Mexican Street Corn (Elote)
Elote is classic Mexican street food—grilled corn slathered in a creamy, tangy sauce, then coated with cheese, chili, and lime. It’s smoky, sweet, spicy, and messy in the best way.
🛒 Ingredients:
- 4 ears corn (husks removed)
- 2–3 tbsp butter (for grilling or brushing)
🧄 Elote sauce:
- ½ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- 1–2 cloves garlic, minced (optional)
- 1 tbsp lime juice
- ½ tsp salt
🧀 Toppings:
- ½ cup cotija cheese (or feta if needed)
- 1 tsp chili powder or Tajín
- Extra lime wedges
👩🍳 Instructions:
1. Cook the corn
You can grill, roast, or boil:
- 🔥 Grill (best flavor): Cook over medium-high heat, turning often, until lightly charred (8–10 min)
- 🥘 Boil: 5–7 minutes until tender
- 🍳 Roast: 425°F (220°C) for ~20 minutes
Brush with butter while cooking for extra flavor.
2. Make the sauce
Mix:
- Mayonnaise
- Sour cream or crema
- Garlic (optional)
- Lime juice
- Salt
Stir until smooth and creamy.
3. Coat the corn
While corn is still warm:
- Spread a thick layer of elote sauce all over each cob
4. Add toppings
Sprinkle generously with:
- Cotija cheese
- Chili powder or Tajín
Finish with a squeeze of lime.
🍽️ Serving style:
- Serve hot, straight from grill or pot
- Eat on the cob or cut off for “elote bowl” style
🔥 Flavor profile:
- 🌽 Sweet, juicy corn
- 🧄 Creamy, tangy sauce
- 🧀 Salty, crumbly cheese
- 🌶️ Smoky chili heat
- 🍋 Bright lime freshness
🔄 Variations:
🥗 Esquites (off-the-cob version)
Cut corn off cob and mix everything in a bowl—easier to eat!
🌶️ Spicy elote
Add hot sauce or extra chili powder
🧀 Extra cheesy elote
Mix cotija + Parmesan blend
🧄 Garlic butter elote
Replace mayo base with garlic butter drizzle
🥑 Avocado elote
Add mashed avocado for creaminess
💡 Tips:
- Grill corn for the best smoky flavor
- Don’t skip lime—it balances richness
- Apply sauce while corn is hot so it sticks well
- Cotija is traditional, but feta works as a substitute
If you want, I can also give you a elote dip, elote pasta salad, or street corn nachos version.