Mexican Street Corn

Mexican Street Corn, or “Elote,” is a vibrant and mouthwatering dish that’s a true representation of the bold and savory flavors of Mexican street food. This iconic dish features grilled corn on the cob coated in a creamy, tangy sauce and topped with a burst of spices and cheese. It’s a delectable combination of textures and tastes that’s both a visual and culinary treat. Whether you’re looking for a delightful side dish or a standout snack for your next gathering, Mexican Street Corn is sure to please your palate. Let’s embark on a journey to create this fiesta of flavors.


For the Mexican Street Corn:

  • 4 ears of fresh corn, husks removed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1 cup crumbled cotija cheese (queso fresco or feta cheese can be substitutes)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges
  • Salt and black pepper to taste
  • Wooden skewers (optional, for easier handling)


For the Mexican Street Corn:

  1. Prepare the Grill:
    • Preheat your grill to medium-high heat. You can also prepare this dish on a stovetop grill pan or in the oven under the broiler.
  2. Grill the Corn:
    • If using wooden skewers, insert a skewer into the end of each ear of corn. This makes it easier to handle and grill.
    • Place the corn on the grill and cook, turning occasionally, until it’s slightly charred and cooked through. This should take about 10-15 minutes. The corn should have a nice, smoky flavor.
  3. Prepare the Sauce:
    • While the corn is grilling, in a bowl, mix together the mayonnaise and sour cream (or Mexican crema) to create a creamy sauce.
  4. Coat with Sauce:
    • When the corn is ready, remove it from the grill. Brush or spread the creamy sauce evenly over each ear of corn, ensuring it’s well-coated.
  5. Season and Cheese:
    • In a separate bowl, combine the crumbled cotija cheese, chili powder, smoked paprika, cayenne pepper, salt, and black pepper.
    • Roll each sauced ear of corn in the cheese and spice mixture, coating it generously.
  6. Garnish and Serve:
    • Arrange the Mexican Street Corn on a platter. Sprinkle fresh cilantro over the top for a burst of color and flavor.
    • Serve the corn with lime wedges on the side. Squeezing lime juice over the corn just before eating adds a zesty twist.
  7. Enjoy:
    • Mexican Street Corn is best enjoyed immediately while it’s hot, cheesy, and bursting with flavor.


  • If cotija cheese is unavailable, you can substitute it with queso fresco or crumbled feta cheese.
  • Adjust the cayenne pepper to your desired level of spiciness. If you prefer milder flavors, reduce or omit the cayenne.
  • You can also add a pinch of garlic powder or a splash of hot sauce to the creamy sauce for extra depth of flavor.
  • To make this dish indoors, use a grill pan or broil the corn in the oven, turning it occasionally until it’s nicely charred.


Mexican Street Corn is a feast for the senses, offering a delightful blend of creamy, tangy, and spicy flavors that dance on your taste buds. It’s a versatile dish that’s equally suitable for backyard barbecues, family gatherings, or a simple snack to satisfy your cravings. With its vibrant colors and bold tastes, Mexican Street Corn adds a festive touch to any meal. So, get grilling, and treat yourself to this irresistible Mexican culinary gem!

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