Elote, or Mexican Street Corn, is a smoky, creamy, cheesy, tangy masterpiece that’s as fun to eat as it is simple to make. This beloved street food is grilled to perfection, slathered in a luscious mayo-based sauce, rolled in crumbled cotija cheese, and finished with a squeeze of lime and a sprinkle of chili powder. It’s bold, messy, and downright irresistible—perfect for summer cookouts, quick weeknight dinners, or anytime you want to bring the fiesta to your table.

Why You’ll Love This Recipe

Fast and Flavorful: Ready in under 20 minutes, this dish is full of bold, crave-worthy flavors with minimal effort.
Perfect for Grilling Season: Whether you’re firing up the backyard grill or using a grill pan indoors, elote brings the smoky magic every time.
Crowd-Pleaser: This is the kind of dish that disappears fast—expect requests for seconds (and the recipe).
Customizable: You can tweak the toppings to your taste, making it as spicy, creamy, or cheesy as you like.

Ingredients You’ll Need

Corn on the Cob: Fresh, sweet corn is essential—grilling enhances its natural sugars and adds charred flavor.
Mayonnaise: Forms the creamy base of the sauce and helps toppings stick. Can be mixed with sour cream or crema for extra richness.
Cotija Cheese: A salty, crumbly Mexican cheese that adds texture and a savory punch. Feta can be used as a backup.
Lime Juice: Adds brightness and cuts through the richness. Use freshly squeezed for the best flavor.
Chili Powder: For a smoky kick. Tajín is a great alternative for a citrusy zing.
Garlic (optional): A bit of minced garlic or garlic powder can deepen the flavor of the mayo spread.
Butter: A quick brush of melted butter before grilling takes things up a notch.
Fresh Cilantro: Optional, but adds a pop of color and freshness as a garnish.

Variations

Elote in a Cup (Esquites): Cut the corn off the cob and serve it in a bowl or cup with all the toppings for a less messy, spoonable version.
Spicy Elote: Add hot sauce like Valentina or a sprinkle of cayenne pepper for a fiery finish.
Vegan Elote: Use vegan mayo and a plant-based cheese substitute to make this dairy-free.
Grill-Free Option: Roast the corn in the oven or boil it if you don’t have access to a grill. Still delicious!

How to Make Elote (Mexican Street Corn)

Step 1: Prep the Corn

Remove the husks and silks from the corn. Give the ears a quick rinse and pat dry. If you’re using wooden skewers, soak them in water for 20 minutes to prevent burning.

Step 2: Grill the Corn

Heat your grill to medium-high. Brush each ear with melted butter and grill the corn for 8–10 minutes, turning every few minutes, until it’s charred and golden in spots.

Step 3: Make the Sauce

While the corn grills, mix together mayonnaise, a little lime juice, and garlic (if using) in a small bowl. This will be your flavorful base.

Step 4: Slather and Sprinkle

Once the corn is hot and nicely charred, remove it from the grill. Immediately brush it generously with the mayo mixture. Then roll or sprinkle the corn with crumbled cotija cheese so it sticks to every creamy crevice.

Step 5: Add the Finishing Touches

Squeeze fresh lime juice over the top and dust with chili powder. Garnish with chopped cilantro if desired.

Pro Tips for Making the Recipe

Use Fresh Corn: The fresher the corn, the sweeter and juicier the result. Farmer’s market corn is gold here.
Char It Well: Don’t be afraid of a good char—that’s where so much of the flavor comes from. Rotate often for even cooking.
Don’t Skimp on the Sauce: It may seem like a lot, but that mayo-lime mixture is what transforms this from grilled corn to full-on elote bliss.
Prep Toppings Ahead: Set up a topping station for parties so everyone can customize their own ear.

How to Serve

On the Cob:

Serve hot, right off the grill. Elote is meant to be eaten with your hands—just have napkins ready!

As a Side:

Pair it with grilled meats, tacos, burgers, or carne asada. It also makes an excellent potluck dish.

With Drinks:

A cold cerveza, a margarita, or even a sparkling agua fresca go beautifully with the smoky, tangy flavors of elote.

Make Ahead and Storage

Storing Leftovers

Wrap leftover elote in foil and store in the fridge for up to 2 days. It’s still delicious cold or at room temperature.

Freezing

Not recommended. The mayo and cheese don’t hold up well in the freezer.

Reheating

To reheat, wrap in foil and warm in the oven at 350°F for about 10 minutes or until heated through. Avoid the microwave—it can make the corn rubbery.

FAQs

Can I use frozen corn instead of fresh?
Yes, frozen corn on the cob works in a pinch. Just thaw and dry thoroughly before grilling or roasting. You’ll still get great flavor, especially with the toppings.

Is cotija cheese necessary?
Cotija is traditional, but if you can’t find it, use crumbled feta or even grated parmesan. The key is a salty, firm cheese that sticks to the sauce.

Can I make this indoors?
Absolutely! A grill pan or even broiling in the oven works well. You won’t get quite the same char as outdoor grilling, but the flavor will still shine.

Can I make it ahead of time for a party?
You can grill the corn ahead and reheat it before serving, but wait to add the toppings until just before eating so everything stays fresh and vibrant.

Final Thoughts

This Elote (Mexican Street Corn) recipe is one of those magical dishes that turns a humble ear of corn into something unforgettable. It’s rich, tangy, smoky, and messy in the best way. Whether you’re grilling for a crowd or treating yourself to a flavorful snack, give this recipe a try—you’ll be hooked from the first bite.

Elote (Mexican Street Corn) Recipe