The Ultimate Guide to Making Mexican Street Corn (Elote)
Charred corn coated in creamy chili sauce and cotija delivers a bold, crave-worthy snack.
Mexican street corn, known as elote, is an irresistible summertime staple—charred on the grill, slathered with a rich creamy sauce, and crowned with tangy cheese and fresh herbs. Drawing from both tradition and creative home-cooking inspiration, this recipe brings street food excitement right to your backyard grill, offering a perfect balance of smoky, tangy, and spicy flavors in every bite.
What Is Mexican Street Corn?
Elote means “corn cob” in Spanish, but in the context of Mexican street food, it refers to grilled or roasted corn basted with a decadent mixture of mayonnaise and Mexican crema, sprinkled generously with Cotija cheese, chili powder, and fresh cilantro, then served with a wedge of lime. The name evokes images of bustling city sidewalks and vendors grilling corn over open flames, sending up aromatic clouds of sweet, smoky steam.
It’s typically served on a stick for handheld eating, but can also be shaved off the cob (esquites) and served in cups—perfect for any gathering or as an easy side dish.
Why You’ll Love Making Elote at Home
- Bold, customizable flavors: Adjust the level of heat, tang, and creaminess to taste.
- Easy to prepare: Minimal prep, quick cook time, and low fuss for high-impact results.
- Perfect for parties: Grill up a batch for crowds, backyard BBQs, or as a memorable weeknight side.
- Year-round options: Can be made with fresh, frozen, or canned corn, grilled or stovetop.
Ingredients for Authentic Elote
| Ingredient | Purpose |
|---|---|
| Fresh ears of corn (on the cob) | Main component, provides natural sweetness. |
| Mayonnaise | Base for creamy sauce, helps toppings stick. |
| Mexican crema or sour cream | Adds tang and silkiness to sauce. |
| Cotija cheese | Classic crumbly, salty cheese topping. |
| Fresh cilantro | Herbal brightness and color. |
| Lime wedges | Essential for tangy finish. |
| Chili powder | Heat, color, and smoky flavor. |
| Butter (optional) | Added richness and gloss on corn. |
| Salt & pepper | Seasonal balance. |
Ingredient Notes:
– Cotija Cheese: If unavailable, use crumbled feta or Parmesan for a similar salty tang.
– Mayonnaise: For a lighter version, substitute part of the mayonnaise with Greek yogurt.
– Crema: Sour cream or plain yogurt may be swapped in as needed.
– Chili Powder: Try chipotle powder or Tajín for unique flavor twists.
Step-by-Step: How to Make Mexican Street Corn (Elote)
- Prep the Corn: Prep 6–8 ears of corn by husking and removing silks. For grilling, leave the stem as a handle if desired.
- Grill the Corn: Heat grill to medium-high. Place the ears directly over the heat, turning regularly until evenly charred and tender—8–10 minutes total. (No grill? See stovetop method below.)
- Butter (Optional): Roll the hot corn in melted butter for extra gloss and flavor.
- Mix Sauce: In a small bowl, blend 1/3 cup mayonnaise, 1/4 cup crema or sour cream, a squeeze of lime juice, salt, and black pepper to taste.
- Slather & Top: While corn is hot, brush generously with the sauce, coating all sides. Sprinkle with crumbly Cotija cheese, a dusting of chili powder, and a flurry of chopped cilantro.
- Garnish: Finish with extra cheese, more chili powder to taste, and serve with lime wedges for squeezing.
Can You Make Elote Without a Grill?
Yes! For stovetop elote:
- Heat a dry cast-iron or stainless steel skillet until very hot.
- Place shucked corn in the skillet. Turn occasionally, charring all sides evenly (about 8–10 minutes).
- Serve hot following the same steps for saucing and topping.
Variations and Creative Twists
Elote is delightfully customizable. Here are some popular options:
- Cheese swaps: Try feta, queso fresco, or parmesan if Cotija isn’t available.
- Spicy kick: Add a dash of cayenne, hot sauce, minced jalapeño, or Tajín for more heat.
- Smoky flavor: Sprinkle with smoked paprika.
- Herbs: Add finely chopped green onions or parsley if cilantro isn’t your favorite.
- Sweet touch: Brush grilled corn with honey or agave before adding sauce for a caramelized, sweet finish.
- Esquites: Remove the kernels from the cob and mix all ingredients in a bowl for a zesty corn salad (see tips below).
What others are reading
Tips for the Best Mexican Street Corn
- Char deeply: The hallmark of street corn is the smoky char, so let some kernels darken for authentic flavor.
- Serve immediately: Elote is best hot and freshly grilled, before the sauce melts entirely.
