Easy Mexican Street Corn Recipe - Slather your grilled corn in the BEST Mexican crema sauce made with mayo, sour cream, chili powder, cotija cheese, and lime juice for zest! With bold flavors in every juicy bite of corn, this street corn recipe is going to be a summertime favorite!
If you’ve never been excited to eat classic corn on the cob, believe me, this grilled corn with Mexican sauce is about to change your mind. If you’ve always loved grilled corn, well, this Mexican street corn is going to make you love it even more!
Grilled to perfection with a bit of butter and salt, it’s the authentic cotija cheese, Mexican crema, chili powder and lime juice topping that makes it even better! It’s one of my favorite summer side dishes but it’s so good, I could eat it as a snack!
Looking for more corn dishes? Try our Mexican Chicken and Rice Casserole, avocado corn salsa in the summer and my chicken corn chowder in the winter!
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What is Mexican Street Corn?
Also known as elote, Mexican street corn is a street food sold in Mexico but its popularity has grown all over the world and we can see why!
It’s a snack food made with grilled corn and cool creamy topping with a little heat and a little zest. It’s truly delicious and the perfect pairing to things like Guacamole Beef Pot roast tacos and shredded chicken tacos.
Why You’ll Love This Recipe
- It’s a great way to use up fresh, locally grown corn!
- Grilling the corn gives the vegetable a beautiful smoky, charred flavor.
- Corn is naturally sweet and juicy.
- Can make as many or as few as you need.
Ingredients for Authentic Elote with Cotija Cheese
- Corn, butter, and salt: Shuck and clean the corn. I use unsalted butter so I can control the amount of salt I use. Make sure to melt the butter ahead of time, but wait too long so that it becomes solid again! If it’s soft enough, you can always just coat it with softened butter.
For the Sauce
- Mayonnaise: The creamy base for the sauce.
- Sour cream or Mexican crema: If you want to make this as authentic as possible, go for the Mexican crema! It’s lighter, thinner, and not as rich and tangy, so there is a flavor difference.
- Lime juice and chili powder: A bit of heat and citrus to really brighten up the creaminess.
- Cotija cheese: This crumbly cheese is nice and salty and is the perfect finishing touch.
- Fresh cilantro and black pepper: For garnish.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Mexican Street Corn
Step 1: Heat the grill to medium-high heat. Prepare the corn by brushing all the cobs with melted butter and sprinkling with sea salt to taste.
Step 2: Place the corn on the grill (opposite direction of the grates) and cook for about 10-15 minutes. Turn it occasionally until it’s charred on all sides.
Step 3: Mix the mayo, sour cream, lime juice, and chili powder in a bowl. Place the grilled corn on a serving platter and use a spoon to drizzle the sauce over each one.
Step 4: Sprinkle with cotija cheese, fresh cilantro, and extra chili powder and black pepper, if desired.
Step 5: Serve right away with a squirt of lime juice and extra lime wedges. Enjoy this elote recipe with crema and mayo like no corn you’ve had before!
Cooking Tips
- Shave off the corn kernels into a bowl, top it with the sauce and cotija cheese and serve it as a salad!
- You can find Mexican crema in most grocery stores and Mexican markets. It’s not typically a refrigerated item, so it wouldn’t be next to the sour cream, but rather with the condiments.
- Swap the chili powder for cayenne pepper for extra spice! Tajin, which is a chili lime seasoning, is also nice.
- Get a head start and make the cotija sauce ahead of time. Mix it, cover it, and refrigerate it for up to 24 hours.
Serving Suggestions
You could easily eat one of these all on its own and call it a day. It is just that good to eat just because!
If you are looking to complete your meal and enjoy it as a side dish, I suggest pairing it with Mexican dishes and BBQ favorites like these:
- Carne Asada
- Grilled Ribeye Steak with Chimichurri Sauce
- Grilled Pork Kabobs
- The Best Hamburger Recipe
- Crockpot Pot Roast Tacos
- The Best Coffee Rubbed Steak Recipe (Smoky & Bold Flavor)
Recipe FAQs
Elote is street corn still on the cob, whereas esquites is off the cob as I described above. It’s more of a salad.
If Cotija isn’t available, try crumbled feta (for saltiness) or grated Parmesan (for texture). Queso fresco is another good option, though it’s milder and less salty.
Sure you can. Roast it in the oven. You can also skip the char marks and boil the corn instead.
Grilling gives elote its signature smoky flavor, but if that’s not an option, you can roast the corn in the oven, boil it, or even pan-sear it in a skillet.
Just make sure it's cooked and slightly charred if possible.
Yes—but fresh corn on the cob is ideal for traditional elote. If you must use frozen, thaw and grill it if possible. For canned, drain well and consider making esquites (off-the-cob elote in a cup) instead.
The sauce will keep well in an airtight container for about 3–4 days. Just give it a stir before using if it separates a bit.
More Summer Side Dishes
- Cucumber Radish Salad
- Cherry Tomato Salad
- Cucumber Tomato Salad
- Sliced Cucumber Salad
- Mediterranean Oven Roasted Vegetables
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📖 Recipe
Grilled Mexican Street Corn
Equipment
Ingredients
For the Mexican Sauce
- 3 tablespoons mayo
- 3 tablespoons sour cream or Mexican Crema
- 3-4 tablespoons lime juice
- 2 teaspoons chili powder
- ½ cup Cotija cheese or to taste
- 2 tablepsoons cilantro roughly chopped for garnish
- black pepper to taste, for garnish
Instructions
- Grill the Corn: Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). Brush each ear of corn with melted butter and sprinkle with sea salt to taste. Grill for 10–15 minutes, turning every 2–3 minutes so the corn roasts evenly on all sides. You're looking for a slightly charred, golden-brown finish with some grill marks—this adds a smoky depth of flavor.
- Make the Sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, and chili powder. Mix until smooth and well blended.
- Assemble: While the corn is still hot, generously drizzle with the prepared sauce. Sprinkle with crumbled Cotija cheese, a pinch of extra chili powder or freshly ground black pepper, and chopped cilantro.
- Serve: Serve immediately with lime wedges on the side for an extra burst of flavor.
Notes
- Start with the Freshest Corn: The foundation of great elote is great corn. Choose ears that feel firm, with plump kernels and bright green husks. The silk should be slightly sticky and golden—not dry or dark. Fresh, sweet corn makes all the difference.
- Grill for Char and Flavor: Don’t just grill until it’s soft—go for that smoky char. Rotate your corn every couple of minutes over medium-high heat until you see a golden, slightly blistered exterior. That caramelized char gives elote its signature flavor and texture. No grill? A grill pan or broiler works in a pinch.
- Use Cotija (or a Good Substitute): Cotija is the traditional cheese used on elote—it's crumbly, salty, and melts slightly over the hot sauce-coated corn. If you can’t find Cotija, try crumbled feta or even finely grated Parmesan as a backup.
- Prep the Sauce in Advance: You can make it ahead of time and store it in the fridge until you're ready to serve. Want to spice it up? Add a dash of hot sauce, smoked paprika, or a pinch of garlic powder.
Nadezhda
I loved corn!!!😍😋