Name: Mexican Street Corn (Elote) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3/4 cup finely grated Cotija cheese (about 2 1/2 ounces); 1/2 cup mayonnaise; 2 tablespoons to 1/4 cup Mexican crema or sour cream; 1/4 cup freshly squeezed lime juice (from 2 medium limes); 1/2 teaspoon cayenne pepper or ground chipotle (optional); 1/4 teaspoon smoked paprika; 6 ears fresh corn on the cob, husked and silks removed; 1 tablespoon vegetable oil, such as canola; 1/2 teaspoon kosher salt; Tajín seasoning, for sprinkling; Chopped fresh cilantro leaves, for garnish (optional)

If you’re looking to bring a burst of flavor and a festive vibe to your next meal, this Mexican Street Corn (Elote) Recipe is an absolute must-try. It’s a beautiful harmony of juicy roasted corn, creamy tangy sauces, and bold spices all coming together on one cob. Each bite delivers that unforgettable combination of smoky char, zesty lime, and the salty, crumbly goodness of Cotija cheese—a true celebration of Mexican street food in your own kitchen. Whether you serve it as a snack at a party or a flavorful side for dinner, Mexican Street Corn (Elote) Recipe never fails to win hearts and cravings alike.

Ingredients You’ll Need

Three grilled corn cobs are placed side by side on a white marbled surface. Each cob has a bright yellow color with dark brown and black char marks scattered unevenly across the rows of plump kernels. The grilling marks vary in size and shape, giving the corn a slightly rough and textured appearance. The tips of the cobs are slightly browned and the kernels look glossy, suggesting they have been cooked and are juicy. Photo taken with an iphone --ar 4:5 --v 7

The magic of Mexican Street Corn (Elote) Recipe lies in its simplicity. The ingredients are straightforward but each one contributes a special touch—whether it’s the creamy mayo and tangy crema that create that luscious coating or the lively spices that bring that iconic kick and color.

3/4 cup finely grated Cotija cheese: This salty, crumbly cheese is essential for authentic flavor and texture.
1/2 cup mayonnaise: Adds richness and creamy body to balance the spices.
2 tablespoons to 1/4 cup Mexican crema or sour cream: Gives a tangy, smooth contrast to the spicy seasoning.
1/4 cup freshly squeezed lime juice: Brightens the dish with fresh citrus zing.
1/2 teaspoon cayenne pepper or ground chipotle (optional): Offers a subtle smoky heat that wakes up your palate.
1/4 teaspoon smoked paprika: Enhances the smoky notes with depth and color.
6 ears fresh corn on the cob, husked and silks removed: The star ingredient providing sweetness and crunch.
1 tablespoon vegetable oil, such as canola: Helps achieve that perfect char when cooking the corn.
1/2 teaspoon kosher salt: Brings all the flavors together with a balanced seasoning.
Tajín seasoning, for sprinkling: Adds a signature tangy, spicy finish—totally addictive.
Chopped fresh cilantro leaves, for garnish (optional): A fresh herbaceous lift for the finished corn.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mexican Street Corn (Elote) Recipe

Step 1: Prepare the Cotija Mixture

Start by mixing 3/4 cup of finely grated Cotija cheese with 1/2 cup of mayonnaise, and between 2 tablespoons to 1/4 cup of Mexican crema (use the smaller amount if your crema is very thin, like heavy cream). Add in 1/4 cup freshly squeezed lime juice along with 1/2 teaspoon of cayenne pepper or chipotle for a fiery kick if you like and finish with 1/4 teaspoon smoked paprika. Stir everything together until smooth and creamy—this mixture will be the luscious coating that turns ordinary corn into a flavorful sensation.

Step 2: Prepare the Corn

Place 6 ears of husked and cleaned corn on a rimmed baking sheet. Drizzle them with 1 tablespoon of vegetable oil and use your hands to coat every surface evenly. Next, sprinkle 1/2 teaspoon kosher salt over the corn, seasoning it perfectly before cooking.

Step 3: Cooking the Corn – Choose Your Method

Option 1 is roasting. Preheat the oven to 425ºF with a rack set in the upper third. Roast the corn for about 15 minutes, turning halfway so it browns evenly. Then, switch to the broiler on high and broil for another 7 to 9 minutes, turning once, until the corn has those beautiful charred spots that add smoky flavor.

