Elote (Mexican Street Corn)

Elote, the beloved Mexican street corn, is one of those dishes that proves simple ingredients can create something truly magical. Found on street corners throughout Mexico, this charred, smoky corn on the cob is slathered with a creamy, tangy, slightly spicy coating that will have you licking your fingers clean. It’s the ultimate summer side dish that’s ready in just 20 minutes.

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Servings: 4 | Difficulty: Easy

Ingredients

• 4 ears fresh corn, husked
• 2 tablespoons vegetable oil or melted butter
• ⅓ cup mayonnaise
• ⅓ cup sour cream (or Mexican crema)
• ½ cup crumbled cotija cheese (plus extra for garnish)
• 1 teaspoon chili powder (or Tajín seasoning)
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 2 limes, cut into wedges
• Salt to taste

Instructions

1. Preheat the grill to medium-high heat (about 400°F). If you don’t have a grill, you can use a grill pan or cast iron skillet over high heat on the stovetop.
2. Brush the corn lightly with vegetable oil or melted butter. This helps prevent sticking and promotes charring.
3. Grill the corn for 10–15 minutes, turning every 2–3 minutes with tongs, until the kernels are charred in spots and tender. You want a nice mix of golden and slightly blackened kernels for the best flavor.
4. Make the sauce while the corn grills. In a small bowl, mix together the mayonnaise, sour cream, and minced garlic until smooth.
5. Coat the corn immediately after removing from the grill. Use a brush or spoon to spread the mayo-crema mixture generously all over each ear of corn.
6. Add the toppings. Sprinkle the crumbled cotija cheese over the coated corn, pressing gently so it sticks. Then dust with chili powder and cayenne pepper (if using).
7. Garnish and serve with fresh chopped cilantro and lime wedges on the side. Squeeze the lime over the corn just before eating for the best flavor.

Tips & Notes

• No grill? Broil the corn in your oven on the top rack for 10–12 minutes, turning halfway through, for similar charred results.
• Cotija substitute: If you can’t find cotija cheese, use feta cheese — it has a similar salty, crumbly texture.
• Esquites variation: Cut the grilled corn off the cob and toss everything together in a bowl for “elote in a cup” — perfect for parties!
• Make it ahead: Prepare the sauce up to 2 days in advance and store it in the fridge.
• Kid-friendly: Skip the cayenne pepper and reduce the chili powder for little ones.