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This Mexican street corn is smoky, creamy, tangy, and just a little spicy — the perfect way to enjoy fresh summer corn on the cob. Charred and juicy with a bold lime dressing and cotija, it’s everything I love about sweet corn in one bite.
Known as elote in Mexico, this popular street food starts with grilled corn on the cob, slathered in a creamy, zesty sauce, then topped with crumbled cheese, chili, and lime. It’s bold, messy, and completely irresistible — especially when the corn is hot off the grill. I’ve tested a few versions over the years, but this one nails the balance: smoky corn, a quick crema-style sauce, and simple toppings that bring it all together. It’s easy to scale for a crowd or serve as a side with tacos or grilled mains.
You can also try it in salad form with Mexican street corn salad, get creative with crispy corn ribs, or check out my easy method for microwave corn on the cob — no grill required.
Table of Contents
What you’ll need
- Corn: I used fresh ears — brushed with a little oil and grilled until lightly charred.
- Mayonnaise: Adds that rich, creamy base that coats the corn beautifully.
- Sour cream: Brings a little tang to balance the mayo — you can adjust the ratio to taste.
- Cotija cheese: I like it crumbled on top for a salty finish. Feta or Parmesan work too if you can’t find Cotija.
- Lime: Juice and zest add a bright, citrusy lift.
- Garlic: Just one clove, finely grated straight into the sauce.
- Smoked paprika: A pinch adds depth — or swap in chili powder if you prefer a bit of heat.
- Cilantro: Finely chopped, for a fresh touch (optional if you’re not into it).
- Salt: Just enough to round out the flavors.
- To serve: Extra cheese, lime wedges, and a little chili or Tajín if you like it spicy.
See printable recipe card below for the full ingredients list and quantities.
How to make Mexican street corn (elote)
1. Grill the corn: Brush each corn cob with a little oil and place them on a hot grill (or grill pan). Turn every few minutes until lightly charred on all sides.
2. Make the sauce: In a small bowl, mix the mayo, sour cream, lime zest and juice, grated garlic, a small pinch of smoked paprika, and salt. Stir in a spoonful or two of crumbled cotija to help the sauce cling better.
3. Prep the toppings: Finely chop the cilantro and crumble the rest of the cotija. Set aside some paprika and cheese for sprinkling at the end.
4. Assemble: While the corn is still warm, brush or spoon the sauce generously over each cob, turning to coat all sides. 5. Finish and serve: Sprinkle with the reserved cotija and smoked paprika (or chili powder), and top with chopped cilantro. Serve right away with lime wedges.
Recipe Tips
• Don’t overcook the corn: You want it lightly charred, not dry — turn often and pull it off once you see even browning.
• Adjust the sauce to taste: Add more lime for tang, or extra cotija for a thicker spread.
• Add a handle if serving whole: A wooden skewer (soaked first) or wrapping the husk in foil makes it easier to hold — I wish I’d done this earlier.
How to serve
This Mexican street corn is best served warm, straight off the grill. It makes a fun, flavorful side for taco nights, BBQs, or any summer gathering. I also love it as a snack on its own — just pass the napkins!
If you try this Mexican street corn recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Mexican street corn (elote)
Equipment
- 1 Grill
- 1 Brush
Ingredients
- 5 ears of corn, husked
- Olive oil, for brushing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove, grated grated
- 1 lime, juice and zest
- 1/2 teaspoon smoked paprika (plus more to sprinkle)
- 1/2 cup cotija cheese, crumbled (plus extra to serve)
- Salt, to taste
- Handful fresh cilantro, chopped (optional)
- Lime wedges and Tajín, to serve (optional)
Instructions
- Preheat a grill or grill pan over medium-high heat. Lightly brush the corn with oil and cook, turning often, until evenly charred on all sides.
- In the meantime, combine the mayonnaise, sour cream, lime juice and zest, grated garlic, smoked paprika, and a pinch of salt in a small bowl. Stir in a spoonful of cotija cheese to help the sauce cling to the corn.
- Chop the cilantro and crumble the rest of the cheese. Keep a little cheese and paprika aside for finishing.
- Once grilled, generously coat each corn cob with the creamy sauce using a spoon or brush.
- Finish with a sprinkle of cotija, paprika or Tajín, and chopped cilantro. Serve immediately with lime wedges on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve wanted to make this for so long. Thanks for sharing the recipe – I loved it!
Thanks for your comment! Glad you liked it 🙂
I love this street corn, and it’s definitely the one I’ll be making for the holiday grill!
That’s amazing, Rhonda! Thank you so much!