Authentic Mexican Street Corn (Elotes) Recipe: Your Guide to the Best Grilled Corn on the Cob

Craving a taste of authentic Mexican street food? Look no further than this incredibly easy recipe for Mexican Corn on the cob, famously known as *Elotes*. Combining sweet, tender corn with creamy mayonnaise, salty cotija cheese, tangy lime, and a kick of Latin spices, it’s the perfect summer treat. This vibrant dish is not just a side; it’s an experience that will transport your taste buds straight to the bustling streets of Mexico. It pairs wonderfully with many dishes, and I’ve often served it alongside my shrimp tacos for a complete and satisfying meal.

What is Elotes? The Iconic Mexican Street Corn

Elotes, pronounced “eh-LOH-tess,” is a beloved Mexican street food staple that translates simply to “corn.” However, this is no ordinary corn on the cob. It’s a culinary masterpiece that elevates a simple ear of corn into a flavor sensation. Typically sold by street vendors in Mexico, elotes are grilled or boiled corn cobs generously slathered with mayonnaise or *crema*, then rolled in crumbled cotija cheese, sprinkled with chili powder (often Tajín), and finished with a squeeze of fresh lime juice. The result is a harmonious blend of sweet, savory, tangy, and spicy that’s utterly irresistible and a must-try for anyone who loves bold flavors.

Why You’ll Love This Easy Elotes Recipe

Once you try authentic Mexican street corn, you’ll understand why it’s simply the best corn you’ll ever have! This recipe brings that incredible experience right into your home with minimal fuss. The magic lies in the symphony of flavors and textures: the inherent sweetness of the corn, the salty, crumbly cotija cheese, the rich and creamy mayonnaise, the smoky depth of chili powder, a fiery kick from hot sauce, and the bright, acidic burst of fresh lime. Each bite is a party in your mouth, leaving you craving more of this delightful treat.

RELATED: For a truly festive experience, this recipe pairs perfectly with a frosty Pina Colada!

While we certainly appreciate the convenience of crockpot corn on the cob for everyday meals, this authentic Elotes recipe truly elevates your corn game. It’s surprisingly simple to prepare and serves as the ultimate accompaniment to any backyard barbecue, summer gathering, or Mexican-themed dinner. Imagine serving these flavorful cobs alongside your favorite tacos; they’re an absolute game-changer. Personally, I’m currently obsessed with Tacos Dorados, which are crispy fried tacos filled with savory mashed potatoes – a perfect match for the creamy, spicy elotes.

The beauty of making Mexican street corn at home lies in its straightforward preparation. The key is to have all your fresh ingredients prepped and ready for assembly, ensuring a smooth and enjoyable cooking process that yields maximum flavor.

Essential Ingredients for Perfect Mexican Street Corn

Crafting the perfect Elotes requires a few key ingredients, each playing a vital role in creating that signature flavor profile. Here’s what you’ll need to gather:

Corn on the Cob: Fresh, sweet corn on the cob is ideal, especially when in season during summer. However, if fresh corn isn’t available, frozen corn on the cob can be a good substitute. For those who prefer corn kernels, you can easily adapt this into my recipe for Mexican Corn in a Cup. The corn cobs can be prepared using your preferred method – boiling or grilling are highly recommended for distinct flavor profiles.
Mayonnaise: This is the essential creamy base that helps all the other delicious toppings adhere to the corn. It adds a rich, tangy foundation that makes elotes so satisfying.
Cotija Cheese: A cornerstone of authentic elotes, cotija is a firm, salty Mexican cheese with a crumbly texture. Its distinct flavor provides a perfect counterpoint to the sweet corn and creamy mayo. If cotija is difficult to find, grated Parmesan cheese can be used as a substitute, though it will impart a slightly different flavor. Crumbled queso fresco is another option, offering a milder, fresh dairy note.
Lime: Fresh lime juice is non-negotiable! A generous squeeze of lime brightens all the flavors, adds a crucial tangy zest, and cuts through the richness of the mayonnaise and cheese.
Hot Sauce: To add that classic street food zing and customizable heat, a good Mexican hot sauce is key. Popular choices like Valentina or Tapatio are perfect for this recipe, allowing you to adjust the spice level to your liking.
Chili Powder: This provides a smoky, earthy depth to the elotes. While regular chili powder works, options like Tajín (a chili-lime-salt blend) or ground ancho chile powder offer an even more authentic and complex flavor profile.

