If you have ever wandered through a vibrant Mexican market or attended a lively fiesta, chances are you’ve encountered the irresistible charm of Mexican Street Corn (Elote). This dish is pure joy on a cob, combining smoky, charred corn with a luscious, creamy sauce that’s tangy, spicy, and fresh all at once. The Cotija cheese and cilantro add a magical finish that perfectly balances the richness, making it a favorite for summer barbecues or anytime you want to transport your taste buds south of the border. Get ready to fall in love with this Mexican Street Corn (Elote) Recipe that’s as fun to make as it is to eat!
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own special touch to nail the authentic flavor and texture of Mexican Street Corn. From the sweetness of fresh ears of corn to the zest and spice in the sauce, every element comes together in perfect harmony.
- 10 ears fresh sweet corn: Make sure to pick plump, juicy ears for the best natural sweetness.
- 1-2 tablespoons olive oil: Helps the corn char beautifully on the grill without drying out.
- 2 tablespoons lime juice: Adds bright acidity to cut through the richness.
- 1 teaspoon lime zest: Brings an extra punch of fresh citrus aroma.
- 1/8 teaspoon cayenne pepper: Provides a gentle kick of heat that wakes up your palate.
- 1/4 teaspoon smoked paprika: Adds smoky depth that echoes the grilled corn’s flavor.
- 1/8 teaspoon cumin: Offers subtle earthiness to balance the spices.
- 1/3 cup Crema Mexicana: A creamy, tangy Mexican dairy product that’s crucial for authentic taste.
- 1/3 cup mayonnaise: Gives that rich, silky texture to the sauce.
- 1/2 teaspoon minced garlic: Adds savory notes that enhance every bite.
- 1/2 cup cilantro (chopped): Brings fresh, herbaceous brightness to the final dish.
- 2 oz. Cotija cheese (crumbled): The salty, crumbly cheese that elevates the whole experience.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Preparing the Grill and Corn
Start by heating your charcoal grill to 400 degrees Fahrenheit, so it’s nice and hot for that perfect sear. While the grill heats up, peel back the husks from each ear, removing them completely to expose the kernels. This will let the heat reach the corn directly, creating the characteristic char and smoky flavor that defines elote.
Step 2: Oil Up the Corn
Drizzle the olive oil over each ear, then use your fingers or a pastry brush to spread it evenly all over the kernels. This not only prevents sticking but also helps the corn develop that stunning golden-brown color as it grills. Don’t rush this step — a light coating ensures every bite is juicy and flavorful.
Step 3: Grill to Perfection
Place the corn on the grill, turning it every three minutes to ensure even cooking and charring on all sides. The process takes about 20 minutes total. You want the kernels to be tender with bits of blackened crust that bring a delightful smoky crunch. It’s perfectly normal and part of the charm.
Step 4: Make the Signature Sauce
While the corn cooks, whisk together the lime juice, zest, cayenne pepper, smoked paprika, cumin, Crema Mexicana, mayonnaise, and minced garlic. This creamy, fragrant sauce is the soul of the Mexican Street Corn (Elote) Recipe — tangy, spicy, smoky, and rich all at once.
Step 5: Coat the Corn
As soon as your corn finishes grilling, brush the sauce generously over every ear, making sure to cover all the nooks and crannies. The warmth of the corn will help the sauce melt and meld into the kernels for an unforgettable burst of flavor with each bite.
Step 6: Add the Finishing Touches
Sprinkle chopped cilantro and crumbled Cotija cheese over the sauced corn. The fresh herbaceousness of cilantro cuts through the creamy sauce, while the salty Cotija adds a beautiful contrast in texture and taste. Serve immediately for the best experience.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
You can elevate your Mexican Street Corn (Elote) Recipe by offering extra garnishes like a dusting of chili powder for more heat, a squeeze of fresh lime for brightness, or even thinly sliced green onions for subtle crunch. These add personal flair and a pop of color that makes the dish even more irresistible.
Side Dishes
This elote pairs beautifully with grilled meats, vibrant salads, or even a refreshing Mexican rice. Its bold flavors stand out alongside milder dishes and complement anything from a casual backyard barbecue to a festive family dinner.
