Mexican Street Corn (Elote)
Elote, or Mexican street corn, is a popular snack found at food stalls throughout Mexico. Grilled corn on the cob is slathered in a creamy, tangy sauce and topped with cotija cheese and chili powder for a burst of flavor in every bite, making it an irresistible side dish or appetizer.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 4
- Cuisine: Mexican
- Category: Side Dish
Why You’ll Love This Recipe
- Bold, creamy, tangy flavor in every bite
- Ready in about 20 minutes with minimal prep
- Perfect side dish for summer cookouts and barbecues
- Easily customizable with your favorite toppings
Description
This recipe grills fresh corn until slightly charred, then coats it in a creamy mayo-sour cream mixture before topping it with salty cotija cheese, smoky chili powder, and fresh lime juice. It’s a simple side dish bursting with authentic Mexican street food flavor.
Equipment Needed
- Grill or grill pan
- Basting brush
- Tongs
Ingredients
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1 lime, cut into wedges
- Chopped cilantro for garnish
Ingredient Notes: If cotija cheese isn’t available, crumbled feta makes a good substitute with a similar salty, tangy profile.
How to Make It (Preparation)
- Preheat a grill or grill pan to medium-high heat.
- Grill the corn, turning occasionally, until charred in spots and tender, about 10-12 minutes.
- While the corn grills, mix the mayonnaise and sour cream together in a small bowl until smooth.
- Once the corn is done, brush each ear generously with the mayo mixture while still warm.
- Sprinkle the coated corn with crumbled cotija cheese and chili powder.
- Garnish with chopped cilantro.
- Serve immediately with lime wedges to squeeze over the top.
Pro Tips for Success
- Apply the mayo mixture while the corn is still warm so it adheres better.
- Char the corn well for authentic smoky flavor.
- Use fresh lime juice right before serving for the brightest flavor.
- For easier eating, cut the corn off the cob after grilling and toss with the toppings in a bowl.
Variations & Substitutions
- Elote in a cup (esquites): cut the kernels off the cob and mix with the sauce and toppings in a bowl.
- Spicier version: add a pinch of cayenne or a drizzle of hot sauce.
- Lighter version: use Greek yogurt in place of both the mayonnaise and sour cream.
Storage & Reheating
Elote is best enjoyed fresh, but leftover corn can be stored covered in the refrigerator for up to 2 days. Reheat gently in the microwave or a skillet, then add fresh toppings before serving again, since the mayo mixture doesn’t reheat well once fully absorbed.
Health Benefits
Corn is a good source of fiber and provides antioxidants like lutein and zeaxanthin, which support eye health. Lime juice adds vitamin C, and cotija cheese contributes calcium and protein. For a lighter version, use Greek yogurt in place of sour cream and mayonnaise to boost protein while cutting back on saturated fat.
Nutrition Information (Approximate, Per Serving)
- Calories: 220 kcal
- Protein: 6g
- Carbohydrates: 24g
- Fat: 12g
- Fiber: 3g
Note: Nutrition values are estimates and can vary based on specific ingredients and portion sizes. Consult a registered dietitian for precise dietary needs.
Serving Suggestions
Serve alongside grilled meats, tacos, or as part of a summer barbecue spread. It also makes a great addition to a Mexican-themed dinner party menu.
Frequently Asked Questions
Can I make this without a grill?
Yes, you can char the corn under a broiler or in a hot cast iron skillet for similar results.
What can I use instead of cotija cheese?
Crumbled feta cheese is a great substitute with a similarly salty, tangy flavor.
Can I prepare the sauce in advance?
Yes, the mayo and sour cream mixture can be made up to 2 days ahead and stored in the refrigerator until ready to use.