Mexican Street Corn

Total Time

Prep: 15 min. + soaking Grill: 25 min.


6 servings

Updated: Oct. 27, 2023
Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —James Schend, Dairy Freed


  • 6 medium ears sweet corn
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1 teaspoon grated lime zest
  • 2 tablespoons lime juice
  • 6 tablespoons Cotija cheese
  • 2 to 3 teaspoons chili powder


  1. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with butcher's twine. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain.
  2. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
  3. Meanwhile, in a small bowl, combine sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice. Peel back husks; spread sour cream mixture over corn. Sprinkle with Cotija cheese and chili powder. Serve immediately.
Elote Tips

What other kinds of cheese can you put on elote if you don't have Cotija?

There are so many cheeses that will work as a substitute for Cotija! Parmesan, Romano, queso fresco or feta could all work in a pinch.

What else can you put on elote?

Mexican crema, tajin, garlic powder, smoked paprika or any of your favorite spices would great options. Mexican street corn is pretty versatile—so don't be afraid to experiment.

What can you serve with elote?

Chorizo tacos, steak fajitas or pork carnitas are a natural fit with elote. Make it a Mexican-themed dinner night!

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 ear: 278 calories, 22g fat (4g saturated fat), 14mg cholesterol, 245mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 5g protein.