Elote is 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!
Table of Contents
- Mexican Street Corn Recipe
- What is Street Corn?
- Mexican Street Corn Ingredients
- Mexican Crema Ingredients
- Street Corn Recipe Substitutions
- How to make this Elote Corn Recipe
- Serving Mexican Street Corn
- How to store Street Corn
- Mexican Corn Recipe FAQs
- More Easy Side Dish Recipes
- Elote Corn (Mexican Street Corn) Recipe
Mexican Street Corn 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!
Serve this alongside our Copycat Taco Bell Mexican Pizza or our famous Taco Spaghetti.
What is Street Corn?
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.
Mexican Street Corn Ingredients
- 6 ears of corn, husked and all silk removed
- Olive oil
- chipotle chili powder
- cotija cheese, crumbled
- parsley, finely chopped
- Sea salt
- Juice of 2 limes
Mexican Crema Ingredients
- heavy cream
- sour cream
- Juice of 1 lime
- chipotle chili powder
- salt
Note: You can use store-bought crema to save a step.
Street Corn Recipe 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. If you want to save a step, you can use store-bought crema.
- Sweet corn: This recipe can be made using corn on the cob or kernels corn off the cob.
How to make this Elote Corn Recipe
- 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.
- While the corn is cooking mix together the ingredients for the cream sauce in a small bowl.
- When the corn is done cooking carefully remove the foil.
- Lightly brush each ear of corn with Mexican Cream Sauce and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
- Serve hot and enjoy!
Serving Mexican Street Corn
Serve Mexican Street Corn on the cob at your next backyard barbecue. Try serving it with our Queso Chicken Tacos, Sheet Pan Fajitas, chicken enchiladas, or our burrito bowl.
How to store Street Corn
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.
More Easy Side Dish Recipes
Cauliflower Breadsticks | Broccoli Salad | Better Than Takeout Fried Rice | Cheesy Pull-Apart Garlic Bread | Easy Baked Beans | Broccoli Slaw | Bacon Wrapped Asparagus
Elote Corn (Mexican Street Corn)
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 (Crema):
- 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.
- While the corn is cooking, mix together the ingredients for the crema in a small bowl.
- When the corn is done cooking carefully remove the foil.
- Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
- Serve hot and enjoy!
Jenn’s Notes
- Make sure your heat isn’t too high on the grill. You don’t want a direct flame on the foiled corn.
- You can use store-bought crema to save time.
- 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.
Video
Nutrition Info
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.
Your recipe at the top contradicts the recipe at the bottom. Sure wish I would’ve realize that before I added mayonnaise to it and had to dump the whole thing out..
I am very very sorry – we did update the recipe and that ingredient somehow slipped by us. I apologize. The post has been updated.
We make these a lot. All our friends and family love them! Thank You
A little disappointed because I got everything on the ingredients list only to see the notes saying NOT to get regular sour cream even tho that’s what the recipe calls for….. maybe change the ingredients list to saying the actual ingredient since we don’t know ? Just a thought.
I am so sorry – where do you see that it says not to use regular sour cream. (it does say you can substitute a store-bought crema, but I look and don’t see where you are seeing not to use regular sour cream.
It is an awesome Mexican Street Corn recipe. Thanks.
I am a little confused when do I use the fry ingredients before I put the crema on then again after with the remainder. Because the recipe says at the end sprinkle the additional dry ingredients. Help lol
I can see why you would be confused. You sprinkle the dry ingredients after your put the crema on. I will fix it in the instructions. Sorry for your confusion!!
How would I cook the corn if I was unable to grill?