There’s something irresistible about charred corn slathered in tangy crema and salty cotija — the classic Mexican street corn (elote) that turns ordinary summer ears into a party on a stick. This version is quick, uses pantry-friendly ingredients, and delivers bright lime, smoky char, and a little heat in every bite. If you want a show-stopping side that’s as good at a backyard barbecue as it is next to tacos, this is it — and it pairs beautifully with a fresh corn-and-bean taco plate like the corn and bean tacos recipe for a full, colorful meal.
Why you’ll love this dish
This recipe nails the elote experience with just a few simple ingredients: mayo and sour cream for creaminess, lime for lift, chili powder for gentle heat, and crumbled cotija for that salty, crumbly finish. It’s comfort food with personality — familiar, fast, and crowd-pleasing.
“We made this for a summer cookout and everyone asked for seconds—charred, tangy, and not too messy.” — a quick reader review
Reasons to reach for this recipe:
- Fast: about 15–20 minutes on the grill from start to finish.
- Inexpensive: uses 6 staple ingredients that stretch across multiple dishes.
- Crowd-friendly: easy to scale and keeps well for short buffets.
- Authentic-ish: captures the core elote flavors while staying approachable for home cooks.
How this recipe comes together
This is a straightforward grill-first, dress-later method. You preheat the grill, char the husked ears until they show brown and black blisters, whisk a creamy lime-spiced sauce, then brush that sauce on while the corn is hot so it clings. Finish with crumbled cotija and cilantro for texture and brightness. Expect a 10–15 minute active grill time and roughly 5 minutes for the sauce and plating.
What you’ll need
- 4 ears corn, husked (fresh, sweet corn is best)
- 1/4 cup mayonnaise (use full-fat for richer flavor)
- 1/4 cup sour cream (or Greek yogurt for tangier, lighter option)
- 1 lime, juiced (about 1–2 tablespoons)
- 1/2 teaspoon chili powder (adjust to taste; smoked paprika works for milder smoke)
- 1/2 cup crumbled cotija cheese (feta can stand in when cotija isn’t available)
- Chopped cilantro for garnish
- Salt to taste
Ingredient notes and swaps:
- For vegan elote: use vegan mayo and a dairy-free yogurt; swap cotija for a smoky, crumbled nut-based cheese.
- If your cotija is very salty, hold back on added salt until after sprinkling the cheese.
Step-by-step instructions
- Preheat your grill to medium-high (about 400–450°F/200–230°C). Clean the grates so the corn gets even contact.
- Place the husked ears directly on the grill. Grill 10–15 minutes, turning every 2–3 minutes, until the kernels blister and get charred spots on all sides.
- While the corn cooks, whisk together mayo, sour cream, lime juice, chili powder, and a pinch of salt in a small bowl. Taste and adjust lime or chili.
- When the corn is hot off the grill, use a brush or spoon to coat each ear with the creamy lime mixture so it melts slightly into the warm kernels.
- Generously sprinkle crumbled cotija over each ear, then finish with chopped cilantro.
- Serve immediately while warm.
Quick safety note: Always handle hot corn with tongs or a heat-resistant glove and let cooled leftovers chill within two hours.
Best ways to enjoy it
Serve elote straight from the grill on skewers, or cut the kernels off the cob and serve as esquites (corn salad) in bowls with extra crema. For a balanced plate, it pairs well with grilled meats, tacos, and bright salads. If you’re making a heartier, celebratory spread, try it alongside a slow-cooked main like a rich corned beef — this hearty corned beef dinner makes an unexpected but satisfying pairing for a big family meal.
Presentation ideas:
- Thread the ears on wooden skewers for easy holding at parties.
- Serve on a tray with lime wedges and extra cotija so guests can customize.
- For a plated side, place one ear atop a smear of chipotle aioli and scatter microgreens.
Storage and reheating tips
- Refrigerator: Store leftover dressed corn in an airtight container for up to 2 days. The mayo mixture will loosen and the kernels soften; still tasty, but best eaten the day of.
