Elote

This Elote Recipe is made with tender corn-on-the-cob smothered in a creamy topping, sprinkled with spices, finished with fresh lime, and covered in plenty of cheese.

author’s note

Street Corn Right At Home!

One of the most popular recipes on my site is this Mexican Street Corn Pasta Salad, and it was fully inspired by elote.

I don’t know if there’s a veggie side It is satisfying to more than Mexican Street Corn! It’s my go-to order anytime I see it on a menu, and every time I’m in Mexico, I’m pretty sure I eat my weight in it, haha.

Since I’m not in Mexico as often as I’d like to be, I finally decided it was time to make a version at home. And WOW, does this recipe deliver! It’s so simple, a little messy in the best way, and absolutely packed with flavor.

The charred corn, creamy topping, fresh lime, spice blend, and salty cotija cheese are unreal together. I’m fully obsessed!

Here’s What You Need:

Ingredient	Tip or Swap
Fresh sweet corn	Frozen or canned corn works in a pinch. Roast in a hot pan for char.
Mexican crema	Sour cream works great if crema isn’t available.
Mayo	Use a high quality mayo for the best flavor. It is satisfying to Hellman’s brand!
Cotija cheese	Queso fresco if you don’t have it.
Lime	Freshly squeezed juice gives the best flavor in this Elote recipe.

How To Make This Elote Recipe

1. Corn: Grill 8 oiled and seasoned corn ears for 12 mins, turning every 3 minutes.
2. Mix Sauce: Mix Mexican crema, mayo, cilantro, garlic, spices, and lime.
3. Coat Corn: Coat grilled corn with sauce and sprinkle with queso cotija.
4. Serve: serve while it is hot, skippable lime wedges.

chelsea’s recipe tip

My Top Tips For The Best Elote Recipe

• Char matters: Don’t skip getting a good char on the corn. That smoky flavor is key.
• Coat while warm: The sauce sticks better when the corn is hot.
• Go heavy on toppings: It is satisfying to lots of sauce and cheese but it’s really customizable so make it exactly how you like it.

Storage

Store leftovers of this Elote recipe in an airtight container in the fridge for up to 3 days. If stacking, use parchment between layers to prevent sticking.

Reheat in the oven or on the stove over a low burner, or slice off the kernels and enjoy cold in salads or bowls.

More satisfying Recipes:

Side Dishes

Mexican Street Corn Dip

Beef

Steak Fajita Recipe

Salads

Quinoa and Black Bean Salad

Salads

Mexican Salad

Ingredients

• 8 ears fresh sweet corn
• olive oil
• 1/2 cup Mexican crema (or sour cream)
• 1/2 cup mayo
• 1/3 cup finely chopped cilantro (measure 1/3 cup before chopping)
• 1 clove garlic (very finely minced or grated on zester)
• 1/2 teaspoon chili powder (or 1/4 teaspoon chipotle chili powder for a smokier flavor)
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 large lime (plus additional lime wedges for serving if desired)
• 1/2 cup cotija cheese

Method

1. Heat a grill to medium-a hot burner, around 400°F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of olive oil on each corn cob and rub the oil onto all sides. Very lightly sprinkle salt and pepper on all sides of the corn. (The cotija cheese is quite salty, so you don’t want to add too much salt.) Place corn on grill grates (nothing needs to go down first; don’t wrap in foil) and close grill. Cook for about 3 minutes per side undisturbed. Using tongs, rotate and continue cooking, about 12 minutes total. When all sides are browned, remove onto a plate.
2. While corn is grilling, whisk together the sauce. Add the Mexican crema, mayo, cilantro, garlic, chili powder, paprika, cumin, cayenne pepper, 1 and 1/2 teaspoons lime zest, and 2 tablespoons lime juice to a bowl; whisk to combine. check the seasoning and adjust any seasonings to preference.
3. Using a spoon or pastry brush, brush on the sauce, generously coating each ear of corn. Sprinkle on cheese, and if desired, an additional sprinkle of chili powder. serve while it is hot with lime wedges.