Four pieces of Mexican street corn sitting on a blue plate.

Mexican Corn on the Cob (Elote)

Learn how to make Mexican corn on the cob with this simple grilled corn side dish recipe! Elote corn is a tasty grilled Mexican street corn recipe in 20 minutes.

Four pieces of elote corn sitting on a blue plate.

Summer is grilling season! We love grilling everything from appetizers to desserts. One of our favorite grilled side dishes is Mexican corn. We order Mexican street corn every single time we see it on the menu. Rather than waiting to order it out at a restaurant, we create our own recipe at home. This Mexican corn on the cob recipe is too good to resist. It’s easy to make in less than 25 minutes!

Four pieces of grilled corn.

Mexican street corn is packed with flavor. Adapt the recipe to fit your taste. If you like it spicy, add an additional dash of cayenne pepper. If you like it cheesier, add more cheese. Adapt this easy grilled corn on the cob recipe to fit everyone’s taste!

Elote corn (Mexican corn) ingredients

  • Corn
  • Mexican crema or sour cream
  • Mayonnaise
  • Butter
  • Chili powder
  • Cayenne pepper
  • Cotija cheese or queso fresco
  • Cilantro
  • Lime

How to make Mexican corn

To make Mexican corn on the cob, preheat an outdoor grill to medium-high heat. Brush the grill grates with oil and then grill corn, turning occasionally until cooked and lightly charred, about 10 to 12 minutes.

While the corn is cooking, mix together the sour cream and mayonnaise in a small bowl. Melt the butter in a separate bowl. Then, combine the chili powder and cayenne pepper in another small bowl. Set all three bowls aside.

Remove the corn from the grill and brush with the melted butter. Spread the sour cream mixture over the top of each corn. Sprinkle with the cheese and chili mixture. Garnish with freshly chopped cilantro and then serve with lime wedges on the side.

Spread butter and mixture onto Mexican corn on the cob.

What is Elote and how is it served?

Elote is Mexican street corn or corn on the cob grilled and topped with salt, chili powder, butter, cotija cheese, lime juice, mayonnaise and sour cream. Serve it with other grilled dishes or summer meals. It’s a great addition to a summer barbecue or even as a side for tacos.

What is Cotija cheese used for?

Cotija cheese enhances the flavor of dishes. It’s a salty, firm and flavorful cheese that doesn’t melt. Use it as a topping for salads, soups, tacos, chili and side dishes like this Mexican street corn.

Four pieces of Mexican elote corn on the cob sitting on a plate.

Where to buy the ingredients

Cotija cheese is available in the cheese section of most grocery stores. Use queso fresco if you can’t find cotija cheese. If you can’t find either the cotija cheese or the queso fresco, use feta cheese to add flavor.

Four pieces of Mexican street corn sitting on a blue plate.

Have you made Mexican corn on the cob at home? It’s always tasty and easy. It’s the perfect side dish to a summer barbecue. Try this elote recipe and let us know what you think!

What to eat with Elote corn

Mexican Corn on the Cob (Elote)

Yield: 4 servings
Prep Time:
10 mins
Cook Time:
15 mins
 
Learn how to make Mexican corn on the cob with this simple grilled corn side dish recipe! Elote corn is a tasty grilled Mexican street corn recipe perfect for anytime.
Four pieces of Mexican street corn sitting on a blue plate.
5 from 4 votes

Ingredients

  • 4 ears of corn husked
  • 3 tablespoons sour cream (or Greek yogurt or Mexican crema)
  • 1 tablespoon mayonnaise
  • 2 tablespoons salted butter melted
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 cup cotija cheese or queso fresco crumbled
  • 1/4 cup cilantro chopped
  • 4 lime wedges

Instructions

  1. Preheat an outdoor grill to medium-high heat. Brush grill grate with oil.

  2. Grill corn, turning occasionally, until fully cooked and lightly charred, 10 to 12 minutes. 

  3. While corn is cooking, mix sour cream and mayonnaise together in a small bowl until well combined. Place butter in a separate bowl and melt. In another small bowl combine chili powder and cayenne pepper. Set all three bowls aside.

  4. Remove from the grill and immediately brush with melted butter, then spread each evenly with the sour cream mixture. Sprinkle with cheese and chili mixture. Garnish with cilantro and serve with lime wedges on the side.

Notes

  • If you have leftovers, remove the corn kernels from the cobs with a sharp knife and store in an airtight container in the refrigerator for up to 2 days.
  • Cotija cheese or queso fresco is available in the cheese section of most grocery stores. Feta cheese can be used as a last resort if you can't find cotija or queso fresco.

Nutrition Information

Calories: 195, Fat: 13g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 200mg, Potassium: 256mg, Carbohydrates: 18g, Fiber: 2g, Sugar: 6g, Protein: 5g, Vitamin A: 595%, Vitamin C: 6.7%, Calcium: 56%, Iron: 0.5%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Side Dish
Cuisine: Mexican
Keyword: elote, elote corn, Mexican corn on the cob, Mexican street corn
All images and text ©Spoonful of Flavor

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