Elote (Mexican Street Corn)

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 6
★★★★★
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Elote, or Mexican Street Corn, is a vibrant and savory dish that brings a fiesta of flavors to your taste buds. Charred to perfection on the grill and slathered with a creamy, tangy sauce, this corn is an irresistible treat ideal for cookouts or anytime you want a taste of summer.

Elote (Mexican Street Corn)

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Ingredients for Elote (Mexican Street Corn)

Ingredients for Elote (Mexican Street Corn)

Corn: The star of the show, fresh ears of corn are best when grilled to bring out their natural sweetness and achieve a smoky char.

Mayonnaise: Adds richness and helps the other ingredients adhere to the corn.

Sour Cream: Balances out the mayonnaise with a tangy kick, making the sauce more complex.

Cotija Cheese: This crumbly cheese provides a salty finish and enhances the overall flavor.

Lime: Fresh lime juice adds brightness and complements the spices.

Chili Powder: Gives a bit of heat and a flavorful depth to the dish.

Cilantro: A fresh garnish that adds color and a burst of herby flavor.

Why This Elote (Mexican Street Corn) Works

On the grill, the corn sits over steady heat long enough for the kernels to puff up and soften. As it chars in spots, the natural sugars on the outside brown and the corn starts to taste sweeter and a little smoky. The kernels stay juicy inside because the grilling time is short and hot, so they don’t dry out.

Once the corn comes off the grill, it is still warm, and that warmth matters. The mayo and sour cream mixture goes on while the corn is hot, so it loosens a bit and spreads into all the spaces between the kernels instead of sliding off. The warm corn also softens the cotija cheese slightly, so the crumbles stick to the creamy coating instead of falling to the plate.

After everything is coated, the chili powder, cilantro, and lime sit right on the surface. The lime juice in the cream mixture keeps the coating from feeling heavy, and the extra lime wedges let more juice soak into the warm corn as it’s eaten.

Elote (Mexican Street Corn) Tips & Tricks

  • If you don’t have a grill, a stovetop grill pan works in a pinch.
  • For a spicier kick, add a pinch of cayenne pepper to the mayo mixture.
  • Can’t find cotija cheese? Feta or parmesan can be good substitutes.

Mistakes To Avoid

Letting the corn barely char or stay pale on the grill leaves the kernels tough and starchy instead of juicy. Without those dark spots, the corn doesn’t soften enough, so the creamy coating just slides over firm kernels and the whole cob feels a bit hard to bite into.

On the other hand, grilling over very high heat until the corn is black all over burns the outer layer before the inside softens. The kernels shrivel and dry out, so the mayo mixture soaks into a leathery surface instead of plump corn, and every bite tastes more like ash than sweet corn.

Mixing the mayo, sour cream, and lime juice into a very thin, runny sauce causes trouble later. A loose mixture won’t cling to the hot corn, so it drips off in streaks, leaving some parts bare and making it hard for the cheese and chili powder to stick.

Letting the corn cool down completely before coating means the sauce and cheese just sit on the surface instead of melting slightly into the kernels. The topping feels separate from the corn, and the cheese falls off more easily with each bite.

Equipment Used:

Grill, Brush, Bowl, Aluminum Foil

Ingredients

  1. 6 ears of corn
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1/2 cup crumbled cotija cheese
  5. 1 lime, juiced
  6. 1 tablespoon chili powder
  7. 1 tablespoon chopped cilantro
  8. Salt to taste
  9. Lime wedges for serving

Step-by-step Instructions

  1. 1. Preheat your grill to medium-high heat.
  2. 2. Remove the husks and silk from the corn.
  3. 3. Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes.
  4. 4. In a bowl, mix the mayonnaise, sour cream, lime juice, and a pinch of salt.
  5. 5. Brush the warm corn with the mayo mixture until well coated.
  6. 6. Sprinkle the corn with chili powder and cotija cheese.
  7. 7. Garnish with chopped cilantro and serve with lime wedges.

Frequently Asked Questions

Can I use frozen or canned corn?
Fresh corn is best for this recipe, but if you must use frozen or canned, make sure it's well-drained and dried before grilling to achieve some char.
What if I don't like cilantro?
You can skip the cilantro or substitute it with chopped parsley for a milder flavor.
Is there a dairy-free option?
Yes, you can use a vegan mayonnaise and skip the cheese, or use a dairy-free cheese alternative.

Serving Ideas for Elote (Mexican Street Corn)

Elote pairs wonderfully with grilled meats like chicken or steak. It also makes a great side for tacos or burritos. For a light meal, serve it alongside a fresh salad or some grilled vegetables.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.