Mexican Street Corn (Elote)

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This Mexican Street Corn (Elote) is a flavor explosion! Charred corn slathered in creamy mayo, cotija cheese, and a kick of chili powder makes this the addictive summer snack you’ve been craving. After countless taste tests, this recipe delivers authentic Elote flavor with easy-to-find ingredients.

Key Ingredients / Essential Equipment

This recipe is all about combining simple ingredients for maximum flavor impact. You’ll need:

mexican street corningredients — Mexican street corn ingredients

Corn: The star of the show! Fresh ears of corn, shucked and ready for grilling, are the best choice.
Mayonnaise: Provides the creamy base. Authentic Mexican mayo (like Hellmann’s with Lime) is fantastic, but regular mayonnaise works well too.
Cotija Cheese: This salty, crumbly cheese adds a wonderful textural contrast and salty bite.
Chili Powder: Adds heat and depth of flavor. Opt for a good-quality chili powder blend.
Lime: A burst of fresh lime juice brightens all the flavors.
Optional Extras: Some people add garlic powder, cilantro, or a dash of hot sauce. Feel free to experiment!

For equipment, you’ll need:

Grill or Grill Pan: For charring the corn. A gas grill, charcoal grill, or even a cast-iron grill pan works great.
Basting Brush: To apply the mayonnaise mixture.
Small Bowl: To mix the mayonnaise, cheese, and chili powder.
Serving Plates or Skewers: For easy eating.

Why This Works

Mexican Street Corn, or Elote, holds a special place in my heart. I first discovered this iconic treat on a trip to Mexico City, and I was instantly hooked. The smoky, creamy, cheesy, and spicy combination was unlike anything I’d ever tasted.

Back home, I was determined to recreate that authentic flavor. My initial attempts were… underwhelming. I tried boiling the corn, baking it, even microwaving it (don’t judge!), but nothing came close to the charred perfection I remembered.

After multiple batches and countless tweaks, I discovered that the key to truly authentic Elote is charring it directly on the grill. This imparts a deep smoky flavor that is essential. I also found that using high-quality mayonnaise and fresh cotija cheese makes a world of difference.

Another significant finding during testing was the optimal ratio of spices. Too much chili powder and the Elote becomes overpowering, not enough and it lacks that essential kick. The recipe below strikes the perfect balance. I’ve also included a method for making it indoors using a grill pan, for those days when grilling outside isn’t an option.

This recipe is a labor of love, perfected over many iterations. It’s inspired by the street corn vendors of Mexico City, but adapted for the home cook. It’s the perfect balance of authenticity and ease.

Step-by-Step Instructions

Ready to make some unforgettable Mexican Street Corn? Here’s how:

Prepare the Corn: Shuck the ears of corn, removing the silks.
Prep the Mixture: In a small bowl, combine the mayonnaise, cotija cheese, and chili powder. Mix well. Set aside.
Grill the Corn: Preheat your grill on medium-high heat. Place the ears of corn directly on the grill grates.
Char the Corn: Grill for 10-15 minutes, turning occasionally, until the corn is charred on all sides. The kernels should be slightly browned and tender.
Apply the Mixture: Remove the corn from the grill and let it cool slightly. Using a basting brush, generously coat each ear of corn with the mayonnaise mixture.
Sprinkle with Cheese and Lime: Sprinkle the coated corn with additional cotija cheese and a squeeze of fresh lime juice.
Serve Immediately: Enjoy your delicious Mexican Street Corn while it’s still warm!

Quick Tips, Substitutions, and Variations

Want to customize your Elote? Here are a few ideas:

Spicy Elote: Add a dash of cayenne pepper or hot sauce to the mayonnaise mixture for extra heat.
Creamy Elote: Use Mexican crema instead of mayonnaise for an even richer flavor.
Vegan Elote: Use vegan mayonnaise and nutritional yeast instead of cotija cheese. It does not taste the same, but it will have the same “cheesy” flavor.
Grilled Corn Indoors: Using a ribbed grill-pan adds the char and flavor to your Mexican street corn. Preheat the grill-pan over medium-high heat, and follow the same grilling instructions as above.
Corn on the Cob Skewers! For less mess, hold each half of your Mexican Street Corn on the cob with a skewer in the end.

Tip: For even more flavor, try soaking the corn in water for 30 minutes before grilling. This helps to keep the kernels moist and prevents them from drying out.

Enjoy this vibrant and delicious Mexican Street Corn! It’s the perfect addition to any summer gathering.

Frequently asked questions

Why is my corn not charring properly?

Make sure your grill is hot enough. You want a medium-high heat. Also, be patient! It takes time for the corn to char. Don’t be afraid to let it sit directly over the heat until you get the desired level of char.

My Elote is too spicy! What can I do?

Start with a small amount of chili powder and add more to taste. You can also add a squeeze of lime juice to balance out the heat.

Can I use frozen corn?

While fresh corn is ideal, frozen corn can be used in a pinch. Thaw the corn completely and pat it dry before grilling. Be aware that frozen corn may not char as nicely as fresh corn.

Can I prepare the Elote ahead of time?

It’s best to serve Elote immediately after grilling and dressing it but the corn has to be toasted right before you add and serve the rest of the ingredients. You can grill the corn ahead of time and keep it in the fridge for up to 24 hours. When ready to serve, reheat the corn on the grill or in the oven and then proceed with the recipe.

Where can I find Cotija Cheese?

Cotija cheese is available at most Latin American grocery stores. You can also find it at some larger supermarkets. If you can’t find cotija cheese, you can substitute queso fresco or Parmesan cheese.

A classic Mexican street food: grilled corn on the cob slathered with creamy mayo, tangy lime, crumbly Cotija cheese, and a sprinkle of chili powder. Smoky, savory, and irresistible.

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish, Snack

Cuisine Mexican

Servings 4

Calories 280 kcal

Ingredients

Corn: The star of the show! Fresh ears of corn shucked and ready for grilling, are the best choice.
Mayonnaise: Provides the creamy base. Authentic Mexican mayo like Hellmann’s with Lime is fantastic, but regular mayonnaise works well too.
Cotija Cheese: This salty crumbly cheese adds a wonderful textural contrast and salty bite.
Chili Powder: Adds heat and depth of flavor. Opt for a good-quality chili powder blend.
Lime: A burst of fresh lime juice brightens all the flavors.
Optional Extras: Some people add garlic powder cilantro, or a dash of hot sauce. Feel free to experiment!

Instructions

Prepare the Corn: Shuck the ears of corn, removing the silks.
Prep the Mixture: In a small bowl, combine the mayonnaise, cotija cheese, and chili powder. Mix well. Set aside.
Grill the Corn: Preheat your grill on medium-high heat. Place the ears of corn directly on the grill grates.
Char the Corn: Grill for 10-15 minutes, turning occasionally, until the corn is charred on all sides. The kernels should be slightly browned and tender.
Apply the Mixture: Remove the corn from the grill and let it cool slightly. Using a basting brush, generously coat each ear of corn with the mayonnaise mixture.
Sprinkle with Cheese and Lime: Sprinkle the coated corn with additional cotija cheese and a squeeze of fresh lime juice.
Serve Immediately: Enjoy your delicious Mexican Street Corn while it’s still warm!

Notes

For extra flavor, use Tajín instead of plain chili powder.
It can also be made with frozen or canned corn kernels (served in a cup, called esquites).