Recipe

Mexican Street Corn Recipe

Smoky charred corn slathered in a tangy, creamy sauce, then finished with chili powder, lime, and salty cheese. Weeknight-fast, cookout-ready, and wildly snackable.

By Matt Campbell

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4.9

Close-up of grilled corn on the cob coated in creamy sauce and topped with crumbled cheese, chili powder, and chopped cilantro on a wooden platter with lime wedges

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Elote is one of those foods that makes you forget you ever called corn “a side dish.” It is sweet, smoky, messy in the best way, and loaded with that tangy, creamy bite that makes you go back for another squeeze of lime before you even take the next bite.

This version keeps ingredients easy to find and the steps super clear. The sauce is the star: mayo for richness, sour cream for tang, lime for brightness, garlic for a little punch, and chili powder for just enough heat to wake everything up. Char your corn hard, paint it like you mean it, then shower it with cheese and cilantro. No perfection required, just a stack of napkins.

Hand brushing creamy sauce onto a grilled corn on the cob over a sheet pan

Why It Works

Big flavor with minimal effort: the creamy-lime sauce takes 2 minutes and hits every note: rich, tangy, salty, spicy.
Char = magic: a little blistering on the corn brings smoky sweetness that balances the creamy topping.
Flexible cooking methods: grill, broil, or stovetop. You can still get crisp edges without special gear.
Easy to scale: make 2 cobs for a snack or 8 for a backyard spread without changing the method.

Allergen note: contains dairy and egg.

Pairs Well With

Storage Tips

Elote is at its absolute best right after it is dressed, while the corn is hot and the sauce is glossy. That said, leftovers can still be great if you store them the right way.

Best move: store components separately. Refrigerate leftover sauce in an airtight container for up to 3 to 4 days.
Leftover corn on the cob: wrap and refrigerate up to 3 days. Reheat under the broiler for 2 to 4 minutes or in a hot skillet to bring back some char.
Already dressed corn: refrigerate up to 2 days. The topping will soften and loosen, but it is still tasty.
Revive it: warm the corn first, then add a fresh squeeze of lime and a new sprinkle of cheese and chili powder.
Pro leftover idea: cut kernels off and turn it into esquites (street corn salad). Mix with extra sauce, add diced jalapeño, and eat with chips or spoon over tacos.
Food safety note: do not leave dressed corn or the sauce out at room temp for more than 2 hours.

Common Questions

What is the difference between elote and esquites?

Elote is corn on the cob dressed with sauce, cheese, chili powder, and lime. Esquites is that same vibe but served off the cob in a cup or bowl, often served warm and sometimes with extras like butter or epazote depending on the vendor.

Do I have to use cotija?

Nope. Cotija is salty and crumbly, but feta is an easy swap. For a milder finish, try finely grated Parmesan or a mix of Parmesan and feta.

Can I make it without a grill?

Yes. Use the broiler for quick blistering or a cast iron skillet for stovetop char. You just want dark spots for that smoky sweetness.

Is Mexican crema required?

It is delicious, but not required. This recipe uses sour cream (easy to find) and thins it with lime so you still get that crema-like tang.

How spicy is it?

As written, it is mildly spicy. Use cayenne or add minced jalapeño for more heat, or stick with mild chili powder and skip the hot stuff for kid-friendly corn.

Can I prep the sauce ahead?

Yes. Mix the sauce up to 3 to 4 days ahead and keep it refrigerated in an airtight container. Stir before using. If it thickens, loosen with a squeeze of lime or a teaspoon of water. Food safety note: discard if it sits out at room temp for more than 2 hours.

Any easy topping swaps?

Totally. Tajín or any chile-lime seasoning is a great shortcut for the final dusting. You can also add extra lime zest for more pop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Grill, grill pan, or cast iron skillet (or a broiler)
Small mixing bowl
Whisk or fork
Pastry brush or spoon (for slathering)
Tongs
Microplane or garlic press (optional, for the garlic)
Sheet pan or platter (for serving)

The first time I tried street corn done right, I remember thinking, “Why is this corn behaving like the main character?” It was smoky, dripping with creamy sauce, and bright enough from lime that you could keep eating without getting weighed down. Ever since, I treat elote like my shortcut to a party. Even if dinner is just grilled chicken and whatever is in the fridge, this corn shows up loud, bold, and a little messy, like a friend who convinces everyone to stay for one more round.