Mexican Street Corn
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Mexican Street Corn, also known as elote, takes your plain, boring corn-on-the-cob and turns it into a dish you'll want on repeat all season long. The corn gets charred and smoky, and then coated with creamy chili-lime mayo, cotija cheese, and fresh cilantro. It takes just 25 minutes to make and is perfect as an appetizer, side, or the highlight of your next cookout.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Mexican Street Corn
- More Corn Recipes
The first time I tried elote from a street cart, I couldn't stop thinking about it for weeks. I had to make it at home. The mix of charred corn, mayo, fresh lime, and cheese is everything you want in a summer side. After making it yourself, plain grilled corn just won't compare anymore.
Here's Why You'll Love This Recipe
- It's quick. You can have this on the table in 25 minutes, start to finish.
- It works on a grill or in a skillet, so you don't need any special equipment.
- That chili-lime mayo is addictive. It's smoky, tangy, and creamy all at once.
- It's perfect for snacking. Serve it as a side, an appetizer, or cut the corn off the cob for an elote-style salad.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Oil: Helps the corn char evenly and keeps it from sticking to the grill or pan.
- Sweet corn: Fresh ears are best for this recipe. Husk them and get them ready to grill. Choose corn with bright green husks and plump kernels.
- Mayonnaise: This is the base for the creamy coating. If you like a tangier flavor, use Mexican crema or mix mayo with sour cream.
- Chili powder: Adds warmth and a bit of smokiness. You can also use Tajín or a smoked paprika blend instead.
- Lime zest: Adds a bright, citrus flavor to the mayo mixture.
- Kosher salt: Balances out the richness of the mayo and cheese.
- Cotija cheese: This salty, crumbly Mexican cheese coats the corn. If you can't find cotija, feta is a good substitute.
- Cilantro: Brings a fresh, herby flavor. If you don't like cilantro, use finely chopped parsley instead.
- Lime juice: Add a squeeze just before serving to brighten up the flavors.
In Photos: How To Make Mexican Street Corn
Step 1: Cook The Corn
Heat your grill or skillet until it's very hot before adding the corn.
Coat the corn with oil, then cook it, turning now and then, until all sides are slightly charred.
Step 2: Make The Sauce
Place the mayonnaise, chili powder, lime zest, and salt in a bowl.
Mix together until well combined.
Step 3: Brush Sauce On Corn
Brush the hot, charred corn generously with the mayo mixture.
Step 4: Make Coating
Mix the cotija cheese and cilantro together in a shallow dish.
Step 5: Add To Corn
Roll the corn in the cotija and cilantro mixture, then squeeze fresh lime juice on top right before serving.
Helpful Tips and Tricks
- No grill? A cast iron skillet or grill pan works just as well for getting that char.
- To make this ahead, char the corn and mix the mayo sauce in advance. Assemble everything just before serving so the cheese stays fresh and the corn stays warm.
- Storage: Keep leftovers in the fridge for up to 2 days. Reheat gently in a skillet or microwave, and add a fresh squeeze of lime before serving.
Ingredients
- 1 tablespoon oil
- 4 ears sweet corn, husked
- ¼ cup mayonnaise
- 2 teaspoons chili powder
- 2 teaspoons lime zest, (zest of half a lime)
- ¼ teaspoon kosher salt
- 8 ounces grated cotija cheese
- 1 bunch cilantro, finely chopped
- lime juice
Instructions
- Preheat the grill or skillet on high until smoking hot.
- Coat the corn with oil and cook, turning, until slightly charred on all sides.
- Stir the mayonnaise, chili powder, lime zest, and salt together until combined.
- Brush the mixture all over the cooked corn.
- Toss the cotija and cilantro together in a shallow dish.
- Roll the corn in the cheese mixture, then spritz with lime juice just before serving.
