Why You’ll Love Elote (Mexican Street Corn) Recipe

I love this recipe because it turns simple corn into something exciting with very little effort. The creamy topping clings to the warm corn, while the lime and spices cut through the richness beautifully. It’s quick to make, easy to customize, and always a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• corn on the cob

• mayonnaise

• sour cream or Mexican crema

• lime juice

• chili powder or Tajín

• cotija cheese crumbled

• cilantro chopped

• salt

• black pepper

Directions

I start by cooking the corn until it’s tender and lightly charred. I usually grill it, turning the corn occasionally so it gets color on all sides, but I also use a hot skillet or oven when grilling isn’t an option.

While the corn cooks, I mix the mayonnaise, sour cream or crema, lime juice, salt, and black pepper in a small bowl until smooth. Once the corn is hot and ready, I spread the creamy mixture generously over each cob.

I sprinkle the corn with chili powder or Tajín, then top it with crumbled cotija cheese and chopped cilantro. I finish with an extra squeeze of lime juice and serve immediately while it’s warm.

Servings and Timing

This recipe makes about 4 servings.

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: about 20–22 minutes

Variations

I sometimes add cayenne or smoked paprika for extra heat and smokiness. When I want a lighter version, I swap some of the mayonnaise for Greek yogurt. I also enjoy making an off-the-cob version by cutting the kernels off and mixing everything together into an elote-style corn salad.

Storage/Reheating

I think elote tastes best fresh, but if I have leftovers, I store them in the refrigerator for up to one day. I reheat gently in a skillet or microwave just until warm. If the topping looks dry, I add a small squeeze of lime or a spoonful of sour cream.

FAQs

What does elote mean?

Elote is the Spanish word for corn on the cob and refers to this popular street-style preparation.

Can I make elote without a grill?

I often make it in a hot skillet or roast the corn in the oven, and it still turns out great.

What cheese works best?

I prefer cotija because it’s salty and crumbly, but feta is a good substitute.

Is elote spicy?

It has mild heat, and I adjust the spice level depending on how much chili powder I use.

Can I make this ahead of time?

I don’t recommend making it far ahead since it’s best served warm and fresh.

Can I use frozen corn?

I can use frozen corn kernels for a bowl version, but fresh corn on the cob gives the best flavor.

How do I keep the topping from sliding off?

I spread the sauce while the corn is still warm so it sticks better.

Can I add garlic?

Yes, a small amount of garlic powder or minced garlic adds extra flavor.

What meals pair well with elote?

I like serving it with grilled meats, tacos, or burgers.

Can I make this dairy-free?

I use dairy-free mayonnaise and skip the cheese or use a dairy-free alternative.

Conclusion

Elote is one of those dishes I never get tired of making because it’s simple, fun, and packed with flavor. I love how the sweet corn, creamy topping, and zesty lime come together in every bite. It’s a recipe I turn to whenever I want an easy side that feels festive and satisfying.