Mexican Street Corn or “Elote” is covered with a tangy and spicy crema sauce and topped with crumbled cotija cheese. It takes just one bite to realize why Mexican grilled corn on the cob is so popular.
The flavor profile of this Mexican corn is similar to the sauce on our famous Fish Tacos. Make this Elote corn for your next party and you will get recipe requests.
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What is an Elote?
Elote, pronounced ‘ee-low-tay’ is a side dish of sweet grilled corn on the cob, smothered with a mixture of crema (or sour cream), mayonnaise, and spices. The combination of sweet and slightly charred corn with the spicy sauce is irresistibly good.
Elote is a popular street vendor food sold during Mexican festivals (especially for Cinco de Mayo) which is why it’s referred to as Mexican Street Corn.
How to Cook Corn for Elote?
You can cook corn using your favorite method, from simple Boiled Corn on the Cob to Instant Pot Corn on the Cob. During grilling season, we love to make Grilled Corn in Foil because it imparts an added smoky flavor.
How to Make Grilled Mexican Street Corn:
Mexican Street corn is really easy to prepare. It’s as simple as cooking the corn then covering it in the sauce, cheese, and cilantro.
1. Grill Corn: Use just enough foil to cover the corn once, overlapping slightly and tucking in the edges. We double wrap for a campfire. See our full tutorial on grilling corn in foil.
2. Partially Unwrap: Once the corn is grilled, let it rest inside the foil 10 minutes then peel back the foil to expose most of the corn, but keep the foil under the cob to use as a dish/ holder to avoid getting sauce on your hands.
3. Make Sauce: Combine sauce ingredients in a small bowl then smother the corn in sauce and sprinkle with chili powder, a generous amount of cotija cheese, and chopped cilantro to serve.
How to Eat Mexican Street Corn
There really is no neat way to eat Mexican street corn. The foil wrapper helps but it is bound to get a little messy. You can take comfort in knowing that everyone else around you will also have sauce on their face. It’s so worth it! You can also skewer it as we did in our Boiled Corn on the Cob.
Serve With
Serve the smothered corn right out of the foil ‘boats’ that you grilled the corn in to keep your hands clean and your guests will appreciate it. Mexican corn is perfect as a side dish and pairs really well with:
- Mexican Street Tacos – with Carne asada
- Grilled Salmon with garlic lime butter
- Pan-Seared Steak – with rosemary butter
- Juicy Cheeseburgers with secret sauce
- Grilled Shrimp Skewers with cajun butter
- Carnitas – Mexican pulled pork
Why Grill Corn in Foil?
This recipe goes from the grill to the table using the same foil. It’s so convenient to make and serve with Heavy-Duty Foil. Here’s why we love it:
- Make-ahead – you can pre-wrap the corn in advance and refrigerate until ready to use
- No pre-soaking or waiting required, simply wrap and grill the corn
- Great for any kind of grill – gas, charcoal, wood, or smoker, and you can even double wrap to grill it over a campfire
- Even cooking – the foil protects food over direct heat to evenly cook corn without burning
- Serve in Foil – to keep hands clean while enjoying saucy Mexican corn
- Easy clean up – no mess and no dishes
Grilling Safety Tip: when removing foil-wrapped corn from the grill, use tongs and please be very careful opening as the packet and steam inside will be extremely hot.
More Authentic Mexican Recipes:
If you love Mexican food, try our top-rated Mexican recipes. These sweet and savory recipes always get rave reviews and you’re sure to find some new favorites in this list.
- Ceviche – a crowd-pleasing shrimp salsa
- Pico de Gallo – one trick will make it taste authentic
- Guacamole – creamy, chunky, classic guac
- Churros – a Mexican dessert that is best homemade
- Tres Leches Cake – a super moist and unforgettable cake
Grilled Mexican Street Corn (Elote Recipe)
Ingredients
- 8 cobs of corn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cilantro, finely chopped (reserve some for garnish)
- 1 garlic clove, finely minced
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 2 Tbsp lime juice, (plus lime wedges to serve)
- 1/2 cup cotija cheese, (crumbled)
- 1/2 tsp chili powder, to garnish
Instructions
- Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil.
- In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.
- Partially unwrap corn to cool for a few minutes before applying sauce. Keep the foil under the corn to be used for serving the corn.
- Using a basting brush, generously brush on the sauce and sprinkle generously with cotija cheese. Garnish with chili powder and cilantro. Serve with lime wedges.
There is always an ingredient or two that puts Natasha’s recipe above everyone else’s. In this particular recipe it is the cumin. Makes all the difference!
