Recipes › Sweet Corn › Mexican Street Corn (Elotes)
Mexican Street Corn (Elotes)
Elotes are the ultimate celebration of peak-season sweet corn — grilled in the husk, then slathered with a tangy mayo-crema blend, dusted with chili powder and cotija cheese, and finished with a squeeze of lime. This classic Mexican street food has become a summer staple across North America for good reason. The smoky char of the grill and the creamy, spicy toppings elevate simple corn into something truly memorable.
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Ingredients
- 4 ears sweet corn, husks pulled back, silks removed
- 3 tbsp mayonnaise
- 3 tbsp Mexican cremaSour cream works well
- ½ cup cotija cheese, crumbledFeta or Parmesan in a pinch
- 1 tsp chili powder
- 2 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ½ tsp salt
Contains: milk, eggs.
Method
- Preheat a grill or grill pan to medium-high heat. Pull the husks back from the corn, remove all silk, and tie or fold the husks back to form a handle. Brush the corn lightly with oil.About 5 min
- Grill the corn, turning every 3-4 minutes, until charred in spots and cooked through, about 12-15 minutes total.About 15 min
- While the corn grills, stir together the mayonnaise and crema in a small bowl. Season with salt.About 2 min
- Remove corn from the grill. While still hot, spread the mayo-crema mixture generously over each ear, then roll in cotija cheese and dust with chili powder. Serve immediately with lime wedges and cilantro.About 3 min
Tips
- The corn is best eaten immediately — the toppings go on while it is still steaming hot.
- For extra smoky flavor, pull the husks back, leave them attached, and grill in the husk for the first 5 minutes.
- Tajin seasoning can replace chili powder for a citrusy twist.
Ring the changes
- For esquites (cup corn), cut the kernels off and toss with all the toppings in a bowl.
- Add a pinch of smoked paprika and a drizzle of hot sauce for extra heat.
Keeping it
Best served fresh. Grilled plain corn can be refrigerated for up to 2 days and topped just before serving.
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