35-Minute Elote Recipe: Mexican Street Corn That’s Irresistible

There’s nothing quite like the first bite of perfectly grilled Elote—that smoky, creamy, tangy explosion of flavors that makes you forget everything else. This Mexican Street Corn isn’t just a side dish; it’s a full-blown experience, the kind you’ll see locals devouring from street carts all over Mexico. My first taste of authentic Elote? A hot summer evening in Mexico City, standing on a bustling corner, juice dripping down my fingers as I licked every last bit of that chili-spiked cotija cheese off the cob. Pure magic.

Now, I make it at home whenever I can, and trust me, once you try this recipe, you’ll be hooked too. Charred corn slathered in a creamy mayo-sour cream mix, dusted with chili powder, and finished with fresh lime—it’s messy, it’s bold, and it’s absolutely worth every bite. Whether you’re grilling for a crowd or just treating yourself, Elote is the kind of simple-but-special dish that turns any meal into a fiesta.

Why You’ll Love This Elote Recipe

This isn’t just any corn—it’s a flavor explosion that’ll make you swear off plain buttered corn forever. Here’s why this recipe works every time:

• Smoky-sweet perfection: The grill chars the corn just enough to bring out its natural sweetness while adding that irresistible smoky depth.
• Creamy-tangy magic: The combo of mayo and sour cream clings to every kernel, balancing richness with a bright squeeze of lime.
• Authentic street food vibes: From the crumbly cotija to the chili powder kick, this tastes like you bought it straight from a Mexican mercado.
• Quick & crowd-pleasing: 20 minutes start to finish, and guaranteed to disappear faster than you can say “¡más elote, por favor!”

Ingredients for Authentic Elote

The magic of great Elote starts with simple, fresh ingredients. Here’s exactly what you’ll need to make that street cart flavor at home:

• 4 ears of corn – husked (those green leaves gotta go!)
• 1/4 cup mayonnaise – the creamy glue that holds everything together
• 1/4 cup sour cream – for that tangy twist
• 1/2 cup crumbled cotija cheese – packed (this salty Mexican cheese is non-negotiable)
• 1 teaspoon chili powder – I use ancho, but any Mexican-style blend works
• 1 lime – cut into wedges (fresh squeezed makes all the difference)
• 1/4 cup chopped cilantro – skip if you’re one of those cilantro-haters

Ingredient Substitutions & Notes

No cotija? No problem! Feta cheese makes a decent stand-in – just know it’s saltier, so taste as you go. For vegan versions, swap the mayo for vegan mayo and use nutritional yeast instead of cheese (but hey, it won’t be quite the same). And please, for the love of street food, use fresh limes – that bottled stuff just doesn’t give you that bright zing you need. Oh, and if you’re feeling extra, a dash of smoked paprika or cayenne will kick up the heat!

How to Make Elote (Mexican Street Corn)

Making authentic Elote is easier than you think—it’s all about letting the grill work its magic and not being shy with those toppings! Here’s my foolproof method for corn that’s smoky, creamy, and packed with flavor:

Step 1: Prep and Grill the Corn

Fire up your grill to medium-high heat (about 375-400°F). Place those naked ears right on the grates—no foil, no nothing! Grill for about 10 minutes total, turning every 2-3 minutes with tongs until you get those beautiful blackened spots all over. That char is where the magic happens!

Step 2: Mix the Creamy Coating

While the corn’s grilling, whisk together the mayo and sour cream in a small bowl until smooth. You want it thick enough to cling to the corn but still spreadable—think the consistency of cake frosting.

Step 3: Assemble the Elote

Working quickly while the corn’s still hot, slather each ear with the creamy mixture using a pastry brush or butter knife. Then comes the fun part—sprinkle generously with cotija cheese so it sticks, dust with chili powder, and finish with a squeeze of fresh lime. Don’t be stingy!

Pro tip: Stick a wooden skewer or corn holder in one end for mess-free eating—trust me, you’ll need it once you start devouring this masterpiece!

Tips for the Best Elote

Want your Elote to taste like it came straight from the streets of Mexico City? Here are my hard-earned secrets:

• Grill directly on the grates: Skip the foil! Those crispy, charred bits add unbeatable smoky flavor you just can’t fake.
• Serve immediately: This is fast food at its best—the contrast of hot corn with cool toppings is everything.
• Spice to your heart’s content: Start with 1 tsp chili powder, then add more or mix in cayenne if you like it spicy!
• Double the coating: No one ever regrets going heavy on the mayo-sour cream mixture. Ever.

Serving Suggestions for Elote

Elote isn’t just a side—it’s the life of the party! I love serving it with carne asada tacos or piled next to grilled chicken for the ultimate summer meal. It’s also killer with an ice-cold Mexican lager (that lime wedge garnish? Perfect for squeezing into your beer!). For a real fiesta spread, add chips, guac, and a big pitcher of margaritas—trust me, your friends will stick around all night!

Storing and Reheating Elote

Let’s be real—Elote is always best fresh off the grill, when that corn’s still piping hot and the toppings are perfectly gooey. But if you must save some (who has leftovers?!), wrap it in foil and refrigerate for up to a day. To revive it, toss it back on a hot grill for just 2-3 minutes—the microwave will turn it into a sad, soggy mess. The cheese won’t be as crumbly and the corn loses some crunch, but hey—it’s still way better than no Elote at all!

Elote Nutrition Information

Here’s the delicious truth: each ear of this heavenly Elote packs about 220 calories, with 14g fat (from all that glorious cotija and mayo) and 20g carbs (mostly from the sweet corn). Just remember—nutrition can vary based on your exact ingredients (I may or may not go heavy-handed with the cheese!). But let’s be real: when food tastes this good, who’s counting?

Common Questions About Elote

Over years of making (and devouring) Elote, I’ve answered the same burning questions again and again. Here’s what people always want to know:

“Can I make Elote without a grill?” Absolutely! Bake corn at 400°F for 20 minutes, flipping halfway. You won’t get the same smokiness, but a quick broil at the end helps fake those charred spots.

“What’s the best vegan substitute for cotija?” Crumbled tofu with nutritional yeast and salt mimics the texture, while vegan feta works in a pinch. Just promise me you’ll still use fresh lime—that tartness is non-negotiable!

“Is it okay to prep ingredients ahead?” Mix the mayo-cream sauce and prep toppings early, but wait to assemble until serving—no one likes soggy chili powder!

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