Creative Ways to Present
If you’re looking for a fun twist, try serving this Mexican Street Corn (Elote) Recipe off the cob by slicing the kernels off and tossing them with the sauce, cilantro, and Cotija in a bowl for a handheld street corn salad. It’s perfect for parties or as a side dish when you don’t want to fuss with the cob.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Mexican Street Corn (Elote) Recipe, wrap the ears tightly in plastic wrap or place in an airtight container and refrigerate. It’s best eaten within 1-2 days to maintain the freshness of the sauce and the texture of the corn.
Freezing
Freezing is not recommended for this recipe, as the creamy sauce and fresh cilantro don’t freeze well and can become watery or bland upon thawing. It’s best to enjoy this dish fresh or keep leftovers refrigerated only.
Reheating
To reheat, gently warm the corn on a grill or stovetop skillet to revive that smoky char without drying it out. Avoid microwaving as it can make the corn soggy and diminish the texture and flavor you worked so hard to achieve.
FAQs
Can I make this recipe without a grill?
Absolutely! While grilling adds authentic smoky flavor, you can cook the corn on a grill pan or roast it in the oven at 425°F for about 20 minutes, turning occasionally until slightly charred.
What is Crema Mexicana, and can I substitute it?
Crema Mexicana is a tangy, creamy dairy product similar to sour cream but thinner and less tart. If you can’t find it, use a mix of sour cream and a splash of milk as a substitute to mimic its texture and flavor.
Is Mexican Street Corn (Elote) Recipe spicy?
It has a gentle kick from the cayenne pepper, but it’s easy to adjust the spice level to your liking by adding more or less cayenne or paprika. The creamy sauce also helps balance any heat.
Can I prepare the sauce in advance?
Yes! The sauce can be made a few hours ahead and refrigerated until ready to use. Just give it a good whisk before applying to ensure it’s well combined.
What cheese works best if I can’t find Cotija?
Pecorino Romano or feta cheese can be good alternatives if Cotija isn’t available. They provide a similar salty, crumbly texture that complements the corn beautifully.
Final Thoughts
Making this Mexican Street Corn (Elote) Recipe at home is like inviting a piece of vibrant Mexican street culture onto your table. It’s fun, flavorful, and utterly addictive, perfect for sharing with friends and family. Don’t hesitate — fire up the grill, gather your ingredients, and bring this joyful dish to life. Once you try it, it’s sure to become one of your all-time favorites!
Print
Mexican Street Corn (Elote) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
Description
Mexican Street Corn, or Elote, is a flavorful grilled corn dish topped with a zesty mixture of crema, mayonnaise, lime, and spices, finished with fresh cilantro and crumbled Cotija cheese. This classic Mexican street food is perfect for summer cookouts and gatherings, delivering a smoky, tangy, and creamy delight.
Ingredients
Corn and Seasoning
- 10 ears fresh sweet corn
- 1–2 tablespoons olive oil
Sauce Mixture
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cumin
- 1/3 cup Crema Mexicana
- 1/3 cup mayonnaise
- 1/2 teaspoon minced garlic
Garnish
- 1/2 cup cilantro, chopped
- 2 oz. Cotija cheese, crumbled
Instructions
- Prepare the Grill: Heat your charcoal grill to about 400°F to ensure a nice sear and char on the corn.
- Prepare the Corn: Remove the husks completely from the corn cobs. Drizzle olive oil over the ears and use your fingers or a pastry brush to evenly coat the corn with oil.
- Grill the Corn: Place the corn on the hot grill. Turn the ears every 3 minutes to cook evenly on all sides until the corn is cooked through and begins to char, about 20 minutes total.
- Make the Sauce: While the corn is grilling, whisk together lime juice, lime zest, cayenne pepper, smoked paprika, cumin, Crema Mexicana, minced garlic, and mayonnaise in a bowl until well combined.
- Coat the Corn: Once grilled, generously brush the sauce mixture all over the hot corn, ensuring all sides are covered.
- Garnish and Serve: Sprinkle the corn with chopped cilantro and crumbled Cotija cheese. Serve the Mexican street corn immediately for best flavor.
Notes
- For a milder version, adjust or omit the cayenne pepper.
- Cotija cheese can be substituted with feta cheese in a pinch, but authentic Cotija is preferred.
- If you don’t have a charcoal grill, a gas grill or stovetop grill pan can be used instead.
- Crema Mexicana can be substituted with sour cream or plain Greek yogurt if unavailable.
- Wear gloves when handling cayenne pepper if you have sensitive skin.
