Summer means grilling recipes and events, and Mexican street corn has been my family’s go-to lately at just about every festival, carnival, or other fun outing with my kids. It’s a nice alternative to all the greasy fried food! And even though it looks elaborate, it’s actually super easy to make your own elote recipe (that’s “corn” in Spanish) at home. It’s a Mexican favorite I’ve been making on repeat — and you can even make it on the stovetop if you don’t have a grill.
Elote Recipe (Mexican Street Corn): Why You’ll Love It
- Spicy, tangy, and savory taste
- Smoky corn smothered in creamy sauce
- Fresh, simple ingredients
- Fast 10 minute prep
- Grill or stovetop options
- Easy side dish in 20 minutes
- Best Mexican street corn recipe for cookouts and Mexican meals!
What Is Elote?
Elote literally means “corn” in Spanish, but the name typically refers to grilled corn smothered in mayonnaise, cotija cheese, and zesty spices. It’s a popular street food in both Mexico and the United States, and is also often called Mexican street corn.
Ingredients & Substitutions
Here I explain the best ingredients for an elote corn recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Corn – I recommend sweet corn for this elote recipe, but technically any kind will work. You can use fresh corn cobs or even thawed frozen corn. Remove the husk and silk if using fresh corn.
- Mayonnaise – I try to make homemade mayonnaise when I have time (it only takes 5 minutes!), but store-bought mayo would work just fine.
- Sour Cream – For the most classic flavor, you can also use Mexican crema. Alternatively, Greek yogurt or crème fraîche can also work.
- Lime Juice – Lemon juice will also work instead. Squeeze it fresh for the best flavor, but bottled works for convenience if needed.
- Chili Powder – This elote seasoning adds a spicy kick to the dish and brings out its flavor even more. If you like spice, substitute with ancho chile powder, cayenne pepper, or Tajin, or just add a drizzle of hot sauce at the end.
- Sea Salt
- Cilantro – Brightens up the creamy texture and smoky flavors. You can also use parsley.
- Cotija Cheese – This is the best cheese option and the most authentic, but you can substitute other types of cheese, such as feta cheese, queso fresco, or parmesan cheese. Each one adds a salty element to the corn, but flavors will be slightly different.
- Lime Wedges – You could also serve with lemon wedges with Mexican street corn.
How To Make Mexican Street Corn
This section shows how to make elote, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
- Prep the grill or stove. Preheat a grill or bring a large pot of water to a boil (or make air fryer corn).
- Cook the corn. Grill corn on all sides until charred, or (if boiling) simmer until tender. Remove using tongs and allow to cool slightly before adding toppings.
VARIATION: Slather the corn with butter!
I usually skip this because the mayo-based topping already adds plenty of flavor, but you can butter the corn before adding the toppings if you like.
- Combine the crema mixture. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.
- Smother the corn. Brush the mayo mixture onto each corn cob, covering all sides.
- Add the toppings. Sprinkle the Mexican street corn with cotija cheese, cilantro, and a little more chili powder. Serve your elote recipe with lime wedges!
VARIATION: Make esquites!
Esquites are like Mexican street corn in a cup. Just remove the corn kernels and mix with the other ingredients in individual cups.
Storage Instructions
- Store: If you have leftovers from this elote recipe, store them in an airtight container in the refrigerator for up to 2-3 days. It will last a couple days longer if you store the corn without the toppings.
- Reheat: Simply microwave or warm in the oven at 350 degrees F. You can also reheat elote on the grill if you didn’t add the toppings yet, or just use leftover corn to make avocado corn salad.
- Freeze: You can freeze boiled or grilled corn without the toppings for up to 4 months. Thaw overnight before preparing this easy Mexican street corn recipe. Avoid freezing with toppings, as the sauce will separate.
What To Serve With Mexican Street Corn
Grilled Mexican street corn pairs perfectly with just about any main dish. Give your meal an extra boost of flavor by serving it alongside Mexican-inspired or Tex-Mex favorites:
- Tacos – Pair this elote recipe with your favorite tacos. Or try zucchini taco boats, zesty taco casserole, a crisp taco salad, or even taco soup.
- Fajitas – For a complete meal, pair these elote corn cobs with chicken fajitas, tender shrimp fajitas, or all-in-one sheet pan fajitas.
- Chicken – Cilantro lime chicken or salsa chicken pair well here. These make great stovetop options if you’re cooking this Mexican street corn recipe inside, since you can make them at the same time on different burners. Or, make your corn on the grill with BBQ chicken legs.
- Chili & Soup – Add a burst of flavor on the side with the best chili. The flavors go surprisingly well together. Or, try them with a Mexican soup like pozole or chile verde.
- Grilling Recipes – While you have your grill on anyway, make some grilled chicken legs or cook up the best burgers!
More Mexican Side Dish Recipes
There are so many fresh and flavorful ways to make a Mexican-style meal! Make some of these easy dishes next:
Elote Recipe (Mexican Street Corn)
You'll love this easy elote recipe (Mexican street corn), smothered in mayo, cotija cheese, and zesty spices. Done in just 20 minutes!
Instructions
Tap on the times in the instructions to start a kitchen timer.
Grilled Version:
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Preheat the grill to high heat for 10-15 minutes.
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Place corn directly on grates and grill for 2-3 minutes per side, rotating until all sides are charred. It should take about 10 minutes total.
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Remove from grill and let cool slightly before adding the toppings.
Boiled Version:
Topping (For Both Versions):
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In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and salt ,until smooth.
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Brush the mixture onto each corn cob, covering all sides. (It gets a little messy, but it’s easiest to use a pastry brush to spread it evenly.)
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Sprinkle each corn cob with cotija cheese, cilantro, and a little more chili powder.
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Serve with lime wedges, if desired.
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Maya’s Recipe Notes
Serving size: 1 ear of corn
Nutrition info does not include optional lime wedges.
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Elote Recipe (Mexican Street Corn)
5 Comments
Aline
0Delicious!! This was so perfect!! My family loved it and we will definitely be making it again – thank you!!!
Shelby
0Omg bliss. This street corn had every flavor I didn’t know I needed! Such a great backyard side dish!
Julianne
0This is my new favorite way to make corn, thank you! I love that you only need a handful of ingredients and the flavors all work so well together.
Gina
0I look forward to making this every summer once sweet corn is finally ready. One of the most delicious ways to enjoy summer corn!
Janice
0This Mexican street corn was so perfect! I love how it turned out perfectly when I made it yesterday. Plus, the favors are all a match made in heaven. Such a must-try recipe to enjoy!