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 am trying to hunt down Elote in Minneapolis. Does anyone know where I can find it???
I know I’m totally late to the party, but this this is NACHO LIBRE Corn! Ha, ha. My family loves that movie and I’ve always said that I’ll have to make that kind of corn for my family. I just stumbled upon this recipe, perfect! You guys have the coolest recipes!
when you get it at a stand the use Tajin powder when it is on the cob and Tajin Liquid when it is in the cup. You can use Trechas too but its not as good. Its better sprinkled on top and not mixed w/mayo.
Also to get it on good you take a butter knife and roll the cob with the mayo and it pushes it between the kernels.
We’ve made this several times and it is amazingly delicious. However, during these cold winter months I had a serious craving for this and there is no corn on the cob to be found. In desperation I mixed frozen corn with the sauce and sprinkled the cheese on top. It turned out really well! My husband was skeptical at first but went back for seconds later 🙂
amazing…..thats all I have to say.
I know this is a weird question but my husband and kids all HATE mayo and sour cream. Are there any substitutions for those ingredients? Can it be made without them?
Lisa- those are pretty key components here; sorry but I really can’t think of any good subs that would result in the same dish!
Try it! My family doesn’t like any kind of olive (I love them) and one of their favorite meals is pizza bread whose filling’s main ingredient is black olives.
Just when you think it just can’t get any better – there you go and up the ante into the sky! This blog is soooooooooo wonderful! And now I craving corn like crazy!!
Wow, just last night I was telling my DF that I wanted to find the recipe for the Elote from our favorite mexican restaurant…and here it is! WOO HOO! Thanks so much!
My BF is mexican and they actually have carts here in SoCal where you can buy this delecacy. I have found it in other forms, such as simply corn kernals mixed with the ingredients listed and eaten with a spoon (my preferance since I don't enjoy getting messy while I eat… wierd I know).
Other substitutions for the cheese is parmesan cheese. It give the tangy-ness that cotija does and can be found easier. Here though, we find it at our regular grocery store.
THANK YOU! I love corn on the cob, especially grilled. We didn't grill ours since we don't have a grill, but our corn- that wasn't quite as tasty as it should be with the regular butter, salt and pepper just really came to life with this delicious recipe. Mmm. Finger licking good. My husband had always wanted to try the corn from "Nacho Libre", I imagine this was it. We will be making this many many more times. Thanks again!