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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 :)
Why this street corn is so popular
- 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! Alternatively you can use canned or frozen corn.
- 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.
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 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.
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.
See how to make the recipe here:
Mexican Street Corn (Elotes)
Ingredients
- 4 ears of corn, *or sub for 2 cans of corn, drained
- 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
- TO GRILL YOUR CORN: 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.**
- Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
- TO SAUTE THE CORN: You can cook the corn in a skillet over medium high heat. Add in a little oil and once hot, add in the corn. Cook for a few minutes on each side until it starts to darken a little.
- Mix the topping sauce by stirring together the Mexican Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and 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. ENJOY!
Notes
– Canned corn: if using canned corn, simple heat it in a large skillet (or serve it cold) and then mix it with the sauce. Here is my recipe for Mexican Street Corn Salad!
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?