This Mexican Street Corn (Elote) transforms ordinary corn on the cob into an extraordinary flavor explosion that’ll have everyone reaching for seconds. Grilled until perfectly tender, then slathered with a creamy, tangy sauce and topped with zesty seasonings, this dish brings authentic Mexican street food flair to your backyard barbecues. Best of all, it comes together in just 25 minutes, making it the perfect side dish for busy weeknight dinners or weekend gatherings!

Why You’ll Love This Recipe

Impressive Flavor Transformation: Takes ordinary corn and transforms it into something absolutely crave-worthy with minimal effort.
Quick & Easy: Ready in just 25 minutes, this recipe fits perfectly into your busy schedule while delivering restaurant-quality results.
Crowd-Pleaser: Everyone from kids to adults will devour these flavorful corn cobs – they’re the perfect combination of familiar and exciting.
Customizable Heat Level: You control the spice level, making it perfect for both heat-lovers and those who prefer milder flavors.

Ingredients You’ll Need

Corn: Fresh ears of corn serve as the foundation of this dish – their natural sweetness creates the perfect canvas for the bold toppings.
Olive Oil: Helps the corn cook evenly while adding a subtle richness that plain butter can’t match.
Chipotle Chili Powder: Brings a smoky, medium heat that’s distinctive to authentic Mexican cuisine – it’s what gives this dish its signature flavor.
Cotija Cheese: This crumbly Mexican cheese adds a salty, tangy punch that balances the sweetness of the corn perfectly.
Fresh Parsley: Offers a bright, herbaceous note and beautiful color contrast that elevates the presentation.
Sea Salt: Enhances all the flavors while bringing out the natural sweetness of the corn.
Limes: The fresh citrus juice cuts through the richness of the sauce and cheese, adding a refreshing zing to each bite.
Heavy Cream: Forms the base of our Mexican crema, providing luxurious richness.
Sour Cream: Adds tanginess and helps thicken the cream sauce to the perfect consistency.

Variations

Not in the mood for traditional elote? Try these exciting twists:

Off-the-Cob Version: Cut the grilled corn kernels off and mix with all the toppings in a bowl for a spoonable “esquites” version that’s less messy to eat.
Herb Swap: Replace parsley with cilantro for a more traditional Mexican flavor profile.
Cheese Alternatives: If you can’t find cotija, try feta or parmesan as substitutes that still deliver that salty punch.
Spice It Up: Add a drizzle of hot sauce or extra chipotle powder for serious heat-seekers.
Vegan Version: Use coconut cream and dairy-free sour cream alternative with nutritional yeast instead of cheese.

How to Make Mexican Street Corn

Step 1: Prepare the Corn

Place each husked corn ear on its own piece of foil. Brush generously with olive oil and sprinkle lightly with sea salt. Wrap each ear tightly in the foil, sealing well to lock in moisture and flavor.

Step 2: Grill the Corn

Preheat your grill to medium heat. Place the foil-wrapped corn on the grill grates, close the lid, and cook for 15-20 minutes. Turn the corn occasionally to ensure even cooking and prevent burning. The corn is ready when it can be easily pierced with a fork.

Step 3: Make the Mexican Crema

While the corn is grilling, combine heavy cream, sour cream, lime juice, chipotle chili powder, and salt in a small bowl. Whisk until smooth and well blended. This can be made ahead and refrigerated if you’re planning ahead.

Step 4: Assemble Your Mexican Street Corn

Carefully unwrap the grilled corn (watch out for hot steam!). Brush each ear generously with the Mexican crema mixture. Sprinkle with chipotle chili powder, crumbled cotija cheese, and chopped fresh parsley. Finish with a squeeze of fresh lime juice over each ear.

Step 5: Serve Immediately

Serve while hot for the best flavor and experience. Have extra napkins ready – this delicious treat is gloriously messy to eat!

Pro Tips for Making the Recipe

Choose Fresh Corn: Look for ears with bright green, tightly wrapped husks and moist, golden silk. The kernels should be plump and tightly packed.
Even Coating: Roll the corn in the crema rather than just brushing it on one side for the most even coverage.
Grill Marks Option: For beautiful grill marks, remove the foil during the last 5 minutes of cooking and place directly on the grates.
Prep Ahead: Make the crema up to 24 hours in advance and store in the refrigerator to save time.
Indoor Option: No grill? Roast the corn in a 425°F oven for about the same amount of time, or boil it for 5-7 minutes before adding toppings.

How to Serve

Mexican Street Corn makes an incredible side dish that complements many main courses. Here are some perfect pairings:

Main Dish Pairings:

Serve alongside grilled chicken, carne asada, fish tacos, or burgers for a complete meal that feels like a fiesta.

Complementary Sides:

Pair with black beans, Mexican rice, or a simple green salad with cilantro-lime dressing for a full Mexican-inspired spread.

Beverage Pairings:

This dish calls for a cold Mexican beer, a classic margarita, or refreshing agua fresca to balance the rich, spicy flavors.

Make Ahead and Storage

Preparation Ahead of Time

You can husk and wrap the corn in foil up to a day ahead. The crema sauce can also be prepared up to 24 hours in advance and stored in the refrigerator in an airtight container.

Storing Leftovers

If you have leftover Mexican Street Corn (unlikely but possible!), refrigerate it in an airtight container for up to 2 days. The flavor actually deepens overnight, though the texture won’t be quite as fresh.

Reheating

For best results, reheat leftover corn in a 350°F oven, wrapped in foil for about 10 minutes. Microwave reheating works in a pinch but may make the corn slightly softer.

Freezing

While you can freeze leftover corn kernels cut from the cob (without the toppings) for up to 3 months, the complete dish with toppings doesn’t freeze well due to the dairy components.

FAQs

Can I make Mexican Street Corn without a grill?
Absolutely! You can achieve similar results by broiling the corn in your oven. Place the seasoned corn on a baking sheet about 6 inches from the broiler and cook for 10-15 minutes, turning occasionally until charred in spots. Alternatively, you can boil the corn for 5-7 minutes until tender, then add all the toppings.

What exactly is cotija cheese and where can I find it?
Cotija is a dry, crumbly Mexican cheese with a salty flavor similar to feta or parmesan. You can find it in most larger grocery stores in the specialty cheese section or in stores with a good Hispanic foods section. If unavailable, feta makes an excellent substitute.

Is this dish very spicy?
The heat level is moderate with the recommended amount of chipotle chili powder. It provides more of a smoky warmth than intense heat. You can easily adjust by reducing the amount for milder taste or increasing it if you love spice. The cream sauce also helps temper the heat.

Can I make this dish ahead for a party?
Yes! Grill the corn up to an hour ahead, but keep it wrapped in the foil to stay warm. Prepare the cream sauce and toppings ahead of time, then assemble just before serving. For best results, the final assembly should be done shortly before eating.

Final Thoughts

This Mexican Street Corn recipe brings the vibrant flavors of authentic Mexican street food right to your kitchen with minimal effort. The combination of sweet corn, creamy sauce, tangy cheese, and zesty lime creates an irresistible flavor profile that’s sure to become a regular in your recipe rotation. Whether you’re hosting a summer barbecue or just looking to liven up a weeknight dinner, this dish delivers big flavor with little fuss. Give it a try – your taste buds will thank you!

Mexican Street Corn Recipe