If there’s one side dish that screams summer, it’s Elote—also known as Mexican street corn. It’s messy, bold, and I love it! This Easy Mexican Corn Elote recipe is perfect when we are grilling in the backyard or hosting friends for a casual dinner. Fresh sweet corn gets a smoky char, then it’s slathered with a creamy lime spread, rolled in crumbled cheese, dusted with chili powder, and finished with fresh cilantro and a squeeze of lime. 

We had this last summer at a local restaurant, and I knew I had to add it to the blog.  So here’s my attempt at recreating a classic.  I think it’s delicious, and I hope you do too!  It’s the kind of recipe that makes you lick your fingers and go back for seconds (or thirds). 

Ingredients for Easy Mexican Corn Elote

Fresh Corn on the Cob  

4 Ears of corn, husks and silk removed.  Corn cobs are plentiful in the summer, but if you make this another time of the year, it can be tricky.  So this is definitely a summertime recipe!   

Mayonnaise  

1/4 cup mayonnaise.   You might be surprised that mayo is used in this recipe, but I found that it is pretty standard in an authentic elote recipe. 

Mexican Crema or Sour Cream  

1/4 cup Mexican crema or Sour Cream.  Mexican crema can be found in the cold section near Mexican cheeses in the grocery store.  You could also use plain Greek yogurt instead.  It won’t be authentic, but it still tastes good.   

Lime 

2 limes. You will need the zest of 1 lime + juice of 1 lime.  Zest first, then juice it! The 2nd lime should be cut into quarters and served with each cob.

Salt  

1/4 tsp salt.

Butter  

4 tsps butter.  I recommend using real butter for the rich flavor, but margarine would also work.  

Cotija Cheese or Feta Cheese  

1/2 cup Cotija cheese or feta cheese, crumbled.  Cotija is a dry and crumbly cheese and is salty with a slightly nutty bite.  Whereas feta is soft and creamy with a tangy, slightly sour bite.  Both work well in this recipe.  I think I actually prefer feta cheese.

Chili Powder  

Chili powder to dust on for taste and color.

Fresh Cilantro  

A handful of fresh cilantro, finely minced.

A Little Elote History

Elote (pronounced eh-loh-teh) is a beloved Mexican street food with deep roots in the country’s agricultural and cultural traditions. The word elote comes from the Nahuatl word elotl, meaning “tender cob,” and it dates all the way back to the time of the Aztecs, who cultivated and revered corn as a sacred staple of daily life. Over generations, corn remained central to Mexican cuisine, evolving into countless dishes, including the modern-day street-style Elote we know and love. Today, you’ll find street vendors across Mexico (and more and more in the U.S.) serving it piping hot on a stick or in cups, slathered with creamy toppings, cheese, chili, and lime. It’s a delicious example of how simple ingredients and tradition come together to create something unforgettable.

 

How to Make Easy Mexican Corn Elote

Step-by-Step Instructions

Step 1: Boil the Corn

Bring a large pot of water to a boil. Once it’s boiling, add the corn and cook for 10–12 minutes, until the kernels are tender. Then remove the corn from the water and place it on a plate.

Step 2: Make the Creamy Lime Sauce

While the corn is cooking, mix together the mayonnaise, crema or sour cream, lime zest, lime juice, and salt in a small bowl. Stir until smooth and well combined. Set aside.

Step 3: Butter the Corn

Spread 1 teaspoon of butter over each ear of cooked corn while it’s still warm.

Step 4: Grill for Flavor (Optional)

If you have an outdoor grill or grill pan, place the buttered corn on it and grill over medium heat until it develops a light char on all sides. This adds great smoky flavor, but can be skipped if you don’t have a grill.  

Step 5: Slather with Sauce

Spread the creamy mayonnaise mixture generously over each cob of corn, coating all sides.  You can use a pastry brush for this or a butter knife.  

Step 6: Roll in Cheese

Pour the crumbled Cotija or feta cheese onto a plate, then roll each ear of corn in the cheese until fully coated.

Step 7: Add Chili and Cilantro

Dust each cob with chili powder for color and heat, then sprinkle with fresh minced cilantro for a burst of flavor and color.

Step 8: Serve and Enjoy

Serve each ear of corn warm with lime wedges on the side for an extra squeeze of citrus. Enjoy immediately!

If this is your first time making grilled Mexican street corn, get ready—because it just might be the most delicious thing you make all summer. This easy recipe takes fresh corn and turns it into the best Mexican street corn recipe with a rich, creamy mayo sauce, salty cheese, and just the right kick from the chili powder.  Add a squeeze of lime juice and you’ve got the perfect side dish. Whether you’re serving it at a BBQ or taco night, this creamy coating takes corn to the next level. The best part? It’s simple, satisfying, and quite possibly the most delicious way to enjoy summer corn.  I think it pairs nicely with carne asada, black beans, and rice.  But really, it goes with anything!  If you try this recipe, let me know if you do and what you think.  

More Recipes To Try!

Baked Zucchini Casserole

Grilled Mexican Lime Chicken

Mexican Caesar Salad

Spice-Rubbed Roasted Halibut topped with Pineapple-Mango Salsa