Ever walked past a street cart, and the smoky scent of grilled corn slapped you right in the face—in the best way possible? You turn your head. There’s butter. Mayo. Crumbly cheese falling off the sides. Chili powder sprinkled like confetti. That, my friend, is Mexican Street Corn. And today, you’re not just gonna eat it. You’re gonna make it.

Let’s roll up those sleeves.

What Even Is Mexican Street Corn?

So here’s the thing. Mexican Street Corn, or elote if you wanna get fancy, is a super popular street snack in Mexico. It’s basically corn on the cob, grilled until it’s got that beautiful char, then slathered with a tangy, creamy mix of mayo, cheese, lime juice, and chili powder.

You eat it on a stick. Or in a cup. Or turned into a salad. Whatever works.

But it’s not just corn — it’s a full-on flavor explosion.

Here’s What You’ll Need

You don’t need a culinary degree or a passport to Mexico. Just grab these ingredients, and you’re golden:

Main Ingredients

• Fresh corn on the cob (husks removed)
• Mayonnaise (trust the process)
• Cotija cheese (or feta if you can’t find cotija)
• Lime juice (freshly squeezed is best)
• Chili powder (or Tajín if you’re feeling fancy)
• Butter (because… butter)
• Salt & pepper

Optional but fire:

• Garlic powder
• Paprika
• Hot sauce
• Cilantro (some love it, some hate it)

Step-by-Step: How to Make Mexican Street Corn

Forget over-complicated instructions. Here’s how you make this magic happen.

Grill that corn

Fire up a grill or a stovetop griddle. You want that corn to get nice and charred, not just cooked. Rotate it often. Let it blister. Those black spots? That’s flavor, baby.

Mix your spread

In a small bowl, stir together:

• Mayo
• Melted butter
• Lime juice
• A pinch of chili powder
• Garlic powder (optional)

This is the secret sauce. Don’t be shy with it.

Coat it like you mean it

Once your corn is grilled to perfection, slather it with that mayo mixture. Use a spoon. Use your hands. Go wild. Then sprinkle a mountain of cotija cheese on top.

Finish it off

Squeeze a little more lime. Dust with extra chili powder or Tajín. Add chopped cilantro if you’re into it. That’s it. Done. Serve it hot.

Variations You Gotta Try

Elote in a Cup
Too messy with the cob? Just cut the corn off and throw everything into a cup. Mix it up, eat it with a spoon. Street vendors call this esquites. It’s portable, it’s cute, and honestly, it slaps.

Elote Pasta Salad
You ever think corn could crash a BBQ pasta salad party? Now it can. Boil your favorite pasta, toss it with grilled corn kernels, mayo, lime, cotija, and chili powder. Add red onions or jalapeños for a little kick.

Tamal de Elote
Alright, this one’s more of a dessert. But it’s made with sweet corn, milk, butter, and sugar, steamed in corn husks. A soft, sweet, creamy kind of tamale. Like cornbread’s cooler, softer cousin.

Table: Quick Comparison of Elote Styles

Tips To Make It Taste Like You Got It In Mexico

• Use fresh corn. Frozen works in a pinch, but fresh corn is where the magic’s at.
• Don’t skip the lime. It cuts through the creaminess and gives it that punch.
• Get the real cheese. Cotija is salty, crumbly, and perfect. Feta is close. Parmesan? Eh… pass.
• Add crunch. Crushed Hot Cheetos, anyone? Some folks go all in.

More Side Dishes You’ll Love

Din Tai Fung Cucumber Salad

Egg Roll Wrapper Goat Cheese Jalapeño

Crab Brulee Recipe

FAQs About Mexican Street Corn

Q: Can I make it vegan?
Yes! Use vegan mayo and dairy-free cheese. There are good options out there now.

Q: What if I don’t have a grill?
A hot skillet or oven broiler works. You want that char though, so crank the heat.

Q: How long does it last?
It’s best fresh, but you can store leftovers in the fridge for about a day. Don’t microwave it — reheat it in a skillet if you must.

Q: Is it spicy?
It can be, but you’re in control. Dial up or down the chili powder.

Conclusion: You’re Officially an Elote Artist Now

So here’s the deal. Mexican Street Corn isn’t just a recipe — it’s an experience. It’s sweet. It’s smoky. It’s creamy and spicy all at once. And now you know how to make it like a street vendor with a secret family recipe.

Whether you stick with the classic corn on the cob, throw it in a cup, turn it into pasta salad, or venture into tamal de elote territory — you’re never going back to plain ol’ boiled corn again.

Trust that.

Wanna Take This Further? Contact Us Via The Web

Got more Mexican recipes you wanna learn? Shoot us a message or connect online. We love hearing from flavor fanatics.

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elote (Mexican Street Corn)

Make authentic Mexican Street Corn at home! This grilled elote is slathered in a creamy, zesty sauce and topped with cotija cheese and chili powder for that street-style flavor explosion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Mexican

Servings 4

Calories 280 kcal

Equipment

• Grill or stovetop grill pan
• Small mixing bowl
• Tongs
• Basting brush optional

Ingredients

  

• 4 ears of fresh corn on the cob husks removed
• 2 tablespoons melted butter
• 1/3 cup mayonnaise
• 1/4 cup sour cream optional, for extra creaminess
• 1/2 cup cotija cheese or feta if unavailable
• 1 tablespoon lime juice plus extra lime wedges for serving
• 1 teaspoon chili powder or Tajín
• Salt and black pepper to taste
• Chopped fresh cilantro optional for garnish

Instructions

 

• Preheat your grill to medium-high heat.
• Place the corn directly on the grill and rotate occasionally for about 8–10 minutes until charred in spots and fully cooked.
• In a bowl, mix together the mayo, melted butter, lime juice, and a pinch of salt and pepper. Add sour cream if using.
• Once the corn is grilled, remove and slather generously with the creamy mixture while hot.
• Sprinkle crumbled cotija cheese evenly on all sides.
• Dust each ear of corn with chili powder or Tajín.
• Garnish with chopped cilantro and serve with lime wedges on the side.

Notes

– If you prefer less mess, cut the corn kernels off the cob and mix everything into a bowl for **elote in a cup (esquites)**.

– You can spice it up with hot sauce or add crushed Flamin’ Hot Cheetos for extra crunch.

– Feta or parmesan can be used in place of cotija cheese in a pinch.