Elote, Mexican street corn, is a sublime side dish made with corn that will make you come back for more and more.

And since the corn is in season and most tender, the perfect opportunity presented itself to make it.

Elote mexican street corn

We enjoy this dish from one of our favorite restaurants in town, and the occasion arose itself to prepare it in my kitchen with a twist and share it with all of you, and I am confident you will love it.

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In this Article

What is Elote?

Elote is a prevalent grilled Mexican street corn slathered with mayonnaise, seasoned with a kick of chili powder and fresh lemon juice.

And let’s not forget the salty Cojita cheese and cilantro. Very messy to eat, but worth every bite.

The traditional way of serving it is on the corn on the cob itself that is grilled. Having a child with braces makes it a bit challenging to do so. Thus this version of elote recipe.

I did not use my barbeque grill but my over-the-stove grill pan. Doing so tenderized the corn and brought out all the sweetness.

The balance between the sweetness of the corn and the salty Cotija cheese is heaven for your taste buds.

The hot sauce is just the perfect hint of heat that will linger with a great bold flavor of sweet corn in the forefront.

elote Mexican street corn

What is Cotija cheese similar to?

A good substitute for fresh Cotija cheese is Feta. Although feta is made traditionally with sheep’s milk or a combination of sheep and goat, they share the same salty, pungent taste.

If you cannot find any Cotija cheese, Parmesan or Romano cheese is a good substitute.

Here are a few tips for the ingredients needed

Ears of corn – ensure that the husk fits tightly to the corn so you know it is very fresh.

Sour cream – gives a rich taste and consistency to your sauce

Mayonnaise – it brings the rich consistency to your sauce by also adding a new layer of flavor

Sriracha – an excellent combination of hot peppers. Use lightly and taste as you go along when adding this sauce to your dish.

Chicken stock – adds flavor to your dish and helps with the wet texture of your elote. You can replace it with vegetable stock for a vegetarian version.

Sugar – to balance the acidity of your elote recipe

Cotija cheese – sharp texture and taste and goes beautifully with this elote

Cilantro – the herb of choice for all south-of-the-border dishes.


Equipment needed

I only recommend what I use and love.

Please follow the link to access the product of your preference.

Stovetop grill plate if grilling your corn husks in your kitchen

Tongs to handle your hot corn husks

Mixing bowl to prepare your sauce to go with your corn

Sharp knife to remove the corn kernels from the corn core

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02/19/2024 12:55 am GMT
Elote – Mexican Elote A Sublime Side Dish

Tips and how to make this Elote dish to perfection

  • Purchase corn that has very tight husks around it and has a portion of the bottom corn, or as I call it, the stump. The tighter the husks are around it, the tender the corn kernels will be.
  • Before placing the corn cubs on the grill, cut off some of the husks overhanging at the cob’s tip. This will prevent catching on fire while grilling them.
  • I use my Lodge Grill Pan when grilling, outside or with an inside grill. Ensure you turn the corn in the husk occasionally and uniformly to char it evenly and not burn the kernels underneath them. Keep a keen eye over the grill, as you do not want them to catch on fire. Medium-high heat, preferably.
  • Use good ventilation too. It can get smoky rather quickly in your kitchen.
  • Use tongs to turn the ears of corn.
  • Remove the husks as well as remove the silks.
  • I used a blend of mayonnaise and sour cream. Using only mayonnaise is perfect and will not compromise the flavor.
  • Mix the sauce as you are grilling the corn. The mayonnaise will have time to be infused with Sriracha, lime juice, and sugar.
  • You can substitute the Sriracha with any hot Mexican sauce that you wish.
  • My cheese amount is just a suggestion; as you know, I love cheese.
  • Serve with lime wedges and at room temperature.

How to remove the corn from the core

One of the easiest methods is to use a Bunds or any round cake mold, for that matter, that has a hole in the middle. Place the bottom stem in the middle of the cake mold hole.

Hold firmly down with one hand, and with the other hand, using a sharp knife, start from the tip and cut alongside the corn cob by cutting down to the bottom.

You should see all the corn kernels being removed. Once one side is done, start on the other until all the corn is removed from the core.

Save the cores as you can add them to any soup for extra richness in flavor. They do freeze well too.

This Mexican Elote or Mexican street corn dish stores well if you have leftovers.

You can enjoy it with grilled tortillas, corn tortilla quesadillas containing cheese; however, you can make it vegan and one of my favorite,  or the dishes below.

Either way, this recipe will soon be your summer favorite.

Frequently Asked Questions

What is elote?

The word elote means corn cob in Spanish and Mexican elote is grilled corn on the cob slathered with a mayonnaise sauce.

How do you eat elote?

You can enjoy it right from the cobb slathered with the mayo sour cream sauce. Or, as I have it in this recipe, more by scooping it up and eating it on a cup plate.

Is queso fresco the same as cotija?

Queso fresco is much softer and more moist than cotija which is a drier and more firm texture.

What should I serve with elote?

Burritos, tacos or enchiladas.

Grilled chicken, beef, and roasted vegetables are a great compliment to the elote.

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Elote – Mexican Street Corn

5 from 166 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 people
Indulge in the flavors of Mexico with our mouthwatering elote recipe. Learn how to make this classic street food favorite at home today!


  • 6 ears of corn, husk left intact
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Sriracha,
  • 2 tablespoons lime juice, freshly squeezed
  • ¼ cup chicken stock
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
  • ¾ cup cotija cheese, broken down into small chunks
  • 2 tablespoons cilantro, finely chopped
  • ground chili powder , to taste


  • Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to uniformly char the husk while not burning the kernels underneath it. Set the charred husk aside to cool, then shuck them and cut off the corns from the cob.
  • Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside
  • When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.


Calories: 299kcal | Carbohydrates: 20g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 816mg | Potassium: 310mg | Fiber: 2g | Sugar: 8g | Vitamin A: 396IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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