Authentic Mexican Elotes Recipe (Easy Mexican Street Corn)
Mexican Elotes (Mexican street corn) is a cherished childhood staple tied to family gatherings and weekend carne asadas. Now living in the Midwest with a husband and two children, the author shares this quick, flavorful recipe year-round as a way to pass down fond memories. To make it accessible any day of the year, the recipe includes versatile cooking methods so you can enjoy this irresistible street food without needing an outdoor grill.
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
(Skip this step if you prefer to layer your toppings one by one directly on the corn)
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.
Notes
Cotija vs. Queso Fresco: Cotija cheese is the traditional choice because its dry, salty texture perfectly cuts through the richness of the crema and mayo. If you can’t find it at your local grocery store, Queso Fresco makes a great mild, crumbly alternative!
Keyword authentic elote corn, easy corn on the cob, elote sauce recipe, Mexican Elotes, Mexican side dishes, Mexican street corn recipe