Mexican Street Corn (Elote) Recipe
This Mexican street corn recipe, also known as elote, is super creamy, smoky, tangy, and packed with lots of delicious flavors. It is made using grilled corn on the cob and a creamy, garlicky, spicy lime sauce, topped with grated cheese, cilantro, Tajín, and fresh lime. It tastes so flavourful and so delicious.
It is grilled directly over medium-high heat without any oil or butter, which helps it develop a beautiful golden-brown color and charred spots. The charring is up to you. You can deeply char it, you can lightly char it, it totally depends on your taste preference.
Rinsing removes starch that causes clumping. It keeps noodles firm for stir-fries and salads.
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Table of contents
And then while it’s still hot, just remove it from the heat and then brush it directly with the butter and then top it with the creamy garlic lime sauce.
The combination of grilled corn, creamy chili garlic lime sauce, and salty cheese, some more chili powder or Tajín on top, and the fresh lime makes every bite of this corn so creamy, so special, and so full of amazing flavors.
If you are looking for an easy side dish, love trying Mexican-inspired recipes, or simply have fresh corn to use on the counter, try this easy Mexican street corn recipe at home. It is definitely worth making and enjoying with family or friends at parties or get-togethers.
About Mexican Street Corn
Mexican Street Corn or Elote is a popular Mexican preparation of corn on the cob that is traditionally grilled directly on a grill stand, grilling BBQ, open fire/flame, or even on a skillet.
It is then topped with butter, creamy chili-lime sauce, cotija or feta cheese, chili, lime, and some chopped cilantro.
The corn is cooked until tender with deliciously browned and charred spots appearing, then it is covered with a creamy mixture and finished with cheese, chili, and fresh lime.
Today I am sharing my easy homemade version of Mexican street corn using simple ingredients that are easily available everywhere. I made a creamy garlic-lime sauce using mayonnaise, sour cream or Mexican crema, freshly minced garlic, lime juice, chili powder, smoked paprika, and a pinch of salt.
Cotija is a traditional cheese used for elote recipes, but it is not easily available everywhere. And I also don’t find it where I live, so I either substitute it with grated feta or grated parmesan because they both have a similar taste and flavour to cotija. I used grated feta in this recipe because it is much easier for me to find. Feta also has a salty and tangy flavor that works beautifully with the creamy sauce and smoky grilled corn.
One little technique that makes a big difference here is rinsing and drying the corn well before grilling. After removing the husks and as much corn silk as possible, I quickly rinse the corn and pat it completely dry. This is a simple step that helps the corn brown properly, and it chars gorgeously when it does not hold onto extra moisture.
I also grill the corn without butter or oil because dry grilling allows the kernels to develop those delicious caramelized and charred spots. Once the corn comes off the grill, I brush it with butter while it is still hot, and it melts instantly. Adding butter is optional, but I highly recommend it as it gives it a rich buttery finish without interfering with the char.
And finally you get creamy, smoky, tangy, slightly spicy corn on the cob that is so satisfying.
Whenever you have a few fresh corn cobs, make this Mexican street corn recipe and enjoy it as a side dish, corn snack, or summer appetizer anytime you have a party or get-together or when you want to eat corn.
Why You’ll Love This Recipe
This Mexican Street Corn
✔️ is simple & easy to make
✔️ is made using simple ingredients
✔️ is smoky, creamy & tangy
✔️ is loaded with fresh lime flavor
✔️ is ready in just 20 minutes
✔️ has an indulgent garlic-lime sauce
✔️ can also be made lighter with Greek yogurt
✔️ has an amazingly charred texture
✔️ is perfect for summer
✔️ makes a great side dish
✔️ is great for BBQs and gatherings
✔️ can be made using feta or cotija
✔️ is easy to customize
Ingredients
For the Corn
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Fresh Corn: Fresh corn on the cob is the star of this Mexican street corn recipe. Choose fresh, firm corn with plump kernels for the best flavors and textures.
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Butter: I used regular salted butter for brushing after grilling the corn. Brushing the hot grilled corn with butter gives it a rich, buttery flavor and helps the sauce and toppings cling to the grilled corn.
For the Creamy Sauce
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Mayonnaise: Mayonnaise is added to the sauce for its creamy and rich texture. It is one of the classic ingredients commonly used for Mexican street corn recipes.
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Sour Cream or Mexican Crema: Another main ingredient for the sauce is sour cream or Mexican crema. It adds a lovely tanginess to the sauce. I used sour cream, but Mexican crema can also be used if you have it available.
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Garlic: A small amount of freshly grated or minced garlic is added for a savory and pungent flavor to the creamy sauce. Fresh garlic works especially well in this recipe.
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Fresh Lime Juice: Freshly squeezed lime juice is added to balance the richness of the mayonnaise and sour cream. It also adds a bright, fresh flavor.
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Chili Powder: A little bit of chili powder adds mild heat and brings out the smoky flavor of the grilled corn.
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Smoked Paprika: I also like to add a little smoked paprika for another layer of smoky flavor to the sauce. It is an optional ingredient that works deliciously well with grilled corn.
