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Elote (Mexican Street Corn)


Lisa Kamolnick
Seriously, what’s better than fresh sweet corn? Mexican Street Corn, with a creamy, savory, cheesy topping.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Side Dish, Snack
Cuisine Mexican
Servings 12 ears


  • 6 to 12 ears of sweet corn fresh, in husk, is best
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper
  • Grapeseed or vegetable oil
  • ½ C Mexican crema
  • ½ C Mayonnaise olive-oil based if possible
  • Small bunch cilantro about 2 TBSP after chopping
  • 2 cloves garlic
  • ½ tsp chili powder
  • ¼ tsp paprika
  • ¼ tsp cumin
  • ⅛ - ¼ tsp cayenne to taste
  • 1 ½ tsp lime zest
  • 2 TBSP lime juice 1 – 2 limes, depending upon size
  • ½ C cotija powdered cheese
  • 1 lime cut in wedges
  • chili powder


  • Remove husks and silk from corn.
  • Brush with oil and sprinkle salt and pepper on corn. Set aside.
  • Mix together seasonings in a bowl.
  • Chop cilantro and mince garlic and add to seasonings. Set aside.
  • Zest lime and squeeze lime juice. Cut leftover lime into wedges, if desired. Set aside.
  • Preheat grill to medium setting.
  • Turn about every 5 minutes or so … keep an eye so as not to burn it, but some corn kernels may darken. After all of the corn is cooked, remove from heat. Depending upon the heat of your grill, this could be 10 to 15 minutes.
  • Add crema, mayonnaise, lime zest, lime juice and cheese to seasoning mixture. Stir well.
  • Brush onto corn cobs. Sprinkle chili powder on cobs.
    Elote (Mexican Street Corn)
  • Serve immediately.
    Elote (Mexican Street Corn)


Serving Suggestions
Serve with other Mexican dishes as a side dish or as an appetizer with tortilla chips or vegetable strips to dip into salsas and guacamole.
Recipe Links
Keyword corn, elote, low sodium option, Mexican Rice, non-vegetarian, street food, vegan option