Mexican Street Corn (Elote)

Houri Hassan-Yari
Aug 2
3 min read

Updated: Aug 2

There’s something magical about the way simple ingredients can come together to create a dish that’s unforgettable. Mexican Street Corn, or Elote, is one of those recipes. Sweet corn that you grill until lightly charred, then slathered in a creamy, tangy sauce and finished with salty cheese, chili powder, fresh cilantro, and a squeeze of lime. Every bite is smoky, creamy, zesty, and packed with flavour. It truly it feels like summer on a plate. Whether you’re hosting a backyard barbecue, bringing a side dish to a family gathering, or simply looking for an easy weeknight recipe, Elote is always a crowd pleaser. It’s simple to make but tastes like something you’d order from your favourite street food vendor.

Traditionally, Mexican street corn is grilled over an open flame, which gives it those beautiful charred spots and smoky flavour. I like to make mine in the smoker. If you don’t have a grill, don’t worry. You can easily cook the corn in a grill pan, under the broiler, or even boil it first before giving it a quick sear in a hot skillet. The goal is tender, juicy corn with just a little bit of caramelization. The creamy topping is what makes Elote truly irresistible. A combination of mayonnaise and sour cream creates the perfect rich base, while fresh garlic and lime juice brighten everything up. Chili powder adds just enough warmth without being overly spicy, making this recipe family-friendly. If you enjoy extra heat, a pinch of cayenne or Tajín seasoning is a delicious addition. I’ve been putting Tajin on everything f these days!

Cotija cheese is the traditional choice because of its salty, crumbly texture, but if you can’t find it, feta cheese makes an excellent substitute. Finish everything with chopped cilantro, another squeeze of fresh lime, and an extra sprinkle of chili powder for that authentic street corn look. This recipe comes together in under 30 minutes and is one of those dishes people always ask for the recipe after trying it. It’s messy, fun to eat, and absolutely bursting with flavor. Once you make homemade Elote, you’ll wonder why you waited so long. Give my recipe a try!

INGREDIENTS:

4 ears of fresh corn, husked
2 tablespoons of butter (optional, for brushing the corn)
1/4 cup of mayonnaise
1/4 cup of sour cream
1 garlic clove, finely minced
1 tablespoon of fresh lime juice
1/2 teaspoon of chili powder
1/2 teaspoon of smoked paprika
1/2 cup of crumbled Cotija cheese (or feta cheese)
2 tablespoons of chopped fresh cilantro
Extra chili powder or Tajín for garnish
Lime wedges, for serving

STEPS:

Cook the Corn

Preheat your grill to medium-high heat. Place the corn directly on the grill and cook for 11 minutes, turning every few minutes until the kernels are tender and lightly charred. If you don’t have a grill, boil the corn for 7 minutes and finish it in a hot skillet or under the broiler for a few minutes to achieve a slight char.

Make the Sauce

While the corn is cooking, combine the mayonnaise, sour cream, minced garlic, fresh lime juice, chili powder, and smoked paprika in a small bowl. Stir until smooth and creamy.

Coat the Corn

While the corn is still warm, brush or spread the creamy sauce generously over each ear, making sure to coat every side.

Add the Toppings

Sprinkle the Cotija cheese over the coated corn, gently pressing it into the sauce so it sticks. Finish with chopped cilantro and an extra dusting of chili powder or Tajín.