Name: Mexican Street Corn Elote
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 4 to 6 ears fresh sweet corn (husks removed); 3 to 4 tablespoons mayonnaise; Juice of 1 lime; ½ to ¾ cup cotija cheese (crumbled (or feta/queso fresco)); Chili powder or Tajín seasoning (to taste); Chopped fresh cilantro or parsley (optional); Extra lime wedges for serving

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Mexican Street Corn, or Elote, is a vibrant and beloved snack that transforms fresh sweet corn into a mouthwatering treat. Grilled to achieve a perfect char, each ear is smothered in a creamy, tangy sauce, then finished with crumbly cheese and a hint of chili seasoning, evoking bold and irresistible flavors. This dish brings the authentic taste of Mexican street food directly to your table.

Perfect for summertime barbecues, parties, or whenever you crave something fresh and exciting, this simple yet flavorful corn captures the essence of Mexico’s culinary charm. Enjoy it warm with a squeeze of lime for a luscious bite that’s both refreshing and spicy.

Why You’ll Love This Recipe

Grilled corn adds a smoky depth, elevating sweet kernels with a slight char.
The creamy lime-mayonnaise coating balances richness with tangy brightness perfectly.
Cotija cheese and chili powder add authentic, bold Mexican flavors.
Quick and easy to prepare, ideal for gatherings or quick side dishes.

Ingredients

Fresh sweet corn: Four to six ears of corn with husks removed, providing fresh, juicy kernels perfect for grilling.
Mayonnaise: Three to four tablespoons to create a rich, creamy coating that holds flavors well on the corn.
Lime juice: Juice of one lime adds bright acidity and freshness that cuts through the mayo’s richness.
Cotija cheese: Half to three-quarters cup crumbled traditional Mexican cheese for salty, tangy topping. Feta or queso fresco can also be used.
Chili powder or Tajín seasoning: To taste, adding a subtle heat and smoky spice to complement the sweet corn.
Fresh cilantro or parsley (optional): Chopped, for a fresh herbaceous garnish that adds color and mild flavor contrast.

Instructions

Preheat the grill: Set your grill or grill pan to medium-high heat to ensure even cooking and nice char marks on the corn. This step is critical for caramelizing natural sugars and creating smoky depth.
Grill the corn: Place the husked corn directly on the hot grill. Turn occasionally for about 10 to 12 minutes until tender and lightly charred all around. This process softens kernels while enhancing sweetness and adding smoky flavor.
Prepare the creamy lime sauce: In a small bowl, combine mayonnaise with freshly squeezed lime juice. Stir until smooth and spreadable, infusing the creamy base with zesty acidity for balanced flavor.
Coat the corn with sauce: While the grilled corn is still warm, generously brush or spread the mayo-lime mixture all over each ear. The warmth helps the sauce adhere and meld with the corn’s natural sweetness.
Add cheese and chili seasoning: Sprinkle cotija cheese evenly and liberally over the coated corn. Follow by dusting chili powder or Tajín seasoning to taste, imparting a delightful spicy kick and savory finish.
Garnish and serve: Optionally top with freshly chopped cilantro or parsley for brightness and color. Serve immediately with extra lime wedges on the side to add more fresh tang if desired.

You Must Know

Using fresh sweet corn ensures the best flavor and tenderness when grilled.
Adjust chili powder or Tajín amount according to preferred spice level.
For creamier texture, mayo can be mixed with a bit of sour cream or Mexican crema.

Storage Tips

Store leftover elote in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or on the grill to maintain texture. Freshly grilled corn is always best enjoyed immediately.

Serving Suggestions

Mexican Street Corn makes a perfect side dish for grilled meats, tacos, or light salads. It also works well as a fun appetizer or snack at barbecues and casual gatherings.

Professional Tips

Char the corn evenly by turning frequently to avoid burning and ensure tender kernels.
Use a brush or spatula to coat the corn to avoid clumping the cheese.
Try finishing with a sprinkle of smoked paprika or a drizzle of hot sauce for added complexity.

FAQs

Can I make Mexican Street Corn indoors without a grill?: Yes, you can use a grill pan on the stovetop or roast corn under the broiler, turning frequently to mimic grilling effects.
What cheese substitutes work if I don’t have cotija?: Feta or queso fresco are excellent substitutes that provide a similar salty and crumbly texture.
How spicy is this dish?: The heat depends on the amount of chili powder or Tajín you use; it can be adjusted to mild or moderately spicy.
Can this be made vegan?: Yes, substitute mayonnaise with vegan mayo and use a vegan cheese alternative to keep it plant-based.
Can I prepare this recipe ahead of time?: The corn is best served fresh, but you can grill and store the corn and sauce separately for up to 2 days before assembling.
Is it necessary to remove the husks?: Yes, husks should be removed for direct grilling and to allow full contact with the heat and seasoning.