20-Minute Elote Mexican Street Corn: Irresistibly Cheesy & Bold

There’s nothing quite like the smell of sizzling corn on the cob, charred to perfection and dripping with creamy, tangy goodness—that’s Elote Mexican Street Corn for you! The first time I tried it at a bustling mercado in Mexico City, I was hooked. The vendor handed me an ear smothered in mayo, cheese, and spices, with a squeeze of fresh lime that made my taste buds sing. Now, I make it at home all summer long because, trust me, once you’ve had elote, regular buttered corn just doesn’t cut it anymore. It’s messy, bold, and utterly irresistible—just like the best street food should be.

Why You’ll Love This Elote Mexican Street Corn

This isn’t just corn—it’s a flavor explosion you can whip up in 20 minutes flat. Here’s why it’s my summer obsession:

• Bold & addictive: That creamy-chili-lime combo? Pure magic.
• Grill master flex: Charred kernels make it next-level delicious.
• Your spice, your rules: Dial up the heat or keep it mild.
• No fancy skills needed: If you can spread mayo, you’ve got this.
• Party superstar: Watch it disappear faster than you can say “¡más!”

Seriously, once you try this, you’ll never go back to plain buttered corn again.

Ingredients for Elote Mexican Street Corn

Grab these simple ingredients—most are pantry staples, and the fresh stuff makes all the difference. Here’s what you’ll need for that authentic street cart flavor:

• 4 ears of corn, husked (fresh is best, but frozen works in a pinch—just thaw first!)
• 1/4 cup mayonnaise (the glue that holds all the goodness together)
• 1/4 cup sour cream (or Greek yogurt for a tangy twist)
• 1/2 cup cotija cheese, crumbled (feta works if you can’t find cotija, but cotija’s saltiness is *chef’s kiss*)
• 1 teaspoon chili powder (smoky or spicy—your call!)
• 1/2 teaspoon smoked paprika (for that extra depth)
• 1 lime, cut into wedges (freshly squeezed juice is non-negotiable)
• 2 tablespoons fresh cilantro, chopped (skip if you’re a cilantro-hater, but why?!)
• Salt to taste (cotija’s salty, so taste first!)

That’s it! No fancy ingredients—just big, bold flavors waiting to happen.

Print

How to Make Elote Mexican Street Corn

Okay, let’s get messy! Making elote is seriously easy—just follow these steps, and you’ll have that street cart magic in no time. The key? Don’t rush the grilling, and pile on those toppings with abandon!

Grilling the Corn

First things first: fire up that grill to medium-high heat while you prep everything else. You want those flames hot enough to give the corn a nice char but not so hot they burn it to a crisp. Place your husked corn directly on the grill grates—no foil needed! Turn them every 2-3 minutes with tongs so they get those gorgeous blackened spots all over. About 10 minutes total does the trick. Listen for little pops—that’s the sound of perfection! Just don’t walk away; overcooked corn turns tough and sad.

Preparing the Sauce

While the corn works its magic, grab a small bowl and mix together the mayo and sour cream. Want it tangier? Add an extra dollop of sour cream. Too thick? A splash of lime juice loosens it right up. This creamy base is what makes the toppings stick, so don’t be shy—make enough to slather generously!

Assembling the Elote

Here comes the fun part! Take your charred corn and brush it all over with that creamy sauce—I use a pastry brush, but a spoon works too. Immediately shower it with crumbled cotija cheese so it sticks. Dust with chili powder and smoked paprika (I always do a taste-test sprinkle first). Finish with a squeeze of fresh lime and a shower of chopped cilantro. Pro tip: serve with extra lime wedges on the side—people always want more!

Take your corn obsession even further with these smoky, flavor-packed TikTok Corn Ribs with Chipotle Lime—a crunchy twist on a classic favorite.

Tips for Perfect Elote Mexican Street Corn

Want elote that tastes like it came straight from a Mexico City street cart? These little tricks make all the difference:

• Squeeze lime last-minute: That bright acidity fades fast—wait until right before serving.
• Char matters: Don’t shy away from blackened spots! They add smoky depth.
• Warm corn = sticky toppings: Assemble while the corn’s hot so the cheese melts slightly.
• Taste as you spice: Cotija’s salty, so go easy with extra salt until you try a bite.
• Serve IMMEDIATELY: This isn’t a make-ahead dish—the magic’s in that first messy bite!

Oh, and keep napkins handy. The best elote always requires licking fingers!

Variations of Elote Mexican Street Corn

Half the fun of elote is making it your own! Try these easy twists when you’re feeling adventurous:

• Spice it up: Add a drizzle of hot sauce or a pinch of cayenne to the mayo mix.
• Cheese swap Parmesan works in a pinch, but queso fresco brings authentic vibes.
• Lighter option Swap sour cream for Greek yogurt—still creamy with extra tang.
• Herb lover’s dream Toss in chopped epazote or mint with the cilantro for a fresh punch.

See? Even the classics love a little remix now and then!

Serving Suggestions for Elote Mexican Street Corn

Elote is the ultimate team player—it makes everything taste better! I love piling it onto a platter with carne asada tacos or juicy grilled chicken. For parties, stick the ears in a wooden board so guests can grab and go (extra napkins mandatory!). Or, just devour it solo—no shame in that game!

Storing and Reheating Elote Mexican Street Corn

Okay, real talk—elote is always best fresh, but if you must save some, here’s how: Wrap any leftover corn (without toppings!) tightly in foil and refrigerate for up to 2 days. The toppings? Mix and store separately. To reheat, toss the corn back on the grill or in a hot oven for 5 minutes to revive that char. Then re-slather and re-sprinkle everything fresh. Warning: the cheese won’t cling as dreamily, and the lime loses its zing, so I always make extra sauce and lime wedges for round two!

Nutritional Information for Elote Mexican Street Corn

Let’s keep it real—elote isn’t exactly a “diet” food, but oh man, is it worth every bite! Here’s the rough breakdown per ear (because who stops at just one?):

• Calories: Around 250
• Fat: 16g (thank you, glorious mayo and cheese)
• Carbs: 24g (hello, sweet corn!)
• Protein: 6g (surprising little boost from the cotija)

Numbers can vary based on how heavy-handed you are with toppings—I won’t judge if you double the cheese!

Discover more bold Mexican-inspired bites and street food ideas on our Pinterest boards—perfect for sparking your next crave-worthy creation.

FAQs About Elote Mexican Street Corn

Got questions? I’ve got answers! Here’s the scoop on all things elote: