If you’ve ever wandered through the vibrant streets of Mexico, you know that street food there is an unforgettable experience. One of the most loved treats has to be the Authentic Mexican Street Corn (Elote) Recipe. This dish is a magical combination of smoky, tangy, creamy, and spicy flavors all wrapped around fresh, grilled corn on the cob. With each bite, you get the crisp sweetness of corn balanced beautifully by zesty lime, rich mayonnaise, salty cotija cheese, and a festive sprinkle of chili powder. It’s simple, utterly delicious, and perfect for sharing with friends or enjoying as a special snack anytime you crave a burst of Mexican flavor at home.
Ingredients You’ll Need
Getting the ingredients right is essential for capturing the true essence of this dish. The beauty lies in the simplicity: fresh corn takes center stage, while the creamy, tangy, and spicy additions provide the perfect accents in taste, texture, and color.
- 4 ears of corn: Fresh, sweet corn cobs provide the juicy base that gets lusciously smoky when grilled.
- 1 lime, quartered: Adds a refreshing citric pop that brightens every bite.
- 3 tablespoons mayonnaise: Contributes creamy richness helping all toppings stick perfectly to the corn.
- 3 tablespoons sour cream or Mexican crema: Adds a smooth, slightly tangy flavor that complements the mayo—opt for lime crema for an extra zing.
- ½ cup finely crumbled cotija cheese: This salty, crumbly cheese is a key ingredient that defines the authentic taste.
- ½ teaspoon chili powder: Adds just the right amount of heat and smokiness to enliven the dish.
- Chopped cilantro for garnish: Fresh cilantro brings a herbaceous freshness and vibrant color to finish the look and flavor.
How to Make Authentic Mexican Street Corn (Elote) Recipe
Step 1: Fire up the grill and prepare the corn
Start by heating an outdoor grill or a grill pan on medium heat. Placing the corn directly on the grill lets it get that irresistible smoky char that defines elote. Rotate the corn every few minutes to ensure all sides get evenly cooked, aiming for about 10 minutes until the kernels are tender and lightly charred.
Step 2: Squeeze lime juice while warm
Once the corn is off the grill, transfer it to a plate and immediately squeeze fresh lime juice over each ear while it’s still hot. The warmth helps the juice soak in, creating a tangy brightness that balances the richness of the toppings. For easy handling, you can insert a wooden stick at this stage as a fun and practical serving handle.
Step 3: Slather the creamy sauce
Mix mayonnaise and sour cream (or crema) in a small bowl until well combined. Then generously brush this creamy mixture all over each piece of corn. This step is essential because it acts like edible glue to hold the cheese and chili powder perfectly in place.
Step 4: Add the iconic toppings
Sprinkle the cotija cheese over the creamy sauce while it’s still wet, so it clings well. Follow with a dusting of chili powder to give the corn that characteristic slight heat and smokiness. Finally, sprinkle fresh chopped cilantro for a burst of herbal freshness and a pop of green color.
How to Serve Authentic Mexican Street Corn (Elote) Recipe
Garnishes
Additional garnishes can take your elote to the next level. While cilantro is traditional, try adding a little extra chili powder or a sprinkle of smoked paprika for a different smoky depth. A bit of crumbled queso fresco can be swapped for cotija if you prefer a milder, creamier cheese. Don’t forget extra lime wedges on the side for guests to add more tang if they like!
Side Dishes
This dish shines on its own but pairs beautifully with other Mexican favorites. Think spicy grilled chicken, fresh pico de gallo, or even a crisp jicama salad. Elote is also fantastic alongside a casual taco spread or as a zesty side for a summer barbecue, bringing a fun Mexican street food vibe to any meal.
Creative Ways to Present
Beyond the traditional corn-on-the-cob, you can make a creative elote salad by cutting the grilled corn off the cob and tossing it with the creamy sauce, cotija cheese, chili powder, cilantro, and a generous squeeze of lime. Serve it in bowls with tortilla chips for scooping—perfect as a snack or side dish with all the flavors of the Authentic Mexican Street Corn (Elote) Recipe but easier to share at a party.
Make Ahead and Storage
Storing Leftovers
If you have any leftover elote, wrap the corn tightly in plastic wrap or place it in an airtight container and refrigerate. It’s best eaten within 1-2 days for optimal flavor and texture, as the corn can start to lose its fresh taste after that.