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Salt: A little salt is added to bring all the flavors together.
For Topping
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Cotija Cheese or Feta: Cotija is typically used for elote recipes, but grated feta or grated parmesan makes a great substitute when cotija is not available. I used grated feta in this recipe.
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Cilantro: Freshly chopped cilantro or coriander adds freshness and a lovely herbal flavor to this corn. It is mainly for garnish, so you can easily skip it.
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Tajín: A sprinkle of Tajín or chili-lime seasoning is added on top. It adds a little tanginess and spiciness.
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Lime Wedges: To serve, you will need some fresh lime wedges for squeezing over the finished corn. You can also use lemon instead of lime.
How to Make Mexican Street Corn
Making this Mexican street corn elote recipe at home is simple and easy.
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First, remove the husks from the corn and pull away as much corn silk as possible. Quickly rinse the corn to remove any stubborn silk or debris.
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Then pat the corn completely dry with a clean kitchen towel. Moisture can cause the corn to steam instead of getting those delicious browned and charred spots. Make sure to let it dry completely, as it is an important little step because it removes the excess moisture.
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Next, make the creamy garlic-lime sauce by combining mayonnaise, sour cream or Mexican crema, grated garlic, fresh lime juice, chili powder, smoked paprika, and salt in a small bowl. Stir until smooth and creamy. Set this sauce aside.
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Then heat a grill over medium-high heat. Place the corn directly on the grill without oil or butter.
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After that, grill for about 8–12 minutes, turning every 2–3 minutes, until the corn is tender and has browned and charred spots all around. The corn does not need to be perfectly charred everywhere. Those darker caramelized spots are what give the grilled corn its smoky flavor.
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Remove the hot corn from the grill and immediately brush it with melted butter. Generously spread the creamy garlic-lime sauce all over the hot corn.
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Generously top with grated cotija or feta, chopped cilantro, and Tajín. Finish with fresh lime and serve immediately.
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Your smoky and creamy Mexican street corn is ready to devour.
Variations
Mexican Street Corn with Feta
Mexican Cotija cheese is generally used for elote, but feta works wonderfully when cotija is difficult to find. I used grated feta in this recipe and love the salty, tangy flavor it adds.
Lighter Mexican Street Corn
For a lighter version, swap some or all of the mayonnaise with Greek yogurt. Using Greek yogurt keeps the sauce creamy and adds a lovely tanginess.
Mexican Street Corn with Extra Tajín
Love chili and lime flavours? Then add extra Tajín over the finished grilled corn just before serving. You can also add a little more chili powder or smoked paprika to the sauce.
Mexican Street Corn Without Mexican Crema
Sour cream works so well in this recipe, so you don’t need Mexican crema. Choose whichever one is easier for you to find.
Spicier Elote
For a spicier version, you can add a little bit of cayenne pepper or extra chili powder to the creamy lime sauce.
Serving Suggestions
Serve this Mexican corn on the cob immediately while the corn is still hot and the sauce is creamy, because it tastes best right after assembling.
It makes a delicious side dish for summer BBQs, tacos, burritos, grilled vegetables, grilled cheese, tostadas, burgers, and any other Mexican-inspired meals.
You can also serve it as a fun appetizer at a summer or autumn gathering or outdoor dinner. Keep extra lime wedges on the side so everyone can add fresh lime according to their taste.
I especially love serving grilled Mexican street corn alongside other grilled dishes because the smoky corn adds so much flavor to a meal with other smoky-flavored dishes.
Storage Suggestions
Mexican street corn is best served immediately after assembling, as it loses its freshness after resting.
However, if you are making it ahead of time, you can prepare the creamy garlic-lime sauce a day ahead and store it in an airtight container in the refrigerator.
Also, the corn can be husked and cleaned in advance. Just keep it refrigerated until you are ready to grill, and add the toppings right after grilling.
Leftover assembled elote can be refrigerated in an airtight container for up to 1 day. But keep in mind that the texture and flavor will decrease, so it is best when it is freshly grilled and assembled.
Tips & Tricks to Make the Best Mexican Street Corn
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Drying: After rinsing the corn, pat it completely dry. Drying the corn well helps it brown properly on the grill.
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Grilling: Dry grill the corn as it gives the corn a better chance to develop those delicious browned and charred spots. So always grill it without butter or oil.
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Butter: Brush melted butter onto the hot corn immediately after grilling for a rich, buttery taste.
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Turn Regularly: When grilling corn, keep turning it every 2–3 minutes so it cooks evenly and develops char all around.
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Charring: Don’t worry about perfect char. The corn does not need to be blackened everywhere. A mixture of golden-brown and darker charred spots gives it a lovely smoky flavor.
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Lime: Fresh lime juice adds a bright and fresh taste that helps balance the creamy sauce.
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Cheese: Cotija is traditional, but when cotija is unavailable, you can use grated feta or grated parmesan. They are both easy and delicious substitutes.
