Elote (Mexican Street Corn)
Elote is grilled corn brushed with creamy sauce, rolled in cotija cheese, and finished with chile and lime. It is messy in the nicest way, so keep napkins close.
At a glance
- Total time
- 27 min
- Yield
- 4 servings
- Prep
- 15 min
- Cook
- 12 min
- Difficulty
- Easy
- Cuisine
- Mexican
- Category
- Snacks
Elote is Mexican street corn served on the cob, often from carts and market stalls. The hot corn gets coated with a creamy, tangy mixture, then showered with salty cheese, chile powder, and fresh lime.
This version is made for a home grill, but you can also cook the corn on a grill pan or under the broiler. The key is to get the corn tender with a few charred spots, which add a lightly smoky flavor.
Serve elote as a snack, a cookout side, or part of a taco night spread. It is simple to make, but it tastes special because every bite is sweet, salty, creamy, bright, and a little spicy.
01What you'll need
Ingredients
11 items · 4 servings
- 4 ears fresh corn, husks and silk removed
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon chili powder, plus more for serving
- 1/4 teaspoon smoked paprika, optional
- 1/4 teaspoon fine salt, plus more to taste
- 1/2 cup finely crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro, optional
- 1 tablespoon unsalted butter or neutral oil, for brushing the corn
02How to make it
Step-by-step
1. Heat the grill
Heat a grill to medium-high. If using a grill pan, set it over medium-high heat for a few minutes until hot. Lightly oil the grates or pan so the corn does not stick.
2. Mix the creamy sauce
In a small bowl, stir together the mayonnaise, crema, lime juice, garlic, chili powder, smoked paprika if using, and salt. Taste and add a little more lime or salt if you like. This sauce should be tangy and well seasoned.
3. Prepare the toppings
Put the crumbled cotija cheese on a plate or shallow dish. Set out the cilantro, extra chili powder, and lime wedges. Having everything ready matters because the sauce and cheese stick best to hot corn.
4. Brush the corn
Brush the corn lightly with melted butter or neutral oil. This helps it brown and keeps the kernels from drying out while they cook.
5. Grill the corn
Place the corn on the hot grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are tender and lightly charred in spots. Charred means browned or blackened in small patches, not burned all over.
6. Coat with sauce
Transfer the hot corn to a tray. Brush each ear generously with the creamy sauce, turning the corn so all sides are coated.
7. Add the cheese
Roll or sprinkle each sauced ear of corn with cotija cheese. Press lightly with clean fingers or a spoon if needed so the cheese sticks.
8. Finish and serve
Sprinkle with extra chili powder and cilantro, if using. Serve right away with lime wedges for squeezing over the top.
03From our kitchen
Cook's tips
- Make-ahead: You can mix the sauce up to 2 days ahead and keep it covered in the refrigerator. Crumble the cheese and chop the cilantro a few hours ahead, but grill and dress the corn just before serving.
- Storage: Elote is best fresh. Leftover dressed corn can be wrapped and refrigerated for up to 2 days. Reheat gently in the microwave or eat the kernels cut from the cob as a quick salad.
- No grill: Broil the corn on a foil-lined baking sheet, turning often, for 8 to 12 minutes. Watch closely because broilers vary and corn can go from browned to scorched fast.
- Cotija swap: If you cannot find cotija, use finely crumbled feta or grated Parmesan. Feta is tangier, while Parmesan is saltier and drier, so season the sauce carefully.
- Crema swap: Sour cream works well in place of Mexican crema. For a thinner sauce, stir in a teaspoon or two of water or lime juice.
- Spice level: Use mild chili powder for gentle heat, or add a pinch of cayenne or chipotle powder if you want it spicier. Tajín is also a good finish because it adds chile, lime, and salt in one sprinkle.
Cook's note
For easier serving at a party, cut each cob in half after grilling and before saucing. You can also insert wooden skewers or corn holders into the ends, but do this carefully because the corn will be hot.
04Frequently asked
Questions & answers
Can I make elote with frozen corn?
Yes, but it will be different from corn on the cob. Cook thawed frozen corn kernels in a hot skillet until they start to brown, then stir in some sauce, cotija, lime, and chile. This is closer to esquites, the cup-style version of Mexican street corn.
Do I have to boil the corn before grilling?
No. Fresh corn cooks well directly on the grill. If your corn is very large or not very fresh, you can simmer it for 3 to 4 minutes first, then dry it and grill it for char.
What is cotija cheese?
Cotija is a salty, crumbly Mexican cheese. It does not melt like cheddar. Instead, it adds a savory, briny finish that clings to the creamy sauce.
Can I use Miracle Whip instead of mayonnaise?
You can, but the flavor will be sweeter and tangier. If you use it, reduce the lime juice slightly and taste the sauce before adding more salt or acid.
How do I keep elote warm for a crowd?
Keep the grilled corn warm on a covered tray, then sauce and top it in batches right before serving. If you fully dress the corn too early, the cheese can soften and slide off.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat17 g
- 21%
- Saturated Fat3.5 g
- 18%
- Cholesterol14 mg
- 5%
- Sodium232 mg
- 10%
- Total Carbohydrate1.4 g
- 1%
- Dietary Fiber0.1 g
- 0%
- Total Sugars0.7 g
- Protein0.6 g
- 1%
- Vitamin D0 mcg
- 0%
- Calcium18 mg
- 1%
- Iron0.1 mg
- 1%
- Potassium31 mg
- 1%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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