- Support the stick: For serving “on a stick,” thread a wooden skewer or leave part of the stalk attached before grilling.
- Prep cheese in advance: Crumble or grate cheese ahead so it sticks to hot sauce instantly.
- Dietary tweaks: Substitute vegan mayo and plant-based cheese to make dairy-free/vegan elote.
Make-Ahead, Serving, and Storage Suggestions
- Make-Ahead: Mix the sauce and crumble the cheese in advance, but grill and assemble just before serving for the freshest texture.
- Serving for a crowd: Double or triple the recipe, or cut cobs in half for kid-sized portions.
- Storage: Leftover elote will keep in an airtight container in the refrigerator for up to 2 days—though it’s best eaten fresh. The sauce may be stored separately up to 4 days.
Esquites: The Off-the-Cob Version
If you love elote but find it messy to eat, try esquites, or Mexican street corn salad. The grilled corn kernels are sliced off the cob and tossed with the same creamy sauce, cheese, and chilies, then served in cups—perfect as a side or appetizer.
- Grill or char the corn as described above.
- Stand the cob up in a large bowl and cut downward to remove kernels.
- Mix the kernels with prepared sauce, cheese, chili powder, and herbs. Adjust lime, salt, and spice to your liking.
- Garnish with extra cheese and cilantro. Serve at room temperature or chilled.
Extra Esquites Tips:
- For extra texture, toss in chopped poblano peppers or green onions.
- Amp up heat by using charred jalapeños or serrano chilies.
- Add avocado for creaminess.
What to Serve with Mexican Street Corn
Elote is a versatile side dish that pairs beautifully with:
- Tacos (especially carne asada, carnitas, brisket, or chicken)
- Grilled chicken, steak, or seafood
- Burgers and BBQ classics
- Chili, beans, or hearty salads
- As a topping on nachos, baked potatoes, or rice bowls
Common Questions & Troubleshooting
Q: Can I use frozen or canned corn for elote?
A: Yes! For off-the-cob versions (esquites), use frozen or canned corn. Simply drain, pat dry, and char in a hot skillet with a bit of oil before mixing with other ingredients.
Q: Does elote have to be served on a stick?
A: No. While the stick is traditional for eating on-the-go, you can serve elote on or off the cob, or as a salad. For parties, cut cobs in half or slice off kernels for a “dip” style appetizer.
Q: What’s the best cheese for Mexican street corn?
A: Cotija is traditional—crumbly, salty, and tangy. In a pinch, substitute with feta, parmesan, or queso fresco.
Q: How do I make it extra spicy?
A: Add cayenne, hot sauce, minced fresh chilies, or use Tajín seasoning. Top with extra chili powder to taste.
Q: How long does elote last?
A: It’s best served hot and fresh, but leftovers can be refrigerated up to 2 days. Avoid freezing, as the creamy topping may separate.
Expert Tips and Final Thoughts
- Let guests personalize their corn: Set up a “street corn bar” at BBQs, letting everyone top their cob with cheese, spices, herbs, and lime.
- Add a twist: Mix in smoked paprika, roasted garlic, or chipotle mayo for unique variations.
- Year-round fun: Enjoy summer flavor any time by using frozen corn, stovetop charring, or even oven-roasting the cobs.
Whether served as a classic on-the-cob treat or reimagined as esquites salad, Mexican street corn brings festive flavor and color to any table. Try grilling up a batch for your next cookout, weeknight dinner, or party—you’ll understand why this is a street food that truly deserves the spotlight.
Frequently Asked Questions (FAQs)
Q: Can I make elote ahead of time for a party?
A: Prep all toppings and sauce in advance, grill the corn just before serving, and set up a toppings bar for guests to customize their own.
Q: What’s the best way to char corn without a grill?
A: Use a hot, dry skillet (preferably cast-iron) and turn corn until charred on all sides. Alternatively, broil under the oven flame, rotating for even color.
Q: Are there vegetarian or vegan versions?
A: Absolutely! Substitute vegan mayo, plant-based sour cream, and use a dairy-free cheese alternative for a completely vegan version.
Q: Is elote gluten-free?
A: Yes, traditional elote is naturally gluten-free. Always double-check store-bought toppings for hidden gluten.
References
- https://ourtableforseven.com/pioneer-woman-mexican-street-corn-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43579093/esquites-recipe/
- https://www.missinthekitchen.com/skillet-mexican-street-corn/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36503959/mexican-street-corn-elote-recipe/
- https://www.youtube.com/watch?v=wgl2E8ntYDQ
- https://www.thepioneerwoman.com/food-cooking/recipes/a65081082/street-corn-pasta-salad-recipe/
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