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Adjusting: Feel free to add more or less chili powder and Tajín depending on your taste preference.
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Greek Yogurt: For a lighter version, replace some or all of the mayonnaise with Greek yogurt. This will make a lighter sauce.
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Serving: Elote tastes best while the corn is hot and freshly topped, so serve it immediately after assembling.
FAQ
What is Mexican Street Corn?
Mexican Street Corn, also called Elote, is grilled corn on the cob topped with a creamy sauce, cheese, chili, lime, and fresh herbs. It is a popular Mexican preparation that makes a delicious side dish or corn snack.
What is Elote?
Elote is the Spanish word for corn on the cob and is commonly used to describe Mexican street corn served on the cob with toppings such as mayonnaise or crema, cotija cheese, Tajín, and lime.
What cheese is traditionally used for Mexican Street Corn?
Cotija cheese is traditionally used for elote. It is salty and crumbly and pairs especially well with the creamy sauce and grilled corn. But many countries don’t have cotija, so feta and parmesan can also be used when cotija is not available.
Can I use feta instead of cotija?
Yes. Feta is a great substitute when cotija is unavailable. It has a similar salty, tangy flavor that works so well with the creamy sauce, grilled corn, and other toppings.
How long should I grill Mexican Street Corn?
Grill the corn over medium-high heat for about 8–12 minutes, turning it every 2–3 minutes. You need to grill until the kernels are tender and the corn has browned and charred spots.
Why do you dry the corn before grilling?
Drying the corn removes excess moisture and helps it brown and char properly instead of steaming on the grill. This gives the corn a better smoky, grilled flavor.
Why don’t you use butter while grilling the corn?
I prefer grilling the corn directly without butter or oil because it lets the kernels turn brown and develop charred spots. The butter is brushed onto the hot corn after grilling for a delicious, rich, and buttery touch.
Can I make Mexican Street Corn with Greek yogurt?
Yes, you can. Greek yogurt can replace some or all of the mayonnaise for a lighter version. Don’t worry, the sauce will still be creamy and tangy.
Mexican Street Corn (Elote) Recipe (Step-by-step photo instructions)
How To Make Mexican Street Corn (Elote)
- Remove the husks and as much corn silk as possible.
- Quickly rinse the corn to remove stubborn silk and debris. Pat the corn completely dry with a clean kitchen towel.
- Make the creamy garlic-lime sauce by combining mayonnaise, sour cream or Mexican crema, grated garlic, fresh lime juice, chili powder, smoked paprika and salt.
- Grill the corn **directly over medium-high heat**, with no oil or butter, for about 8–12 minutes, turning every 2–3 minutes.
- Grill until tender with browned and charred spots.
- Remove from the grill and immediately brush the hot corn with melted butter. Generously coat the hot corn with the creamy garlic-lime sauce.
- Top with grated feta in my filmed version, or cotija traditionally, plus cilantro and Tajín.
- Serve immediately with fresh lime wedges.
Recipe Card
Mexican Street Corn (Elote) Recipe [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Snacks | Mexican | 2 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 245 calories | 1 |
INGREDIENTS
For the corn
- 2 fresh corn cobs, husks removed
- 2 teaspoon butter, for brushing after grilling
For the creamy sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream or Mexican crema
- ½ small garlic clove, finely grated
- 1½ teaspoons fresh lime juice
- ¼ teaspoon chili powder
- ⅛ teaspoon smoked paprika
- Pinch of salt
For topping
- 3–4 tablespoons crumbled cotija cheese or grated feta
- 1 teaspoon fresh cilantro, chopped
- 1 teaspoon Tajín, or extra chili powder
- 2 lime wedges, for serving
INSTRUCTIONS:
How To Make Mexican Street Corn (Elote)
- Remove the husks and as much corn silk as possible.
- Quickly rinse the corn to remove stubborn silk and debris. Pat the corn completely dry with a clean kitchen towel.
- Make the creamy garlic-lime sauce by combining mayonnaise, sour cream or Mexican crema, grated garlic, fresh lime juice, chili powder, smoked paprika and salt.
- Grill the corn **directly over medium-high heat**, with no oil or butter, for about 8–12 minutes, turning every 2–3 minutes.
- Grill until tender with browned and charred spots.
- Remove from the grill and immediately brush the hot corn with melted butter. Generously coat the hot corn with the creamy garlic-lime sauce.
- Top with grated feta in my filmed version, or cotija traditionally, plus cilantro and Tajín.
- Serve immediately with fresh lime wedges.
Watch Full Recipe Video:
NOTES:
- Greek yogurt can replace some or all of the mayo for a lighter version.
- Dry/direct grilling without butter helps develop better browning and smoky char.
- Butter is added after grilling for a rich finish without interfering with the char.
- Sour cream can replace Mexican crema.
NUTRITION (Per Serving):
Calories: 245kcal | Fat: 18.9g | Carbohydrates: 17.2g | Protein: 5.1g | Fiber: 1.7g | Sugar: 5.6g | Sodium: 324.6mg
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mexican-street-corn-recipe/
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