Name: DEPENDABLE Mexican Street Corn (Elote Recipe), The
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 ears of corn (*or sub for 2 cans of corn, drained); ¼ cup Crema Mexican Agria Sour Cream (regular sour cream will work as well); ¼ cup mayonnaise; ½ cup Cotija cheese (crumbled); 2 cloves garlic (crushed (or finely minced)); ¼ teaspoon fine sea salt; Juice and zest of 1 lime; ¼ cup Cilantro (finely chopped); ½ teaspoon chipotle chili powder

This Mexican Street Corn is smoky, creamy, tangy, and only a little spicy – everything you love about authentic elote in one messy, flavor-packed bite! Whether you grill it for those charred edges or sauté it indoors, this straightforward recipe delivers street-food magic at home.

Looking for more Mexican-inspired recipes? Everyone always loves my Mexican Street Corn Salad as well as my Familiar Sofritas recipe AND my Sheet Pan Quesadillas!

Familiar Mexican Street Food!

This elote recipe has been one of my MOST popular recipes for many years, and it’s something that I have made regularly for 15 years! Worth keeping taking it to parties (either on the cobb or as a Street Corn Salad!) or only having it for weekend barbeques.

But not only is this one of my most popular recipes, it’s also one of MY GO-TO recipes as well, and I kind of want to eat it every single day and here’s why:

It’s a true street food old-school! If you’ve ever had elote from a street vendor in Mexico, this dish will bring back those flavors.
Truly unfussy to make – Only a handful of ingredients and less than 20 minutes from start to finish.
Customizable! Add more spice, switch up the cheese, or turn it into esquites (Mexican street corn salad) if you prefer a spoonable version!

Ingredients to make Mexican Street Corn

Here’s everything you need to make authentic Mexican street corn at home. The FULL written recipe is down in the recipe card!

ingredients needed to make mexican street corn sauce

Fresh Sweet Corn – You’ll need 4 ears of fresh corn. You can grill them with the husks on or off—completely up to you! Alternatively you can use canned or frozen corn.
Crema Mexicana Agria Sour Cream – Mexican Cremaadds that creamy, slightly tangy base for the topping. If you can’t find it, regular sour cream works too.
Mayonnaise – A old-school addition that makes the sauce extra rich and flavor-packed.
Cotija cheese – A salty, crumbly Mexican cheese that adds the reliable finishing touch. Feta cheese or Parmesan can work in a pinch!
For bursts of flavor – Freshly crushed or finely minced for a little punch of flavor. Lime zest + lime juice AND lots of fresh cilantro (although you can leave it out as desired).

How to make it

mexican street corn on a white plate topped with cilantro and cotija

Add toppings and serve! All that’s left to do is simple spread the sauce all over the corn (it WILL be messy but that’s part of the experience!). Then, top with more cotija cheese, chopped cilantro, and a good sprinkle of paprika.

Expert Tips!

✔ Want extra char? Let the corn cook a little longer in certain spots for deeper grill marks.
✔ No grill? You can roast the corn in the oven at 425°F for 20 minutes, turning halfway through. Alternatively, you can cook it on the stovetop.
✔ Make it spicier! Add a pinch of cayenne pepper or drizzle with hot sauce for extra heat.
✔ Serving for a crowd? Double or triple the recipe for a party-friendly dish!

mexican street corn on the cobb on a white plate topped with cilantro and cotija

Frequently Asked Questions

large white bowl of mexican street corn salad topped with cotija cheese and a lime with cilantro in the scene

How for this into Street Corn SALAD

If you’re looking for a salad version of this method, aka esquites, no worries! I have a full recipe for Esquites on my blog as well! It’s pretty similar to this dish but with the corn kernels removed from the corn cob.