Mexican street corn—also called Elote—is grilled corn on the cob covered with creamy, cheesy, spicy toppings. 🌽🌶️🧀
Ingredients
For the corn
- 4 ears corn on the cob
- 1–2 tbsp butter or oil
For the topping
- ¼ cup mayonnaise
- ¼ cup sour cream (or Mexican crema)
- ½ cup crumbled cheese (traditionally Cotija cheese)
- 1 clove garlic (minced, optional)
- 1 tsp chili powder or Tajín seasoning
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro or parsley (chopped)
- Salt to taste
Optional Extras
- Hot sauce 🌶️
- Smoked paprika
- Extra cheese
Basic Preparation
- Grill or roast the corn until slightly charred.
- Mix mayonnaise, sour cream, and garlic.
- Spread the creamy mixture over the hot corn.
- Sprinkle with Cotija cheese, chili powder, and cilantro.
- Finish with a squeeze of lime.
🌽 Tip: If you cut the corn off the cob and mix everything together, the dish is called Esquites, the cup version of Mexican street corn.
If you’d like, I can also share:
- a 5-minute skillet Mexican street corn (no grill)
- a baked Mexican street corn recipe
- or a Mexican street corn salad version that’s very popular.
