Name: Elotes (Mexican Street Corn)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 ears of corn, husked; 1/4 cup mayonnaise; 1/4 cup sour cream or Mexican crema; 1/2 cup cotija cheese, crumbled; 1 teaspoon chili powder (or Tajín seasoning); 1/2 teaspoon smoked paprika (optional); 1 clove garlic, minced (optional); 1 tablespoon fresh lime juice; Lime wedges, for serving; Fresh cilantro, chopped (optional, for garnish)

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Elotes, or Mexican street corn, are a vibrant and flavorful street food favorite originating from Mexico. Grilled to smoky perfection and slathered with a rich, tangy blend of mayonnaise, crema, cheese, and spices, this dish delivers bold and satisfying flavors in every bite. Whether served as a side or enjoyed as a snack, elotes are a must-have at barbecues, parties, or any outdoor gathering.

Why You’ll Love This Recipe

Elotes are irresistibly flavorful—smoky from the grilled corn, creamy from the mayo and crema, tangy from lime juice, and savory with cotija cheese and chili seasoning. This recipe captures the authentic taste of traditional Mexican street food in a simple, approachable format. It’s quick to prepare, visually appealing, and can easily be customized to suit your spice preferences or dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

ears of corn, husked
mayonnaise
sour cream or Mexican crema
cotija cheese, crumbled
chili powder (or Tajín seasoning)
smoked paprika (optional)
garlic, minced (optional)
fresh lime juice
lime wedges, for serving
fresh cilantro, chopped (optional, for garnish)

directions

Preheat a grill to medium-high heat.
Place the husked corn directly on the grill grates and cook, turning occasionally, until the kernels are tender and slightly charred, about 7–10 minutes.
In a small bowl, combine the mayonnaise, sour cream (or crema), lime juice, and garlic if using. Mix until smooth.
While the corn is still warm, brush each ear evenly with the creamy mixture.
Sprinkle generously with crumbled cotija cheese, ensuring it adheres to the creamy coating.
Dust each ear with chili powder or Tajín, and smoked paprika if desired.
Garnish with chopped cilantro and serve immediately with lime wedges on the side for squeezing.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories per Serving: 220 kcal

Variations

Spicier Version: Add a few dashes of hot sauce or sprinkle cayenne pepper for extra heat.
Lighter Option: Substitute Greek yogurt for mayonnaise and crema to reduce fat and calories.
Vegan Elotes: Use plant-based mayonnaise and vegan feta or cotija-style cheese.
Elote Cups: Cut the grilled corn off the cob and serve in cups layered with the toppings for easier eating.
Cheese Swap: Try Parmesan, queso fresco, or feta cheese if cotija is not available.

storage/reheating

Elotes are best served fresh and warm from the grill. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in the oven at 350°F (175°C) for 10–12 minutes, or microwave for 1–2 minutes. Add fresh toppings before serving to refresh the flavors.

FAQs

Can I make elotes without a grill?

Yes, you can roast the corn in the oven at 425°F (220°C) for 20 minutes, or cook it in a skillet or on a grill pan.

What is the best cheese to use?

Cotija cheese is traditional, but you can use queso fresco, feta, or Parmesan in a pinch.

Can I make this ahead of time?

You can grill the corn and prepare the sauce ahead, but assemble just before serving to maintain texture and flavor.

What is Tajín seasoning?

Tajín is a Mexican spice blend made from chili peppers, lime, and salt—perfect for adding tangy heat to elotes.

Is sour cream a good substitute for crema?

Yes, sour cream is an excellent and commonly used substitute for Mexican crema.

Can I make elotes in the oven?

Yes, bake the corn directly on the rack or on a baking sheet at 425°F for about 20 minutes, turning once halfway.

What’s the best way to apply the toppings?

Brush on the creamy mixture first, then roll or sprinkle the cheese and spices for even coverage.

How do I keep the cheese from falling off?

Make sure to apply the creamy base while the corn is still warm so the cheese sticks better.

Can I serve this cold?

While traditionally served warm, elotes can be eaten cold if stored properly, though the texture may differ.

Are elotes gluten-free?

Yes, all ingredients in traditional elotes are naturally gluten-free. Always check product labels to be certain.

Conclusion

Elotes offer an unforgettable combination of smoky, creamy, tangy, and spicy flavors that showcase the richness of Mexican street cuisine. Quick to prepare and bursting with personality, this dish elevates simple grilled corn into a festive and irresistible treat. Perfect for summer cookouts, parties, or a flavorful side dish, elotes are a delicious way to bring bold, authentic flavors to your table.

Elotes (Mexican Street Corn)

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Author: Mia
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Elotes are a beloved Mexican street food made with grilled corn slathered in creamy mayo, crumbly cheese, chili powder, and a squeeze of fresh lime—bold, smoky, and irresistibly delicious.

Instructions

Preheat a grill to medium-high heat. Grill corn, turning occasionally, until charred and cooked through, about 7–10 minutes.
In a small bowl, mix together mayonnaise, sour cream, garlic (if using), and lime juice.
Brush the warm corn evenly with the creamy mixture.
Sprinkle generously with crumbled cotija cheese.
Dust each ear with chili powder and smoked paprika.
Garnish with chopped cilantro if desired, and serve with lime wedges on the side.