Mexican Street Corn (Elote)

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Nothing lifts a meal like fresh corn slathered in tangy sauce and sprinkled with cheese. Mexican Street Corn, or Elote, transforms an everyday cob into a handheld masterpiece bursting with flavor and vibrant color. Found on bustling city streets and at backyard cookouts, Elote brings together charred corn, creamy toppings, and bright citrus for one unforgettable bite. Whether you’re hosting a summer barbecue or seeking a new side dish, this dish delivers irresistible taste and a moment of pure joy.

What Makes Mexican Street Corn Unique?

Street vendors in Mexico created Elote as a portable, satisfying snack. It quickly became a national favorite. Grilled corn is brushed with a tangy mixture of mayonnaise and crema, then showered with crumbly Cotija cheese. Fresh lime juice and earthy spices add depth, while chopped cilantro finishes everything with color and vibrancy. The unique balance of sweet, salty, tangy, and spicy flavors is what makes Elote a beloved staple at celebrations and gatherings alike.

Ingredients for Authentic Mexican Street Corn

• Fresh corn on the cob: Choose firm ears with bright green husks. White or yellow corn both work. The fresher, the better.
• Mayonnaise: Regular, full-fat mayonnaise coats the corn smoothly and intensifies flavor.
• Mexican crema: This rich, slightly tangy cream creates a silky base. If you can’t find crema, swap in sour cream or even Greek yogurt for a lighter option.
• Cotija cheese: This crumbly, mildly salty cheese is a signature topping. Queso fresco or feta can work as alternatives.
• Lime: Both juice and wedges bring brightness. Squeeze over the top for refreshing balance.
• Chili powder: This adds gentle heat and depth. Use Mexican chili powder (like ancho or guajillo) for real authenticity.
• Cilantro: Chopped fresh cilantro lends color and a herbal lift.
• Salt: Sprinkle to taste to bring all flavors together.
• Optional: Butter, cayenne pepper, smoked paprika, or garlic powder for extra richness or spice.

How to Make Mexican Street Corn (Step by Step)

1. Prepare the Corn

• Remove husks and silks from the cobs.
• Leave a few inches of stalk for easier handling, if desired.
• Brush each cob with olive oil or melted butter evenly.

2. Grill to Perfection

• Preheat your outdoor grill or grill pan to medium-high (about 450°F).
• Place corn on the grates. Rotate every 2-3 minutes for even charring.
• Cook 10-12 minutes, until the kernels are tender and browned in spots.
• No grill? Roast at 425°F in the oven, wrapped in foil, for 20-25 minutes.

3. Create the Signature Sauce

• Blend together ½ cup mayonnaise, ⅓ cup Mexican crema, juice of one lime, ½ teaspoon chili powder, and a pinch of salt.
• Stir in 2 tablespoons chopped cilantro.
• Adjust heat with cayenne or more chili powder if you love extra spice.

4. Assemble Your Elotes

• Remove grilled corn from heat and, while still warm, brush generously with the sauce mixture.
• Roll or sprinkle a heavy layer of crumbled Cotija cheese over the coated corn.
• Dust with additional chili powder or smoked paprika for color and kick.
• Top with extra cilantro and serve with lime wedges on the side. Squeeze fresh lime just before eating.

Tips for Perfect Mexican Street Corn

• Always use the freshest corn you can find. Riper corn is sweeter and juicier.
• If you want milder flavor, reduce the chili powder in the sauce, but don’t skip it. A smoky chili powder like guajillo is traditional.
• For an easy eating handle, keep part of the husk or stalk attached when grilling and serving.
• Brush or spray a thin layer of oil on corn before grilling to prevent drying out and sticking.
• For extra flavor, add a little garlic powder, smoked paprika, or even a pinch of cumin to the sauce.

Delicious Variations to Try

• Salad style (Esquites): Cut kernels off the cob after grilling and toss with all the toppings in a bowl. This makes a fantastic side dish for parties.
• Make it vegan: Use plant-based mayo, vegan sour cream, and a dairy-free cheese alternative such as vegan feta.
• Extra spicy elote: Add finely chopped jalapeño, hot sauce, or more cayenne to the sauce.
• Cheese swap: Queso fresco or crumbly feta give a sharper bite if you can’t find Cotija.
• Kids’ version: Omit chili powder and use sweet corn. Add a sprinkle of mild cheese.

Serving Suggestions

Elote works as a side for classic grilled meats, fajitas, tacos, or burgers. Serve with black bean salad, grilled chicken, or fresh pico de gallo for a full meal. Its colorful look brightens any summer table, while the vivid flavors stand alone as a show-stopping snack. Provide plenty of napkins and lime wedges for guests. Elote is best served warm and fresh, but it still shines at room temperature for potlucks or cookouts.

Storing Mexican Street Corn

• Eat elote soon after making, while flavors and texture shine brightest.
• If storing, keep corn and toppings separate in airtight containers.
• Let corn cool fully before wrapping to avoid sogginess. Store in fridge up to 3 days.
• Freeze cooked, plain corn cobs for up to 10 months in a freezer bag. Add sauce and cheese only after thawing and reheating.
• Avoid freezing the crema-mayo sauce, as thawing changes its consistency.

Frequently Asked Questions

• What if I can’t grill the corn? Oven-roasting or stovetop grilling creates flavorful, toasty kernels. You can also boil corn, though it will lack the distinctive char.
• Is Elote gluten-free? Yes, as long as your toppings are gluten-free. Most mayo and cheese options qualify, but always check labels.
• How do I cut corn off the cob safely? Stand the cob upright in a large bowl. Cut downward with a sharp knife to catch the kernels.
• What’s the difference between Elote and Esquites? Elote is whole grilled corn on the cob. Esquites are kernels spooned into a cup and tossed with toppings.

Bringing It All Together

Simple ingredients and a few quick steps unlock classic Mexican street food magic. Charred corn, creamy sauce, crumbly cheese, and fresh lime come together with bold flavor in every bite. Try it as an appetizer, a barbecue side, or a snack straight from the grill. However you serve it, Mexican Street Corn is a celebration of summer, flavor, and the simple joys of good food shared.