Elote, or Mexican Street Corn, is one of those unforgettable dishes that instantly transports you to a lively street corner in Mexico, where the aroma of roasted corn fills the air. This recipe takes the simple cob of corn and transforms it into something irresistibly crave-worthy. Slathered in creamy, tangy, and spicy goodness, then sprinkled with salty cheese and a squeeze of fresh lime—Elote is bold, messy, and 100% worth it. And the best part? It’s ridiculously easy to make, especially for a quick side or snack that feels like a celebration.

Why You’ll Love This Recipe

Fast and Foolproof: You only need 15 minutes from start to finish. It’s perfect when you need something quick and impressive.
Flavor Explosion: Sweet, smoky, creamy, tangy, and spicy—it hits every taste bud in one glorious bite.
Grill or No Grill? No Problem! You can make Elote on the stovetop or in the oven if grilling isn’t an option.
Fun to Customize: Make it as mild or spicy as you want, swap toppings, or turn it into a salad—there are endless ways to make it yours.

Ingredients You’ll Need

This isn’t your plain old corn-on-the-cob. Each ingredient adds a punch of flavor and texture that takes this dish over the top:

Corn on the cob: Grilled to bring out its natural sweetness and give it that charred, smoky edge.
Mayonnaise: Acts as the creamy base that holds all the delicious toppings. It also helps everything stick to the corn.
Mexican crema or sour cream: Adds a slightly tangy flavor that balances the richness of the mayo.
Cotija cheese: This salty, crumbly cheese is the real MVP—like feta but drier and more savory. Don’t skip it!
Chili powder: Brings just the right amount of heat. Use Tajín for an extra citrusy kick.
Lime wedges: Fresh lime juice ties everything together and gives the dish a bright finish.
Fresh cilantro (optional): Adds a pop of freshness and color.

Variations

Want to put your own spin on this street food favorite? Try one of these tasty variations:

Elote in a Cup (Esquites): Cut the corn off the cob and mix everything in a bowl for a mess-free version.
Cheese Swap: Can’t find Cotija? Use crumbled feta or grated Parmesan in a pinch.
Make it Vegan: Use plant-based mayo and skip the cheese—or use a dairy-free version.
Amp Up the Heat: Add a drizzle of hot sauce or a sprinkle of cayenne pepper for extra fire.

How to Make Elote (Mexican Street Corn)

Step 1: Cook the Corn

Grill the corn over medium-high heat, turning occasionally, until charred in spots and cooked through. No grill? Roast them in the oven or boil them, then finish them under the broiler for that charred flavor.

Step 2: Prepare the Sauce

In a bowl, mix mayonnaise with Mexican crema or sour cream. This creamy combo is the glue for all the flavor-packed toppings.

Step 3: Slather the Corn

Brush the hot corn generously with the mayo-crema mixture. Don’t be shy—get every nook and cranny.

Step 4: Add the Toppings

Sprinkle the corn with crumbled Cotija cheese, dust with chili powder, and squeeze lime juice over the top. Add chopped cilantro if using.

Step 5: Serve and Enjoy

Serve immediately while warm and melty, with extra lime wedges on the side.

Pro Tips for Making the Recipe

Don’t Overcook the Corn: You want it juicy and crisp, not mushy. Grill just until tender and lightly charred.
Use Warm Corn: Toppings stick best when the corn is hot, so get it dressed right off the grill.
Balance the Creaminess: If the mayo mix feels too thick, thin it with a little lime juice or a splash of milk.
Crumb the Cheese Finely: Finer crumbles stick better and give you more cheesy coverage per bite.

How to Serve

Elote is a bold, zesty side dish that goes with just about everything. Here’s how to make it shine:

As a Side:

Pair with grilled meats like carne asada, chicken tacos, or even burgers. It adds color and flavor to any plate.

As a Snack:

Serve it solo with napkins nearby—it’s messy in the best way.

Party-Style:

Cut the cobs in half and insert wooden sticks for easy handling at BBQs or picnics.

Add to a Platter:

Serve alongside guacamole, salsa, and chips for a vibrant, Mexican-inspired spread.

Make Ahead and Storage

Storing Leftovers

Elote is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. The toppings will soften, but the flavor is still fantastic.

Freezing

Freezing is not recommended—fresh corn loses its texture after thawing.

Reheating

Wrap in foil and warm in the oven at 350°F until heated through. You can also reheat in the microwave, though the cheese may melt further.

FAQs

Can I use frozen or canned corn instead of fresh corn on the cob?
Yes, especially if you’re making Esquites (elote in a cup). Just sauté the kernels until slightly charred and follow the same steps with the toppings.

What’s the difference between Elote and Esquites?
Elote is served on the cob, while Esquites is a spoonable version with the same ingredients, perfect for parties or packed lunches.

Can I make this ahead for a party?
You can grill the corn and prep the toppings in advance, but assemble just before serving so everything stays fresh and vibrant.

What’s a good non-dairy substitute for the cheese and crema?
Try a vegan mayo and a plant-based feta or cashew cheese. Use unsweetened dairy-free yogurt as a crema substitute.

Final Thoughts

Elote is more than just corn—it’s a flavor-packed street food sensation that’s as fun to make as it is to eat. Whether you’re grilling out, hosting a summer party, or just want something exciting on your dinner plate, this recipe delivers every single time. Give it a try, and don’t be surprised if it becomes your new favorite side!

Elote (Mexican Street Corn) Recipe