A vibrant and flavorful Mexican street food classic, Elote is grilled corn slathered in a creamy, zesty sauce, then topped with cheese, chili, and lime. It’s the perfect side dish or snack when I want something simple yet bursting with bold flavor.
Why You’ll Love This Recipe
I love how quick and easy this recipe is, but it still delivers big on flavor. The charred corn pairs perfectly with the creamy mayo and sour cream mix, while cotija cheese adds a salty richness. A dash of chili powder and a squeeze of fresh lime make every bite irresistible. Whether I’m hosting a cookout or just craving a fun twist on corn, this dish always satisfies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 ears of corn, husked 3 tablespoons mayonnaise 2 tablespoons sour cream or Mexican crema 1 teaspoon chili powder ½ teaspoon smoked paprika (optional) ½ cup crumbled cotija or feta cheese 1 tablespoon fresh cilantro, chopped 1 lime, cut into wedges Salt, to taste
Directions
Grill the Corn I preheat my grill or grill pan to medium-high. Then, I brush the corn with a little oil or butter and grill it, turning occasionally, until it’s lightly charred and tender—about 10–12 minutes.
Prepare the Sauce While the corn grills, I mix mayonnaise, sour cream, chili powder, smoked paprika, and a pinch of salt in a small bowl until smooth.
Assemble the Elote Once the corn is grilled, I brush it generously with the creamy mixture. Then, I sprinkle crumbled cotija cheese and chopped cilantro over the top.
Serve I serve the elote immediately with lime wedges on the side for that final tangy squeeze.
I sometimes swap the cotija cheese with parmesan or feta if that’s what I have on hand.
For a spicier kick, I add hot sauce or extra chili powder.
When I want to skip dairy, I use vegan mayo and a plant-based cheese alternative.
I occasionally cut the grilled corn off the cob and mix everything in a bowl for a street corn salad version.
storage/reheating
Elote is best enjoyed fresh off the grill, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I wrap the corn in foil and warm it in the oven at 350°F for about 10 minutes. I avoid microwaving as it can make the corn soggy.
FAQs
What is the best cheese to use for Elote?
I prefer using cotija cheese because it’s salty and crumbly, but feta works well too if cotija isn’t available.
Can I make Elote without a grill?
Yes, I use a grill pan or even roast the corn under the broiler if I don’t have access to a grill.
How do I make it spicier?
To turn up the heat, I sprinkle extra chili powder or drizzle hot sauce on the finished corn.
Can I prepare Elote in advance?
I grill the corn ahead of time if needed, but I always wait to add the toppings just before serving to keep everything fresh and flavorful.
Is there a way to serve this for a crowd?
Absolutely. I cut the corn into halves or thirds after grilling to make smaller, more manageable portions for parties or gatherings.
Conclusion
Mexican Street Corn (Elote) is one of my favorite ways to enjoy fresh corn. It’s smoky, creamy, tangy, and spicy all at once—an explosion of flavors with every bite. It’s quick to prepare and always a crowd-pleaser, whether served as a side or snack.
Elote is Mexican street corn: juicy ears of corn grilled until charred, then slathered in a creamy sauce and topped with cheese, chili powder, cilantro, and lime for a bold, tangy, savory bite.
Ingredients
4 ears of corn, husked
3 tablespoons mayonnaise
2 tablespoons sour cream or Mexican crema
1 teaspoon chili powder
½ teaspoon smoked paprika (optional)
½ cup crumbled cotija cheese (or feta as substitute)
1 tablespoon fresh cilantro, chopped
1 lime, cut into wedges
Salt, to taste
Butter or oil for grilling (optional)
Instructions
Preheat a grill or grill pan to medium‑high heat.
Brush the corn lightly with oil or butter (optional) and grill, turning occasionally, until lightly charred and tender, about 10–12 minutes.
While the corn grills, in a small bowl whisk together mayonnaise, sour cream (or crema), chili powder, smoked paprika (if using), and a pinch of salt.
Once the corn is done, brush the creamy sauce mixture generously over each ear while still hot.
Immediately, sprinkle crumbled cotija cheese all over the corn so it sticks to the sauce.
Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.
Notes
If cotija cheese isn’t available, feta or queso fresco make good substitutes. ([turn0search4](https://www.giangiskitchen.com/elote/))
You can increase the chili powder or add a dash of cayenne for more heat. ([turn0search13](https://www.kitchengidget.com/2019/05/04/elote-recipe/))
For a lighter version, you can reduce or omit the sour cream or use Greek yogurt.
If you don’t have a grill, a grill pan or broiler works fine—just watch for charring and rotate corn to get even color. ([turn0search9](https://cookieandkate.com/elote-recipe/))
To avoid sogginess, add the sauce and cheese just before serving so the corn retains its texture. ([turn0search5](https://www.simplyrecipes.com/recipes/grilled_mexican_street_corn_elotes/))