Option 2 is grilling. Heat your grill to medium-high heat (450ºF to 475ºF). Place the corn directly on the grill and cover, turning every 3 to 4 minutes. Grill for about 15 to 20 minutes until tender and slightly charred on all sides. Return the corn to the baking sheet to finish.

Step 4: Finish and Serve

Let the corn cool just enough to handle—about 5 minutes—then generously spread the Cotija-cheese mixture all over each ear, making sure every kernel is slathered in that dreamy sauce. Sprinkle Tajín seasoning on top for a zingy, spicy finish. If you love fresh herbs, garnish with chopped cilantro leaves for a vibrant touch. Serve immediately with any leftover cheese mixture on the side.

How to Serve Mexican Street Corn (Elote) Recipe

A grilled corn on the cob with yellow kernels showing dark grill marks sits on a white leaf-shaped dish, covered partially with a thick creamy sauce that is off-white with small green and red specks. A silver spoon held by a woman's hand is spreading the sauce over the corn. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Tajín brings that classic, slightly spicy and tangy pop, but feel free to get creative. A sprinkle of fresh chili flakes, a little extra Cotija, or a handful of chopped green onions can also add fresh flavor layers. Cilantro is optional but adds brightness and a lovely color contrast that makes this dish feel even more festive.

Side Dishes

Mexican Street Corn (Elote) Recipe pairs wonderfully with all kinds of summer favorites. Think grilled meats like carne asada or chicken, fresh salads, and even a simple avocado and tomato salad. It’s perfect for cookouts, casual dinners, or as a standout appetizer for your next gathering.

Creative Ways to Present

For a fun twist, cut the grilled corn off the cob and serve it in a bowl Mexican street corn salad style. You can also skewer smaller sections for an easy-to-hold party snack. Wrapping each cob in foil after slathering the cheese mixture can keep it warm and mess-free if you’re serving a crowd.

Make Ahead and Storage

Storing Leftovers

While Mexican Street Corn (Elote) Recipe is best enjoyed fresh, you can refrigerate leftover prepared corn in an airtight container for up to 2 days. Keep the cheesy sauce separate if possible to maintain the freshest texture.

Freezing

Freezing is not recommended for Mexican Street Corn (Elote) Recipe, as the cheeses and crema do not freeze well and the texture of the corn changes. For best results, enjoy it fresh or refrigerate as mentioned above.

Reheating

To reheat, warm the corn gently in a 350ºF oven for about 5 to 7 minutes, or until heated through. Avoid microwaving to keep the texture intact. After warming, add a fresh sprinkle of cheese and Tajín to revive that vibrant flavor.

FAQs

Can I use sour cream instead of Mexican crema?

Absolutely! Sour cream works as a fine substitute if you don’t have Mexican crema on hand. The flavor will be a bit tangier but just as delicious.

What if I can’t find Cotija cheese? What can I use instead?

If Cotija isn’t available, try queso fresco or even feta cheese as alternatives. They won’t be identical in flavor, but will still provide that crumbly, salty quality that complements the corn.

Is it possible to make this recipe vegan?

Yes! Swap the mayonnaise and crema for vegan versions, and replace Cotija with a plant-based cheese or nutritional yeast for a cheesy flavor. The corn and spices will still shine beautifully.

How important is using fresh corn on the cob?

Fresh corn makes a huge difference in sweetness and texture. While frozen or canned corn can be used in a pinch, fresh ears provide the best juicy bite and char when cooked.

Can I prepare the Cotija mixture in advance?

You can prepare the sauce a few hours ahead of time and keep it refrigerated. Just give it a good stir before spreading it on the hot corn to bring back that creamy consistency.

Final Thoughts

Trust me when I say that once you try this Mexican Street Corn (Elote) Recipe, it becomes a go-to crowd-pleaser you’ll want to make again and again. It’s vibrant, fun, and packed with flavor in every kernel. So grab some fresh corn, whip up that irresistible Cotija mixture, and get ready to impress your friends and family with this beloved street food classic. Happy cooking and even happier eating!

Mexican Street Corn (Elote) Recipe

Ingredients You’ll Need