Elote, or Mexican Street Corn, is a popular street food in Mexico and the absolute best way to enjoy grilled corn on the cob. Easy to make at home, sweet corn is smothered in a mixture of creamy mayonnaise, chili powder, and lime juice, then topped with tangy crumbled cotija cheese. So good!
What is Elote?
Elote, or Mexican street corn, is the most delicious way to enjoy grilled corn. Sweet corn on the cob is charred on the grill and then bathed in the creamiest, tangiest, yummiest mayo sauce before being topped with crumbled cheese. With a little added kick from chili powder and zing from fresh lime juice, the combination of flavors – creamy, sweet, smoky, and tangy – is like a party in each bite.
- Corn on the cob
- Mayonnaise: The creamy, delicious base that helps the toppings stick to.
- Mexican table crema: Mexican table crema is creamy and slightly tangy, making it very similar to sour cream. If you can’t find any, feel free to swap it with full-fat sour cream.
- Fresh lime juice: For a little fresh zing.
- Chili powder and Paprika: Adds a little extra smoky flavor, spice, and color.
- Queso fresco: For salty, tangy, creamy flavor. Fortunately, queso fresco is becoming more available in most grocery stores, but if you can’t find it, substitute it with a little feta cheese.
- Cilantro: A nice, fresh, completely optional garnish.
How to Make Elote
1. Preheat an outdoor grill or indoor electric grill to high heat.
2. Grill the corn cobs directly on the grill grates, rotating every 2-3 minutes, until lightly charred on all sides and cooked through. Remove and set aside. Optional: once the corn has cooled down enough to handle them, push a wooden skewer into the husk.
3. Prepare the creamy mayo sauce. Combine the mayonnaise, Mexican crema, fresh lime juice, chili powder, and paprika in a small bowl.
4. Allow the corn to cool slightly, then spread the mayo sauce over the corn, covering them completely.
5. Sprinkle the corn with queso fresco, paprika, and chili powder. Serve with freshly chopped cilantro and lime wedges, if desired.
What to Serve with Mexican Street Corn
Elotes are a delicious summer snack that is great on their own, but it’s also great paired with a variety of other dishes.
- Serve it with backyard cookout dishes like burgers, turkey burgers, or loaded hot dogs.
- Pair it with Mexican and Latin American dishes like shrimp tacos, carne asada, carnitas, enchiladas, tamales, and grilled meats.
- Serve it with classic bbq dishes like pulled pork, ribs, and coleslaw.
How to Store Leftover Elote
If you’ve made elote (Mexican street corn) and have leftovers or want to prepare it in advance, you can store it safely with a few simple steps:
- Storage: Allow the elote to cool to room temperature before wrapping each individual elote in plastic wrap or aluminum foil or placing them in an airtight container. Transfer to the refrigerator for up to 3-4 days.
- Freezing: Cool to room temperature, wrap each elote tightly in plastic wrap, and place in a freezer bag, removing as much air as possible. Transfer to the freezer. When ready to eat, thaw in the refrigerator overnight. (Note: I have never tried freezing elote, so I can’t guarantee the results once thawed and reheated.)
- Reheating: Reheat leftovers on a grill or on a stovetop griddle. If the corn has been removed from the cob, reheat it in a skillet set over medium heat.
More Corn Recipes
- Corn and Zucchini Chowder
- Mexican Street Corn Nachos
- Fresh Corn Salad Recipe
- Fresh Watermelon Salad with Corn and Mango
- Corn and Goat Cheese Fritters
- Instant Pot Corn on the Cob
- Easy Cornbread Recipe
- Cornbread Casserole
If you try making this Elote (Mexican Steet Corn) Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Elote Recipe (Mexican Street Corn)
- Preheat the grill to high heat.
- Place the ears of corn directly on the grill grates and cook for approximately 15 minutes, turning every 2-3 minutes until the corn is lightly charred and cooked through, then set aside. Optional: once the corn has cooled down enough to handle them, push a wooden skewer into the husk.
- Combine the mayonnaise, Mexican table crema, fresh lime juice, chili powder, and paprika in a small bowl.
- Allow the corn to cool slightly, then spread the cream over the ears of corn, making sure to cover them completely.
- Sprinkle the corn with queso fresco, paprika, and chili powder. Serve with freshly chopped cilantro and lime wedges, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)