Elote, or Mexican Street Corn, is my most requested summer side dish! Grilled corn smothered in a creamy and cheesy sauce. It’s easy to make and delicious to devour!
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 on vacation in Mexico 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.
So, if you ever get tired of basic corn on the cob, here’s where Mexican street corn comes in to save the day! It’s like a flavor upgrade for your corn. We’re talking grilled goodness, a creamy, cheesy sauce, and a sprinkle of magic (chili powder and cheese). It’s the perfect summer snack that’s easy to make and impossible to resist!
Serve this alongside our Copycat Taco Bell Mexican Pizza or our famous Taco Spaghetti.
What is Elote?
Elote, also known as Mexican street corn, is a delicious and popular street food in Mexico. It’s made with corn on the cob that’s grilled for a smoky flavor, then slathered in a creamy sauce (often mayonnaise or crema), and topped with a variety of delicious ingredients.
These toppings can include crumbly cheese like Cotija, chili powder for a kick, and a squeeze of fresh lime. The combination of textures and flavors makes elote a truly irresistible treat!
INGREDIENTS Notes
- Corn on the Cob – I use fresh corn, husked and all silk removed.
- Olive oil – Coats the corn for grilling and adds a touch of healthy fat. You can use any high smoke point oil like avocado oil.
- Chipotle chili powder – regular chili powder works too. Adjust the amount for your spice preference.
- Cotija cheese, crumbled – Queso fresco or feta cheese are a good substitute.
- Parsley – Cilantro is a common alternative.
- Sea salt
- Limes
Mexican Crema Ingredients
- Heavy cream
- Sour cream
- Lime
- Chipotle chili powder
- Salt
Note: You can use store-bought crema to save a step.
How to make Mexican Street 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 Suggestions
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.
If you prefer to serve this off of the cob, check out our Mexican Street Corn Salad, also known as Esquites.
Proper Storage
Here are the key things to remember about storing leftover Mexican street corn:
- Cool it down fast: Don’t let leftovers sit at room temperature for more than 2 hours. This is the prime zone for bacteria growth. Transfer the corn (cobs or kernels scraped off the cob) to a shallow container and refrigerate as soon as possible.
- Airtight is best: Use airtight containers or wrap leftovers tightly in plastic wrap to prevent drying out and absorbing fridge odors.
- Separate the components: If your leftovers include a lot of leftover crema, it’s best to store it separately from the corn. This will help prevent the corn from getting soggy.
- Leftover life: Refrigerated leftovers will typically last for 3-4 days.
Tips & Variations
- Mexican crema or sour cream: A common question that arises when making this recipe is whether Mexican crema is 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.
- You can cook your corn in the oven, on the stovetop or any way you prefer, but we do love the charred grilling the corn gets when cooked on the grill. But anyway will work fine.
- Use a pre-made crema to save time.
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
Mexican Street Corn
Video
Ingredients
- 6 ears corn husked and all silk removed
- olive oil
- 1-2 teaspoons chipotle chili powder
- ¼ – ⅓ cup cotija cheese crumbled
- ¼ cup fresh parsley finely chopped
- sea salt
- 2 limes juiced
MEXICAN CREAM SAUCE (Crema):
- ½ cup heavy cream
- 1 tablespoon sour cream
- ½ lime juiced
- ⅛ teaspoon chipotle chili powder
- ⅛ teaspoon 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.olive oil, sea salt, 6 ears 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.½ cup heavy cream, 1 tablespoon sour cream, ½ lime, ⅛ teaspoon chipotle chili powder, ⅛ teaspoon salt
- 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.1-2 teaspoons chipotle chili powder, ¼ – ⅓ cup cotija cheese, ¼ cup fresh parsley, 2 limes
- 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 3 – 4 days.
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.
Instead of Chili powder I used Tajin with lime , its my favorite seasoning, I use it on corn, cauliflower, fries and of course fruit like mango , watermelon, kiwi, honeydewand cantelope.
Awesome!!!
Can you substitute Feta cheese for cotija cheese? It isn’t available where I live!
Hi Sean! Yes, you can substitute feta or Queso fresco!