|September 26, 2022


Elotes — the classic Mexican street food of Mexican corn on the cob charred on the grill, then slathered in garlic, Cotija cheese-spiked sauce, and spicy and creamy chili is the best way to serve corn. Period.
The best street corn recipe is when even the Mexican corn doesn't know it's being eaten!
The best thing about all these mouthwatering ingredients is that they become even more delicious when you combine them all in a creamy sauce in this mouthwatering Mexican corn recipe.


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Mexican street corn recipe is a staple of summer and it's easy to make at home! Top char-grilled elote corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this elote recipe the next time you decide to have a backyard cookout!


Mexican street corn recipe is a staple of summer and it's easy to make at home! Make this elote recipe the next time you decide to have a backyard cook-out!
Print Recipe
  • Total Time - 25 minutes
  • Prep Time - 10 minutes
  • Cook Time - 15 minutes
  • Course - Snacks


  • 6 to 8 medium ears of sweet corn (husks removed)
  • ½ cup - Mexican crema, or sour cream
  • ½ cup - mayonnaise
  • ½ cup - chopped cilantro
  • 1 - clove garlic, minced
  • ¼ teaspoon - chipotle pepper (ground; to taste)
  • 2 teaspoons - finely grated lime zest
  • 2 tablespoons - lime juice
  • ½ cup - cotija cheese, crumbled
  • Lime wedges, to serve

Cooking Method

  • Heat the stove or a charcoal grill to 400˚F: Clean the grill grates once it has heated.
  • Whisk together the sauce: Whisk the cilantro, garlic, Mexican crema, mayonnaise, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with additional salt if needed. (Note that Mexican Crema has added salt already, so add salt judiciously) Set aside.
  • Grill the corn: Place the husked corn directly over the grill grates. Grill the corn for around 3 minutes, undisturbed, or until the kernels begin to turn golden brown and look charred. Flip over and repeat. When all sides of the street corn turn brown, remove it from the grill onto a plate.
  • Top the corn with sauce and cheese: Coat each ear of corn with the Mexican crema mixture, using a brush or a spoon. Sprinkle with the crumbled cotija cheese and additional chipotle pepper, if desired.
  • Serve immediately with extra lime wedges.

What substitutions can you make in Mexican Corn?

  •  Mexican crema: Look for crema when buying sour cream or cheese at your grocery store. If you can’t find it, you can use regular sour cream by all means. Mexican Crema is a little thinner than sour cream and has added salt, which makes it extra delicious.
  • Cotija cheese: If cotija cheese isn’t available, you can leave it out, or just use grated Parmesan or crumbled feta cheese instead.

Nutrition facts (per serving)

Calories: 242 | Fat: 18g | Carbs: 19g | Protein: 5g

How to Eat Mexican Street Corn

There is absolutely no way to eat this messy corn on the cob delicately, but then you’re not alone since most of the others gathering for the event are equally covered in it as well!

Faqs on Mexican Street Corn

What is Mexican Street Corn made of?
Why is it called Mexican Street Corn?
What is the difference between Mexican corn can and regular corn?
What does Mexican Street Corn taste like?
Why do Mexicans love corn?

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