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This Easy Mexican Street Corn on the Cob, aka Elotes, is super easy to make on the grill and is the perfect side dish that everyone will enjoy! It’s perfect served at parties or even just as a delicious weeknight side.
Looking for more Mexican-inspired recipes? Everyone always loves my Mexican Street Corn Salad as well as my Classic Sofritas recipe AND my Sheet Pan Quesadillas!
This has been one of my MOST popular recipes for many years, and today, it’s getting a little facelift. The beloved recipe stays the same, but you’ll see beautiful new photos and process photos to easily show you how to make this Mexican Street Corn recipe.
But not only is this one of my most popular recipes, it’s also one of MY FAVORITE recipes as well, and I kind of want to eat it every single day :)
Origins of Mexican Street Corn
Mexican street corn, or elote, has deep roots in Mexican history and cuisine. Corn (maize) has been a staple in Mexico for thousands of years, dating back to ancient civilizations like the Aztecs and Mayans, who cultivated and revered it as a sacred crop. The word “elote” comes from the Nahuatl word elotitutl, meaning “tender cob.”
Elote as we know it today—grilled corn on the cob slathered in mayonnaise, crema, cotija cheese, fresh lime juice, and chili powder—originated as a popular street food in Mexico, especially in bustling city markets and roadside stands. Street vendors sell it fresh off the grill, often skewered on a stick or served in a cup (known as esquites) for easy eating.
While elote is part of a deeply traditional Mexican meal, its popularity has spread beyond Mexico, inspiring creative variations worldwide. It remains a beloved staple of Mexican cuisine, enjoyed at festivals, family gatherings, and street food markets across the country and beyond.
Why You’ll Love This Recipe
- It’s a true street food classic! If you’ve ever had elote from a street vendor in Mexico, this recipe will bring back those flavors.
- Super easy to make – Only a handful of ingredients and less than 20 minutes from start to finish.
- Perfect for summer BBQs – A fun and delicious side dish that pairs well with grilled veggies, tacos, or fajitas.
- Customizable! Add more spice, switch up the cheese, or turn it into esquites (Mexican street corn salad) if you prefer a spoonable version! My recipe doesn’t call for it but a handful of chopped green onions is delicious in this as well!
Ingredients we’re working with
Here’s everything you need to make authentic Mexican street corn at home:
- Fresh Sweet Corn – You’ll need 4 ears of fresh corn. You can grill them with the husks on or off—totally up to you!
- Crema Mexicana Agria Sour Cream – Mexican Crema adds that creamy, slightly tangy base for the topping. If you can’t find it, regular sour cream works too.
- Mayonnaise – A classic addition that makes the sauce extra rich and delicious.
- Cotija cheese – A salty, crumbly Mexican cheese that adds the perfect finishing touch. Feta cheese or Parmesan can work in a pinch!
- Garlic – Freshly crushed or finely minced for a little punch of flavor.
- Lime juice & zest – The lime zest adds extra citrusy brightness while the juice gives a zippy tang.
- Fresh Cilantro – Fresh and vibrant, it ties everything together beautifully.
- Chipotle chili powder – A smoky spice that adds warmth without being overwhelming. If you don’t have chipotle powder, regular chili powder or smoked paprika will work too.
- Salt – Just a touch to enhance all the flavors.
How to Make this Mexican Street Corn Recipe
Step #1: Preheat the grill and prep the ears of corn. I spray mine with a little cooking spray but you could also brush it with oil or butter.
Step #2: Grill the corn. I grill my corn on high for about 3 minutes per side, flipping it 2-3 times. As desired, you could also cook it in a grill pan on the stove. You want nice charred corn!
Step #3: Make the creamy sauce. Make the sauce by combining all of the ingredients in a small bowl. Add more spices as desired.
Step #4: Cover the hot corn in the sauce. Generously cover the corn in the tangy sauce. You can add as little or as much as you’d like. Then top with additional cotija and paprika.
Step #5: Serve it up! I like to serve my street corn with lots of extra toppings but you can do what feels right for you!
Expert Tips!
✔ Want extra char? Let the corn cook a little longer in certain spots for deeper grill marks.
✔ No grill? You can roast the corn in the oven at 425°F for 20 minutes, turning halfway through.
✔ Make it spicier! Add a pinch of cayenne pepper or drizzle with hot sauce for extra heat.
✔ Serving for a crowd? Double or triple the recipe for a party-friendly dish!
How to store leftovers
- You can prepared this ahead of time but I suggest that you don’t combine everything until you’re ready to eat. You can go ahead and grill the corn and then store it in the fridge.
- Make the topping sauce in a bowl and store in an air tight container.
- Once ready to enjoy, simply heat up the corn and top with the crema mixture. Sprinkle on some paprika and cotija!
How to make this into Street Corn SALAD
If you’re looking for a salad version of this recipe, aka esquites, no worries! I have a full recipe for Esquites on my blog as well! It’s pretty similar to this recipe but with the corn kernels removed from the corn cob.
I love this version because it’s a little easier to eat and a lot less messy :) AND it’s a great option to serve as a party dish.
Frequently Asked Questions
The sauce can be made ahead, but for the best texture, grill the corn fresh before serving.
Feta, Parmesan, or queso fresco will work if you can’t find Cotija.
Fresh is best, but if needed, you can char thawed frozen corn or drained canned corn in a skillet for a similar effect.
YES! My best advice is to replace the sour cream and mayo with vegan versions. And instead of Cotija, I suggest using a dairy-free feta such as the one that Violife makes!
More Street Corn inspired recipes:
If you try this Mexican Street Corn recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy grilling!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it. And don’t forget to tag me on Instagram @foodwithfeeling!
Easy Mexican Street Corn
Ingredients
- 4 ears of corn
- ¼ cup Crema Mexican Agria Sour Cream, regular sour cream will work as well
- ¼ cup mayonnaise
- ½ cup Cotija cheese, crumbled
- 2 cloves garlic, crushed (or finely minced)
- ¼ teaspoon fine sea salt
- Juice and zest of 1 lime
- ¼ cup Cilantro, finely chopped
- ½ teaspoon chipotle chili powder
Instructions
- Heat your grill to roughly 400 degrees F.
- You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**4 ears of corn
- Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
- Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.¼ cup Crema Mexican Agria Sour Cream, ¼ cup mayonnaise, ½ cup Cotija cheese, 2 cloves garlic, ¼ teaspoon fine sea salt, Juice and zest of 1 lime, 1/4 cup Cilantro
- Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.½ teaspoon chipotle chili powder
- ENJOY!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best corn I have ever had!! My family loves it. It’s a flavor explosion.
This was the easiest mexican street corn I’ve ever made!
This is great! My wife is addicted!
This was so good! There’s no leftovers.
This was great! Whole family including kids (5th and 6th grade) devoured it… will be making again!
Made this quite a few times. It is absolutely delicious. My question is when you mix this up. How long will it keep in the fridge?