For precise measurements, a full list of ingredients, and detailed instructions, please refer to the printable recipe card located at the end of this post.

Step-by-Step Guide: How to Make Authentic Elotes (Mexican Street Corn)

Making Mexican street corn is a fun and straightforward process, especially when you have all your ingredients ready. Here’s how to assemble this delicious dish:

1. Cook Your Corn to Perfection

The first step is to cook your corn on the cob. You have a few great options, each yielding slightly different results:

Boiling: This is the quickest and easiest method. Simply bring a large pot of water to a rolling boil. Shuck the corn, remove all silk and the stalk, then add the ears to the boiling water. Cover the pot and cook for about 5-7 minutes, until the corn is tender-crisp. Remove from water.
Grilling: For a delicious smoky flavor and beautiful char marks, grilling is fantastic. Lightly brush shucked corn with olive oil, then grill over medium-high heat, turning occasionally, until tender and slightly charred on all sides (about 8-12 minutes).
Roasting: You can also roast corn in the oven. Preheat to 400°F (200°C). Place shucked corn directly on the oven rack or on a baking sheet. Roast for 20-25 minutes, turning halfway, until tender.

Once cooked, you’ll want to let the corn cool slightly for two important reasons before moving to the next steps. First, you’ll be inserting sturdy wooden sticks into the base of each cob to serve as handles, and you’ll want to avoid burning your fingers. Second, the corn needs to be warm, but not scorching hot, for the mayonnaise to adhere properly. If the corn is too hot, the mayo will simply slide right off, making it difficult for the other toppings to stick.

After the corn is cooked and has cooled enough to handle comfortably but is still warm, carefully insert a sturdy wooden stick into the core of each ear of corn. This creates a convenient handle for eating, mimicking the authentic street food experience and keeping your hands clean.

Pro tip: Use a pastry or BBQ brush to spread the mayonnaise evenly. This ensures every kernel gets coated for maximum flavor and adherence of toppings.

Next, generously slather each ear of corn with mayonnaise. Aim for an even, thorough coating over all the kernels. The slight warmth of the corn will help the mayonnaise spread beautifully and create the sticky surface needed for the cheese and spices to cling to.
Once the mayo layer is applied, it’s time for the cotija cheese. Gently sprinkle or roll the corn in the finely grated or crumbled cotija cheese. Ensure the entire cob is coated in the salty, delightful cheese. Remember, cotija is a key component, offering a sharp, salty flavor. If cotija isn’t available, grated Parmesan cheese is a decent substitute, though it will give a slightly different, nutty profile. For a milder flavor, crumbled queso fresco can also be used.
The final three ingredients are crucial for rounding out the complex flavor profile, and their amounts can be adjusted to your personal taste. Begin by squeezing fresh lime juice generously over the corn. The lime adds a bright, zesty tang that cuts through the richness and enhances all the other flavors beautifully.
Finish by dusting the corn with chili powder, which adds a wonderful smoky depth and earthy undertone. Finally, drizzle or shake on your preferred hot sauce to introduce a delightful dimension of heat and spice. Adjust the amount of hot sauce to match your heat tolerance, from a subtle warmth to a fiery kick!

Expert Tips & Frequently Asked Questions

To help you create the most incredible Mexican Street Corn, here are some expert tips and answers to common questions:

