This elote-style corn features fresh sweet corn on the cob, grilled and slathered in a mayonnaise, sour cream, and lime juice mixture topped with spices and cotija cheese.
Step Up Your Grilled Corn Game with This Mexican-Inspired Recipe
I’ll sing the praises of sweet summer corn until the cows come home. While I love serving grilled corn on the cob with just butter, salt, and pepper, I also like to jazz it up.
I have recipes for Mexican corn dip and Mexican corn pasta salad here on the blog, but I hadn’t yet shared my take on Mexican street corn on the cob. That needed to be remedied, ASAP.
Originating in Mexico City, Mexican street corn or “elote” literally translates to “cob” and is a popular street food dish where the husk acts as a handle so it can be eaten on the go without a plate. The warm corn is slathered in a lime-flavored crema where the creamy sauce warms and softens into the kernels. Seasoned with chili powder and topped with crumbled cotija cheese, it’s an addictive side dish.
I add lime and chile-flavored Tajin seasoning to mine for a salty-savory lip-smacking kick. It’s crazy good, and a fun summer side dish.
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Corn on the cob — You want ears of corn still in their husks. When grilled in the husk, corn on the cob steams and stays super juicy without drying out or burning. Then, the husk doubles as a handle of sorts that makes for easier elote eating.
- Sour cream — Adds tanginess to balance out the creamy mayo.
- Mayonnaise — I use Duke’s or Hellman’s, but you could use Mexican crema instead of the sour cream-mayo combo
- Lime juice — Freshly squeezed tastes so much better than bottled.
- Cotija cheese — A type of firm, salty, crumbly Mexican cheese that’s typically used on elote. You could also use queso fresca or even Parmesan or feta in a pinch.
- Chili powder — You could also use cayenne pepper but not as much since it’s much spicier.
- Tajin Clasico Chile Lime Seasoning — This is a blend of chili peppers, lime, and salt, and you can find this in the international aisle of most grocery stores or at Hispanic supermarkets.
How to Make Mexican-Style Street Corn on the Cob
- Prep the corn. This step is actually so important to making super juicy grilled corn! You want to remove the outermost layer of the corn husks, which is very rough, and trim the silk tassels, which are prone to burning. Keep only the tender inner husks directly touching the ears of corn.
- Grill the corn in its husk. Corn takes 10 to 15 minutes to grill over medium-high heat. You’ll know it’s done when the kernels are tender yet juicy and the husks are browned.
- Remove the corn from the grill and pull back the husks. I suggest using a towel to hold pull the husks back from the cob (like you would a banana) and gather them like a ponytail.
- Make the creamy street corn sauce. The mayo and sour cream mixture act as butter here. Adding sour cream to the mayo gives it just a bit of tang while not making the spread too tart. I typically whisk together the sauce while the corn is grilling to kill two birds with one stone.
- Sauce up and season the corn. Slather the ears of corn with the mayonnaise mixture, sprinkle generously with cheese, then season with the chili powder and Tajin, adding more or less to taste. Add a final squeeze of fresh lime juice if you’d like!
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Mexican Street Corn on the Cob Recipe
Ingredients
- 4 ears corn
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- ½ lime , juiced
- ½ cup grated cotija cheese or queso fresca
- 1 teaspoon chili powder
- 1 teaspoon Tajin Clasico Chile Lime Seasoning
Instructions
- Prepare the grill for medium-high heat (400-450°F). Heat the grates, then brush them clean.
- Prep the corn. Remove the first layer of rough husks from the corn cobs, keeping the more tender husk to protect the kernels. Trim the silk tassels from the corn cobs.
- Grill the corn. Place the cobs (in their husks) directly on the grates. Close the lid and grill for 10-15 minutes or until the corn is fragrant and the husks are browned, turning the cobs every few minutes.
- Make the creamy sauce. While the corn is cooking, in a small bowl mix the sour cream, mayonnaise, and lime juice. Crumble the cotija cheese in a small bowl.
- Assemble your street corn. Remove the corn from the grill. Use a towel to hold the corn and shuck the husks and silk. Slather each cob with the mayo spread, sprinkle generously with cheese then season with the chile powder and Tajin, adding more or less to taste. Add a final squeeze of lime if you'd like. Serve warm.
Nutrition
What to Serve with Mexican Street Corn on the Cob
More Summer Corn Side Dish Ideas
- BLT Corn Salad
- Zucchini and Fresh Corn Salad
- Corn and Black Bean Salsa
- Grilled Corn Salad with Tomato and Avocado
- Sweet Corn Pudding
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