🍳DailyRecipes
Appetizer

Classic Mexican Street Corn (Elote)

This grilled corn is charred to perfection and coated in a creamy, tangy sauce with plenty of crumbly cheese.

By Daily Recipes Book· 🌍 Mexican· July 24, 2026
Classic Mexican Street Corn (Elote)
dailyrecipesbook.com
Prep
20 minutes
Cook
15 minutes
Total
35 minutes
Serves
4

Mexican street corn, or elote, is a beloved snack that balances sweet, smoky, and creamy flavors in every bite. By grilling the corn until it has a nice char, you get a beautiful depth of flavor that pairs perfectly with the spiced sauce and salty cheese topping.

I love preparing these with the husks tied back because it acts as a convenient handle for easy eating. It is a fantastic side dish for any summer cookout, and once you try it, you will want to make it for every barbecue or taco night you host.

Ingredients

  • 4 ears of fresh sweet corn
  • 1 tablespoon neutral oil or olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/2 cup crumbled Cotija or feta cheese
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. 1

    Preheat your grill to medium high heat.

  2. 2

    Peel back the corn husks one by one without removing them, letting them face downward away from the cob. Use a piece of kitchen twine to tie the leaves together securely so they form a handle.

  3. 3

    Rub each ear of corn lightly with the oil.

  4. 4

    Place the corn directly onto the grill grates and cook for 12 to 15 minutes, turning them often until the kernels are charred and tender.

  5. 5

    In a small bowl, whisk together the mayonnaise, sour cream, chili powder, garlic powder, and cumin.

  6. 6

    Once the corn is finished grilling, brush or spread the sauce generously over each cob.

  7. 7

    Sprinkle the crumbled cheese over the sauce and garnish with fresh cilantro.

  8. 8

    Serve warm with extra lime wedges on the side for a bright, tangy finish.

💡 Tips

To store leftovers, cut the kernels off the cob and keep them in an airtight container in the fridge for up to 3 days. If you prefer a less messy option, you can cut the kernels off the grilled cobs into a bowl and mix them with the sauce and cheese to serve as a warm salad.

#Vegetarian#Summer#Side Dish#Gluten Free

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