smoked Chicken Thighs at your next barbecue, or turn it into Elote Dip.
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If you love Mexican-inspired dishes, check out Authentic Carnitas Tacos, Authentic Pico de Gallo, or Slow Cooker Shredded Mexican Chicken next!
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Ingredients and Substitutions
- Fresh Corn on the Cob: Use fresh sweet corn with bright green husks and silky tassels. Each cob should feel firm and heavy for its size.
- Mayonnaise: Creates a creamy base that helps all other flavors stick to the corn. For a lighter version, use half mayo and half Greek yogurt.
- Sour Cream: Adds tanginess and richness. Mexican crema is traditional, but sour cream works perfectly. You can substitute with Greek yogurt for a healthier option.
- Cotija Cheese: This crumbly cheese is authentic to Mexican street corn. If unavailable, use feta cheese, queso fresco, or even grated parmesan cheese.
- Chili Powder: Provides that distinctive smoky heat. Traditional elotes use a mix of chili powder and cayenne pepper for an extra kick.
- Fresh Lime Juice: The acidity brightens all flavors. Always use fresh lime juice - the bottled kind doesn't have the same flavor.
- Cilantro: Adds a fresh, herbaceous note that balances the rich, creamy sauce. If you're not a cilantro fan, substitute with chopped parsley.
- Butter: Brushing corn with melted butter before grilling enhances flavor and helps achieve those beautiful char marks.
See the printable recipe card for quantities and a full list of ingredients.
How To Make Mexican Street Corn (Elote)
Quick Overview
- Grill corn until lightly charred.
- Mix creamy sauce ingredients.
- Assemble with sauce, cotija cheese, and toppings.
- Serve Mexican corn with lime wedges.
Step-by-Step Instructions
- PREP: Preheat your outdoor grill to medium-high heat (around 400°F). Remove husks and silk from 6 ears of corn, rinse under cold water, and pat dry. Brush corn cobs with melted butter.
- GRILL: Place corn directly on the grill grates. Cook for 15-20 minutes, rotating every few minutes, until kernels are tender with a light char all around.
- SAUCE: Meanwhile, in a small bowl, add ½ cup mayonnaise, ½ cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, ¼ teaspoon cumin, and ¼ teaspoon garlic powder.
- COMBINE: Mix until well combined and refrigerate until ready to use.
- ASSEMBLE: Remove hot corn from the grill with tongs and transfer to a serving platter. Immediately spread the creamy mayo mixture over each cob.
- FINISH: Generously sprinkle ½ cup crumbled cotija cheese (or feta) over the sauce. If desired, dust with additional chili powder, and top with ½ cup chopped fresh cilantro. Serve with lime wedges for squeezing over the top.
Quick Tip from Jeri
For the most authentic elote experience, slather the sauce on while the corn is still hot from the grill - this helps the sauce slightly melt into the kernels for maximum flavor!
Jeri's Top Tips
- Leave a small piece of the stalk intact to use as a handle while eating.
- Grill over direct heat for the best char marks and smoky flavor.
- Apply the mayo mixture while the corn is still hot so it slightly melts into the kernels.
- Roll the corn in cotija cheese rather than sprinkling it for maximum coverage.
- Add lime zest to the mayo sauce for extra flavor.
Variations
- Esquites: Cut the corn kernels off the cob and mix with all the toppings in a bowl for Mexican street corn salad - perfect for parties!
- Spicy Elote: Add a dash of hot sauce, sriracha, or cayenne pepper to the mayo mixture for extra heat.
- Elote en Vaso (Corn in a Cup): Serve in small cups for easier eating at parties.
- Grilled Corn Methods: No grill? You can get similar results by broiling in the oven, using a grill pan, or even boiling the corn first, then finishing under the broiler.
- No fresh corn? Frozen corn works too - grill it in a foil packet or skillet until lightly charred, since it won't hold up directly on the grates like fresh cobs.
Serving Suggestions
Elotes pair perfectly with Smoked Chicken Legs, Carnitas Tacos, Fresh Salsa and chips, and Watermelon Basil Salad, and Traeger Grilled Steak.
It also goes with Pellet Grill Smoked Whole Chicken, Smoked Beer Can Chicken, Pellet Grill Smoked Shrimp, Mexican Rice, and Pellet Grill Smoked Salmon.
Storage and Leftovers
- Storage: Wrap leftover elotes in foil or remove kernels from the cob and store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Wrap in foil and heat in a 350°F oven for 10-15 minutes or place on the grill for 5 minutes until warmed through.
- Repurposing: Cut leftover corn kernels off the cob and use them in salads, tacos, burritos, or enchiladas.
Recipe FAQs
Elote is corn on the cob, while esquites is the same flavors but with the corn cut off the cob and served in a cup.
Traditional elote has a mild to medium heat level, but you can adjust the chili powder to your preference.
Yes, but you'll miss the smoky char flavor. If boiling, cook for 5-7 minutes, then briefly char under a broiler if possible.
Traditional elote is seasoned with chili powder, and often a pinch of cumin and garlic powder in the sauce. Cayenne can be added for extra heat.
Cotija cheese is traditional - a crumbly, salty Mexican cheese. If you can't find it, feta, queso fresco, or grated parmesan all work as substitutes.
Printable Recipe
Authentic Elote Recipe (Mexican Street Corn)
Ingredients
- 6 ears of corn husks and silk removed
- 2 tablespoons melted butter or olive oil
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice (juice from 1 lime)
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ½ cup crumbled Cotija cheese (or feta cheese)
- ½ cup fresh cilantro leaves chopped
- lime wedges for serving
Instructions
- PREP: Preheat your outdoor grill to medium-high heat (around 400°F). Remove husks and silk from corn, rinse with cold water, and pat dry.
- GRILL: Brush each ear of corn with melted butter. Place directly on grill grates and cook for 15-20 minutes, rotating every few minutes, until kernels are lightly charred.
- SAUCE: In a small bowl, mix together mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder until well combined. Refrigerate until ready to use.
- ASSEMBLE: Remove corn from the grill and place on a serving platter. Spread the mayo mixture over each ear of corn.
- FINISH: Sprinkle crumbled Cotija cheese over the mayo mixture, then top with chopped cilantro. Serve with lime wedges. Enjoy!
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Notes
- For best results, apply the mayo mixture while the corn is still hot.
- Roll corn in the cotija cheese rather than just sprinkling for better coverage.
- Leave a small piece of the stalk intact to use as a handle.
- No grill? You can boil corn for 5-7 minutes and then finish under the broiler.
- Store leftovers in the refrigerator for up to 3 days; reheat wrapped in foil in a 350°F oven or on the grill for 5 minutes.
- No fresh corn? Frozen corn works too - grill in a foil packet or skillet since it won't hold up directly on the grates.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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