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Get ready to try the most amazing corn you have ever made! My Elote Recipe is a mouthwatering Mexican corn recipe that elevates the simple corn-on-the-cob into an experience. It has a combination of ingredients that come together for a unique flavor that is so so so good!
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This is the most delicious way to serve corn! My elote is hands down my family's favorite corn recipe, and it is easy to understand why once you try it.
Elotes, Mexican Street corn, or Esquites, are charred on the grill, then bathed in a delicious creamy sauce and topped with cotija cheese. It is a fantastic combination of flavors!
The Mexican crema is rich and sweet. The spices kick things up, and the cotija cheese is salty and crumbly. This creamy corn recipe also uses a squeeze of lime juice for a fresh zing that is totally irresistible.
Ingredients to Make Elote
- Corn on the Cob: You will want fresh, shucked sweet corn on the cob.
- Sour Cream: For a lighter fat version, you can also use Greek yogurt.
- Mayonnaise: A full fat mayo is best for flavor.
- Garlic: Use freshly minced garlic or garlic paste.
- Limes: For the zest, and wedges for serving.
- Chili Powder: Adds a kick of heat and depth of flavor to the elote seasoning.
- Paprika: You can use mild or smoky paprika.
- Cilantro: Optional - leave it out if you don't like cilantro!
- Cotija Cheese: If you can't find Cotija cheese, you can also use Queso Fresco or even Feta cheese in its place.
- Salt: I always use Maldon sea salt flakes or Himalayan sea salt, but you can also use kosher salt.
- Pepper: Freshly cracked black pepper is best if possible.
I have also made Mexican Street Corn using Avocado Crema instead of Mexican Crema, which is an enjoyable twist to this recipe!
How to Make Mexican Street Corn Step-by-Step
- In a bowl, mix together the Mexican crema dressing ingredients.
- Grill sweet corn without the husks on a grill, over high heat. Turn regularly for about 10 minutes until they begin to char.
- Take the corn off the grill and brush with the crema dressing all over.
- Finally, sprinkle cotija cheese, lime juice, and your remaining cilantro over the top, and serve!
Grilling Elote Without Husks
Brush the hot grill with oil, then place the corn on the grill and turn it regularly. You don't need to take any extra steps to grill elote without husks.
Making Elote in the Oven
Wrap the corn on the cob in aluminum foil and bake them in the oven at 425°F for approximately 20 minutes.
Top Reviews
Delicious! Made it tonight and the whole family loved it! - Kimberly
This was incredible! I had some awhile ago from a food truck and have been craving them ever since! These taste super authentic! - Marina
My husband and I absolutely love this recipe! Great with Lime Tajín!!! - Danii
This recipe is amazing, it's my family's favorite way to eat corn now, so glad I made it. 😉 - Harriet
See them all here→ or keep scrolling to the comments section below!
Isabel's Top Tips for Making Elote
- Let the Mexican corn cool before proceeding with the recipe, as it will be very hot.
- I love entertaining, and one of my favorite dishes that is guaranteed to wow my guests is a big pot of chicken chili with Mexican Street Corn on the side. Both recipes can be made ahead of time, and it is so easy to add fresh toppings!
- You can find cotija Cheese in the international foods section of the grocery store.
- You can also shave the corn off of the cob and enjoy it in a cup with the elote topping mixed through.
FAQ
For a little more heat you could add a bit more chili powder or add some red pepper flakes. Tajin also makes a great addition to the seasoning.
How to Store Mexican Street Corn
It's best to store Mexican Street Corn in the refrigerator. Place the elote in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store it in the fridge for up to 2-3 days.
What to Serve with Elote
Elote Recipe
Video
Ingredients
- 4 corn on the cob - shucked
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 clove of garlic - crushed
- Zest of one lime
- ½ teaspoon chili powder
- ½ teaspoon paprika - can be mild or smoky
- ¼ cup chopped cilantro - not packed
- ½ cup cotija cheese
- Lime wedges to serve
Instructions
- In a bowl, mix together the Mexican crema dressing ingredients. Combine ⅓ cup sour cream, ⅓ cup mayonnaise, 1 peeled and crushed garlic clove (or 1 teaspoon garlic paste), lime zest from 1 lime, ½ teaspoon chili powder, ½ teaspoon paprika, and ⅛ cup chopped cilantro (about half of your ¼ cup).
- Grill 4 sweet corn without the husks on a grill, over high heat. Turn regularly for about 10 minutes until they begin to char.
- Take the corn off the grill and brush with the crema dressing all over.
- Finally, sprinkle ½ cup cotija cheese, lime juice from 1 lime, and your remaining cilantro over the top, and serve!
Notes
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- How to Grill Corn on the Cob WITHOUT Husks: If you're not sure how to grill corn on the cob without husks, it really is as simple as brushing a hot grill with oil, then placing the corn on the grill and turning it regularly. You don't need to take any extra steps to grill corn on the cob without husks.
- Roast Corn in the Oven: Wrap the corn on the cob in aluminum foil and bake them in the oven at 425° for approximately 20 minutes.
- Make sure to let the corn cool before proceeding with the recipe as it will be very hot.
- How to Grill Corn on the Cob WITHOUT Husks: If you're not sure how to grill corn on the cob without husks, it really is as simple as brushing a hot grill with oil, then placing the corn on the grill and turning it regularly. You don't need to take any extra steps to grill corn on the cob without husks.
sherry says
Never tried elotes before.. LOVED it.. I had two!! The whole family loved it!!
Em Beitel says
Sherry, that's awesome! We're so glad you enjoyed it! This is one of our favorite recipes of all time. So delicious.
Jamie says
I never had these before and I never made them before. I cooked my corn in a pan on the stove (small, 4 inch pieces, from the freezer section because it’s winter) and they were so delicious. The only thing I would do different next time is I would keep the corn warm and each person dress their own as they make their plates because this time I did them all and by the time we ate they were not as warm as I wanted. The flavors were so right though. Will be making again.
Em Beitel says
That's awesome, Jamie! We're so glad you enjoyed it! Keeping the corn warm to dress at the table is a great idea.
Stacey says
Great recipe!! Some of the family aren’t fans of cilantro but the ones of us that don’t mind it loved this! Will definitely make it again for a few of us but we’ll still have to make the old fashioned corn for the others 😕 I roasted it instead of grilling for about 35 minutes and left it wrapped in foil until time to dress it and set it out. Worked perfectly and sent leftovers home. The only change I made was adding the juice of a lime into the cream before brushing the corn.
Em Beitel says
That is awesome, Stacey! Thank you for sharing with us!
Kimberly says
Delicious! Made it tonight and the whole family loved it! We would like it to have a little more heat. Should I add more chili powder? Something different? Thanks!
Em Beitel says
Hi Kimberly! We are so glad you enjoyed it. Definitely, for a little more heat you could add a bit more chili powder or, if you'd like, some red pepper flakes. Thank you!
Emily says
Put a drizzle of your favorite hot sauce like Valentina or Cholula!
jason says
tajin
Em Beitel says
Tajin would be a great choice, too. Thank you!
Lori B. says
Can your recipe for elote be cooked in the oven rather than grilled?
Thank you
Isabel Laessig says
Absolutely, Lori! Wrap the corn on the cob in aluminum foil and bake them in the oven at 425° for approximately 20 minutes.