Mexican Street Corn (Elote)

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Nothing says summer like sweet corn grilled to smoky perfection and slathered in a creamy, zesty sauce. Mexican Street Corn, or Elote, takes an everyday ear of corn and transforms it into a bold, savory treat bursting with layers of flavor. Whether you’re serving it at a backyard BBQ or as a side for taco night, this dish brings street-food flair right to your kitchen.

With a blend of creamy mayo, tangy lime juice, salty cotija cheese, and a kick of chili powder, Elote is everything you want in a side dish—crunchy, juicy, salty, spicy, and fresh. It’s an irresistible combination that keeps everyone reaching for more.

Why You’ll Love This Mexican Street Corn

• Ready in under 20 minutes.
• Perfect for summer grilling or stove-top searing.
• Family-friendly with customizable spice levels.
• Rich, creamy, tangy, and crunchy all at once.
• An easy side dish that steals the spotlight.

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What Kind of Corn Should I Use for Elote?

Fresh sweet corn on the cob is best—look for ears with bright green husks and golden, plump kernels. While grilling is the traditional method, you can also boil or roast the corn if needed. Frozen corn on the cob works in a pinch but won’t have the same juicy texture and charred flavor as fresh.

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Ingredients for the Mexican Street Corn

Each component in this recipe plays a vital role in building flavor and texture.

• 4 ears of corn, husked: The base of this dish, grilled or charred for a smoky-sweet bite.
• 1/4 cup mayonnaise: Adds a creamy richness that binds all the toppings.
• 1/4 cup sour cream: Offers tangy balance and silky texture.
• 1/2 teaspoon garlic powder: A subtle savory depth.
• Juice of 1 lime: Brightens everything with fresh acidity.
• 1/3 cup crumbled cotija cheese: Salty, crumbly, and authentic—a must-have for Elote.
• 1 tablespoon chili powder: Adds warmth and smoky heat.
• 2 tablespoons chopped cilantro: Brings a fresh herbal finish.
• Lime wedges for serving: Optional, but great for extra zing when serving.

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How To Make the Mexican Street Corn

Step 1: Grill the Corn

Preheat your grill to medium-high heat. Place the husked corn directly on the grates and rotate every 2 minutes until all sides are lightly charred, about 8 minutes total.

Step 2: Make the Creamy Sauce

In a small bowl, whisk together the mayonnaise, sour cream, garlic powder, and lime juice until smooth.

Step 3: Coat the Corn

Using a spoon or brush, slather each grilled ear of corn with the creamy mixture while it’s still warm so it soaks into the kernels.

Step 4: Add Toppings

Sprinkle crumbled cotija cheese generously over the coated corn. Then dust with chili powder and a handful of fresh cilantro.

Step 5: Serve

Serve immediately with lime wedges on the side. Best enjoyed hot off the grill!

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Serving and Storing Mexican Street Corn

This recipe makes 4 servings, with each ear of corn serving one person. Mexican Street Corn is best enjoyed right away when it’s warm and juicy. However, if you need to store leftovers, wrap each ear in foil and refrigerate for up to 2 days. Reheat by placing in the oven at 350°F for about 10 minutes or until warmed through.

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What to Serve With Mexican Street Corn?

Tacos al Pastor

The bold spices in pork tacos complement the creamy sweetness of the Elote.

Grilled Chicken Skewers

A protein-packed, simple pairing for backyard BBQs.

Black Bean Salad

Adds freshness and plant-based protein to your meal.

Carne Asada

Juicy grilled steak and corn are a match made in heaven.

Avocado Lime Rice

The cool, citrusy flavor helps balance the spice of the corn.

Classic Guacamole & Chips

For a crunchy, creamy appetizer duo.

Tropical Fruit Salad

Sweet mango or pineapple adds contrast to the spicy flavors.

Mexican Beer or Agua Fresca

Refreshing drinks to round out your street-food feast.

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Frequently Asked Questions

Can I use feta cheese instead of cotija?

Yes! While cotija is traditional, crumbled feta offers a similar salty and tangy flavor and works great as a substitute.

Can I make Mexican Street Corn without a grill?

Absolutely. You can roast the corn in a hot oven (425°F for 20 minutes) or sear it in a cast-iron skillet to mimic grill marks.

Is this recipe spicy?

It has a mild kick from the chili powder. You can increase or decrease it to suit your taste or offer it on the side.

Can I use frozen corn on the cob?

Yes, thaw the corn completely before grilling or roasting. While fresh is best, frozen works if you’re in a pinch.

How can I make this ahead of time?

You can make the sauce a day ahead and store it in the fridge. Grill the corn just before serving for the freshest taste.

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Save This Pin For Later

📌 Save this recipe to your Pinterest appetizer or side dish board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go heavy on the chili powder or keep it mild? Ever try a drizzle of hot honey on top?
I love hearing your twists on classic recipes. Let’s make this the ultimate Elote experience together!

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Conclusion

Mexican Street Corn is a quick and vibrant dish that turns ordinary corn into a flavor-packed favorite. With its creamy coating, salty cheese, chili heat, and zesty lime, it’s a side that always impresses. Want more bright and bold recipes? Try our Vegan Breakfast Quesadillas, Rainbow Smoothie Bowls, or Tropical Fruit Salad.

For more recipe inspiration, visit my Pinterest page at Meals We Share.

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