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Elote (Mexican Street Corn)

Mexican · Appetizer · Side

A beloved Mexican street food staple: sweet, grilled corn on the cob slathered in a creamy, tangy sauce, then coated with salty cotija cheese and a sprinkle of chili powder.

Ready in 30 minutesVegetarianGluten free
The EZdish collectionAI-created recipe
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Elote (Mexican Street Corn) — recipe cover
25 minA little patience, a lot of flavor
Prep time10 min
Cook time15 min
Servings4 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. Preheat your grill

    Preheat your grill to medium-high heat. Place the husked corn ears directly on the grill grates. Grill for 10-15 minutes, turning occasionally, until the corn is tender and charred in spots.

    15 min

  2. Whisk together the mayonnaise, Mexican crema, minced garlic, and salt

    In a small bowl, whisk together the mayonnaise, Mexican crema, minced garlic, and salt until smooth.

  3. Using a pastry brush or spoon, coat each grilled corn ear evenly

    Using a pastry brush or spoon, coat each grilled corn ear evenly with the mayonnaise mixture.

  4. Sprinkle the crumbled cotija cheese, chili powder, and chopped cilantro

    Sprinkle the crumbled cotija cheese, chili powder, and chopped cilantro over the sauced corn, ensuring an even coating on all sides.

  5. Serve immediately with lime wedges

    Serve immediately with lime wedges for squeezing over the corn.

A little kitchen wisdom

For the best flavor, grill the corn until it has some deep char marks. If you can't find Cotija cheese, Feta is a good substitute, though it's saltier.

What you'll need

GrillTongsPastry brushSmall bowl
Keep the good going

For now. And for later.

Make it ahead

The sauce can be made 1 day in advance and stored in the fridge. Grill and assemble the corn just before serving for best results.

Store & enjoy

Store leftover corn in an airtight container in the fridge. Note that the corn will lose its texture once refrigerated. Reheat in a 350°F (177°C) oven until warm, then add a fresh layer of cheese and cilantro.

Allergens

Contains milk, eggs.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Elote (Mexican Street Corn)
Step 1 of 5

Preheat your grill

Preheat your grill to medium-high heat. Place the husked corn ears directly on the grill grates. Grill for 10-15 minutes, turning occasionally, until the corn is tender and charred in spots.

15 min