If you’re an avid street food connoisseur, you’re likely familiar with Mexican street corn, or elote (the Spanish word for “corn”). This summery snack is slathered with a creamy sauce made from mayo and sour cream, then topped with Cotija cheese and chili powder for a bit of heat.
You don’t have to find a street corn vendor to enjoy this Mexican food. Just pick up a few ears of corn and fire up the grill!
How to Make Mexican Street Corn
This Mexican street corn recipe from James Schend, a former Taste of Home editor, makes 6 servings.
Ingredients
6 medium ears sweet corn
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup minced fresh cilantro
1 teaspoon grated lime zest
2 tablespoons lime juice
2 garlic cloves, minced
6 tablespoons Cotija cheese
2 to 3 teaspoons chili powder
Editor’s Tip: Cotija cheese is an aged Mexican cheese that has a similar taste to Parmesan. Find it at your local grocery store or a Mexican convenience store if you have one nearby.
Directions
Step 1: Peel back the husks
Carefully peel back the corn husks until they’re about 1 inch away from the bottoms. Remove the silk by either using a produce brush and brushing the silks away under running water or rubbing the cob with a gloved hand until the silk falls off.
Step 2: Wrap the corn
Rewrap each ear of corn in its husk and secure with butcher’s twine. You need butcher’s twine for this step because it’s oven-safe—regular string won’t work. You don’t want to worry about anything burning while your corn is cooking.
Step 3: Soak the corn
In a Dutch oven, cover the corn with cold water. Let soak for 20 minutes and then drain.
Step 4: Grill the corn
While you’re waiting for the corn to soak, preheat your grill to medium heat (or 350°F). If you’re using a charcoal grill, cook the corn over direct heat.
Place the corn on the grill and cover. Cook for 25 to 30 minutes, until the corn is tender, turning the ears of corn often.
Step 5: Make the elotes mixture
In a medium bowl, combine the sour cream, mayonnaise, cilantro, lime zest and juice. Peel back the husk on each ear of corn and spread the mixture generously over the kernels.
Step 6: Top with Cotija and chili powder
Sprinkle each ear of corn with Cotija cheese and chili powder and serve on a platter, or let everyone assemble an ear of corn so the toppings are to their liking. Elotes are best served immediately so the mixture remains nice and warm on the crisp corn.
Tips for Making Mexican Street Corn
What substitutions can you make in a Mexican street corn recipe?
If you have trouble finding Cotija cheese, use Parmesan, feta or queso fresco. Substitute tajin for the chili powder for an added zing to your elote. You can also use Mexican crema instead of mayonnaise for a more authentic taste.
For a dairy-free version of this recipe, swap out the sour cream and mayonnaise with 1/2 cup vegan mayonnaise and use your favorite vegan Cotija or Parmesan cheese instead.
What do you serve with Mexican street corn?
Unsurprisingly, Mexican street corn pairs well with a variety of Mexican food. Serve it alongside burrito recipes, birria tacos, taquitos or even fajitas! It’s the perfect combination when you’re in the mood for Mexican cuisine.
Try These Other Mexican Side Dishes
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its cream cheese and crema dressing, crunchy panko coating and spicy jalapeno kick. If you’re really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Go to Recipe
Instant Pot black beans are the key to a lot of my family’s meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I’ve tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe, and the secret is the addition of lard. —Helen Nelander, Boulder Creek, California
My family’s favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night by combining jasmine rice with chicken broth, lime, cilantro and the secret ingredient, nutmeg. It’s such an easy side dish and pairs well with fajitas and kabobs on the grill. —Robin Baskette, Lexington, Kentucky
Simple and delicious, this potato recipe is one of the easiest side dishes you can make. Use only one jalapeno or serve these fiery potatoes with sour cream to cool them off a bit.—Pat Pennell, El Dorado Springs, Missouri
This one-pan Mexican street corn is an easy take on the popular street food. It works best with frozen sweet corn, but fresh or canned corn works just as well. —Erin Wright, Wallace, Kansas
My son and husband love this hearty side dish that is quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that’s not too spicy and not too sweet. —Roxanne Chan, Albany, California
Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. It’s easy to throw together and is quick enough for busy weeknights. If you don’t like heat, use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky
I love the smoky flavor that chorizo gives this dish; it works incredibly well with the sweet red and green peppers. This hearty side dish works well alongside tacos, mole chicken and stuffed peppers —Ana Beteta, Aberdeen, Maryland
Chorizo and frijoles (beans) make a tasty and authentic side dish. The flavorful meat combined with the zippy mixture of beans, peppers and seasonings are unforgettable.—Taste of Home Test Kitchen
Fresh corn, mayo, Cotija cheese, cilantro and lime juice come together for a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon
This filling bean side dish is packed with flavor, thanks to the addition of bacon, onions and chili powder. Once the browning is done, this dish is largely hand-off, freeing you to whip up your main! —Joan Hallford, Fort Worth, Texas
Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. —Margaret Allen, Abingdon, Virginia
For something that’s fresh and spicy, turn to this grilled corn on the cob recipe. While it’s great with just about any Mexican dish, we especially love it with skillet enchiladas or margarita chicken. —MacKenzie Severson, Germantown, Maryland
My husband is the No. 1 fan of this south-of-the-border potato salad. The green chiles, fresh cilantro and chipotle really make it something special. Plus, the leftovers make an awesome late-night snack, straight from the fridge! —Elisabeth Larsen, Pleasant Grove, Utah
Pair this with one of our Mexican chicken recipes for dinner tonight.
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on busy evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch and helps balance the warmth and richness of the chili powder and cumin. —Gerald Hetrick, Erie, Pennsylvania
If you’re in search of an easy, hands-off side dish, look no further than this slow-cooked creamed corn. All you have to do is drop the ingredients into a slow cooker, turn it on and wait a few hours. So simple! —Pat Dazis, Charlotte, North Carolina
My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the lemon and honey dressing is really tart, but add the avocados and onions and it’s the perfect complement. Serve it with tostadas or a baked chimichanga for a complete meal. —Marina Castle Kelley, Canyon Country, California
This easy grilled corn side goes great with just about anything, but my family especially loves it with grilled flank steak or some chicken fajitas. —Ashley Crainshaw, Shawnee, Kansas
Up Next: How to Make Chile Rellenos
The post How to Make Mexican Street Corn (Elote Recipe) appeared first on Taste of Home.
