Mexican Street Corn (Elotes)

Mexican Street Corn, AKA elote, is a street food that’s absolutely worth making at home. Star by grilling corn on the cob, then slather it with a creamy sauce, cheese, cilantro and spices. It’s a show-stopping summer side dish you’ve got to try!

About this Mexican Street Corn recipe

I first fell in love with Mexican street corn at a restaurant in my college town. Now I have to have it any time I see it on a menu, whether at a food truck or at a sit-down place. I bet it’s even better in Mexico, where you can order this traditional street food from food cart vendors.

But for now, I’ll settle for making it at home with fresh summer corn from the farmers market. When corn is in season, it is oh-so-sweet and flavorful. This Mexican-style corn on the cob is the ultimate way to enjoy it.

Mexican street corn usually features butter, mayonnaise, cotija cheese and chilli powder, sometimes with a spritz of lime. You can boil the cobs or grill them for even more flavor. It’s the perfect companion for a big cookout or simple summer supper with your favorite Mexican dishes. (Mine are these easy pulled pork tacos.)

Ingredients

You can find all the ingredients for Mexican street corn at your local supermarket. Here’s what you’ll need to make this recipe: 

• Corn on the cob: Fresh sweet corn is what you are looking for!
• Cotija cheese: You should be able to find this at your grocery store, but if not, feta cheese is a decent substitute. Parmesan cheese could also work.
• Mexican crema: Use sour cream or crème fraîche instead if you like.
• Mayonnaise: My favorite brand is Duke’s! But use your favorite plain mayo here.
• Limes: You’ll want to use fresh juice, ideally!
• Fresh cilantro: If you’re not a cilantro person, fresh parsley or basil will work!
• Chili-lime seasoning: Use something like Tajín, or make your own! If you don’t have either, you can use a little bit of chili powder, Cayenne pepper and fresh lime zest.

More Mexican-inspired recipes: Steak Nachos • Tomatillo Salsa • Guacamole

Substitutions & variations

Make it work for you! Here are some easy ways to modify this recipe:

1. No cotija cheese? Use another crumbly cheese like feta cheese.
2. Grill or boil the corn. However you cook it will be delicious!
3. Want less mess? Make esquites, which is essentially the same dish, but the corn is off the cob! It’s also called Mexican street corn salad or dip. Cut the cooked corn kernels off the cobs and place it in a bowl, then mix it up with the sauce to make a side dish or dip you can eat with a fork. (If you prefer to serve it on the cob, use corn holders ^* so your hands don’t get messy.)

Instructions

You can make this Mexican street corn recipe in a few simple steps:

First, cook your corn on the cob. You can do this a couple ways:

1. On the grill: Heat your grill according to manufacturer instructions. Grease the grill grates. Grill corn until browned, approximately 10 minutes.
2. On the stove: Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
3. In the microwave: If I’m only making one or two ears, it’s easy to cook them up in the microwave! And it’s still super delicious. (My friend Shruthi has some great tips for microwave corn on the cob.)

While the corn is cooking, make the creamy sauce that you’ll spread on the corn. In a bowl, add the Mexican crema, mayonnaise, and lime juice. (Save a few lime wedges for serving, too!) Mix until well combined. Also, chop the cilantro.

When the corn is cooked, let cool slightly. You can butter them if you wish! (They do in Mexico, too.) Brush the Mexican crema mixture over the corn. Sprinkle with cotija cheese, chili-lime seasoning and cilantro.

You really, really, really have to try this. And soon, before it’s too cold to crank up the grill!

Food & drink pairings

Mexican street corn is an amazing side dish that can elevate even simple tacos. Make sure you have some tomato salsa, too. Homemade tortilla chips are also worthwhile if you don’t mind turning on the oven in the summer.

It’s also a great way to step up simple corn on the cob at a cookout. Serve it with sides like a mojito melon salad or heirloom tomato caprese salad. For dessert, highlight more summer produce with something like a skillet peach crisp.

To drink, serve up a refreshing watermelon margarita or a Mexican grapefruit paloma.

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