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Mexican Street Corn (Elote)

This Mexican street corn is charred to perfection and topped with a delicious cilantro lime crema sauce and crumbled cotija cheese. So much flavor and takes just 20 minutes to make. 

Mexican street corn on plate

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Our favorite Mexican corn

During the summer, we love to make lots of easy and delicious recipes on the grill. There’s nothing better than being outside with the family. And there’s just something about the grill that brings out the fresh flavor and makes veggies (or really anything) taste extra yummy.

This Mexican corn (also known as elote) is charred to perfection and has the most wonderful combination of flavors. It is a game changer and takes grilled corn to a whole new level! Plus it’s super easy and quickly comes together, too. It tastes amazing with all of your favorite Mexican entrees, like tacos, burritos, salads and more.

grilling corn on the cob

Crema sauce

The crema sauce is what takes this grilled Mexican street corn up a notch. It gets brushed over the tops of the charred corn and adds a super creamy and flavorful taste. It’s made with a mixture of Mexican crema (sour cream also works too), mayonnaise, fresh lime juice and zest and chili powder. Then it’s finished off with a sprinkle of fresh cilantro and crumbled cotija cheese. The flavors are out of this world and taste amazing together!

mexican crema in glass bowl

Cooking tips + variations

  • Picking fresh corn. Look for fresh yellow or white corn that has a bright green husk. It helps to squeeze the corn to make sure it’s firm and there aren’t any soft spots.
  • Cooking the corn. Although I highly recommend using the grill (it really enhances the flavor), you could boil, bake or microwave the corn instead if preferred. It will still taste yummy, it just won’t have that fresh, charred flavor that the grill gives it.
  • Spice. If you like a little heat, sprinkle with additional chili powder before eating. You could even add some fresh chopped jalapenos.
  • Cheese. I prefer cotija cheese, but feta would be fine to use too.
  • Turn into a salad. This dish can easily be turned into a salad also. Use a corn scraper to remove the kernels and then combine all ingredients together and then mix. This salad version tastes amazing on top of carnitas or even shredded chicken.

What to serve with Mexican street corn

Just about any Mexican entrée tastes delicious with street corn. Serve as a side dish on Taco Tuesday or alongside your favorite Mexican salad or burrito. There are so many tasty options!

Mexican street corn on white plate

More Mexican favorites:

mexican street corn

Mexican Street Corn

5 from 9 votes
This Mexican street corn is charred to perfection and topped with a delicious cilantro lime crema sauce and crumbled cotija cheese. So much flavor and takes just 20 minutes to make. The perfect side dish for any occasion! 
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4

Ingredients 

  • 4 ears sweet corn , husk removed
  • 1/4 cup Mexican crema , or sour cream
  • 1/4 cup mayo
  • 1 1/2 teaspoons lime zest
  • 1 Tablespoon lime juice
  • 1/8 teaspoon chili powder
  • 3 Tablespoons chopped cilantro
  • 3 Tablespoons crumbled cotija cheese , more if desired

S&P, to taste

    Instructions

    • Preheat the grill to medium-high heat. When the grill is hot, place corn directly on on the grates. Flip occasionally until all sides are lightly charred (about 5-10 minutes). 
      grilling corn in husk
    • Mix together the Mexican crema, mayo, lime zest, lime juice and chili powder in a small bowl. Set aside. 
    • Once cooked, brush the crema sauce all over the top. Sprinkle with cotija cheese and cilantro. Add salt and pepper (plus more chili powder) to taste. 
      Mexican street corn

    Notes

    Substitutions: You may use sour cream in place of Mexican crema. You can also use feta instead of cotija cheese if preferred. For a little more heat, add extra chili powder or some fresh chopped jalapenos. 
    Salad variation. To turn into a salad, use a corn scraper to remove the kernels off the cob. Then mix the corn with the crema sauce and top with fresh cilantro and cheese. 

    Calories: 233kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 306mg | Potassium: 243mg | Fiber: 1g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 7.4mg | Calcium: 86mg | Iron: 0.6mg
    Course: Side Dish
    Cuisine: Mexican
    Author: Jamielyn Nye

    Enjoy!

    Mexican corn with cilantro on white plate

    mexican street corn collage

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