Mexican Street Corn (Elote)

Mexican Street Corn—often called Elote—is a delicious and popular snack sold by street vendors all over Mexico. It’s typically made with a whole ear of grilled or boiled corn on the cob that’s coated in a blend of creamy, tangy, and spicy toppings.

Here’s the usual lineup of ingredients:

Corn on the cob – charred or roasted for that smoky flavor

Mayonnaise or Mexican crema – for creaminess

Cotija cheese – a crumbly, salty cheese that pairs perfectly with the sweetness of corn

Lime juice – adds a bright, tangy kick

Chili powder – for a little heat (or more, if you like it spicy)

Sometimes cilantro or a dash of paprika is added too

Everything is mixed or layered onto the hot corn, creating a messy, irresistible snack that’s both sweet, salty, and spicy all at once.

If you take the kernels off the cob and mix everything in a cup, it’s called Esquites—same great flavors, easier to eat with a spoon!

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Servings servings

Calories 183 kcal

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Ingredients

4 ears corn husks removed
2 tablespoons butter melted (optional, for grilling)
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
½ cup cotija cheese crumbled, (or feta if unavailable)
1 lime cut into wedges
1 teaspoon chili powder (adjust to taste)
1 tablespoon fresh cilantro chopped, (optional)
Salt to taste

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Instructions

Preheat a grill (or stovetop grill pan) over medium-high heat. Brush each ear of corn lightly with melted butter if you like. Grill the corn, turning occasionally, until it’s charred and tender — about 8–10 minutes.
In a small bowl, stir together the mayonnaise and crema (or sour cream) until smooth.
Using a basting brush or spoon, spread the creamy mixture evenly over each ear of hot corn.
Sprinkle generously with cotija cheese, then dust with chili powder and a pinch of salt.
Squeeze a wedge of lime over each ear, and garnish with fresh cilantro if desired.

For less mess, you can cut the kernels off and mix everything in a bowl—this version is called Esquites.

Try using smoked paprika instead of chili powder for a milder, smoky flavor.

If you don’t have a grill, roast the corn in the oven at 425°F (220°C) for about 20 minutes, turning halfway through.

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Disclaimer

Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 183kcal (9%)Carbohydrates: 4g (1%)Protein: 4g (8%)Fat: 17g (26%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 31mg (10%)Sodium: 380mg (17%)Potassium: 54mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 333IU (7%)Vitamin C: 5mg (6%)Calcium: 133mg (13%)Iron: 0.4mg (2%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword Corn, grilled, quick, spicy

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