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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.
Dannii says
What a great way to jazz up corn! This looks good.
Em Beitel says
Thanks so much, Dannii! We love elote - it really makes a difference with corn on the cob!
Tatiana says
WHOA!!!!! I have to try this corn, every time I see it somewhere it makes me drool! love it 🙂
Em Beitel says
Tatiana, please do, and let us know what you think! Elote is SO tasty.
Heidy L. McCallum says
This corn looks amazingly good! I might have to double this as we are all corn lovers in this house!
Em Beitel says
Heidy, thank you so much! Let us know what you think when you give it a try!
Tisha says
I love mexican street corn! One of the best ways to eat corn!
Em Beitel says
Agreed completely, Tisha. We love elote!
raiatodd says
I've never tried elote before. This sounds absolutely delicious, though!
Jordin Webert says
Thank you Raia! You won't regret trying this recipe out!
Kimberly Fisher says
That sounds so my kind of flavor! I'll definitely give it a try. Thanks for sharing.
Em Beitel says
We hope you love it! Street corn like this is so delicious.
Tracey says
So easy to make and has amazing flavor!
Em Beitel says
Thank you so much Tracey! We're so glad you liked it!
Betty L Grubb says
Made this last month, and making it again for the holiday! It is so good and the recipe is the real deal. I live in New Mexico and that's how we do it here! Even my grandkids devour it!! I never leave the husk on as we love the charred corn!! Thanks for the recipe!!
Em Beitel says
Betty, thank you so much for your lovely comment! We are so glad to hear that you and your family enjoy it. We are planning on making more Mexican street corn recipes soon - stay tuned! 😋 Thanks again.
Shauna says
I am making this for a friends wedding this weekend. What is the best way to reheat this as I will have to make it in advance?
Em Beitel says
Hi Shauna! Thank you for your question! The best way to reheat this recipe would be either to wrap the corn in foil and bake for about 5 minutes at 350 F, or microwave on a plate with a damp paper towel over top. You can also make our Hot Corn Dip, which is essentially elotes in a bowl and easy to reheat on stove-top. Congratulations to your friend!
Gwenda says
Wonderful recipe! The very best! However it would be nice to have a way to go straight to the recipe instead of having to scroll down forever to get to it.
Em Beitel says
Hi there Gwenda! We're very glad you enjoy the recipe! You'll find there's a button now to jump to the recipe. Thank you!