Mexican Street Corn Recipe

Mexican street corn, commonly known as elote, is a vibrant and flavorful snack featuring fresh corn on the cob that is traditionally grilled over an open flame to create a smoky, slightly charred finish. Once cooked, the ears are generously slathered in a creamy mixture of mayonnaise and Mexican crema (or sour cream), providing a rich base for an array of bold toppings. The corn is then heavily dusted with salty, crumbly Cotija cheese and seasoned with chili powder or Tajín for a mild, aromatic heat. Finished with a bright squeeze of fresh lime juice and a sprinkle of cilantro, this iconic street food offers a complex sensory experience that balances sweet, savory, tangy, and spicy notes in every bite.

Ingredients

• 3/4 cup finely grated Cotija cheese (about 2 1/2 ounces)
• 1/2 cup mayonnaise
• 2 tablespoons to 1/4 cup Mexican crema or sour cream
• 1/4 cup freshly squeezed lime juice (from 2 medium limes)
• 1/2 teaspoon cayenne pepper or ground chipotle (optional)
• 1/4 teaspoon smoked paprika
• 6 ears fresh corn on the cob, husked and silks removed
• 1 tablespoon vegetable oil, such as canola
• 1/2 teaspoon kosher salt
• Tajín seasoning, for sprinkling

Instructions

1. Stir 3/4 cup grated Cotija cheese, 1/2 cup mayonnaise, 2 tablespoons to 1/4 cup Mexican crema (use 2 tablespoons if the crema is thin like heavy cream), 1/4 cup lime juice, 1/2 teaspoon cayenne pepper if using, and 1/4 teaspoon smoked paprika together in a medium bowl.
2. Place 6 husked ears of corn on a rimmed baking sheet. Drizzle with 1 tablespoon vegetable oil and use your hands to coat and flip the corn until evenly coated. Season all over with 1/2 teaspoon kosher salt.
3. Heat an outdoor grill for direct, medium-high heat (450ºF to 475ºF). Place the corn on the grill (reserve the baking sheet). Cover and grill, turning the ears every 3 to 4 minutes, until the corn is tender and slightly charred in spots on all sides, 15 to 20 minutes total. Return the corn to the baking sheet.
4. Let the corn sit until cool enough to handle, about 5 minutes.
5. Generously spread the Cotija mixture over all sides of the corn. Sprinkle with Tajín seasoning and garnish with chopped fresh cilantro leaves if desired. Serve with any remaining Cotija mixture.