Elote, or Mexican street corn, is a beloved street-food classic: corn on the cob coated in a creamy, lime-bright sauce, rolled in crumbly cheese and finished with a dusting of chili powder. While traditional elote is grilled over open flames, this version adapts easily for home kitchens by using boiled corn and a few simple ingredient swaps so anyone can prepare it wherever they are.
Table of Contents
- What is Elote?
- Ingredients You’ll Need
- How to Make Elote
- What to Serve with Mexican Street Corn
- More Mexican-Inspired Recipes
- Elote Recipe (Mexican Street Corn) Recipe
This elote elevates sweet summer corn with creamy, tangy, cheesy and slightly spicy flavors. It’s an easy, crowd-pleasing side for cookouts, taco nights or any warm-weather meal.
What is Elote?
Elote (pronounced eh-LOH-teh), literally “corn” in Spanish, refers to Mexican-style street corn on the cob. The cooked cob is slathered in a creamy sauce—typically mayonnaise combined with Mexican crema or sour cream and lime juice—then rolled in crumbled cheese and sprinkled with chili powder or Tajín. The result is sweet, tangy, smoky and slightly spicy.
You’ll often see elote grilled by street vendors in Mexico, but it’s simple to prepare at home using boiled, roasted or grilled corn. It’s a favorite summer side for backyard gatherings.
Ingredients You’ll Need
This recipe keeps the traditional flavors but offers easy substitutions so you can make it no matter where you shop.
- Corn on the cob: Fresh summer ears are best—look for green husks, moist stems and plump kernels.
- Mayonnaise: Adds richness and helps the sauce adhere to the corn. When combined with lime and crema, it becomes tangy and smooth.
- Mexican crema: A thinner, tangier cousin of sour cream. Use sour cream if crema isn’t available.
- Fresh lime juice: Provides bright acidity—freshly squeezed yields the best flavor.
- Cotija cheese: Traditional, salty and crumbly. If you can’t find it, grated Parmesan is an acceptable substitute though not traditional.
- Chili powder or Tajín: Chili powder lends smoky heat; Tajín adds chili-lime brightness. Use whichever you prefer.
See the recipe card below for exact ingredient amounts.
How to Make Elote
- Cook the corn. You can boil, roast or grill—each yields excellent results:
- Boil (recommended for ease): Bring a large pot of salted water to a boil. Add shucked corn and cook 5–7 minutes until tender. Drain and let cool slightly.
- Roast: Preheat oven to 425°F. Roast husked corn on a sheet pan or directly on the rack for 20–25 minutes, turning occasionally, until kernels are golden in spots.
- Grill: Leave husks on or pull them back and tie them as handles. Grill over medium heat, turning, until tender and lightly charred, 8–10 minutes.
Note: Boiling is quick and keeps the kernels juicy; roasting or grilling adds caramelized, smoky notes.
- Make the creamy sauce. Whisk mayonnaise with Mexican crema or sour cream and fresh lime juice until smooth.
- Dress the corn. Hold each ear by the end (or use skewers) and brush the sauce generously all over. Roll each ear in crumbled Cotija (or grated Parmesan) to coat evenly.
- Serve. Finish with a sprinkle of chili powder or Tajín and offer lime wedges for extra brightness. Serve warm.
What to Serve with Mexican Street Corn
Elote pairs well with a wide range of dishes. Try it with Mexican mains or classic barbecue fare:
- Taco-style mains like carnitas, quesadillas or shrimp tacos.
- Grilled or smoked meats such as ribs, flank steak or cheeseburger sliders for a backyard cookout.
- Casual daytime meals like pimento-cheese sandwiches, scrambled eggs or a fresh fruit salad.
Whether boiled, roasted or grilled, this easy elote recipe brings bold, satisfying flavor to any meal. It’s a simple way to transform ordinary corn on the cob into something memorable.
More Mexican-Inspired Recipes
- Authentic Mexican rice
- Green chile chicken enchiladas
- Homemade tortilla chips
- Pico de gallo
- Easy chicken taquitos
- Homemade churros
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Elote Recipe (Mexican Street Corn)
Ingredients
- 4 ears corn on the cob, husks removed (see notes)
- 3 Tablespoons mayonnaise
- 3 Tablespoons Mexican crema or sour cream
- 1 Tablespoon fresh lime juice
- 3/4 cup crumbled Cotija cheese or grated Parmesan
- Tajín or chili powder, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the corn and boil until tender, 5 to 7 minutes. Remove the corn and let it cool slightly.
- In a medium bowl, stir together the mayonnaise, crema or sour cream, and lime juice.
- Coat each ear of corn with the mayonnaise mixture, then roll in the cheese. Sprinkle with Tajín or chili powder and serve warm.
Kelly’s Notes
- Remove the husks if boiling. For roasting or grilling, you can leave the husks on (soak them briefly to prevent burning if you like).
- Mexican crema is thinner and tangier than sour cream; either works here.
- Cotija is traditional; Parmesan is an acceptable substitute if needed.
- Roasting: Preheat oven to 425°F. Roast corn with husks on for 20–25 minutes, turning occasionally, until husks brown and kernels are tender. Cool slightly before removing husks.
- Grilling: Grill over medium heat, turning, until lightly charred, about 8–10 minutes. Leave husks on or pull them back and tie to form handles.
Nutrition
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