Authentic Mexican Street Corn

This traditional Mexican street corn, known as elote, brings vibrant flavors and textures together in one irresistible dish. The combination of sweet charred corn with creamy, tangy sauce and savory cheese creates a perfect balance that captures the essence of Mexican street food right in your kitchen.

I first made this elote for a backyard barbecue, and it disappeared before anything else on the table. My guests hovered around the serving bowl, scooping up seconds and thirds until not a kernel remained.

Ingredients

• Fresh corn ears with husks intact essential for achieving that authentic charred flavor
• Mayonnaise and sour cream creates the creamy base that helps everything else stick to the corn
• Sriracha adds a gentle heat that complements the sweetness of the corn
• Fresh lime juice brightens all the flavors and adds necessary acidity
• Chicken stock thins the sauce slightly for better coating while adding savory depth
• Cotija cheese traditional crumbly Mexican cheese that adds saltiness and texture
• Fresh cilantro provides a pop of freshness and color
• Chili powder adds smoky heat and authentic flavor
• Salt, pepper, and sugar balances and enhances all other flavors

Step-by-Step Instructions

Grill the Corn

Roast corn with husks intact over medium-hot grill for about 10 minutes, turning occasionally to ensure even charring without burning the kernels. The husks protect the corn while allowing it to steam inside and develop smoky flavor. Let cool before shucking and cutting kernels from the cob.

Prepare the Sauce

In a small bowl, thoroughly combine mayonnaise, sour cream, Sriracha, lime juice, chicken stock, salt, pepper, and sugar until smooth and well-integrated. This mixture should have a pourable consistency that will cling to the corn kernels when warm.

Combine and Finish

In a large skillet over medium-low heat, combine corn kernels with the prepared sauce. Gently sauté until warmed through, about 2-3 minutes. Transfer to a serving bowl and generously top with crumbled cotija cheese, chopped cilantro, and a dusting of chili powder to taste.

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The cotija cheese is my favorite ingredient in this recipe. Its salty, crumbly texture provides the perfect contrast to the creamy sauce and sweet corn. My family fights over the last bits of cheese that collect at the bottom of the bowl, often scooping them up with tortilla chips.

Serving Suggestions

Elote shines as part of a Mexican-inspired feast alongside tacos, enchiladas, or grilled meats. For a more casual approach, serve it in individual cups with spoons for an easy-to-eat party appetizer. The vibrant colors and flavors make it a standout addition to any summer barbecue spread.

Ingredient Substitutions

If you can't find cotija cheese, feta makes an excellent substitute with a similar crumbly texture and salty profile. Greek yogurt can replace sour cream for a tangier, lighter version. For a vegan variation, use plant-based mayo and yogurt with nutritional yeast instead of cheese. Fresh corn is always best, but in a pinch, frozen corn kernels can work—just char them in a hot cast iron skillet.

Storage Tips

Elote is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken when chilled, so gently reheat with a splash of chicken stock or water to restore its creamy consistency. For meal prep, prepare the sauce up to 3 days ahead and store separately from the grilled corn until ready to combine and serve.

Traditional Context

Elote has deep roots in Mexican cuisine, traditionally sold by street vendors who grill the corn on portable charcoal grills. The modern version typically includes mayonnaise, but traditional preparations often used just lime juice and salt. Regional variations exist throughout Mexico—some areas prefer a spicier version while coastal regions might add seafood seasoning. This recipe maintains the spirit of authentic elote while being accessible for home cooks.

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Common Questions

→ What is cotija cheese and can I substitute it?

Cotija is a dry, crumbly Mexican cheese with a salty flavor similar to feta or parmesan. If unavailable, you can substitute with feta, parmesan, or queso fresco, though each will provide a slightly different flavor profile.

→ Can I make elote without a grill?

Yes! You can roast the corn in a 350°F oven for about 30 minutes or boil it for 5-7 minutes. While you'll miss some of the smoky char flavor, you can still achieve a delicious result by browning the corn in a hot cast-iron skillet after cooking.

→ Is there a way to make this dish less spicy?

Absolutely. Reduce or omit the Sriracha and use a milder chili powder or paprika for garnish. You can customize the heat level to suit your preference while maintaining the dish's authentic flavors.

→ Can I prepare elote ahead of time?

Yes, you can grill the corn and prepare the sauce up to a day in advance. Store separately in the refrigerator, then reheat the corn, combine with the sauce, and add fresh toppings just before serving.

→ What's the difference between elote and esquites?

Elote is traditionally served on the cob, while esquites features the same ingredients but with the corn cut off the cob and served in a cup. This recipe actually prepares the dish esquites-style, making it easier to eat at gatherings.

→ What main dishes pair well with elote?

Elote pairs wonderfully with grilled meats like carne asada, chicken fajitas, or fish tacos. It also complements enchiladas, chile rellenos, or can be served alongside other Mexican street foods for a festive spread.