Elote, or Mexican Street Corn, is a popular Mexican street food starring corn on the cob slathered in a creamy, lime-infused mayonnaise sauce, rolled in cheese and finished with a sprinkle of chili powder. While it’s traditionally grilled, I’ve adapted the recipe so it’s easy to make at home with boiled corn and included simple ingredient swaps so anyone, anywhere can enjoy this irresistible side dish.
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Butter be gone! Sweet corn just got the ultimate flavor upgrade, and the result is my latest (and greatest!) seasonal side dish. Say hello to elote, a.k.a. Mexican street corn.
I know what you’re thinking, “But Kelly, I can’t believe it’s not butter!” I know, I know. Butter is to corn what peanut butter is to jelly. They are one with each other. But not any more. Creamy, cheesy, tangy and with just a touch of heat, this elote recipe hits all the flavor-packed high notes.
What is Elote?
Also called Mexican street corn, elote (pronounced eh-LOH-teh), which means “corn” in Spanish, is a Mexican preparation of corn on the cob that’s slathered in a creamy sauce—often made with mayo, Mexican crema or sour cream, and lime juice—then rolled in crumbled cheese, and sprinkled with chili powder. It’s sweet, smoky, spicy and tangy all at once.
You’ll often find it grilled over open flames by street vendors in Mexico, but it’s just as easy to make at home with boiled (my preferred method!) or grilled corn. It’s one of my favorite summer side dishes for backyard BBQs and cookouts.
I’ve kept the prep and ingredients true to the traditional Mexican dish, but I’ve also included easy substitutions for the less common items so anyone, anywhere can make this.
- Corn on the cob: Fresh summer corn is ideal here. Look for ears with bright green husks, moist stems and plump kernels you can feel through the husk. Want a shortcut for shucking? Learn my simple trick to shuck corn in seconds.
- Mayonnaise: Mayo adds richness and helps the toppings stick to the corn, but don’t worry, it won’t taste like mayo. Once it’s mixed with lime juice and crema, it transforms into a rich, tangy sauce. Skip it, and your elote might end up more sour than satisfying.
- Mexican crema: A staple in Mexican cooking, crema is similar to sour cream but thinner in texture and slightly tangier in flavor. If you can’t find it, just use sour cream.
- Lime juice: I always recommend squeezing it fresh for the best flavor.
- Cotija cheese: This salty, crumbly Mexican cheese is traditional for elote, and any leftovers are perfect for topping taco bowls or guacamole deviled eggs. Can’t find Cotija? Swap in grated Parmesan. It’s not traditional, of course, but it’s what I reach for when I’m making this corn on a cob recipe on a whim.
- Chili powder or Tajín: Chili powder is the more traditional pick and adds a subtle smoky, spicy kick. But we’re big fans of Tajín around here, a zesty chili-lime seasoning that I sprinkle on everything from homemade tortilla chips and baked avocado fries to margarita popsicles. Use whichever you have on hand (or love the most!).
See the recipe card for full information on ingredients and quantities.
- Cook the corn. You have three options here, and all work well for this recipe:
- Boil it (my go-to method): Bring a large pot of salted water to a boil. Add the shucked corn and cook for 5 to 7 minutes, or until tender. Drain and let it cool slightly.
- Roast it: Preheat your oven to 425°F. Place the husked corn directly on the oven rack or a sheet pan and roast for 20 to 25 minutes, turning once or twice, until the kernels are golden and lightly browned in spots.
- Grill it: Keep the husks on or peel them back and tie them to form a handle. Grill the corn over medium heat, turning occasionally, until it’s tender and slightly charred in spots (about 8 to 10 minutes).
Kelly’s Note: Any method works, but I prefer boiling for its simplicity and juiciness. Roasting and grilling will give you a bit more caramelized flavor.
- Make the creamy sauce. In a small bowl, stir together the mayonnaise, Mexican crema or sour cream, and lime juice.
- Dress the corn. Grab each ear by the end (or use a skewer) and slather it generously with the sauce. Use a spoon or brush to coat the corn evenly. Then, roll it in crumbled Cotija, turning to coat all sides.
- Serve. Sprinkle with chili powder or Tajín and serve warm with lime wedges on the side for an extra burst of citrusy zing.
What to Serve with Mexican Street Corn
This creamy, cheesy corn on the cob is a summer staple at our house, and I love pairing it with everything from Mexican-inspired dishes to backyard BBQ favorites. Here are a few of my favorite recipes to pair with elotes:
- Try it with crispy carnitas, quesadillas, taco salad cups or spicy shrimp tacos for taco night.
- Serve it alongside barbecue ribs, flank steak, Caesar pasta salad or even cheeseburger sliders for your next cookout.
- Elote makes a surprisingly great side for daytime dishes, too—think pimento cheese BLTs, soft scrambled eggs and a big bowl of fresh fruit salad.
Whether you’re firing up the grill or boiling corn on the stovetop, this easy elote recipe brings bold, delicious flavor to the table every time. However you serve it, one thing’s for sure: you’ll never look at corn on the cob the same way again. What will you pair with your Mexican street corn?
Ingredients
- 4 ears corn on the cob, husks removed (See Kelly’s Notes)
- 3 Tablespoons mayonnaise
- 3 Tablespoons Mexican crema or sour cream
- 1 Tablespoon fresh lime juice
- 3/4 cup crumbled Cotija cheese or grated Parmesan cheese (See Kelly’s Notes)
- Tajín or chili powder, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the corn and boil until tender, 5 to 7 minutes. Remove the corn from the water and let it cool slightly.
- In a medium bowl, stir together the mayonnaise, sour cream and lime juice.
- Coat the corn in the mayonnaise mixture then roll it in the cheese. Sprinkle with tajín and serve.
Kelly’s Notes
- Remove the husks if you plan to boil the corn. If you plan to roast or grill the corn (like in my photos), I recommend leaving the husks on—see instructions below.
- Mexican crema is similar to sour cream but thinner in consistency. Either option works in this recipe.
- Cotija is traditional, but if you can’t find it, you can swap in grated Parmesan.
- Roasting Instructions: Preheat your oven to 425°F. Keep the husks on the corn (you can soak them in water for 15 minutes beforehand to prevent burning). Place the corn directly on the oven rack or a sheet pan and roast for 20 to 25 minutes, turning once or twice, until the husks are browned and the kernels are tender. Let cool slightly before removing the husks and silk.
- Grilling Instructions: Keep the husks on or peel them back and tie them to form a handle. Grill the corn over medium heat, turning occasionally, until it’s tender and slightly charred in spots, about 8 to 10 minutes.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I like your cookbook, but I can’t afford to buy it right now.
Was okay. I felt like the potency of the roasted garlic overwhelmed the sweetness of the Jersey corn. I’ve had the Mexican version and I guess I’m trying to replicate that.
I’m so sorry you didn’t enjoy the recipe.