If there is one street food that instantly takes me back to family gatherings and walks through the mall plaza, it’s Mexican Elotes. Growing up, we didn’t just wait for the local fair to get a taste of this smoky, sweet, and savory goodness—it was a staple at our weekend carne asada grilling them over the open flame. Now, living in the Midwest with my husband and two niños, making these for my family is one of my favorite ways to share some of my favorite childhood memories.
Since we like to enjoy them at home during regular weekdays, and year round (yes, we have these all the time) I’d love to share with you the different ways I cook them so you don’t have to run out to the grill if you’re craving elotes on a cold day.
This recipe is incredibly easy, bursting with flavor, and guarantees that everyone will be asking for seconds!
Why You'll Love Mexican Elotes
- Authentic Flavors: It brings the traditional taste of Mexican street food right into your home kitchen or backyard.
- Super Versatile: You can grill the corn on an outdoor grill for that classic smoky char, or use a cast-iron skillet inside on a rainy day.
- Crowd Pleaser: Kids love the creamy, cheesy coating, and adults can kick up the heat with extra chili powder!
5 Ways to Cook Mexican Elotes
- Grill Temperature: Medium-high heat (around 400°F to 450°F). Husks still on. Cooking Duration: 10 to 15 minutes, rotating occasionally until evenly charred.
- Dry Roast on Cast Iron Skillet: Preheat your cast iron skillet until scorching hot. Place corn in the hot skillet with husks removed. Cooking Duration: 10 to 15 minutes, rotating occasionally until evenly charred.
- Comal: If you’re like me and have a comal permanently on the stove, you can place your peeled corn on the comal and dry roast it, just like you would on a cast iron skillet.
- Boiled: Bring a large pot of water to a rolling boil. Add 2 Tbsp of butter. Do not add salt to the water, as it can make the kernels tough. Step 2: Drop the shucked corn into the boiling water. Step 3: Cover the pot, turn off the heat (or lower it to a gentle simmer), and let it sit for 3 to 5 minutes.
- Broiled: Place your shucked corn on a dry baking sheet. Broil for 7 minutes and rotate for 2-3 more minutes or until evenly charred.
Ingredients You'll Need
How to Make Mexican Elote
Prep and Preheat To get started, preheat your outdoor grill or a large cast-iron skillet to medium-high heat (400°F–450°F). For a rustic elote experience, like I used to have at my grandpa’s, you don’t need to shuck your corn; drop your corn on the grill, husks and all.
Grill the Corn Place the ears of corn directly onto the hot grill grates. Cook for 10 to 15 minutes, turning the corn every 2–3 minutes. You want the kernels to become tender first. For that delightful char, shuck half the husks and place the exposed corn grill-side-down to develop those beautifully charred, blackened spots. You can also shuck the corn completely for an even char and to shorten the cook time!
To Mix or not to Mix? Some people like to mix the sauce with the liquid ingredients all together and apply it once, in a basting syle. I usually like to add my ingredients one at a time or leave my family and guests to add what they like.
If you know your whole family loves the combined, chili lime crema, go for it! It makes for a quicker line through the elote serving station! You can prepare it while the corn is grilling. In a small bowl, combine the Mexican crema, mayonnaise, chili powder, and a tiny pinch of salt. Mix until smooth and unified.
Assemble the Elotes As soon as the corn comes off the grill, carefully brush each ear with a light coating of lime (rub the lime or use a spray bottle) . Next, use a pastry brush or spatula to generously slather the creamy sauce mixture over the entire surface of the hot corn.
Garnish and Serve If you made the cream sauce, roll the sauced corn in the crumbled Cotija cheese until heavily coated. Dust with extra chili powder or Tajín and hot sauce.
If you didn’t make the cream sauce all together, I like to do the lime juice, then mayo, then cotija, then crema, then tajín, and finishing off with hot sauce at the end. Don’t worry about a strict order—just remember to alternate wet and dry ingredients. This creates the ultimate “glue” so your cheese and spices don’t slide off!
If you don’t have sauce dripping off your face when enjoying Mexican Street corn, are you even enjoying?!
Pro Tip
Keep it Warm: If you are making a large batch for a party, wrap the charred corn in aluminum foil right after grilling to keep them hot and juicy while you prep the toppings
Authentic Mexican Elotes Recipe (Easy Mexican Street Corn)
Ingredients
- 4 Fresh Sweet Corn
- 1 Lime
- 1/2 cup Cotija Cheese or Queso Fresco
- 1/4 cup Mayonnaise
- 1/4 cup Mexican Crema or Sour Cream
- 1 tsp Chili Powder or TajÍn
- 1 drizzle Salsa Valentina or Hot Sauce
Instructions
- Preheat your outdoor grill or a large cast-iron skillet to medium-high heat (400°F–450°F).
- Grill the corn (husks on or fully shucked) for 10 to 15 minutes.
- Turn the ears every 2 to 3 minutes until the kernels are tender and beautifully charred.
- Whisk the Mexican crema, mayonnaise, chili powder, and a pinch of salt in a small bowl until smooth
- Remove the hot corn from the heat and immediately brush with fresh lime juice.
- Slather the creamy sauce mixture generously over the entire surface of the warm corn
- Roll the coated corn in crumbled Cotija cheese until heavily covered
- Top with an extra dust of chili powder or Tajín and a drizzle of hot sauce, then serve immediately.
