Mexican Style Street corn is a simple dish to prepare at home. You can find different variations, but it generally involves a slathering of mayonnaise, crumbled Mexican cheese, chili powder and fresh lime juice. In this version, I ease preparation by mixing the seasonings right into the mayo, along with a little sour cream to make a side dish that’s quick and easy to prepare. Elote is great alongside any grilled chicken or steak, especially other Latin inspired dishes like Grilled Taco Chicken, or Lime-Chili rubbed Steak. You might also enjoy my deconstructed version of this dish,
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fresh corn on the cob – The corn is the star of the show here. This dish shines especially bright during peak season for sweet summer corn. That said, you could certainly make it year round with frozen corn on the cob. Or, if you’re craving these flavors out of season, you can try frozen corn kernels in this Mexican Street Corn Salad.
- Mayonnaise – Regular or light, avoid fat free.
- Sour cream – Regular or light, avoid fat free.
- Fresh lime zest
- Fresh lime juice – True lime is an ok substitute.
- Cayenne pepper – Optional, but provides a nice little punch of flavor.
- Chili powder
- Kosher salt
- Cotija cheese – Cotija is similar to Parmesan cheese. It has awesome flavor and a great texture. You may have never noticed it before, but it’s available in most regular grocery stores. It’s often near the cream cheese/refrigerated cheeses. If for some reason you can’t find it at your store, a Latin market is sure to have it. You could also substitute Queso Fresco, or Parmesan.
How to Make Elote: Mexican Style Street Corn
- This simple side starts with fresh corn on the cob. You can use any favorite method to cook it, including simmered in water, on the grill, or in a pressure cooker.
- While your corn is cooking, simply combine your mixture of mayo, sour cream, and seasonings. I also like putting my cotija cheese in a large, shallow bowl so the corn can be rolled and sprinked easily.
- To assemble, use a spoon to spread the mayo mixture on all sides of the corn and then sprinkle all over with the cheese and enjoy. It’s that easy!
Storing and Other Tips
- This dish is best eaten fresh. However, you can store cooled leftovers in an airtight container in the refrigerator, just be aware the toppings may get mushy. Enjoy within 2-3 days.
- Leftover components can be stored separately in the refrigerator and used within 2-3 days.
Frequently Asked Questions
This dish is best enjoyed fresh. If you’d like to plan ahead, you can make your dressing mixture, crumble your cheese, and husk your corn (it cooks so fast that reheating cooked corn would take about the same amount of time as cooking it fresh). Store everything separately in the refrigerator for 24-48 hours. When ready to assemble, follow recipe directions.
Yep! Make as much as you like!
Do you have to? No. If you enjoy it cold, go for it, but it is traditionally eaten warm! It’s ok if it cools a little (like sitting out on a BBQ table for a little bit) but most people would say it’s not going to be as good made with all cold ingredients from that start.
Elote : Mexican Style Street Corn
Ingredients
- 4 ears fresh corn on the cob cooked and warm
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- ¼-½ teaspoons lime zest
- ½ teaspoon fresh lime juice
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon chili powder
- tiny pinch kosher salt
- 1 cup crumbled Cotija Cheese* use fresh parmesan or queso fresco if you can’t find Cotija
Instructions
- While corn is cooking, combine mayo, sour cream, lime zest and juice, cayenne pepper, chili powder and salt.
- Spread mixture on warm corn and then roll or sprinkle with cheese. Enjoy immediately.
Notes
- Cotija is similar to Parmesan cheese. It has awesome flavor and a great texture. You may have never noticed it before, but it’s available in most regular grocery stores. It’s often near the cream cheese/refrigerated cheeses. If for some reason you can’t find it at your store, a latin market is sure to have it. You could also substitute Queso Fresco, or Parmesan.
- This dish is best eaten fresh. However, you can store cooled leftovers in an airtight container in the refrigerator, just be aware the toppings may get mushy. Enjoy within 2-3 days.
- Leftover components can be stored separately in the refrigerator and used within 2-3 days.
Questions & Reviews
Yummy! We had corn on the cob three days this week and I am ready for a different variation! If kids love it, than I definitely will make it!
This is my favorite way too! Never thought of combining it before!
I always see this at the fairs and it looks so good!!!!!!!!!!
Thanks for the recipe…I have corn in the fridge…maybe lunch?????
i tried this for the first time about a month ago at a friends house. I normally don't get into spreading fat on all my food (dangers of being a dietitian) but i'll try anything once…and I was pleasantly surprised at how much I enjoyed it. I'm excited to try it with lowfat condiments to see if it still works.
Ha ha – that's so cute. . .
I love corn on the cob – I can't wait to try this!!!
(hahaha – Brigham just laughed-screamed, "Mommy, look at that crazy kid!!")
I have a coupon for a free dozen ears of corn. I'm going to try this tonight for dinner. Looks so delicious!
Mmmm looks good! I saw Paula Deen slather corn in mayo once. I wasn't surprised (come on, it's Paula Deen!) but it's good to see that regular people do it, too 😉
Love the pictures, too. I can imagine the meltdown that occurred when the corn was taken away…
Good point about the queso fresco Kate, I should add that in the post.
Lindsay- I didn't know you went to Minneapolis (ya know, because we're so tight I should know everything about you, right?? lol) that's awesome. I thought the mayo was weird at first too, but it's so yummy!
Yum, yum, yum! I LOVE elote–had it in Minneapolis with my Mexican peeps for 18 months. I thought the whole mayo thing was bizarre at first but it's not, it's delicious. And I don't even like mayonnaise! Thanks for the recipe. Gotta get me some corn.
Looks so good! Also, if you can't find Cojita, you can use Queso Fresco. It's not quite as tangy and flavorful, but it's easier to find and a little cheaper and it has the same texture.