Elotes Mexican Street Corn Recipe

Why You’ll Love This Recipe

I love this recipe because grilling gives the corn a smoky sweetness that pairs perfectly with the creamy, tangy topping. Fresh lime juice brightens the flavors, while chili powder adds just enough warmth.

I also like how quickly I can prepare elotes. Once the grill is hot, the corn needs only a few minutes to become tender and charred. I can prepare the topping while the corn cooks and assemble everything immediately before serving.

Another reason I enjoy this recipe is how easily I can adjust it. I can make the corn milder or spicier, change the cheese, or add extra lime depending on the flavors I prefer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh corn on the cob
• Mayonnaise
• Mexican crema or sour cream
• Cotija cheese
• Fresh lime juice
• Chili powder
• Garlic powder
• Fresh cilantro
• Salt
• Lime wedges for serving

Directions

1. I preheat my outdoor grill or grill pan to medium-high heat.
2. I remove the husks and silk from the corn, then lightly brush each ear with a little oil if needed to prevent sticking.
3. I place the corn directly on the hot grill and cook it for about 8 to 12 minutes. I rotate the ears every few minutes so the kernels become tender and develop charred spots on several sides.
4. While the corn cooks, I combine the mayonnaise, Mexican crema or sour cream, fresh lime juice, and garlic powder in a small bowl.
5. I crumble the Cotija cheese and prepare the chili powder, chopped cilantro, and lime wedges so everything is ready when the corn comes off the grill.
6. I remove the grilled corn from the heat and let it cool just enough for me to handle safely.
7. I brush or spread the creamy mixture generously over each warm ear of corn.
8. I sprinkle the corn with crumbled Cotija cheese, chili powder, fresh cilantro, and a small pinch of salt if needed.
9. I serve the elotes immediately with extra lime wedges so I can squeeze additional fresh lime juice over the top.

Servings and Timing

I usually prepare one ear of corn per person, making this recipe enough for about 4 servings.

• Prep time: 10 minutes
• Cook time: 10–12 minutes
• Total time: About 20–25 minutes
• Servings: 4

Variations

When I want spicier elotes, I add cayenne pepper, chipotle powder, or extra chili powder. I can also drizzle a little hot sauce over the finished corn.

If I can’t find Cotija cheese, I sometimes use crumbled feta or finely grated Parmesan. The flavor isn’t exactly the same, but both can provide the salty finish I want.

For extra smoky flavor, I add a small amount of smoked paprika or chipotle powder to the creamy sauce.

When I don’t have access to a grill, I roast the corn in the oven or cook it in a hot skillet. I can also use a broiler to create some of the charred spots I normally get from grilling.

I can turn this recipe into esquites-style corn by cutting the cooked kernels from the cob and combining them with the creamy sauce, cheese, lime, chili, and cilantro in a bowl or cup.

Storage/Reheating

I think elotes taste best immediately after I assemble them, while the corn is still warm and the toppings are fresh.

If I have leftovers, I place the corn in an airtight container and refrigerate it for up to 3 to 4 days. When possible, I store grilled corn separately from the creamy topping and garnishes.

To reheat plain grilled corn, I warm it on the grill, in a skillet, or in a 350°F (175°C) oven until heated through. I can also microwave it when I need a quicker option.

After reheating, I add the mayonnaise mixture, Cotija, chili powder, cilantro, and lime. I prefer this method because the toppings taste fresher than when I reheat fully assembled elotes.

FAQs

What are elotes?

Elotes are Mexican-style corn on the cob commonly served with creamy toppings, cheese, chile, and lime. I make my version by grilling the corn and covering it with a mayonnaise and crema mixture before adding Cotija cheese, chili powder, cilantro, and lime.

What cheese is traditionally used for Mexican Street Corn?

I typically use Cotija, a salty and crumbly Mexican cheese that pairs particularly well with sweet corn and lime. If I can’t find it, I use feta as an accessible substitute, although the flavor and texture are somewhat different.

Can I make Elotes Mexican Street Corn without a grill?

Yes. I can roast, broil, boil, or pan-cook the corn instead. When I want some char without an outdoor grill, I use a grill pan, cast-iron skillet, or broiler.

How can I make elotes less spicy?

I simply reduce or omit the chili powder and avoid adding cayenne or hot sauce. I can still use plenty of lime, Cotija, cilantro, and the creamy sauce for flavorful corn without much heat.

What can I serve with Mexican Street Corn?

I love serving elotes with tacos, grilled chicken, carne asada, fajitas, burgers, rice, beans, or other grilled foods. I also serve them as a snack or appetizer when I want the corn itself to be the main attraction.

Conclusion

Elotes Mexican Street Corn is one of my favorite ways to transform fresh corn into a bold and satisfying side dish. I love how the smoky grilled kernels combine with creamy sauce, salty Cotija cheese, fresh lime, cilantro, and chili. Since I can prepare the recipe in about 20 minutes and easily adjust the spice level, I find it perfect for barbecues, summer dinners, and Mexican-inspired meals.

Elotes Mexican Street Corn Recipe

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Elotes Mexican Street Corn features smoky grilled corn coated with a creamy lime sauce and finished with salty Cotija cheese, chili powder, and fresh cilantro. This quick, flavorful side dish is perfect for summer cookouts, barbecues, and Mexican-inspired meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–25 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• Fresh corn on the cob
• Mayonnaise
• Mexican crema or sour cream
• Cotija cheese
• Fresh lime juice
• Chili powder
• Garlic powder
• Fresh cilantro
• Salt
• Lime wedges for serving

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Instructions

1. Preheat an outdoor grill or grill pan to medium-high heat.
2. Remove the husks and silk from the corn. Lightly brush each ear with a little oil if needed to prevent sticking.
3. Place the corn directly on the hot grill and cook for 8 to 12 minutes, rotating every few minutes, until the kernels are tender and charred in spots.
4. While the corn cooks, combine the mayonnaise, Mexican crema or sour cream, fresh lime juice, and garlic powder in a small bowl.
5. Crumble the Cotija cheese and prepare the chili powder, chopped cilantro, and lime wedges.
6. Remove the grilled corn from the heat and let it cool briefly until safe to handle.
7. Brush or spread the creamy lime mixture generously over each warm ear of corn.
8. Sprinkle with crumbled Cotija cheese, chili powder, fresh cilantro, and a small pinch of salt if needed.
9. Serve immediately with extra lime wedges for squeezing over the corn.

Notes

• For spicier elotes, add cayenne pepper, chipotle powder, extra chili powder, or hot sauce.
• Cotija cheese can be replaced with crumbled feta or finely grated Parmesan if needed.
• Add smoked paprika or chipotle powder to the creamy sauce for additional smoky flavor.
• If a grill is unavailable, roast, broil, or pan-cook the corn until tender and lightly charred.
• For esquites-style corn, cut the cooked kernels from the cob and combine them with the creamy sauce, cheese, lime, chili powder, and cilantro.
• For milder elotes, reduce or omit the chili powder while keeping the lime, cheese, cilantro, and creamy sauce.
• Elotes are best served immediately while the corn is warm and the toppings are fresh.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days. When possible, store the grilled corn separately from the sauce and garnishes.
• Reheat plain grilled corn on the grill, in a skillet, in a 350°F (175°C) oven, or briefly in the microwave.
• For the freshest results, add the creamy sauce, Cotija, chili powder, cilantro, and lime after reheating the corn.

Nutrition

• Serving Size: 1 ear of corn
• Calories: 290 kcal
• Sugar: 7 g
• Sodium: 480 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 25 mg