Mexican Street Corn (Elote)
Smoky, creamy, and irresistibly tangy, this Mexican Street Corn recipe transforms simple grilled corn into a flavor-packed side dish coated with mayo, crema, cotija cheese, chili powder, and lime. It’s summer on a stick — fast, bold, and ridiculously good.
Ingredients
- 4 large ears of fresh corn husks removed
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon kosher salt
- ½ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Remove husks and silks from corn, pat dry, then brush with oil and sprinkle with salt.
- Grill or pan-sear over medium-high heat, turning often, until charred all around, about 8–10 minutes.
- In a bowl, mix mayo, crema, lime juice, and zest until smooth.
- Brush hot corn with the creamy sauce, roll in cotija cheese, dust with chili powder and paprika, and top with cilantro.
- Serve with lime wedges for that perfect zesty finish.
Notes
Cotija cheese gives the best authentic flavor, but queso fresco or feta works too. For a less messy version, cut the kernels off the cob and toss everything in a bowl for esquites. Store leftovers in the fridge for up to 3 days — the flavors get even better overnight.