Mexican Street Corn (Elote)

Charred corn slathered in creamy mayo, tangy lime, and chile powder sounds like chaos until that first bite proves it's perfect summer logic. Sweet corn, rich crema, salty cheese, and gentle heat—each element amplifies the others until you understand why elote carts are always surrounded by crowds.

That combination of smoky char, tangy crema, salty cheese, and that gentle heat from chile piquín? It's summer in Mexico captured on a stick. Now every time corn season rolls around, I'm out there recreating that cart experience in my backyard.

Ingredients

🌽 4 large ears of corn (husks removed)
🥄 1/2 cup Mexican crema (or sour cream mixed with a splash of milk)
🧄 2 cloves garlic, minced
🧀 1/2 cup cotija cheese, crumbled (queso fresco works too)
🌶️ 1 teaspoon chile piquín or chili powder
🍋 2 limes, cut into wedges
🧈 2 tablespoons mayonnaise
🌿 2 tablespoons fresh cilantro, chopped
🧂 Salt to taste
🍢 4 wooden sticks or corn holders

Instructions

Get that grill hot. You want medium-high heat here—hot enough to char the corn but not so aggressive that it burns before cooking through. If you don't have a grill, a cast iron pan works just fine.

Prep your sauce while the grill heats. Mix the crema, mayo, and minced garlic in a small bowl. This creamy base is what makes elote so ridiculously good—it clings to every kernel and balances all that heat and tang.

Skewer the corn. Push those wooden sticks right through the core—this makes everything easier to handle and more authentic to the street cart experience.

Char those beauties. Grill the corn for 10-12 minutes, turning every few minutes. You want nice char marks all around, but don't stress about perfection. Street corn is supposed to look a little wild.

The slather begins. While the corn is still hot, brush or slather each ear generously with that crema mixture. Don't be shy—this is not the time for moderation.

Cheese shower. Roll or sprinkle each ear with crumbled cotija cheese. It should stick to the creamy coating like delicious, salty snow.

Spice it up. Dust with chile piquín or chili powder. I like to be generous here too—that gentle heat is what makes this addictive.

Finish with lime and cilantro. Squeeze lime juice all over and sprinkle with fresh cilantro. The lime brightens everything and cuts through the richness.

Serving Notes

Serve immediately while the corn is still hot and the cheese is slightly melting. Hand out extra lime wedges and maybe some napkins—this gets wonderfully messy.

If you want to go full street cart, set up a little station with extra toppings so people can customize their own. Some like extra chile, others want more lime.

Remix Ideas

Elote Salad: Cut the kernels off the cob after grilling and toss with all the same ingredients for a fork-friendly version that's perfect for potlucks.

Spicy Mayo Version: Mix sriracha or chipotle in adobo into your mayo for extra heat.

Vegan Switch: Use vegan mayo and nutritional yeast instead of crema and cotija—still incredibly satisfying.

The beauty of elote is its simplicity. Four ingredients doing exactly what they're supposed to do: smoky corn, creamy richness, salty cheese, and that perfect acidic bite. It's street food at its finest—unpretentious, satisfying, and absolutely essential for summer.

Elote pairs beautifully with other Mexican favorites: serve it alongside Mexican Guacamole and Salsa Verde for dipping, or as a side to rich main dishes like Cochinita Pibil or Birria Tacos with Rich Consommé. Cool down afterwards with a glass of creamy Mexican Horchata.