Mexican Street Corn

This Mexican Street Corn Recipe (Elote) is smoky, creamy, tangy, and bursting with flavor — a true taste of authentic Mexican street food! Charred corn on the cob is slathered with mayo, coated in cotija cheese, sprinkled with chili powder, and finished with a squeeze of lime. It’s the ultimate summer side dish that turns any BBQ or taco night into a fiesta!

Why You’ll Love This Recipe

This Mexican Street Corn is more than a side dish — it’s a flavor explosion. Juicy grilled corn meets creamy mayo, salty cotija cheese, and smoky chipotle chili powder for a crave-worthy balance of sweet, spicy, and tangy. It’s easy to make, quick to serve, and guaranteed to steal the spotlight at any cookout or family dinner.

Mexican Street Corn

Few things say “authentic Mexican street food” quite like Elote, the iconic Mexican Street Corn that’s become a global favorite. Whether you’ve had it from a street vendor in Mexico City or at a summer food truck festival, the memory of biting into that hot, cheesy, chili-dusted corn on the cob stays with you forever. This recipe brings that same bold, irresistible flavor to your own kitchen — no passport required.

At its core, Elote is simplicity perfected. Sweet corn is grilled until it’s lightly charred and smoky, then brushed with a creamy, garlicky mayo that melts right into the kernels. A generous coating of crumbly cotija cheese adds a salty punch, while fresh cilantro and lime juice brighten every bite. A final dusting of chipotle chili powder gives the corn a smoky heat that ties all the flavors together.

What makes Mexican Street Corn so addictive is its perfect balance of textures and tastes. The crisp-charred kernels pop with sweetness, the mayo adds silky richness, the cotija brings a tangy edge, and the lime cuts through it all with refreshing acidity. It’s messy in the best way — a finger-licking street snack that’s all about indulgence.

This version is also easy and flexible enough for home cooks. You can grill your corn outdoors for that authentic smoky flavor or roast it in the oven when the weather doesn’t cooperate. Either way, it turns out beautifully golden and perfectly tender.

The ingredients are simple but thoughtfully chosen. Fresh sweet corn is key — the fresher, the better. The natural sugars caramelize beautifully over high heat, giving you that irresistible combination of smoky and sweet. Cotija cheese, a crumbly Mexican cheese similar to feta, is what gives Elote its signature salty bite. And while traditional recipes use Mexican crema, this version swaps in mayonnaise for convenience — it’s creamy, rich, and works perfectly with the other flavors.

The chipotle chili powder adds depth and warmth, without overpowering the natural sweetness of the corn. If you prefer a little extra kick, you can sprinkle on more or use tajín seasoning, which adds a hint of lime and salt for extra brightness.

This dish is also a hit for gatherings because it’s easy to prepare ahead. You can pre-grill the corn and keep it warm, then brush on the toppings just before serving. It’s the kind of side dish that pairs perfectly with grilled meats, tacos, fajitas, or even a simple salad.

And while Elote is traditionally served on the cob, you can easily make Esquites, a Mexican Street Corn Salad variation, by cutting the kernels off and mixing them with the same toppings. It’s great for serving at parties or potlucks — same bold flavor, easier to eat!

At the end of the day, this Mexican Street Corn Recipe is about celebrating big flavor with minimal effort. It’s colorful, flavorful, and just plain fun to eat — everything great food should be. Whether you serve it at a summer barbecue, Cinco de Mayo party, or a cozy family dinner, it’s guaranteed to be the first dish to disappear.

Servings & Time

Servings: 6
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes

Ingredients

• 6 ears fresh sweet corn, husked

• 6 tablespoons mayonnaise

• ½ teaspoon garlic powder

• 1 cup cotija cheese, crumbled

• 6 tablespoons fresh cilantro, roughly chopped

• 1 teaspoon chipotle chili powder (or to taste)

• 2 limes, quartered

Instructions

1. Preheat the grill:

   • Set your grill to medium-high heat. Lightly brush the corn with olive oil (optional) to prevent sticking.

2. Grill the corn:

   • Place the corn directly on the grill grates. Cook for 10–12 minutes, turning every few minutes, until the kernels are tender and lightly charred all around.

3. Prepare the topping:

   • In a small bowl, mix together mayonnaise and garlic powder until smooth.

4. Coat the corn:

   • Using a brush or spoon, spread a thin layer of the mayo mixture over each ear of corn while still warm.

5. Add the cheese and seasonings:

   • Roll or sprinkle the corn with crumbled cotija cheese.

   • Dust with chipotle chili powder for smoky heat.

6. Finish with freshness:

   • Sprinkle with chopped cilantro and serve with lime wedges for squeezing on top.

7. Serve immediately:

   • Enjoy hot and messy — that’s how real Elote is meant to be eaten!