My husband and daughter described it as heaven on a plate and my grandson cried for the last piece!

Mexican Street Corn, also known as Elote, is a vibrant and delicious street food bursting with fresh flavors. This recipe is easy to follow and perfect for barbecues or a light summer meal.



Ingredient Quantity
Sweet corn on the cob 6-8 ears, husks removed
Mexican crema (or sour cream) ½ cup
Mayonnaise ½ cup
Cilantro, chopped ½ cup
Garlic clove 1, minced
Ground chipotle pepper ¼ teaspoon (to taste)
Lime zest 2 teaspoons, finely grated (from 1 lime)
Lime juice 2 tablespoons (from 1 lime)
Cotija cheese, crumbled ½ cup
Lime wedges For serving


  1. Grill the Corn:

    • Preheat your grill to medium-high heat.
    • Remove the husks and silks from the corn.
    • Place the corn directly on the grill grates and cook for 10-15 minutes, turning occasionally, until charred and cooked through.
    • Set the grilled corn aside.
  2. Whip Up the Sauce:

    • In a bowl, combine Mexican crema (or sour cream), mayonnaise, chopped cilantro, minced garlic, chipotle pepper, lime zest, and lime juice. Mix well to create a creamy sauce.
  3. Assemble and Enjoy!

    • Using a brush or spoon, generously coat each grilled corn cob with the prepared sauce.
    • Sprinkle the crumbled cotija cheese over the coated corn.
    • For an extra pop of flavor, garnish with additional chopped cilantro and a sprinkle of chipotle pepper (optional).
  4. Serve Immediately:

    • Don’t forget the lime wedges! Serve your Mexican Street Corn hot with lime wedges on the side for squeezing extra citrusy goodness.

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