Bring the bold, irresistible flavors of your favorite street food vendor right to your kitchen with this authentic Mexican Street Corn recipe. Sweet, juicy corn is grilled until lightly charred, then slathered with a creamy blend of mayonnaise, Mexican crema, garlic, and lime before being sprinkled with crumbled Cotija cheese, smoky chili powder, and fresh cilantro. Every bite is creamy, tangy, smoky, and bursting with flavor—perfect for summer cookouts, taco nights, BBQs, or as a crowd-pleasing side dish.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

Ingredients

For the Corn

• 6 ears fresh sweet corn, husks removed

• 2 tablespoons vegetable oil

For the Creamy Sauce

• ⅓ cup mayonnaise

• ⅓ cup Mexican crema (or sour cream)

• 2 cloves garlic, finely minced

• 1 tablespoon fresh lime juice

• 1 teaspoon lime zest

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

Toppings

• 1 cup crumbled Cotija cheese

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon Tajín seasoning (optional)

• ¼ cup chopped fresh cilantro

• Lime wedges for serving

Instructions

Step 1: Prepare the Corn

Preheat your grill to medium-high heat (400°F–450°F).

Brush each ear of corn lightly with vegetable oil.

Step 2: Grill the Corn

Place the corn directly on the grill.

Cook for 12–15 minutes, turning every few minutes until the kernels are tender and lightly charred on all sides.

Remove from the grill.

Step 3: Make the Sauce

While the corn is grilling, whisk together:

• Mayonnaise

• Mexican crema

• Garlic

• Lime juice

• Lime zest

• Salt

• Black pepper

Mix until smooth and creamy.

Step 4: Coat the Corn

Using a pastry brush or spoon, generously coat each grilled ear of corn with the creamy sauce while it's still warm.

Step 5: Add the Toppings

Roll or sprinkle each ear with crumbled Cotija cheese.

Dust generously with chili powder, smoked paprika, and Tajín if desired.

Finish with chopped cilantro.

Serve immediately with fresh lime wedges.

Recipe Tips

• Fresh sweet corn delivers the sweetest flavor and best texture.

• Don't overcook the corn—slight charring adds flavor while keeping the kernels juicy.

• Cotija cheese is traditional, but crumbled feta is a great substitute if needed.

• Serve immediately while the cheese clings to the warm sauce.

• Add extra lime juice just before serving for a bright, fresh finish.

Variations

Spicy Elote

Add cayenne pepper, hot sauce, or sliced jalapeños.

Parmesan Street Corn

Use freshly grated Parmesan if Cotija isn't available.

Mexican Street Corn Salad (Esquites)

Cut the grilled kernels off the cob and toss with the sauce and toppings for an easy side dish.

Oven Method

Bake the corn at 425°F for 20–25 minutes, then broil for 2–3 minutes to create a lightly charred finish.

Air Fryer Method

Cook at 400°F for 10–12 minutes, turning halfway through.

What to Serve With Mexican Street Corn

• Carne Asada

• Chicken Tacos

• Barbacoa

• Grilled Steak

• BBQ Chicken

• Burgers

• Pulled Pork Sandwiches

• Fish Tacos

• Shrimp Skewers

Storage

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Reheating

Warm gently in the microwave or oven until heated through.

Nutritional Information

Approximate per serving

Nutrient Amount

Calories 295

Protein 8g

Carbohydrates 26g

Fat 19g

Saturated Fat 7g

Cholesterol 30mg

Sodium 460mg

Fiber 3g

Sugar 7g

Calcium 180mg

Iron 1mg

Nutrition values are estimates and may vary depending on the ingredients and brands used.

Frequently Asked Questions

What is Mexican Street Corn?

Mexican Street Corn, or Elote, is a popular Mexican street food made by grilling corn on the cob and coating it with a creamy mixture of mayonnaise and crema before topping it with Cotija cheese, chili powder, cilantro, and fresh lime juice.

Can I make it ahead of time?

You can prepare the sauce in advance and refrigerate it for up to 2 days. For the best flavor and texture, grill and assemble the corn just before serving.

What if I can't find Cotija cheese?

Crumbled feta or finely grated Parmesan make excellent substitutes while still providing a salty, savory finish.

Can I use frozen corn?

Yes. Thaw it completely and grill or roast until lightly charred. If using kernels, it's perfect for making Mexican Street Corn Salad (Esquites).

Closing Remarks

This Mexican Street Corn recipe is everything you love about classic Elote—sweet, smoky, creamy, tangy, and packed with bold, authentic flavor. Whether you're hosting a backyard barbecue, serving taco night, or looking for an unforgettable side dish, this easy recipe is guaranteed to impress family and friends. The combination of charred corn, creamy lime sauce, salty Cotija cheese, and smoky spices creates a mouthwatering bite every time. Once you try this homemade version, it's sure to become a staple for summer gatherings, cookouts, and festive meals all year long. Enjoy!

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