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Mexican Street Corn (Elote) Recipe

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  • Author: admin
  • 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

Scale

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

  1. Prepare the Grill: Heat your charcoal grill to about 400°F to ensure a nice sear and char on the corn.
  2. 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.
  3. 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.
  4. 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.
  5. Coat the Corn: Once grilled, generously brush the sauce mixture all over the hot corn, ensuring all sides are covered.
  6. 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.