Recipe

Mexican Street Corn Recipe

Charred corn slathered with a creamy lime chili sauce, then showered with cotija and cilantro. This is classic-style elote, made easy at home on the grill, stovetop, or under the broiler.

By Matt Campbell

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4.9

A close-up photograph of grilled corn on the cob coated in creamy sauce and topped with cotija cheese, chili powder, and chopped cilantro on a rustic serving platter

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Street corn is one of those foods that tastes like a party even if you are eating it over the sink in sweatpants. You get smoky char, sweet corn, tangy lime, a little heat, and that salty, funky cheese that makes you go back for “just one more bite” until the cob is basically a clean bone.

This Mexican-style street corn, also called elote, is my go-to at-home version: char the corn, slather on a creamy mayo and sour cream mix, hit it with lime and chili, then finish with cotija and cilantro. I will also give you a no-grill method and a quick way to turn the whole thing into esquites (street corn in a cup) if you are feeding kids or a crowd.

A photograph of a small bowl of creamy lime chili sauce beside cotija cheese, chopped cilantro, and lime wedges on a kitchen counter

Why It Works

Big flavor, minimal fuss: The sauce is a 2-minute stir and it clings to hot corn like it was meant to be there.
Char equals magic: A little blistering brings out sweetness and adds that street-cart smokiness at home.
Balanced, not heavy: Mayo adds richness, sour cream adds tang, lime keeps it bright, and cotija brings the salty punch.
Flexible heat: Use chili powder, chipotle, tajín, or cayenne depending on your spice mood and pantry.

Pairs Well With

Storage Tips

Elote is best right off the heat while the sauce melts into the charred kernels. If you have leftovers, here is how to keep them tasty.

Store

On the cob: Wrap cooled corn tightly and refrigerate up to 2 days. The topping can soften the char, but it still tastes great.
Off the cob (best option): Cut kernels from the cob and store in an airtight container up to 3 days. This basically becomes esquites and reheats beautifully.
Sauce: If you made extra sauce, refrigerate in a covered container up to 4 days, depending on the freshness of your dairy. Keep it cold and discard if it has been left out at room temperature for more than 2 hours.

Reheat

Microwave: Quickest for kernels in a bowl. Add a squeeze of lime after heating to wake it back up.
Skillet: Warm kernels in a pan, then fold in sauce off heat so it stays creamy and does not break.

Freezing

I do not recommend freezing finished elote. If you want to prep ahead, freeze plain corn kernels and make the sauce fresh.

Common Questions

What is the difference between elote and esquites?

Elote is street corn on the cob. Esquites is the same idea but the corn is cut off the cob and served in a cup or bowl, usually with the same creamy toppings mixed in.

Can I make Mexican street corn without cotija?

Yes. Use feta for a similar salty bite. Grated Parmesan works in a pinch, just use a lighter hand because it is saltier and sharper.

Is mayo traditional for elote?

Many street vendors use a mayo-based spread or crema, sometimes a mix. Mayo gives richness and helps everything stick. If you prefer, swap some or all of the mayo for Mexican crema or extra sour cream.

How spicy is this recipe?

As written, it is mild to medium depending on your chili powder. For more heat, add chipotle powder, cayenne, or a pinch of crushed red pepper. For less heat, use a mild chili powder or tajín lightly. Tajín is usually mild but can be salty, so you may want to reduce the added salt.

Can I cook the corn indoors?

Absolutely. A cast iron skillet or grill pan gives great char. You can also broil the corn for blistered spots, then turn it as it browns.

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
Tongs
Small mixing bowl
Pastry brush or spoon (for spreading sauce)
Microplane or fine grater (optional, for garlic)
Chef’s knife (optional, if making esquites)

The first time I tried street corn, I remember thinking, “Why did nobody tell me corn could taste like this?” It was messy, a little ridiculous, and completely worth it. Now it is my go-to side when I want the table to feel fun without cooking something complicated. I throw the corn on high heat, stir the sauce in one bowl, and suddenly dinner has that street-food energy where everyone is leaning in for the next bite.