Choosing the Best Corn: Always opt for fresh, sweet summer corn when it’s in season. Look for bright green husks, moist silks, and plump, firm kernels. If fresh isn’t available, high-quality frozen corn on the cob can be a perfectly acceptable alternative. Just ensure it’s fully thawed before cooking.
Cooking Methods for Enhanced Flavor: While boiling is quick and easy, grilling the corn first adds a fantastic smoky flavor and slight char that elevates the elotes even further. If you don’t have a grill, roasting the corn in the oven can also create a lovely caramelized sweetness.
Cotija Cheese Alternatives: Cotija is unique, but if you can’t find it, finely grated Parmesan cheese is the closest substitute in terms of saltiness and texture. Crumbled queso fresco is another option, though it’s much milder and less salty, resulting in a different flavor profile. Feta cheese, rinsed to remove excess brine, can also work in a pinch for its crumbly texture and tang.
Chili Powder Varieties: My personal favorite for elotes is Tajín Clásico, a Mexican seasoning blend of chili peppers, salt, and dehydrated lime juice. It provides a perfect balance of smoky, salty, and tangy. Ground ancho chile powder offers a deeper, milder smokiness. You could also experiment with a blend of smoked paprika and a touch of cayenne for a similar effect.
Hot Sauce Selection: The world of hot sauce is vast! For authentic Mexican street corn, Valentina or Tapatío are classic choices, offering a balanced heat and tangy flavor. Other popular options include Cholula or a mild chipotle hot sauce for a smokier kick. Remember, you control the spice level, so add as much or as little as you like!
Serving Suggestions: Elotes are incredibly versatile. They are the perfect side dish for any Mexican-themed meal, tacos, enchiladas, or quesadillas. They also shine as a standout accompaniment at barbecues, potlucks, and summer parties. Don’t limit them to just a side; they can be a delicious snack on their own!
Make Ahead and Storage: While elotes are best enjoyed fresh, you can cook the corn cobs ahead of time and refrigerate them. When ready to serve, gently reheat the corn (grilling or baking works well), then proceed with applying the mayonnaise, cheese, and spices. Leftover elotes, if stored properly in an airtight container in the fridge, can last for 1-2 days, though the cheese and mayo may soften.

This authentic Mexican Corn (Elotes) recipe is an absolute delight, perfect for elevating all your summer backyard barbecues and weeknight dinners. We are confident you’ll fall in love with its irresistible blend of flavors!

More Delicious Mexican Inspired Recipes

If you love the flavors of Mexico, be sure to explore some of our other fantastic recipes:

Sopa De Fideos (Mexican Noodle Soup)
Easy Oven Tacos
Savory Carne Asada
Conchas – Traditional Mexican Sweet Bread
Healthy Mexican Cauliflower Rice
Shredded Beef and Chile Enchiladas
Grilled Chicken Quesadilla
Classic Chicken Quesadilla

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Mexican Street Corn (Elotes)

This easy recipe for Mexican Corn on the cob, also known as Elotes, features the perfect blend of sweet corn, creamy mayonnaise, salty cotija cheese, and a kick of Latin spices. Enjoy this authentic Mexican street food experience at home anytime!

4.78 from 18 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Sides

Cuisine: Mexican

Servings: 4

15 minutes

Calories: 227

Author: Amanda Davis

Ingredients

▢ 4 ears of corn
▢ ¼ cup mayonnaise
▢ ½ cup cotija cheese crumbled or grated
▢ 1 lime quartered
▢ Hot sauce such as Valentina or Tapatio
▢ Chili powder such as Tajin or ancho chile
▢ 4 Wooden sticks for taffy apples, corn dogs, etc

Before You Begin

If fresh, sweet summer corn on the cob isn’t available, high-quality frozen corn on the cob can be used after thawing.
For the chili powder, my personal favorite is Tajín, which is a perfect chili-salt-lime blend. Ground ancho chile also makes a fantastic choice for a smoky flavor.
There are many hot sauce options, but for Mexican street corn, Valentina or Tapatío are highly recommended. Add as much or as little as you prefer, depending on your spice tolerance, and enjoy!

Instructions

Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk completely. Carefully add the prepared corn to the boiling water, cover, and cook for about 5 minutes until tender-crisp, then remove from heat.
Once the corn is cool enough to comfortably handle but still warm, carefully insert a wooden stick into the core of each cob to create a convenient handle for serving and eating.
Brush each ear of corn generously with approximately 1 tablespoon of mayonnaise, ensuring an even coating. Then, sprinkle or roll each cob with about 2 tablespoons of crumbled or grated cotija cheese. Finish by squeezing fresh lime juice over the corn and adding hot sauce and chili powder to taste. Repeat this process for the remaining ears of corn and serve immediately for the best flavor.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.