Mexican Street Corn
Mexican street corn coats sweet corn with creamy sauce, lime, chili, and cheese for a smoky, tangy side.
About This Recipe
Mexican street corn is sweet, smoky, tangy, and creamy all at once. The corn gets charred first, then coated with a limey sauce and cheese.
The best texture comes from hot corn and a balanced topping, so keep the sauce ready before the corn leaves the grill or skillet.
Ingredients
- ✓4 ears corn* (, husked)
- ✓2 Tablespoons mayonnaise
- ✓2 Tablespoons Mexican crema (, or sour cream)
- ✓½ cup Cotija cheese (, freshly grated, or queso fresco*)
- ✓chili powder (, or tajin, to taste)
- ✓1 lime (, quartered)
- ✓fresh chopped cilantro (, for garnish, optional)
Ingredient Notes
- Corn: Fresh ears give the sweetest flavor and best char.
- Mayonnaise or crema: This helps the cheese and chili cling to the corn.
- Lime: Fresh lime juice cuts through the richness.
- Cheese: Cotija or a similar salty crumbly cheese gives the classic finish.
Instructions
- 1
Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
- 2
(Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.
- 3
Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.
- 4
Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
Katy’s Kitchen Tips
- Char the corn in spots instead of burning the whole surface.
- Coat the corn while it is still warm.
- Use fresh lime, not bottled juice, for the brightest flavor.
- Serve right away so the topping stays creamy.
Variations and Substitutions
- Off-the-cob esquites: Slice kernels off and toss everything in a bowl.
- Extra smoky: Add smoked paprika or chipotle powder.
- Less spicy: Use mild chili powder.
- Herby: Finish with cilantro.
What to Serve With Mexican Street Corn
Serve with tacos, grilled chicken, burgers, fajitas, or a simple rice bowl.
Storage and Reheating
Elote is best fresh, but leftover corn can be refrigerated for up to 2 days.
Rewarm gently and add fresh lime and cheese before serving.
Common Mistakes to Avoid
- Too much sauce: A heavy coating can hide the corn flavor.
- No char: Browning gives street corn its smoky edge.
- Skipping lime: The topping tastes flat without acidity.
- Serving cold: Warm corn holds the topping better.
FAQ
Can I make elote without a grill?
Yes. Use a hot skillet or broiler to char the corn.
What cheese can replace cotija?
Feta or Parmesan can work in a pinch.
Can I make it less spicy?
Use less chili powder and add more lime.
Can I cut it off the cob?
Yes. Turn it into esquites-style corn cups.
Nutrition Facts
- Calories: 162 kcal
- Carbohydrates: 20 g
- Cholesterol: 22 mg
- Fiber: 2 g
- Protein: 6 g
- Sodium: 316 mg
- Sugar: 6 g
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g