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Mexican Street Corn (Elote) Recipe

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3.9 from 8 reviews

Mexican Street Corn, or Elote, is a vibrant and flavorful grilled or roasted corn on the cob coated with a creamy, tangy mixture of Cotija cheese, lime, and spices. This classic Mexican street food is perfect as a snack or side dish, offering a delicious blend of smoky, spicy, and fresh flavors.

Ingredients

Cheese Mixture

  • 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

Corn

  • 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)

Instructions

  1. Prepare the cheese mixture: In a medium bowl, stir together 3/4 cup grated Cotija cheese, 1/2 cup mayonnaise, 2 tablespoons to 1/4 cup Mexican crema (use 2 tablespoons if the crema is thin like heavy cream), 1/4 cup lime juice, 1/2 teaspoon cayenne pepper if using, and 1/4 teaspoon smoked paprika until well combined.
  2. Coat the corn: Place the 6 husked ears of corn on a rimmed baking sheet. Drizzle with 1 tablespoon vegetable oil and use your hands to evenly coat and flip the corn. Season all over with 1/2 teaspoon kosher salt.
  3. Option 1 – Roasting: Arrange an oven rack in the upper third of the oven and preheat to 425ºF. Place the baking sheet with corn in the oven and roast, flipping the corn halfway through, until the kernels begin to brown, about 15 minutes total. Then, turn on the broiler to high and broil the corn, flipping halfway through, until charred and browned in spots all over, about 7 to 9 minutes total.
  4. Option 2 – Grilling: Heat an outdoor grill to direct medium-high heat (450ºF to 475ºF). Place the corn on the grill (reserve the baking sheet). Cover and grill the corn, turning every 3 to 4 minutes, until tender and slightly charred on all sides, about 15 to 20 minutes. Return the grilled corn to the baking sheet.
  5. Finish the corn: Let the corn cool for about 5 minutes until cool enough to handle. Generously spread the prepared Cotija mixture over all sides of the corn. Sprinkle with Tajín seasoning to taste and garnish with chopped fresh cilantro leaves if desired. Serve with any remaining cheese mixture on the side.

Notes

  • You can adjust the amount of Mexican crema or sour cream depending on desired creaminess.
  • Cayenne pepper is optional; add for extra heat or substitute with ground chipotle for smoky spice.
  • Tajín seasoning adds a tangy, chili-lime flavor but can be omitted or replaced with chili powder.
  • Both roasting and grilling methods create slightly different smoky flavors—choose based on your equipment and preference.
  • Allow corn to cool slightly before spreading the mixture to prevent it from sliding off.

Find it online: http://bitezly.com/mexican-street-corn-elote-recipe/