Mexican Street Corn (Elote): The Ultimate Authentic Recipe

A platter of freshly prepared Mexican Street Corn, garnished with cilantro and lime wedges, showcasing the key ingredients.

Mexican Street Corn (Elote): The Ultimate Authentic Recipe

This authentic Mexican Street Corn recipe (Elote) features perfectly grilled corn slathered in a creamy, tangy sauce of mayonnaise and crema, rolled in Cotija cheese, and sprinkled with chili powder and fresh cilantro. It's the ultimate summer side dish!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

6 ears of fresh corn husks and silk removed
1/2 cup mayonnaise
1/2 cup Mexican crema or sour cream
1 clove garlic finely minced
1/2 cup crumbled Cotija cheese or Parmesan/feta as a substitute
1 tsp chili powder or to taste
1/4 cup fresh cilantro chopped
1 lime cut into wedges for serving

Equipment

1 Grill An outdoor grill is preferred, but a grill pan or oven can also be used.
1 Basting brush For applying the sauce.

Instructions

Preheat your grill to medium-high heat (400-450°F or 200-230°C).
Place the shucked corn directly on the grill grates. Cook for 10-15 minutes, turning occasionally, until tender and charred in spots.
In a small bowl, mix together the mayonnaise, Mexican crema, and minced garlic until smooth.
Once the corn is grilled, use a brush to coat each ear generously with the creamy sauce.
Sprinkle the Cotija cheese all over the sauce-coated corn, followed by a dusting of chili powder and a garnish of fresh cilantro.
Serve immediately with fresh lime wedges for squeezing over the top.

Notes

Ingredient Tip: For the most authentic flavor, seek out Mexican crema and Cotija cheese, often found in Latin markets or the international aisle of larger grocery stores.
Grilling Tip: Don't rush the char! Those blackened bits are packed with smoky flavor that is essential to classic street corn.
Esquites Variation: To serve this in a cup, grill the corn as directed, then slice the kernels off the cob. Mix all the sauce and toppings into the kernels and serve with a spoon.