Sweet, spicy, salty, and tangy all in one glorious bite, my recipe for Elote – aka Mexican Street Corn – is an explosion of Latin flavors that you will crave all summer long. This perfect side will be the smash hit of any barbecue!

Mexican Street Corn (Elote) on a white enamel plate with more corn in the background.

Oh elote how I love thee! When I see corn on the cob at the grocery store I get so excited. It’s a clear sign that summer is officially here.

Why You’ll Love This Recipe

Corn on the cob is one of the great joys of summertime! I especially love grilled corn on the cob when it’s slathered with layers of Mexican flavors like crema, chile powder, and lime. The combination of tangy crema, creamy butter, salty queso, spicy chile, vinegary hot sauce, and a squeeze of bright lime juice just makes my mouth water. Combine that with sweet, crunchy, peak-of-summer corn?

I also love that this dish is easy to make, even for a crowd. Better yet? Your guests can add their garnishes of choice, making it perfect for picky family get-togethers. And as a huge fan of minimal cleanup, I appreciate that this is basically a no-dishes recipe. The corn cooks with the husks peeled back to use as a handle, and when you’re done eating, the whole thing can get tossed right in the compost. It’s completely self-contained!

What is Mexican Street Corn (Elote)?

This Mexican-style corn on the cob (elote) is something I grew up seeing in Juarez, but you can find it all throughout Mexico. Usually, Mexican street corn is smeared with mayonnaise, but I actually prefer the mild flavor of crema Mexicana or sour cream.

Ingredients & Substitutions 

  • Corn – When summer is in full swing, take advantage of the amazingly cheap and ridiculously sweet ears of corn available at grocery stores and farmers’ markets.
  • Olive Oil – For brushing on the corn before grilling.
  • Butter – I use unsalted butter to brush on the cobs. You can also use dairy-free butter if needed.
  • Crema Mexicana – I love the tangy flavor of crema for my elotes. While I love the mild flavor of crema, elote is often made with mayo instead. Feel free to swap the crema for mayonnaise, sour cream, or even greek yogurt if you prefer.
  • Crumbly, Salty White Cheese – Traditional elote calls for Mexican crumbled cheese like cotija, but you can also use queso fresco or Parmesan.
  • Salt – Use this sparingly, as the cotija is plenty salty!
  • Tajín – I highly recommend Tajín Clásico Chile Lime Seasoning. If you don’t have any Tajin, simply sub in some chili powder (hot, if you prefer) and a touch of extra kosher salt.
  • Valentina Hot Sauce – A vinegary hot sauce like Valentina adds a gorgeous burst of color to the corn and a bit of heat and acidity. Feel free to swap in your favorite brand like Cholula or Tapatío.
  • Limes – Fresh is always best, especially for citrus.
overhead shot of grilled corn on the cob with the fixings for making it into elote laid out on a grey table

How to Make Elote

Step 1: Prep Corn. Carefully pull back the corn husks, leaving them attached at the base. Remove the silk and rinse the kernels. Soak the corn for a few minutes – this will help prevent husks from burning on the grill. Lightly brush the corn with olive oil.

5 ears of corn husked and on a foil lined baking sheet.

Step 2: Grill Corn. Add the corn to the grill and cook, turning every three minutes, until tender and slightly charred for about 12 to 15 minutes.

4 ears of corn on a grill.

Step 3: Garnish. I like to spread or brush on a layer of butter, followed by a layer of crema Mexicana. Next, sprinkle the corn with crumbled cheese (cotija or queso fresco).

brush dipped in butter ready to brush ears of corn to make Elote.
brushing butter on ears of corn to make Mexican street corn.
mexican street corn being rolled in Cotija cheese to make elote.

Finish it with a sprinkle of Tajín, squeeze of lime juice, and for an added kick, a drizzle of Mexican hot sauce.

drizzling mexican street corn (elote) with Valentina hot sauce.

I am always grateful for a simple recipe. Just check out this video to see how easy Mexican street corn is to make! I can almost guarantee it will make your mouth water. And for a funny video, check out my kiddos in this “Nacho Libre” Parody – Get That Corn Out Of My Face. 

Serving & Topping Suggestions 

As with most delicious street foods, elote is best served hot off the grill. I love keeping the husks on the cobs so that you have a built in handle – it’s so convenient!

While I prefer eating corn off the cob, you can certainly be daintier about it if you like. Simply shave the kernels into a cup and serve Elote en Vaso (Corn in a Cup).

This delightful side is one I could literally eat as a meal, but it also pairs well with just about every other barbecue item. Pair it with:

4 cobs of corn that have been turned into elote on a teal rectangular serving dish with lime wedges

Frequently Asked Questions

Do I need to boil the corn first before grilling it?

Nope! The grill will do all of the work. Just don’t be afraid of kicking the heat all the way up to a medium-high and letting the corn cook for about 12-15 minutes.

Can I use frozen corn?

The only way I’ve ever seen frozen corn is as kernels. If you’re really craving Mexican street corn, I don’t see why you couldn’t char defrosted kernels in a skillet over high heat and dress them like an elote corn salad.

Can I make elote without a grill?

If you don’t have access to a grill, you can use the broiler in your oven! Place the rack close to the broiler, and cook the corn for about 6-8 minutes per side, until the level of char is to your liking. Be sure to keep a close watch on anything you broil! Once it’s charred, dress the cob as you desire.

Can I make vegan Mexican street corn?

Sure! Simply swap in a vegan sour cream, mayo or greek yogurt substitute and opt for a dairy free feta.

Need more summer side inspiration?

4 pieces of Mexican street corn on a serving platter

Mexican Street Corn (Elote)

5 (4 ratings)
This messy goodness is sweet, spicy, salty, and tangy, all in one glorious bite. It’s an explosion of Latin flavors that you will crave all summer long.
Print Pin Rate
Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 4 ears of corn, husked and rinsed
  • 2 tablespoons olive oil
  • unsalted butter, softened
  • crema Mexicana or sour cream
  • crumbled cotija or queso fresco
  • Kosher salt
  • Tajin
  • Mexican hot sauce, such as Valentina
  • limes

Instructions 

  • Heat grill to medium-high heat.
  • Carefully pull back the corn husks, leaving them attached at the base. Remove the silk and rinse them.
  • Soak the corn for a few minutes – this will help prevent husks from burning on the grill.
  • Lightly brush the corn with olive oil.
  • Add the corn to the grill and cook, turning every 3 minutes, until tender and slightly charred for about 12 to 15 minutes.
  • Serve with traditional garnishes so that everyone can fix their corn the way they want.
  • The traditional way is to spread on a layer of butter, and then layer with crema Mexicana. Next, sprinkle the corn with crumbled cheese. Finish it with a sprinkle of salt, ground chile, squeeze of lime juice, and for an added kick drizzle Mexican hot sauce.

Video

Notes

  • If you don’t have access to a grill, you can use the broiler in your oven! Place the rack close to the broiler, and cook the corn for about 6 to 8 minutes per side, until the level of char is to your liking. Be sure to keep a close watch on anything you broil! Also, feel free to steam or boil corn.
Calories: 264kcal, Carbohydrates: 17g, Protein: 4g, Fat: 22g, Saturated Fat: 10g, Cholesterol: 36mg, Sodium: 648mg, Potassium: 256mg, Fiber: 2g, Sugar: 6g, Vitamin A: 783IU, Vitamin C: 6mg, Calcium: 36mg, Iron: 1mg
Author: Yvette Marquez
Course: Side Dish
Cuisine: Mexican