Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Mexican Street Corn

Mexican Street Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There’s something magical about the smell of grilled corn on the cob, but when you add the creamy, tangy, spicy, and cheesy coating of authentic Mexican Street Corn—or elote—it transforms into a legendary street food experience. This iconic snack is a masterclass in flavor contrasts: sweet charred kernels, a rich mayo base, crumbly cotija cheese, a kick of chili powder, and a bright squeeze of lime. It’s messy, irresistible, and surprisingly simple to recreate at home.

  • Total Time: 25
  • Yield: 4 servings

Ingredients

4 ears fresh corn on the cob, husks removed

½ cup Mayonnaise

¼ cup Sour cream

1 cup Cotija cheese, finely crumbled

1-2 tsp Chili powder (ancho or regular)

2 Limes (for juice and zest)

1 tsp Lime zest

¼ cup Fresh cilantro, chopped

Salt to taste

Instructions

1. Prepare the Grill: Preheat your grill to medium-high heat (400-450°F/200-230°C).

2. Grill the Corn: Place corn directly on the grill grates. Grill for 10-15 minutes, turning every few minutes, until tender with distinct charred spots.

3. Make the Sauce: In a large bowl, whisk together the mayonnaise, sour cream, half of the crumbled cotija cheese, chili powder, lime juice, and lime zest. Stir in the cilantro and a pinch of salt.

4. Coat the Corn: As soon as the corn is off the grill, generously slather the sauce onto each ear while piping hot.

5. Add Final Toppings: Immediately roll each coated ear in the remaining cotija cheese, pressing gently to adhere. Sprinkle with extra chili powder and cilantro.

6. Serve: Insert a wooden skewer into the blunt end for easy handling. Serve with extra lime wedges.

Notes

Pro-Tips:

• Don’t skip the lime zest—it infuses the entire dish with bright citrus oil.

• Apply the sauce while the corn is piping hot; the heat helps it cling and melt into the kernels.

• Lightly oil the corn before grilling to encourage better browning.

Variations:

• Esquites (Corn in a Cup): Cut the kernels off the cob after grilling and toss with all the sauce ingredients; serve in a cup with a spoon.

• Spicy Kick: Add a teaspoon of finely minced jalapeño or a dash of hot sauce to the mixture.

• Cheese Swap: Use queso fresco, or a combination of grated Parmesan and feta if cotija is unavailable.

  • Author: Anna Lovae
  • Prep Time: 10
  • Cook Time: 15
  • Category: Easy Meals
  • Method: Grill
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://www.maprecipes.com/mexican-street-corn/