Name: Delicious Elote Mexican Street Corn Recipe You’ll Love Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 ears of corn, husked; 1/2 cup mayonnaise; 1/2 cup sour cream or Greek yogurt; 1 teaspoon chili powder (adjust to taste); 1 teaspoon garlic powder; Salt, to taste; 1 cup crumbled Cotija cheese (or feta); 1 lime, cut into wedges; Fresh cilantro, chopped (optional, for garnish)

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If you’ve ever strolled through a lively Mexican street market, you’ve likely spotted elote — golden ears of grilled corn lavishly coated with a creamy, tangy, cheesy topping and showered with chili and fresh cilantro. This Delicious Elote Mexican Street Corn Recipe You’ll Love brings that playful street food magic right to your kitchen, marrying smoky-sweet corn with zesty, bold flavors in every juicy bite. Whether you’re hosting a summer barbecue or just looking to enliven your weeknight, this elote recipe is a sure way to delight friends and family.

Delicious Elote Mexican Street Corn Recipe You'll Love Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is essential to crafting authentic flavor and texture. Simple as they are, their combination creates something unforgettable, from the char and sweetness of fresh corn to the zing of lime and sparkle of Cotija cheese.

Corn on the cob: Fresh, sweet ears are the star—use four per batch for maximum flavor and juiciness.
Mayonnaise: This adds a luscious, creamy richness that helps all the seasonings stick to the corn.
Sour cream or Greek yogurt: Opt for whichever you love—both provide tanginess and silkiness to balance the mayo.
Cotija cheese: Crumbled Cotija brings salty, crumbly brilliance (or substitute feta for a similar effect).
Chili powder: For warmth and gentle heat; adjust the quantity to suit your spice preference.
Garlic powder: A subtle, savory note that rounds out every bite.
Lime wedges: Fresh lime is a must; a tangy squeeze wakes up all the flavors and adds brightness.
Salt: Just a pinch, to balance the sweetness of the corn and lift the other seasonings.
Fresh cilantro (optional): A sprinkle of chopped cilantro lends fresh green color and herby pop—garnish at will.

How to Make Delicious Elote Mexican Street Corn Recipe You’ll Love

Step 1: Prepare the Corn

Start by deciding how you want to cook your corn—boiling and grilling both deliver satisfying results, but grilling adds a memorable smoky flavor and gorgeous charred marks. If you’re boiling, fill a large pot with water, bring it to a rollicking boil, and add the husked ears. Let them cook until tender, about 5 to 7 minutes. If grilling, preheat your grill to medium-high and turn the corn every few minutes for even cooking, developing those signature grill marks in roughly 10 to 15 minutes.

Step 2: Whip Up the Creamy Sauce

While your corn cooks, combine mayonnaise, sour cream (or Greek yogurt), garlic powder, chili powder, and a pinch of salt in a large bowl. Mix well until smooth—it should have the consistency of a thick, creamy dressing. Taste and tweak the seasoning if you want it zestier or spicier; don’t be shy about making it your own!

Step 3: Coat the Corn

Once your corn is perfectly tender and just cool enough to handle, use a brush or spoon to generously coat each ear with the creamy mixture. Don’t worry about being too precise—this is street food, after all, and a little bit messy only adds to the fun and flavor.

Step 4: Add Cotija and Chili

With the creamy layer as your base, sprinkle each ear of corn liberally with crumbled Cotija cheese. Follow that with an extra dusting of chili powder if you like more kick. The cheese will cling to the creamy coating and form a beautifully textured, flavorful crust.

Step 5: Garnish and Serve

Transfer your dressed corn to a platter, pile on chopped fresh cilantro if you’re using it, and serve with plenty of lime wedges for squeezing. This last pop of color and citrus truly completes the Delicious Elote Mexican Street Corn Recipe You’ll Love, making every bite sing.

How to Serve Delicious Elote Mexican Street Corn Recipe You’ll Love

Garnishes

The best elote is all about those finishing touches—think a scattering of bright green cilantro leaves, a pinch of extra chili powder for heat, and lemon or lime wedges on the side. These small details pop visually and let everyone personalize their corn to their own taste. A sprinkle of flaky sea salt or a tiny drizzle of hot sauce can also add a playful twist.

Side Dishes

Pairing your Delicious Elote Mexican Street Corn Recipe You’ll Love with the right sides makes for a festive meal. Serve with smoky grilled meats like carne asada or chicken, creamy black beans, or a pile of crunchy tortilla chips and salsa. Don’t forget aguas frescas or margaritas for a celebratory touch! This corn practically demands to be part of a spread.

