Love Sweet Corn? You Need To Try This Easy Mexican Street Corn

How to Make Elotes (Mexican Street Corn) - four corn on the cob smothered in creamy elote sauce

You’ve Got To Try This Elote Recipe!

Years ago my daughter Britta introduced us to Mexican street corn, or elotes (“el-OH-tays”), a grilled corn dish that is a very popular street food in Mexico. Given our love for both corn on the cob and Mexican food, we were eager to give this Mexican grill idea a try! (Don’t get me wrong — I could eat corn on the cob with butter and salt every day and never tire of it, but I like trying new things too!)

Once we tried this elote recipe, we were hooked! Fresh sweet corn is already great on its own, but add a hot grill and a few creamy and tangy ingredients on top, and you’ve got something truly magical on your hands! I highly recommend giving it a try — you may find it hard to go back to plain buttered corn! :-)

Related: 10 Corn On The Cob Hacks You Need To Try

How To Make Elotes (Mexican Street Corn)

Adapted from Serious Eats

How to Make Elotes (Mexican Street Corn)- corn on the cob, lime wedges, mayo, Mexican crema, crumbled cotija cheese, chopped cilantro, mincedbgarlic 1/2 tsp chili powder

Ingredients:

  • 4-6 ears of corn
  • 1/4 cup mayo
  • 1/4 cup Mexican crema*
  • 1/2 cup crumbled cotija cheese*
  • 1/4 cup chopped cilantro
  • 1 garlic clove, minced
  • 1/2 tsp chili powder
  • 1 lime

*If Mexican ingredients aren’t readily available where you live, you can use sour cream in place of crema and finely grated Parmesan cheese in place of cotija.

How to Make Elotes (Mexican Street Corn) - grilled corn on the cob with a little char

Instructions:

Start by grilling the corn to your liking, then cover the corn loosely with foil and set it aside while you prepare the topping.

How to Make Elotes (Mexican Street Corn) - stirring the topping ingredients together

In a casserole dish, combine the mayo, crema, cheese, chopped cilantro, minced garlic, and chili powder and stir well to combine.

How to Make Elotes (Mexican Street Corn) - rolling the grilled corn on the cob in the creamy topping

Roll the grilled corn in the creamy mixture, ensuring that each one gets evenly coated on all sides. (You can take the more traditional approach of laying on each of the toppings individually, but this all-in-one method is a lot more efficient!)

How to Make Elotes (Mexican Street Corn) - squeezing a lime wedge on the finished elote

Serve your finished elotes with lime wedges. It makes a great side for tacos, honey lime chicken enchiladas, and any of your other Mexican favorites!

What’s your favorite way to eat fresh sweet corn?

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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