Some days I just want a quick snack that feels a little more exciting than usual, and that’s when I turn to Elote. It reminds me of street food flavors simple, bold, and easy to enjoy without much prep. Grilled corn already has that natural sweetness, so it doesn’t need much to stand out.

What makes it work for me is the mix of creamy, tangy, and slightly spicy elements all in one bite. I don’t follow a strict method just spread, sprinkle, and adjust as I go. It’s one of those things that comes together casually but still tastes balanced.

I usually make it as a side when there’s something grilled on the table, or just as a quick evening snack. It doesn’t take long, and it always feels satisfying without being too heavy.

Mexican Street Corn Recipe

Mexican street corn, or elote, is a popular Mexican street food featuring grilled corn on the cob coated in a creamy, tangy, and spicy mixture. This dish is a celebration of flavors, with the sweetness of the corn complemented by the richness of mayonnaise and sour cream, the sharpness of cotija cheese, and the kick of chili powder. Whether served as a street snack or a side dish, Mexican street corn is a delicious and satisfying treat that captures the essence of Mexican street food.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine Mexican

Servings 6

Calories 172 kcal

Equipment

1 Mixing Bowls
1 Cast Iron Skillet
1 Lemon Squeezer

Ingredients

5 ears sweet corn
4 tablespoons mayonnaise
1/4 teaspoon garlic powder
1/2 cup cotija cheese crumbled
3 tablespoons cilantro chopped
½-1 teaspoon chipotle chili powder or ancho see notes
Limes quartered

Instructions

Set a grill’s temperature to medium-high, or between 450 and 475 degrees Fahrenheit.
Meanwhile, whisk together mayonnaise, Mexican crema, lime zest, lime juice, garlic, cayenne pepper, and chili powder in a mixing bowl. To taste, lightly season with salt and pepper. Put aside.
After the grill has heated up, arrange the corn on it, allowing room between each one. Grill for approximately nine minutes, flipping every three minutes, or until all sides are roasted.
One corn cob at a time, generously spray both sides with the mayonnaise mixture using a basting brush, and then top with cotija and chile powder.
Add some cilantro and/or Mexican spicy sauce to finish. Repeat with the remaining corn after transferring to a baking sheet or serving plate.

Notes

If you like less spice, you can use smoked paprika in place of the chipotle chili powder.
Prepare extra corn as needed to double, treble, or quadruple this recipe quickly.
For up to three days, store any leftovers in the refrigerator in an airtight container.

Keyword Best Mexican Street Corn, Easy Mexican Street Corn, Grilled Mexican Street Corn, Homemade Easy Mexican Street Corn, Mexican Street Corn, Mexican Street Corn Recipe, The Ultimate Mexican Street Corn Recipe

Nutrition Facts

Nutrition	Value
Calories	172kcal
Carbohydrates	19g
Protein	5g
Fat	10g
Saturated Fat	5g
Sodium	233mg
Iron	1mg
Calcium	74mg
Vitamin A	344IU
Potassium	264mg

What’s the Difference Between Elote and Street Corn?

Mexican street corn, or Elote (Eh-LOH-Teh), has distinct flavors in each bite, including salt, sweetness, crunch, and creaminess. Especially fresh off the grill during the summer, when fresh corn is in season and widely available at markets, it hits all the proper flavor notes.

How Do You Store Leftover Elote?

To store leftover elite, first, allow the corn to cool completely. Then, remove any toppings such as cheese or chili powder. Wrap each cob tightly in plastic wrap or aluminum foil to prevent it from drying out and absorbing other odors in the refrigerator. Stored this way, leftover elote can be kept for up to 3 days. When ready to enjoy, reheat the corn in the microwave or on the grill, and reapply the toppings for a fresh and delicious treat.