Elote Mexican Street Corn

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Craving a creamy, tangy, spicy summer side dish? Learn how to make the best Mexican street corn (Elote) at home using simple ingredients and easy techniques! Perfect for BBQs, 4th of July parties, weeknight dinners, or a nostalgic taste of Mexico.

Elote Mexican Street Corn

There’s just something about a fresh ear of corn, charred over high heat and slathered with a creamy mayo sauce, that makes my taste buds come alive. Elote—Mexican street corn—captures the heart of street food culture in Mexican cities. On bustling corners, you’ll spot street vendors serving this irresistible treat: sweet corn cobs roasted right in their husks, then brushed with a tangy sauce made from mayo or sour cream, Mexican crema, and a good squeeze of fresh lime juice.

It’s sprinkled with salty cotija cheese, a dash of chili powder, and sometimes a little hot sauce for that perfect kick. If you love Mexican recipes as much as I do, you’ll want to explore more ways to bring authentic flavors home for your next Mexican meal.

This iconic snack isn’t just a staple on the streets; it’s made its way into backyard cookouts and found new life at American get-togethers. It’s an easy Mexican recipe that’s perfect for satisfying any time cravings.  You can enjoy it right off the cob or as Elote en vaso (in a cup), it’s the ultimate perfect side dish—bright, messy, wildly flavorful, and always satisfying.

When I host Mexican-themed parties at my home, Elote is one of my friends’ favorite dishes that I make over and over again. If you love Mexican recipes as much as I do, you’ll want to explore more ways to bring authentic flavors home for your next Mexican meal.

The first time I tried authentic Mexican street corn, I was on a trip to Oaxaca. As you probably know by now, Oaxaca is one of my favorite places in the world, and the food scene over there is exquisite. I remember buying this ear of corn, slathered in a creamy sauce, topped with crumbled salty cotija cheese, and sprinkled with chili powder. It was love at first bite for sure. The charred kernels, the freshness of the lime juice, the umami kick of the garlic mayo — it hit every note.

As a nutrition consultant and chef I love recipes that deliver on flavor while using whole, nutrient-dense ingredients — and this Elote recipe checks all the boxes. It’s a fantastic way to turn fresh corn into something extraordinary, and it’s easy to make healthier swaps without sacrificing taste. Perfect for entertaining guests and just satisfying a little craving, this dish brings joy and nourishment.

Why You’ll Love This Recipe

• It’s quick, easy, and made with simple grocery store ingredients
• A perfect side dish for outdoor grilling, BBQs, or Taco Tuesday
• Bursting with flavor: sweet, spicy, tangy, and creamy
• Naturally gluten-free and easy to adapt for dietary needs

Ingredient Substitutions

• Mayo: Try sour cream, Mexican crema, or Greek yogurt
• Cotija cheese: Use feta cheese, queso fresco, or grated parmesan cheese
• Corn on the cob: Frozen corn or canned corn kernels work great in an esquites recipe (elote en vaso)
• Chili powder: Tajin, paprika, or cayenne pepper can bring a different kind of heat

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Health Benefits (for Women’s Health)

• Corn provides fiber and B vitamins for energy metabolism
• Cilantro helps detoxify heavy metals
• Lime juice and zest boost vitamin C and digestive enzymes
• Chili powder promotes metabolism and circulation
• Mayo alternatives like yogurt or Mexican crema can be probiotic-rich
• Cheese provides calcium for bone health

Chef Angie’s Tips

• Use a sharp knife to trim the ends of the corn for easier grilling
• Want extra flavor? Add garlic powder to your creamy sauce
• If you’re making it esquites-style (off the cob), cut corn off with a sharp knife and toss everything in a bowl
• For a smoky flavor, sprinkle some smoked paprika or grill with corn husks on for part of the cooking
• Taste tests are your friend — tweak the heat, tang, and salt to your liking

Ways to Serve

• As a side for carne asada or veggie burgers
• In a bowl with black beans and cilantro lime rice
• Scooped up with tortilla chips as a Mexican street corn salad
• Tucked into tacos or alongside grilled meats
• On top of a salad with avocado and red onion

Storage

• Store leftover corn in an airtight container  in the fridge for up to 3 days
• Reheat in an air fryer or oven to bring back that crispy, grilled texture
• If making in advance, keep sauce and toppings separate until ready to serve

Equipment

• Outdoor grill or stovetop grill pan
• Pastry brush or butter knife
• Small bowl for mixing
• Tongs
• Sharp knife

FAQ for Elote Mexican Street Corn

Can I use sour cream instead of mayo? Absolutely! Sour cream gives a tangier flavor and works perfectly in this creamy sauce.

What if I don’t have corn on the cob? No problem! Use frozen corn kernels and make an esquites recipe instead — just sauté until browned.

Can I make it ahead of time? You can grill the corn and prep the sauce, but assemble right before serving for the best texture.

Is this authentic Mexican street corn? This is a traditional way inspired by authentic Mexican street corn, but there are many regional variations in Mexico — including elote en vaso (in a cup) and versions with extra toppings like hot sauce, green onion, and tajin.

Can I make this vegan? Yes! Use vegan mayo and plant-based cheese — it’s still one of the most delicious things you’ll eat.

This easy Mexican street corn recipe is one of my favorite Mexican recipes — bold, satisfying, and totally adaptable. Whether you’re using fresh sweet corn from the farmer’s market or frozen corn from the grocery store, this creamy, tangy, slightly spicy dish will wow your taste buds every time.

More Mexican Recipes

Avocado Crema Recipe 5- Minute Sauce

Avocado Lime Dressing

Authentic Mexican Black Beans Recipe (Frijoles Negros)

Avocado Salad

Spicy Mexican Truffles

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