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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!

If you’re heading to a potluck and want a similar recipe that’s easy to share, try my Mexican Street Corn Salad.

the best Elote Mexican Street Corn recipe
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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.

sauce for Elote Mexican Street 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!

Elote Mexican Street Corn covered with sauce and cheese

What do you serve with Elote?

Any kind of Hispanic or Latin American food would work.

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!

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Elote Mexican Street Corn

Prep5 minutes
Cook10 minutes
Total15 minutes
Servings 8 servings
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.

Video

Equipment

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
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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

Serving size is one ear of corn.

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.

Nutrition

Calories: 86kcal, Carbohydrates: 1g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 12mg, Sodium: 427mg, Potassium: 14mg, Vitamin A: 220IU, Vitamin C: 0.2mg, Calcium: 56mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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7 Comments

  1. 5 stars
    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!

  2. 5 stars
    Hands down my favorite way to eat grilled corn. I will only be using this recipe for elote going forward. Came out perfect 2x.

  3. 5 stars
    Yum! Every time I see a picture of mexican street corn I salivate. This looks so good and sounds easy enough to make!