How I Make Flavor-Packed Elote (Mexican Street Corn) That Steals the Show Every Time
If there’s one side dish that instantly turns a backyard BBQ into a full-blown fiesta, it’s elote — also known as Mexican street corn. This grilled corn on the cob slathered in a creamy, tangy, cheesy topping is one of those recipes that people try once and immediately ask for again. It’s smoky, savory, and has just the right hint of spice and lime to keep every bite interesting.
The first time I had elote, it was from a street cart in Texas, and it blew my mind how something so simple could be so flavorful. Now, I make it at home every summer, and it’s easily one of my most-requested side dishes. Whether I’m grilling for a group or just looking to elevate a weeknight dinner, elote never disappoints.
Why I Love This Elote Recipe
- Grilled corn adds smoky flavor and a bit of char that’s irresistible.
- The creamy topping is perfectly balanced — tangy, spicy, and rich.
- Crumbled Cotija cheese brings a salty punch that ties it all together.
- Easy to make ahead or prep in batches for cookouts and summer parties.
- Customizable spice levels make it great for both heat lovers and milder tastes.
Ingredients You’ll Need
(Serves 6 | Prep Time: 10 minutes | Cook Time: 10–12 minutes)
- 6 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder (plus more for garnish)
- 1/2 cup crumbled Cotija cheese (or feta if you can’t find Cotija)
- 1 tablespoon lime juice
- Lime wedges, for serving
- Chopped cilantro (optional, for garnish)
How I Make Elote (Step-by-Step)
- Grill the Corn
I heat the grill to medium-high and place the husked corn directly on the grates. I turn the ears occasionally until they’re lightly charred and cooked through — about 10–12 minutes total. The little bits of char bring out the natural sweetness of the corn and make all the difference. - Mix the Creamy Topping
While the corn grills, I mix together the mayonnaise, sour cream, garlic powder, chili powder, and lime juice in a small bowl. It’s thick, flavorful, and smells amazing right away. - Dress the Corn
Once the corn is off the grill and still hot, I slather each ear with a generous layer of the creamy mixture. I use a spatula or a brush, but honestly, sometimes I just roll the corn in the bowl. - Add the Toppings
I sprinkle the Cotija cheese generously over the creamy coating, letting it stick to every nook and cranny. Then I dust with extra chili powder and a few cilantro leaves for a pop of color. - Serve with Lime
I always serve elote with lime wedges on the side — a little squeeze just before biting in brings everything to life.
My Tips for the Best Elote
- Don’t skip the char — those grill marks give the corn depth and a smoky edge.
- Use Cotija if you can — it’s crumbly, salty, and doesn’t melt like shredded cheese.
- Want more heat? Add cayenne or hot sauce to the mayo mix.
- Double the sauce if you’re making more or want extra for dipping.
- No grill? Broil the corn or cook on a stovetop grill pan for similar results.
Fun Variations I’ve Tried
- Elote in a cup (Esquites): Cut the corn off the cob and mix everything together in a bowl or cup for a less messy option.
- With bacon bits: A sprinkle of crispy bacon adds even more richness and texture.
- Tajin instead of chili powder: For a citrusy, chili-lime kick.
- Greek yogurt instead of sour cream: For a slightly lighter version.
What I Serve with Elote
- Grilled steak, chicken, or shrimp tacos
- Burgers and brats at summer cookouts
- Black bean salad or guacamole for a Tex-Mex spread
- A cold margarita or icy hibiscus tea on the side
Frequently Asked Questions
Q: Can I make elote ahead of time?
A: You can grill the corn and prep the sauce ahead, but assemble just before serving to keep it fresh and creamy.
Q: What if I can’t find Cotija cheese?
A: Feta is a great substitute — it’s salty, crumbly, and works just as well.
Q: Can I make this without a grill?
A: Yes — you can roast the corn in the oven at 425°F or cook it on a stovetop grill pan.
Q: Is it spicy?
A: Not really — the chili powder adds warmth, not heat. You can control the spice by adjusting how much you add.
Why This Elote Recipe Deserves a Spot at Your Table
Elote is the kind of side dish that brings bold flavor, fun presentation, and a little bit of that street food magic right to your backyard. It’s quick, it’s easy, and it turns simple corn into something memorable. Every time I make it, people ask for the recipe — and it always disappears faster than expected.
If you’ve never tried elote before, now’s your chance. It’s one of those recipes that instantly makes everything feel more festive and flavorful.
Easy Mexican Street Corn (Elote) That’s Bold, Smoky, and Totally Addictive
Ingredients
- 2 cups mayonnaise
- 2 cups sour cream
- 2 teaspoons garlic powder
- 2 teaspoons chili powder (plus more for garnish)
- 2 cups crumbled Cotija cheese (or feta if you can’t find Cotija)
- 1 tablespoon lime juice
- 6 ears of corn, husked
- Chopped cilantro for garnish
Instructions
- Preheat the grill to medium-high heat.
- Husk the corn and soak it in water for about 10 minutes.
- Grill the corn on the cob for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- In a mixing bowl, combine mayonnaise, sour cream, garlic powder, chili powder, Cotija cheese, and lime juice. Mix until well combined.
- Once the corn is grilled, remove it from the grill and allow it to cool slightly.
- Generously slather the creamy mixture over the grilled corn.
- Sprinkle additional chili powder and crumbled Cotija cheese on top for garnish.
- Serve warm, garnished with chopped cilantro if desired.
Nutrition Information
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