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Elote is a traditional street food in Mexico. In America, it is typically called Mexican street corn. It is corn on the cob charred on an open grill and smothered in cheese, a cream sauce, and chipotle seasoning and insanely delicious.
The perfect side for any barbecue or summer get-together!
Mexican Street Corn on the Cob Recipe
Corn on the cob is a summer staple for my family. I always look forward to seeing the first stand on the side of the road and pulling over to get a dozen ears. It hits the spot every time, especially with a meal that is fresh off the grill.
When we were in Mexico on vacation recently, I was introduced to Elote, also known as Mexican street corn. You could smell it roasting on the grill from blocks away. The flavor is absolutely delicious and it takes corn on the cob to a whole new level.
Elote is an authentic and tasty side for any summer meal. Roasted sweet corn layered with yummy Mexican crema, spicy chipotle, and fresh cotija cheese is so delicious. Your family will love this new way to eat their juicy ear of corn!
What is Mexican Street Corn on the Cob?
If you’ve ever seen elote listed on the menu at your favorite Mexican restaurant, and asked, “What is elote?” I’m here to answer that question for you. Elote is the authentic name for Mexican street corn.
At times (such as with this recipe) served as corn on the cob, other times served as a corn salad, Mexican street corn is a dish made with cooked sweet corn that has been coated in mayo and Mexican crema and topped off with chili powder and sprinkled Cotija cheese.
Ingredients
- 6 ears of corn, husked and all silk removed
- Olive oil
- 2 tsp chipotle chili powder
- ¼-⅓ cup cotija cheese, crumbled
- ¼ cup fresh parsley, finely chopped
- Sea salt
- Juice of 2 limes
Ingredients for Mexican Crema
- ½ cup mayonnaise
- ½ cup heavy cream
- 1 tablespoon lime juice
- ¼ tsp chipotle chili powder
- ⅛ tsp salt
Ingredient Substitutions
Mexican crema or sour cream: A common question that arises when making this recipe, is Mexican crema the same as sour cream? Can sour cream be used as a substitute? While they are similar, Mexican crema is different from sour cream and I would recommend sticking with the recipe listed above.
Mexican crema is runnier and lighter than sour cream. It has a tangy sweetness to it that sour cream is lacking. The outcome of your elote will be enhanced greatly by using the crema recipe over sour cream.
Sweet corn: This recipe can be made using corn on the cob or kernels corn off the cob.
How to Make Mexican Corn on the Cob
- Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
- Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close the lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
- When the corn is done cooking carefully remove the foil.
- Lightly brush each ear of corn with Mexican Cream Sauce and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
- Serve hot and enjoy!
How to Store
If you have leftovers, store them in a tightly wrapped plastic wrap and place them into an airtight container. The Crema recipe will make a little bit extra, to account for the corn being a bit dry the next day! Be sure to save any extra crema as well.
Then, when you are ready to eat the leftovers, add additional leftover Mexican Crema to each cob to enhance the creaminess. After adding extra crema you can also add more chipotle powder, cotija cheese, parsley, and lime juice.
The Mexican creme sauce can be stored in the refrigerator for 4-5 days.
Video:
More Easy Side Dish Recipes
Cauliflower Breadsticks | Broccoli Salad | Better Than Takeout Fried Rice | Cheesy Pull-Apart Garlic Bread | Easy Baked Beans
Mexican Street Corn (Elote)
Ingredients
- 6 ears corn husked and all silk removed
- olive oil
- 2 tsp chipotle chili powder
- ¼ - ⅓ cup cotija cheese crumbled
- ¼ cup fresh parsley finely chopped
- sea salt
- 2 limes juiced
MEXICAN CREAM SAUCE:
- 1 cup heavy cream
- 2 tbsp sour cream
- 1 lime juiced
- ¼ tsp chipotle chili powder
- ¼ tsp salt
Instructions
- Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
- Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
- When the corn is done cooking carefully remove the foil.
- Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
- Serve hot and enjoy!
Video
Notes
- Make sure your heat isn’t too high on the grill. You don’t want a direct flame on the foiled corn.
- Rotate corn often to ensure it doesn’t burn on one side.
- You can substitute butter for olive oil when foil wrapping your corn.
- The Mexican Cream can be stored in the refrigerator and used on other recipes for 4-5 days.
Nutrition
This recipe for Mexican Corn on the Cob, also known as Mexican street corn, is an authentic way to eat your favorite summer food. Roast your sweet corn, slather it in a Mexican style sour cream, and top it off with spicy seasoning and cotija cheese. Mexican style corn is an easy and delicious side.
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