- Freezing: Not recommended; texture and creaminess degrade.
- Reheating: Rewarm gently on a grill or under a broiler for a few minutes to re-crisp the exterior. If already dressed, consider reheating plain grilled corn and applying the mayo mixture fresh.
Food safety: Cool leftovers to room temperature no longer than two hours and refrigerate promptly. Use within 48 hours.
Pro chef tips
- Crackle of char: For the best char, rotate frequently and avoid crowding the grill so each ear gets direct heat.
- Sauce adhesion: Brush the crema on while the corn is piping hot so it melts slightly and sticks rather than sliding off.
- Even charring without a grill: Use a hot cast-iron skillet or a broiler, watching closely to avoid burning.
- Ease of eating: Soak wooden skewers in water for 30 minutes before skewering to prevent burning.
- Freshness matters: Use lime juice fresh for bright, clean flavor—bottled lime juice can make the sauce taste flat.
Creative twists
- Esquites bowl: Cut kernels off the cob, mix with the sauce, cotija, and a little chopped jalapeño; serve with tortilla chips.
- Smoky chipotle: Add 1 teaspoon chipotle in adobo to the mayo mix for a spicy, smoky hit.
- Cheese swaps: Use crumbled queso fresco for milder taste or grated Parmesan for a different salty note.
- Oven or air-fryer: Roast at 450°F in the oven for 12–15 minutes, turning once, or air-fry at 400°F in 8–10 minute intervals.
- Low-fat version: Substitute part of the mayo with plain Greek yogurt and reduce cotija slightly.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 20–25 minutes total: 5–10 minutes to prep and make the sauce, and 10–15 minutes on the grill depending on how charred you like it.
Q: Can I make the mayo-sour cream mixture ahead of time?
A: Yes. Mix it up to a day ahead and keep refrigerated. Brush it onto the corn right after grilling for best texture. If stored with the corn, the sauce will thin and the texture changes.
Q: What is a good substitute for cotija cheese?
A: Crumbled feta is the closest pantry-friendly substitute in texture and saltiness. Queso fresco is milder and less salty but also works.
Q: Is Mexican street corn gluten-free?
A: Yes — the basic ingredients (corn, mayo, sour cream, lime, chili powder, cotija, cilantro) are naturally gluten-free. Always check labels if using processed spice blends or pre-made sauces.
Q: Can I make this on a gas grill, charcoal grill, or stovetop?
A: All three work. Charcoal gives the most authentic smoky flavor; gas grills are convenient; use a hot cast-iron skillet or broiler if you don’t have an outdoor grill.
If you want more corn-forward side ideas, try the linked taco plate in the introduction for a colorful, complementary meal.
Mexican Street Corn (Elote)
Ingredients
For the corn
- 4 ears corn, husked Fresh, sweet corn is best.
- 1/4 cup mayonnaise Use full-fat for richer flavor.
- 1/4 cup sour cream Or Greek yogurt for a tangier, lighter option.
- 1 whole lime, juiced About 1–2 tablespoons.
- 1/2 teaspoon chili powder Adjust to taste; smoked paprika works for milder smoke.
- 1/2 cup crumbled cotija cheese Feta can stand in when cotija isn’t available.
- to taste Salt To taste.
- to taste Chopped cilantro For garnish.
Instructions
Grilling the Corn
- Preheat your grill to medium-high (about 400–450°F/200–230°C). Clean the grates so the corn gets even contact.
- Place the husked ears directly on the grill. Grill for 10–15 minutes, turning every 2–3 minutes, until the kernels blister and get charred spots on all sides.
Making the Sauce
- While the corn cooks, whisk together mayo, sour cream, lime juice, chili powder, and a pinch of salt in a small bowl. Taste and adjust lime or chili as necessary.
Finishing Touches
- When the corn is hot off the grill, use a brush or spoon to coat each ear with the creamy lime mixture so it melts slightly into the warm kernels.
- Generously sprinkle crumbled cotija over each ear, then finish with chopped cilantro.
- Serve immediately while warm.