Elote : Mexican Style Street Corn

CATEGORIES: Latin, Sara, Vegetables

Mexican Style Street corn is a simple dish to prepare at home.  You can find different variations, but it generally involves a slathering of mayonnaise, crumbled Mexican cheese, chili powder and fresh lime juice. In this version, I ease preparation by mixing the seasonings right into the mayo, along with a little sour cream to make a side dish that’s quick and easy to prepare.  It’s great along side any grilled chicken or steak, especially other latin inspired dishes like Grilled Taco Chicken, or Lime-Chili rubbed Steak.  You might also enjoy my deconstructed version of this dish, Mexican Street Corn Salad.

Mexican Street Corn on Platter

How to Make Elote, Mexican Style Street Corn

This simple side starts with fresh corn on the cob.  You can use any favorite method to cook it, including simmered in water, on the grill, or in a pressure cooker.  While your corn is cooking, simply combine your mixture of mayo, sour cream, and seasonings.

Mayo and seasonings in bowl

I also like putting my cotija cheese in a large, shallow bowl so the corn can be rolled and sprinked easily.

crumbled cotija cheese in a bowl




To assemble, use a spoon to spread the mayo mixture on all sides of the corn and then sprinkle all over with the cheese.  It’s that easy!
Mexican Street Corn on Platter

Here’s some other Latin Favorites you might enjoy with your Mexican Style Sweet Corn!

Lime-Chili Rubbed Steak
Taco Chicken
Best Fajitas Ever
Homemade Tortillas
Black Bean Soup
Quick and Easy Black Beans
Creamy Chicken Taquitos
Shredded Beef Taquitos

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Mexican Street Corn on Platter

Elote : Mexican Style Street Corn


Fresh corn on the cob is brightened with a creamy sauce, flavorful seasonings, and crumbled cheese.  Inspired by the classic street food in Mexico, this corn is super easy to make at home!


4 ears fresh corn on the cob, cooked and warm
3 tablespoons mayonnaise
2 tablespoons sour cream
1/41/2 teaspoons lime zest
1/2 teaspoon fresh lime juice
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon chili powder
tiny pinch kosher salt
1 cup crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)


While corn is cooking, combine mayo, sour cream, lime zest and juice, cayenne pepper, chili powder and salt.

Spread mixture on warm corn and then roll or sprinkle with cheese.


*Cotija is similar to Parmesan cheese. It has awesome flavor and a great texture. You may have never noticed it before, but it’s available in most regular grocery stores. It’s often near the cream cheese/refrigerated cheeses. If for some reason you can’t find it at your store, a latin market is sure to have it. You could also substitute Queso Fresco, or Parmesan.


  1. when you get it at a stand the use Tajin powder when it is on the cob and Tajin Liquid when it is in the cup. You can use Trechas too but its not as good. Its better sprinkled on top and not mixed w/mayo.

    Also to get it on good you take a butter knife and roll the cob with the mayo and it pushes it between the kernels.

  2. We’ve made this several times and it is amazingly delicious. However, during these cold winter months I had a serious craving for this and there is no corn on the cob to be found. In desperation I mixed frozen corn with the sauce and sprinkled the cheese on top. It turned out really well! My husband was skeptical at first but went back for seconds later 🙂

  3. I know this is a weird question but my husband and kids all HATE mayo and sour cream. Are there any substitutions for those ingredients? Can it be made without them?

    1. Try it! My family doesn’t like any kind of olive (I love them) and one of their favorite meals is pizza bread whose filling’s main ingredient is black olives.

  4. Just when you think it just can’t get any better – there you go and up the ante into the sky! This blog is soooooooooo wonderful! And now I craving corn like crazy!!

  5. Wow, just last night I was telling my DF that I wanted to find the recipe for the Elote from our favorite mexican restaurant…and here it is! WOO HOO! Thanks so much!

  6. My BF is mexican and they actually have carts here in SoCal where you can buy this delecacy. I have found it in other forms, such as simply corn kernals mixed with the ingredients listed and eaten with a spoon (my preferance since I don't enjoy getting messy while I eat… wierd I know).

    Other substitutions for the cheese is parmesan cheese. It give the tangy-ness that cotija does and can be found easier. Here though, we find it at our regular grocery store.

  7. THANK YOU! I love corn on the cob, especially grilled. We didn't grill ours since we don't have a grill, but our corn- that wasn't quite as tasty as it should be with the regular butter, salt and pepper just really came to life with this delicious recipe. Mmm. Finger licking good. My husband had always wanted to try the corn from "Nacho Libre", I imagine this was it. We will be making this many many more times. Thanks again!

  8. I'm speechless. We made this a few days ago and it really is RIDICULOUSLY good. Thanks for the recipe! If you don't mind, I think I'm going to post it on my blog (with a link back to you fabulous ladies, of course)

    Your little guy up there inspired me to try it. (And to see if my two-year-old would eat corn on the cob. She loved it!)

  9. cusaks- If you had "cheesy goop" and it was sliding off, then yes- I'd say you definitely put on too much sauce! As you can see in the pictures it's just a thin layer and everything stays on just fine.

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