Learn how to make authentic Elote, also known as Mexican Street Corn, with this easy recipe. Grilled sweet corn is coated with creamy mayonnaise, Mexican crema, Cotija cheese, chili seasoning, and fresh lime for the ultimate summer side dish.
If you are looking for the ultimate grilled corn recipe, this Authentic Elote is one you will make again and again. Inspired by the popular Mexican street food, this recipe combines fresh sweet corn with a rich, creamy coating, savory Cotija cheese, smoky chili seasoning, and fresh lime juice. The result is a side dish that is bursting with flavor and perfect for everything from backyard barbecues to taco nights.
Elote is loved for its incredible balance of flavors. The sweetness of freshly grilled corn pairs beautifully with the tangy crema, rich mayonnaise, salty cheese, and the bright finish of fresh lime. Every bite is creamy, smoky, slightly spicy, and completely satisfying.
Although it looks impressive, Elote is surprisingly easy to prepare. With just a few simple ingredients and about twenty minutes, you can recreate this classic Mexican favorite in your own kitchen or on your backyard grill.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
4 ears fresh sweet corn, husked
2 tablespoons mayonnaise
2 tablespoons Mexican crema or sour cream
2 tablespoons unsalted butter, melted
½ cup Cotija cheese, finely crumbled
1 teaspoon chili powder or Tajín seasoning, or more to taste
1 lime, cut into wedges
2 tablespoons fresh cilantro, finely chopped (optional)
Step 1: Prepare the Corn
Remove the husks and silk from each ear of corn. Rinse well under cool water and pat dry. Allow the corn to sit at room temperature while the grill heats.
Step 2: Heat the Grill
Preheat an outdoor grill to medium-high heat, approximately 375°F to 400°F. Lightly oil the grill grates to help prevent sticking and promote even charring.
Step 3: Grill the Corn
Place the corn directly over the heat. Grill for 8 to 10 minutes, turning every few minutes until all sides are lightly charred and the kernels are tender. The slight char adds the signature smoky flavor that makes Elote so memorable.
Step 4: Prepare the Creamy Sauce
While the corn is grilling, combine the mayonnaise and Mexican crema in a small bowl. Stir until smooth and creamy.
Step 5: Butter the Corn
Transfer the grilled corn to a serving platter. Immediately brush each ear generously with the melted butter while it is still hot.
Step 6: Coat with the Sauce
Spread the mayonnaise mixture evenly over every ear of corn. Cover all sides so the toppings adhere well.
Step 7: Add the Cheese and Seasoning
Sprinkle the Cotija cheese generously over the coated corn. Finish by dusting each ear with chili powder or Tajín seasoning according to your preferred spice level.
Step 8: Garnish and Serve
Garnish with fresh chopped cilantro if desired. Serve immediately with lime wedges. Squeeze fresh lime juice over the corn just before enjoying for the brightest flavor.
Choose fresh sweet corn when it is in season for the sweetest flavor and juiciest kernels.
Cotija cheese is the traditional choice for authentic Mexican street corn. If you cannot find it, queso fresco is an excellent substitute, while finely grated Parmesan offers a similar salty flavor.
Mexican crema has a thinner consistency than sour cream and adds a rich, tangy finish. Sour cream may be substituted if needed.
For extra smoky flavor, allow the corn to remain on the grill for an additional minute or two, watching carefully so it does not burn.
If you enjoy spicy foods, increase the amount of chili powder or Tajín, or add chipotle powder, cayenne pepper, or your favorite hot sauce.
Do not have an outdoor grill? This recipe can also be prepared using a grill pan, cast-iron skillet, or under the oven broiler until lightly charred.
Leftover Elote can be refrigerated for up to 2 days. Reheat gently and add a fresh sprinkle of Cotija cheese and a squeeze of lime before serving.
The leftover kernels are delicious cut from the cob and tossed into salads, tacos, burrito bowls, quesadillas, soups, or pasta salads.