Freezing
Freezing grilled corn with the toppings is not recommended because the creamy sauce and cheese don’t freeze well and can become watery or grainy once thawed. If you want to freeze, it’s better to freeze plain grilled corn without toppings and add the mayo, cheese, and chili powder fresh when reheating.
Reheating
To reheat leftover elote, gently warm the corn in a grill pan or oven until heated through but not overcooked. Then reapply the creamy sauce, cheese, and chili powder fresh to maintain the authentic flavors. Avoid microwaving as it can make the toppings separate and lose their texture.
FAQs
Can I make Authentic Mexican Street Corn (Elote) Recipe without a grill?
Absolutely! If you don’t have a grill, a grill pan on the stovetop or even roasting the corn under a broiler works well to impart a little char. Just keep a close eye to avoid burning and turn frequently for even cooking.
Is cotija cheese hard to find? What can I substitute?
Cotija cheese is available in most well-stocked grocery stores or Latin markets. If you can’t find it, crumbly feta or queso fresco are great substitutes that offer a similar salty and tangy flavor.
Can I make the sauce dairy-free or vegan?
Yes! Substitute mayo and sour cream with vegan versions—there are many plant-based alternatives available. Just make sure your cheese substitute is also vegan or simply skip it for a delicious dairy-free version of the Authentic Mexican Street Corn (Elote) Recipe.
What is the best way to eat elote without making a mess?
Using a wooden stick inserted into the bottom of the cob helps with grip and keeps your fingers clean. Also, having plenty of napkins handy is key because enjoying elote is a deliciously messy experience that’s part of the fun!
Can I prepare this recipe for a large party?
Definitely! Elote is a fantastic crowd-pleaser. Keep the grilled corn warm and serve the creamy sauce, cheese, chili powder, and lime wedges in separate bowls for a DIY elote bar. This way, your guests can customize their corn just how they like it.
Final Thoughts
Once you try this Authentic Mexican Street Corn (Elote) Recipe, it’s hard not to fall in love with its perfect blend of flavors and textures. Whether you’re serving it at a backyard barbecue or craving a quick treat, this vibrant dish brings a bright spot of Mexico right to your table. Don’t wait to fire up that grill and indulge in one of the most delightful street foods you’ll ever taste!
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Authentic Mexican Street Corn (Elote) Recipe
- Total Time: 25 minutes
- Yield: 4 servings
Description
Authentic Mexican street corn, known as Elote, features grilled corn on the cob slathered with a creamy mixture of mayonnaise and sour cream, then generously topped with crumbled cotija cheese, chili powder, and fresh cilantro. This flavorful, easy-to-make snack is perfect for summer barbecues or anytime you crave a deliciously tangy and spicy treat.
Ingredients
Corn and Toppings
- 4 ears corn
- 1 lime, quartered
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or Mexican crema (or lime crema for extra lime flavor)
- ½ cup finely crumbled cotija cheese
- ½ teaspoon chili powder
- Chopped cilantro for garnish
Instructions
- Preheat the Grill: Heat an outdoor grill or a grill pan indoors over medium heat to prepare for cooking the corn.
- Grill the Corn: Place the ears of corn directly on the grill. Close the lid and cook for about 10 minutes, turning the corn every few minutes to achieve even charring on all sides.
- Add Lime Juice: Transfer the hot grilled corn to a plate and squeeze fresh lime juice over each ear while still warm. Optionally, insert a wooden stick into the end of each ear for easier handling.
- Prepare the Creamy Sauce: In a small bowl, mix together the mayonnaise and sour cream (or crema) until smooth and creamy.
- Coat the Corn: Brush a thick layer of the creamy sauce all over each grilled ear of corn, ensuring it is evenly covered.
- Top with Cheese and Spices: Sprinkle the crumbled cotija cheese evenly over the coated corn. Then dust with chili powder and scatter chopped cilantro on top for a fresh finish.
- Serve Warm: Enjoy immediately while the corn is still warm and flavorful for the best experience.
Notes
- For extra lime flavor, substitute sour cream with lime crema.
- Use a grill pan if an outdoor grill is unavailable.
- Adjust chili powder amount to taste for more or less spice.
- Wooden sticks make it easier to eat as street food or at parties.
- Can be served as a side dish or a snack for gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