Creative Ways to Present

If you’re serving a crowd, try slicing the corn into smaller pieces with cocktail picks for easy, shareable snacks. Or shave the kernels off the cob after dressing them and serve the elote as a colorful side salad—an unexpected twist that’s big on flavor! For parties, line up the dressed ears on a big tray with all the garnishes for a DIY station that gets people talking.

Make Ahead and Storage

Storing Leftovers

If, by happy accident, you end up with extra Delicious Elote Mexican Street Corn Recipe You’ll Love, let the corn cool and store it in an airtight container in the refrigerator. You’ll want to eat it within 2 to 3 days for the best flavor and texture. The creamy cheese topping keeps the corn moist and flavorful.

Freezing

While fresh elote is unbeatable, you can freeze leftover ears before adding the sauce and cheese. Cool boiled or grilled corn, wrap tightly in plastic wrap or foil, and freeze for up to two months. When ready to enjoy, thaw, reheat, then slather on the dressing and cheeses—almost as good as fresh!

Reheating

To revive leftover Delicious Elote Mexican Street Corn Recipe You’ll Love, wrap the cobs in foil and warm them in a 350°F oven for about 10 minutes, or microwave them on a plate in short bursts. Add a fresh squeeze of lime and a sprinkle of cheese or chili to refresh the flavors before serving.

FAQs

Can I use frozen or canned corn instead of fresh?

Absolutely! If fresh corn isn’t in season, you can use frozen or even canned corn. For a fun twist, sauté kernels in a skillet until caramelized and then toss with the sauce and toppings—just as satisfying, and perfect for colder months.

What’s the best cheese substitute if I can’t find Cotija?

Feta cheese works beautifully as a stand-in for Cotija, since it’s equally crumbly and salty. Parmesan, grated finely, can also deliver that savory depth if you’re in a pinch.

Is there a lighter version of this recipe?

You can lighten up your Delicious Elote Mexican Street Corn Recipe You’ll Love by using Greek yogurt instead of sour cream, reducing the mayonnaise, and opting for low-fat cheese. Skip or reduce the cheese for a dairy-light option—it’s still deliciously satisfying!

How do I make this recipe vegan?

Veganize your elote by using vegan mayonnaise and plant-based sour cream, and substitute Cotija with either store-bought vegan cheese or a crumble of seasoned tofu. The result will still deliver all the creamy, zesty excitement you crave.

What chili powder should I use for authentic flavor?

Classic Mexican chili powders like ancho or guajillo add a beautifully warm, earthy flavor, but any good chili powder will do in a pinch. Adjust the heat to your liking, or add cayenne for more fire!

Final Thoughts

With every kernel bursting with flavor and every bite transporting you to a bustling street full of delicious aromas, this Delicious Elote Mexican Street Corn Recipe You’ll Love is bound to become your new favorite. Gather friends, fire up your grill, and bring a little fiesta to your own kitchen—trust me, you’ll want to make this one again and again!

Delicious Elote Mexican Street Corn Recipe You’ll Love Recipe

★★★★★

5.2 from 8 reviews

Author: lina
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Delicious Elote Mexican Street Corn recipe is a flavorful and creamy take on a classic street food favorite. Grilled or boiled corn on the cob is coated with a tangy mixture of mayonnaise, sour cream, and spices, then topped with crumbled Cotija cheese and a squeeze of lime for a zesty finish. Perfect for summer barbecues or as a side dish any time of the year!

Ingredients

Scale

Corn:

4 ears of corn, husked

Creamy Mixture:

1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 teaspoon chili powder (adjust to taste)
1 teaspoon garlic powder
Salt, to taste

Additional:

1 cup crumbled Cotija cheese (or feta)
1 lime, cut into wedges
Fresh cilantro, chopped (optional, for garnish)

Instructions

Prepare the Corn: Boil or grill the corn until tender.
Boiling Method: Fill a pot with water, boil the corn for 5-7 minutes.
Grilling Method: Preheat grill to medium-high, grill corn for 10-15 minutes.
Make the Creamy Mixture: In a bowl, mix mayonnaise, sour cream, garlic powder, chili powder, and salt.
Coat the Corn: Remove cooked corn from heat, coat with the creamy mixture.
Add Toppings: Sprinkle corn with Cotija cheese and extra chili powder if desired.
Serve: Serve with lime wedges and garnish with cilantro.

Notes

This recipe can be customized with additional spices or toppings like hot sauce or chopped jalapeños for extra heat.
For a lighter version, you can use low-fat mayonnaise and sour cream.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Grilling, Boiling
Cuisine: Mexican