Elote, also known as Mexican Street Corn, is a mouthwatering recipe that combines grilled corn that’s covered in sauce and topped with cheese and spices. This is, without a doubt, the best tasting corn on the cob I’ve ever had. If you want to take your corn to the next level, try this recipe!
What is Mexican street corn?
Elote Mexican street corn is corn on the cob that has been cooked over a grill, slathered with a creamy sauce, and topped with a chile seasoning mixture and cheese. It’s often served on a stick for easy clean-finger eating.
Mexican street food is on-the-go cuisine most popular in Mexico City but has spanned the continent.
Elote is possibly the most popular version of Mexican street food and you’ll find tons of recipes out there, but I can assure you that this recipe is outstanding.
Why this recipe works:
Not gonna lie. At first, the thought of spreading mayo on corn sounded pretty awful. I’m not one to avoid mayonnaise either. I rather enjoy it.
But melted on a cob of corn? I wasn’t so sure.
Let me tell you – it works. It works REALLY well. The sauce doesn’t taste like it has mayo in it at all. Once slathered on that hot corn cob, it just melts into saucey goodness.
The spicy chile salt blend adds the perfect amount of flavor and kick and leaves a nice little burn on your lips after each bite.
The crumbly cheese is the perfect finish when eating Mexican corn.
How do you make it?
- My Elote Mexican corn recipe starts by grilling corn on the cob. Set the corn on a hot grill or griddle and cook until it’s equally charred on all sides. If using a griddle, I like to set a cast iron lid on top to retain the heat.
- Mix together the mayo, crema, and garlic. In another bowl mix together the chili powder, cayenne pepper, and salt.
- When the corn is done cooking it, generously slather the hot corn cobs with the cream mixture. While the corn is hot and moist, roll it in the cheese. Finally, top with a sprinkle of the seasonings and cilantro.
Cooking tips when making this recipe:
- If your corn has a husk, you can pull it straight down and create a built in handle to hold on to after you grill it.
- While the corn is cooking, prepare all the ingredients you’ll be serving with your Mexican street corn.
- Have your cheese crumbles ready to go on a plate as well.
How do you make Mexican street corn in a cup?
If you wanted to try this Mexican street corn recipe off the cob, it makes a great side dish for a dinner where you have a fork handy. You can still use fresh corn if you cut it right off the cob. Otherwise, frozen or drained canned corn works well too.
To make Mexican street corn in a cup, simply cook the corn kernals in a bit of butter over high heat in a skillet (cast iron works best), until it starts to char.
Then, instead of slathering the sauce on top of the corn cob, just stir it into the corn. Then, sprinkle with the seasonings and cilantro and you’ve got Mexican corn that can be served in a cup!
What do you serve with Elote?
Any kind of Hispanic or Latin American food would work.
- Considering this is street food, Tailgate Carnitas or Slow Cooker Carnitas wrapped in a tortilla would go great with Elote.
- If I’m making Mexican street corn at home for dinner, I’ll serve it alongside Easy Cheesy Beef Enchiladas made with Authentic Red Chile Enchilada Sauce.
- I also think Mexican street corn goes great with things like Taco Chili too!
I love hearing from my readers so be sure to leave me a comment below to let me know what you think of this recipe!
Elote Mexican Street Corn
RECIPE VIDEO WILL AUTOPLAY
Ingredients
- 8 ears corn (shucked)
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema (can substitute with sour cream)
- 2 cloves garlic (minced)
- 1/2 cup queso fresco (grated, or cojita cheese crumbles)
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup finely chopped cilantro
- 1 tsp kosher salt
- lime wedges
Instructions
- In a small bowl combine mayonnaise, crema, and garlic. Mix until well combined, set aside. Spread cheese crumbles on a plate, set aside. In a small bowl combine chili powder, cayenne paper, and salt, set aside.
- Heat grill or griddle to high heat. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred on all sides, about 10 minutes. I found it helpful to set a cast iron lid on top of the corn to help char and cook it faster.
- Immediately brush the corn with mayonnaise mixture while it's still on the grill or griddle. Roll corn in cheese crumbles, sprinkle with chili powder mixture and top with cilantro. Squeeze lime over corn and serve immediately.
Notes
Cooking tips when making this recipe:
- If your corn has a husk, you can pull it straight down and create a built in handle to hold on to after you grill it.
- While the corn is cooking, prepare all the ingredients you'll be serving with your Mexican street corn.
- Have your cheese crumbles ready to go on a plate as well.
Yum! Every time I see a picture of mexican street corn I salivate. This looks so good and sounds easy enough to make!
This looks marvelous! My family is going to love this.
Hands down my favorite way to eat grilled corn. I will only be using this recipe for elote going forward. Came out perfect 2x.
These pictures look ridiculously delicious, just mouthwatering!
I loved it! I’m from México and I can say that this looks really amazing! It looks a lot like authentic street elotes. I wish you could bring more recipes like this. Thanks for sharing!