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Elote, Mexican street corn, served with lime on an oval plate on a white table. A towel placed nearby.

Mexican Street Corn (Elote)

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Learn how to create Mexican Street Corn with our easy stovetop grill method. Enjoy fresh, plump corn grilled to perfection, then coated in Mexican crema and topped with a flavorful cheese blend. It’s the perfect side dish for parties, BBQs, or a quick summer meal.
Course Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings
Calories 144
Author Sangeetha Vel

Ingredients

  • 3 ears Corn husks and silks removed, ends trimmed
  • 1 cup Mexican Crema or sour cream
  • 1 cup Crumbled Cotija Cheese or feta cheese
  • 1 tsp Paprika plus some for garnishing
  • 1 tsp Garlic Powder
  • 1 tsp Lime Zest
  • Salt to taste
  • Oil for drizzling
  • Cilantro for garnishing
US Customary - Metric

Instructions

Grilling Corn

  • Start by removing the green husks and silky threads from the corn. For convenience, you can use store-bought, pre-cleaned, and trimmed corn on the cob. Preheat your grill pan over medium-high heat and lightly oil it to prevent sticking. Arrange the corn in the pan, leaving enough space between each cob for even heat distribution.
    Corn arranged on a grilling pan, with space between each ear to prevent overcrowding.
  • Grill the corn until it develops charred marks and golden spots, rotating occasionally to cook evenly. This usually takes about 10-15 minutes, depending on your grill pan’s heat distribution.
    Corn grilling on the pan, showing a nice char and golden spots.
  • Once the corn is nicely charred and golden, remove it from the grill and let it cool slightly. This makes it easier to handle for the next steps in your recipe.
    A gray plate with freshly grilled corn arranged neatly.
  • Now, insert a stick into the bottom of each ear of corn. This step is optional, but it makes handling and eating the corn much easier. Use skewers or special corn holders designed for this purpose. Set the corn aside for later use.
    Skewering grilled corn with a wooden stick for easy handling.

Preparing Cheese Mixture

  • In a bowl, combine the Cotija cheese, garlic powder, paprika, salt, and lime zest. Mix everything thoroughly and set aside for later use.
    A bowl filled with Cotija cheese seasoned with paprika, garlic powder, salt, and lime zest.

Coating the Corn

  • Begin by generously coating the skewered corn with Mexican crema. Use a spatula or flat spoon to spread the crema evenly over all sides of the corn for a consistent layer.
    Grilled corn coated with a layer of Mexican crema using a spatula.
  • Next, sprinkle the Cotija cheese mixture generously over the creamed corn, covering all sides. This will infuse the corn with a vibrant and rich flavor. Your Mexican Street Corn is now ready to be enjoyed!
    Grilled corn coated with Mexican crema and then generously sprinkled with Cotija cheese.

Serving

  • Serve this delicious Mexican Street Corn as a snack or as a side with your favorite main dishes for lunch or dinner. For additional pairing ideas, refer to the serving suggestions section below.
    Mexican Street Corn (Elote) served on a white plate, ready to enjoy.

Notes

Here are some essential tips to make a perfect Mexican Street Corn every time:
  • Use Fresh Corn: Always opt for fresh corn for the best flavor and vibrant appearance. Choose ears with bright green husks tightly wrapped around the cob. The kernels should be firm and plump, and the corn should smell sweet and fresh.
  • Additional Corn Selection Tips: For ease, you can opt for pre-husked corn, as used in this recipe. Experiment with different types of corn, such as sweet yellow, white, or bi-color. Each variety offers unique flavors and textures.
  • Grilling Time: Corn usually takes about 10-15 minutes to grill over medium-high heat. Rotate it often to achieve an even char with a mix of deep, smoky spots and golden patches. Note that grilling times may vary slightly if you're using an outdoor grill or grilling with the husks on.
  • Seasoning Balance: Tailor the garlic powder, paprika, and salt in your Cotija cheese mix to your liking. For a spicier touch, add a pinch of cayenne or a drizzle of hot sauce over the finished corn.
  • If Grilling with Husk: Soak corn with the husks on in water for 15-30 minutes before grilling. This prevents the husks from burning and helps the corn steam to maintain its juiciness and tenderness.
  • Prep in Advance: Grill the corn ahead of time for convenience, especially if you're prepping for a party. Cool it, then store it in the fridge in an airtight container. Reheat it on the grill or in the oven when ready to serve, and add the crema and cheese mixture just before serving to maintain the best texture and flavor.
  • Make it Mess-Free: For a tidier alternative, slice off the grilled kernels and mix them in a bowl with the other ingredients to create an Elote Salad, also known as Mexican Street Corn Salad. This way, you get all the flavors in a spoonable form that’s easy to serve and enjoy.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 449mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 0.3mg

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