A Street Food Classic from Mexico

Mexican street corn, also known as Elote, is one of the most beloved street foods in Mexico. Traditionally sold by street vendors, it features grilled corn slathered in a creamy, tangy sauce and topped with cheese, spices, and fresh herbs. Over time, this dish has gained worldwide popularity, appearing in restaurants, cookouts, and home kitchens across the globe. Its smoky flavor from charred corn combined with the richness of crema, mayo, and cheese makes it truly unforgettable.

Why This Street Corn is So Addictive

The magic of Elote comes from the balance of flavors and textures. The natural sweetness of corn pairs beautifully with creamy mayonnaise and crema, while crumbled feta (or cotija, if available) adds a salty bite. Fresh cilantro brightens the dish, and spices like smoked paprika and chipotle chili powder give it a smoky, slightly spicy kick. Every bite has layers—sweet, salty, creamy, tangy, and a hint of heat—making it irresistible at barbecues or summer parties.

A Simple Yet Flavorful Recipe

Even though it looks impressive, Mexican street corn is surprisingly easy to make. With just a few pantry staples and fresh corn, you can recreate authentic Elote at home in under 20 minutes. Grill the corn, brush on the creamy mixture, sprinkle with cheese and spices, and you’ve got a show-stopping side dish that everyone will be fighting over.

Ingredients

• 5 ears of corn, husked
• 2 tbsp oil
• ¼ cup crema or sour cream
• ½ cup mayonnaise
• ½ cup feta cheese, crumbled (or cotija if available)
• 1 garlic clove, minced
• ¼ cup fresh cilantro, chopped
• 1 tsp smoked paprika
• ¼ tsp chipotle chili powder

Step-by-Step Instructions

Step 1: Grill the Corn

Preheat grill to medium-high heat. Brush husked corn with oil and grill for 8–10 minutes, turning occasionally until charred in spots.

Step 2: Make the Creamy Sauce

In a small bowl, mix together crema (or sour cream), mayonnaise, minced garlic, and a pinch of paprika and chipotle chili powder.

Step 3: Assemble the Elote

Brush the hot corn generously with the creamy sauce. Sprinkle with crumbled feta (or cotija), smoked paprika, chipotle chili powder, and fresh cilantro. Serve immediately while hot.

Timing

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 5

Nutrition Information (per serving, approx.)

• Calories: 280
• Protein: 6g
• Carbohydrates: 21g
• Fat: 20g
• Sugar: 5g
• Fiber: 2g

Mexican Street Corn

Q1: Can I make this without a grill?

Yes! You can roast the corn in the oven at 425°F (220°C) for 20–25 minutes, turning halfway through, or cook it on a stovetop griddle.

Q2: Can I make it ahead of time?

Elote is best served fresh and hot. However, you can prepare the creamy sauce in advance and store it in the fridge for up to 2 days.

Q3: What cheese works best?

Cotija is traditional for Elote, but feta is a great substitute if cotija isn’t available. Parmesan can also work in a pinch.

Q4: Can I adjust the spice level?

Definitely. For a mild version, reduce or skip the chipotle chili powder. For extra heat, add cayenne pepper or hot sauce.

Q5: What goes well with Elote?

It’s perfect alongside tacos, grilled meats, or even as part of a barbecue spread with burgers and hot dogs.