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
I'm speechless. We made this a few days ago and it really is RIDICULOUSLY good. Thanks for the recipe! If you don't mind, I think I'm going to post it on my blog (with a link back to you fabulous ladies, of course)
Your little guy up there inspired me to try it. (And to see if my two-year-old would eat corn on the cob. She loved it!)
I just made this and it is delicious!
Just tried this tonight!!! AWESOME! Adding it to my "Blog of Fabulous Recipes", crediting you of course. Thanks Sara!
You guys are KILLING me here! ACK.
Please send me your addy for your blue bunny coupon!
I just found your blog (thanks to my sister for sharing) and I LOVE your recipes. It seems like everything you cook is something I want to eat 🙂 I'll be coming here a lot for fresh ideas, so keep them coming!
Kira, it's actually not that spicy! When the cayenne is spread out at mellowed by the lime and sour cream and covered in cheese, the heat isn't too bad at all.
Jaime- my little guy was 14 months in that pic; he's a total runt!
So cute! How old is the little man? My cutie will be 1 (in 9 days!!) and I never thought about giving him corn on the cob.
That looks good! I just tried Elote for the first time and really enjoyed it.
I'm going to miss garden week. I loved getting a new recipe each day. I've gotta admit, mayo on corn sounds strange, but I'll give it a try! I'm surprised your little guy will eat spicy stuff, or did you leave out the cayenne for his corn cob?