Mexican Street Corn

If you’re an avid street food connoisseur, you’re likely familiar with Mexican street corn, or elote (Spanish for “corn cob”). Our recipe for this summery snack is slathered with a creamy sauce made from mayo and sour cream, then topped with Cotija cheese and chili powder for a bit of heat.

You don’t have to find a street corn vendor to enjoy this Mexican food. Just pick up a few ears of corn and fire up the grill!

What is on elote?

Traditionally, elote ingredients include freshly grilled corn with a Mexican crema spread on top. It’s then garnished with a crumbly, tangy, fresh Mexican cheese known as Cotija, plus lime juice, chili powder and cilantro.

Elote Ingredients

• Corn: To make the best corn on the cob, you need to come home with the sweetest, juiciest corn. Here’s how to pick the best corn at the store or market.
• Sour cream and mayo: A tangy mixture of sour cream and mayo coats the corn with richness and acts as the glue that keeps the other components from falling off.
• Cilantro: You’ll need to chop up some fresh cilantro for this recipe.
• Lime zest and juice: Since you’ll need both the zest and juice from limes, make sure to zest them first. It’s much harder to zest a juiced lime (or any citrus fruit, for that matter) than one that’s intact.
• Garlic: You need two garlic cloves for the sauce, or two teaspoons of jarred minced garlic.
• Cotija: Cotija is an aged Mexican cheese with a similar taste to that of Parmesan. Find Cotija at your local grocery store or a Mexican convenience store if you have one nearby.
• Chili powder: Sprinkle chili powder on top for vibrancy and a small kick of heat.

Directions

Step 1: Remove the silk

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Carefully peel back the corn husks until they’re about 1 inch away from the bottoms. Remove the silk using a produce brush under running water or by rubbing the cob with a gloved hand.

Step 2: Rewrap the corn

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Rewrap each ear of corn in its husk and secure them with kitchen string

Editor’s Tip: Use butcher’s twine for this step because it’s oven-safe; regular string won’t work. You don’t want to worry about anything burning while your corn is cooking.

Step 3: Soak the corn

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Place the ears of corn in a Dutch oven, and cover them with cold water. Let them soak for 20 minutes and then drain them.

Step 4: Grill the corn

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While you’re waiting for the corn to soak, preheat your grill to medium heat.

Grill the corn in their husks, covered, over medium heat until the corn is tender, about 25 to 30 minutes. Turn the ears of corn often.

Editor’s Tip: If you’re using a charcoal grill, cook the corn over direct heat.

Step 5: Brush on the sauce

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Combine the sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice in a medium bowl. Peel back the husk on each ear of corn and spread the mixture generously over the kernels.

Step 6: Top with Cotija and chili powder

Sprinkle each ear of corn with Cotija cheese and chili powder and serve them on a platter, or let everyone assemble an ear of corn so the toppings are to their liking. Elote are best served immediately so the mixture remains nice and warm on the crisp corn.

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Recipe Variations

• Prepare it off the cob: A Mexican street corn salad (aka esquites) is simply all the same components of elote, but served off the cob. This assembly makes it easy to serve a crowd instead of preparing a bunch of individual elotes.
• Swap the Cotija: There are so many cheeses that will work as a substitute for Cotija! Parmesan, Romano, queso fresco or feta can all work in a pinch.
• Play with the spices: Tajin, garlic powder, smoked paprika or any of your favorite spices would make great options. Mexican street corn is pretty versatile, so don’t be afraid to experiment.
• Sub Mexican crema for mayo: Use Mexican crema instead of mayonnaise for an authentic taste.
• Make it dairy-free: For a dairy-free version of this recipe, swap out the sour cream and mayonnaise with 1/2 cup of vegan mayonnaise and use your favorite vegan Cotija or Parmesan cheese instead.
• Roast the corn: No grill? No problem! There are lots of ways to cook corn on the cob, and roasting it in the oven is the closest you can get to grilling. Roasting won’t brown the cobs as well as grilling will, but with all those yummy components it will still taste great.

How to Store Mexican Street Corn

Let any leftover Mexican street corn cool to room temperature, then store the ears in airtight containers. If you don’t have one big enough, keep them on a plate and wrap them tightly in storage wrap. Just know that the storage wrap may mess up the toppings a bit. They can keep in the fridge for up to four days.

Mexican Street Corn Tips

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What do you serve with Mexican street corn?

Unsurprisingly, Mexican street corn pairs well with a variety of Mexican food. Serve it alongside burritos, birria tacos, taquitos or even fajitas! It’s the perfect combination when you’re in the mood for Mexican cuisine.

Do you serve Mexican street corn warm or cold?

Elotes are best served immediately so the sauce mixture remains nice and warm on the crisp corn.