Mexican Street corn on a black plate
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.
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Table of Contents
  1. Mexican Street Corn on the Cob Recipe
  2. What is Elote?
  3. Mexican Street Corn Ingredients
  4. Mexican Crema Ingredients
  5. Street Corn Substitutions
  6. How to Make Elote - Mexican Street Corn
  7. How to Store Elote
  8. FAQ About Mexican Street Corn
  9. More Easy Side Dish Recipes
  10. Mexican Street Corn Recipe (Elote) Recipe

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!

Corn with Mexican seasoning on a black plate

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!

Serve this alongside our Copycat Taco Bell Mexican Pizza or our famous Taco Spaghetti.

What is Elote?

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.

brush corn with olive oil

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 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.
Grill corn and turn often
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How to Make Elote – Mexican Street Corn

  1. 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.
  2. 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.
  3. While the corn is cooking mix together the ingredients for the cream sauce in a small bowl.
  4. When the corn is done cooking carefully remove the foil.
  5. 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.
  6. Serve hot and enjoy!

How to Store Elote

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.

FAQ About Mexican Street Corn

Can I cook the corn on the stovetop or in the oven

Yes, you can cook your corn any way you prefer, but we do love the charred grilling the corn gets when cooked on the grill. But anyway will work fine.

What is Mexican Street Corn Made of?

Mexican street corn, also known as Elote, is made of grilled corn on the cob smothered in a Mexican Crema sauce. Elote is a popular street food found in Mexico.

Can I use a premade crema?

Yes, feel free to use a store-bought crema to save time.

More Easy Side Dish Recipes

Cauliflower BreadsticksBroccoli SaladBetter Than Takeout Fried RiceCheesy Pull-Apart Garlic Bread | Easy Baked Beans | Broccoli Slaw | Bacon Wrapped Asparagus

4.90 from 28 votes
Mexican Street corn on a black plate

Mexican Street Corn Recipe (Elote)

Serves — 6
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.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

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 additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
  • Serve hot and enjoy!

Jenn’s Notes

RECIPE 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

Calories: 175kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 199mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1079IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg

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.

Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. 2 stars
    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..

    1. I am very very sorry – we did update the recipe and that ingredient somehow slipped by us. I apologize. The post has been updated.

  2. 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.

    1. 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.