The cumin truly does make this special! Thank you for your wonderful comment, Aaron!
What does dm mean when wanting your recipes…it says check your dm?
Direct message. Depends what social media platform you used.
Great simple recipes great product things I never knew that would taste so delicious seasoning wise I always find recipes from Natasha thank you
1st time trying this 🌽 it was bussing i loved it Natasha we love all your recipes never disappoint ❤️
That’s so great to hear!
Interested in how I could change your Mexican street corn recipe to an air fryer recipe without foil
I have not tested it, but one of my readers reported great results making these in the air fryer. Let us know if you experiment with it.
This is a great recipe! We have had this 2 nights in a row. I have used many of your recipes, Natasha, and have never been disappointed. Thank you!
You’re so welcome, Connie. I’m so gad that you’re enjoying our recipes!
I made this, but cut the corn off the Cobb and used it as a dip. With tortilla chips.
BIG hit! So yummy
Hi Lisa! I’m glad it was a hit. Thank you for the feedback.
This Elote recipe was fantastic on the grilled corn. Juicy sweet and tangy and we will enjoy our corn all summer!
So glad you enjoyed our Mexican Street Corn recipe, Rose!
This looks so delicious! I’ve never had it before, but I’ll have to try it. Honestly, whenever I see this I think of that scene from the movie Nacho Libre, and the hilarious line, “Get that corn outta my face!”
Hi Steven! That’s funny. I hope you love the recipe!
I haven’t tried this yet but salivating already. Just wanted to mention that when we grill corn, we bull back the husks then remove the silk then tie the husks back up. Keeps it moist.
Thank you for sharing, Helen! I hope you love this recipe.
This was delicious!!!!!!!!
Can I make the sauce ahead of time and reuse?
Hi Jenna! So glad you enjoyed this recipe. We’ve always eaten this fresh but I think it will hold up well in the refrigerator for a couple of days.
Hi. Can we used canned corn for this recipe and add the sauce to it? If so, how many cans for this recipe? Thanks!
Hi Jasmine, I have not tried this with canned corn, but it may work. If you experiment, I’d love to know how you like that.
Would love to know if you tried this with canned or frozen corn!
Thanks in advance
Can you make mac n cheese balls/fried mac and cheese balls please?
Hi Holl, thank you so much for that recommendation! We have that added to our to-do list!
Oh good then! Oh and by the way, my name is Holly, but I didn’t press the y the first time i spelled my name. Thanks! 🙂 😀
Can you make a VERY, VERY CRISPY chicken sandwich please? Thanks!
Hi Lina, Have you tried my Crispy Chicken Sandwich recipe?
Yes I have. But I was hoping for the Cheesecake Factory spicy chicken sandwich because theirs is amazing. But if you cannot find or make up a recipe for Cheesecake Factory spicy chicken sandwich, then ok. Thanks! 🙂
Looks delicious
It is so good, hope you can try it!
this one is new to me. boiling corn for 15 minutes never have did more than 3 or4 min. ill try 15 next time.
Hi Natasha, I hope you all are doing great! This elote looks perfect and it’s so good with very fresh corn if you can get a hold of some. I am fortunate to get it here on the east coast from June to September from surrounding farms. If you want to keep your fingers clean, these holders are what we use and they aren’t expensive- . If you can get fresh corn, cut the silk/husk tip end about 1 inch above the cob (pinch and you can feel the cob), then cut the stem end about a half inch below the cob. Peel off the loose outer husk leaves (3 or 4) and soak the cleaned cobs for at least 10 minutes in cold water. Then grill or bake directly on the rack for about 15 minutes or to your liking. This steams the husk, the corn and silk so that when you peel the husk off, the silk comes right off with it. Easy peasy. I think it also tastes better than boiled. You can eat it just like that or brown it some more on the grill for elote. Have a great day!
Thank you for sharing some tips with us!
Haven’t tried this way yet, but here in SoCal we buy it on the street and it’s made with butter, mayo, garlic salt, parmesan cheese, and chile powder.
P.S. Have tried many of your recipes and love them!
Sounds good, I hope you love this recipe too!
I love all of your recipes, I have cooked some, thanks so much. I just wish all of your recipes would include a video to view 🙂🙂
You’re welcome, Evelyn. Thanks for your suggestion, I’ll take note of that.
This has become my absolute favorite way to eat corn! It is the perfect side dish for just about anything we throw on the grill!
I’m so glad to hear that, thank you so much for your great review and feedback!
Yum! I always get this when I see it, now I can make it whenever I want. This recipe is so delicious!
Yes, that’s the greatest advantage of homemade and it is so much better too.