Mexican Street Corn (Elote)
Sweet summer corn, smoky char, creamy Mexican crema, salty cotija, Tajín, lime, and hot sauce come together in this easy elote recipe. It's one of my favorite summer side dishes for backyard cookouts and family gatherings.
Servings: 4
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, Cholula, or Tapatío
- 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.
- Brush each ear of corn with butter, then spread with crema. Sprinkle with cotija, Tajín, and a pinch of salt. Finish with a squeeze of fresh lime juice and a drizzle of hot sauce.
Video
Notes
- No grill? Broil the corn 6–8 minutes per side, turning until lightly charred. You can also cook it on a grill pan or in a cast-iron skillet.
- Traditional toppings: Elote is commonly made with mayonnaise, crema, or a combination of both. I prefer Mexican crema for its rich, tangy flavor.
- Make ahead: Grill the corn ahead of time, then reheat briefly before adding the toppings just before serving.
- Leftovers: Cut any leftover kernels from the cob and use them in salads, tacos, quesadillas, or esquites.
Nutrition
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