Easy Mexican Street Corn
Mexican Street Corn, or Elote, is one of the most beloved street foods in Mexico. It is vibrant, bold, and packed with flavor. At its core, this dish takes something simple—corn on the cob—and elevates it with a creamy, tangy, slightly spicy coating that makes every bite unforgettable. Traditionally sold by street vendors across Mexico, it has gained worldwide popularity for its irresistible combination of charred corn kernels, rich sauce, and a dusting of cheese and chili powder.
This easy version allows you to recreate the authentic taste right in your kitchen or backyard. It’s perfect for barbecues, family dinners, summer gatherings, or even as a fun weeknight side dish.
Ingredients
For 4 servings (can be doubled or halved as needed):
4 ears of fresh corn, husked and cleaned (yellow sweet corn is best for authentic flavor)
2 tablespoons vegetable oil or melted butter (for grilling or roasting)
½ cup mayonnaise (can substitute with Greek yogurt or Mexican crema for a lighter touch)
¼ cup sour cream (adds tang and creaminess)
1 garlic clove, finely minced or grated (optional but enhances flavor)
1 teaspoon lime zest (adds freshness)
2 tablespoons fresh lime juice (about 1 medium lime)
½ cup Cotija cheese, finely crumbled (or feta cheese if Cotija is not available)
1 teaspoon chili powder (for smokiness; adjust to taste)
½ teaspoon smoked paprika (optional, but deepens the flavor)
½ teaspoon cayenne pepper (for heat, use less if you prefer milder spice)
¼ cup fresh cilantro, chopped (for garnish)
Extra lime wedges, for serving
Step-by-Step Instructions
Step 1: Prepare the Corn
Remove the husks and silk from the corn. Rinse the ears under cool water and pat dry.
Lightly brush each ear with oil or melted butter to help it char nicely on the grill or in the oven.
Step 2: Grill or Roast the Corn
On the Grill (Most Authentic):
Preheat your grill to medium-high heat.
Place the corn directly on the grill grates and cook for 10–12 minutes, turning occasionally until all sides are charred and golden. You want a balance of dark grill marks and tender, juicy kernels.
In the Oven (If Grill Is Not Available):
Preheat the oven to 425°F (220°C).
Place corn on a baking sheet lined with parchment or foil. Roast for 20–25 minutes, turning halfway through, until the corn is golden and slightly caramelized.
On the Stovetop (Quick Method):
Heat a large cast-iron skillet or grill pan over medium-high.
Cook the corn for 10–12 minutes, rotating until nicely charred.
Step 3: Make the Creamy Sauce
In a medium bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, and minced garlic.
Adjust seasoning to taste. The sauce should be tangy, creamy, and smooth.
Step 4: Coat the Corn
Once the corn is cooked, immediately brush or spread the creamy sauce all over each ear using a spoon or a pastry brush.
Make sure to coat the corn generously, so the toppings will stick.
Step 5: Add Toppings
Roll or sprinkle the coated corn with crumbled Cotija cheese until fully covered.
Dust with chili powder, smoked paprika, and a touch of cayenne pepper for spice.
Garnish with freshly chopped cilantro.
Step 6: Serve
Serve hot with lime wedges on the side. A final squeeze of lime just before eating enhances the flavors even more.
Cooking Tips and Variations
Use Crema Instead of Sour Cream: For a more authentic Mexican taste, replace sour cream with Mexican crema, which is slightly thinner and tangier.
Healthier Version: Use Greek yogurt instead of mayonnaise for a lighter but still creamy sauce.
Cheese Options: Cotija cheese is traditional, but feta or Parmesan work well as substitutes if Cotija is hard to find.
Spice Control: Adjust the amount of cayenne pepper depending on your heat preference. For kids or those sensitive to spice, leave out the cayenne.
Serving Idea: If serving for a large crowd, cut each cob in half before coating to create smaller, appetizer-size portions.
What to Serve With Mexican Street Corn
Elote is extremely versatile and pairs well with many dishes. Consider serving it with:
Grilled chicken, steak, or shrimp
Tacos (especially carne asada or al pastor)
Mexican rice and beans
Fresh guacamole and tortilla chips
A refreshing margarita or agua fresca
Why You’ll Love This Recipe
Bold Flavors: The smoky char from the grill, the creaminess of the sauce, and the tang of lime combine into a perfect bite.
Simple to Make: Requires only basic ingredients and can be ready in under 30 minutes.
Crowd-Pleaser: Always a hit at barbecues, parties, and family dinners.
Customizable: You can adjust spice, toppings, and sauce ingredients to suit your taste.
Final Thoughts
This Easy Mexican Street Corn recipe transforms a humble ear of corn into something extraordinary. Each bite delivers smoky, sweet, creamy, tangy, and spicy notes all at once. Whether you make it for a backyard barbecue, a casual family dinner, or just a personal craving, this recipe will bring the vibrant flavors of Mexico straight to your table.
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