Elote – Mexican Street Corn

The aroma of roasted corn fills the air, as charred husks blend with creamy toppings and zesty lime. Elote – Mexican Street Corn is a vibrant dish that brings life to any gathering, taking about 30 minutes to prepare. This recipe perfectly balances smoky flavors with fresh ingredients, ensuring your taste buds will celebrate every bite.

This recipe is perfect for anyone looking to impress their friends at a barbecue or add a festive touch to a summer gathering. You can easily make the sauce in advance and store it for up to a week, allowing you to enjoy fresh Elote whenever the mood strikes.

Why You’ll Love This Recipe

• Enjoy the smoky flavor from grilled corn wrapped in charred husks.
• Experience a delightful creamy texture from the mayonnaise and sour cream mixture.
• Relish the bright acidity from freshly squeezed lime juice in every mouthful.
• Feel the contrasting crunch of cotija cheese and cilantro for added flavor.

What You’ll Need

Here’s everything you need to make this delicious dish.

For the Corn

• 6 ears of corn, husk left intact

For the Sauce

• 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

For Toppings

• ¾ cup cotija cheese, broken down into small chunks
• 2 tablespoons cilantro, finely chopped
• ground chili powder, to taste

For a spicy kick, adjust the amount of Sriracha as desired.

Substitutions & Swaps

• Greek yogurt for mayonnaise
• Lime juice for lemon juice
• Queso fresco for cotija cheese
• Fresh herbs like parsley instead of cilantro

How to Make It

Follow these steps for a delicious Elote.

Grill the Corn

Roast the corn over a medium-hot grill until the husks are charred, about 10 minutes. Turn the husks occasionally to ensure they char evenly without burning the kernels underneath.

Prepare the Sauce

In a small bowl, mix the mayonnaise, sour cream, Sriracha, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside.

Shuck the Corn

Once the corn is grilled and cooled, shuck the corn and cut the kernels off the cob.

Sauté the Corn

In a large skillet, add the corn and the mayonnaise mixture. Sauté over medium-low heat until warmed through, about 5 minutes.

Serve and Garnish

Pour the corn mixture into a serving bowl and garnish with cilantro, cotija cheese, and sprinkle ground chili powder on top for an extra kick.

How to Store It

Fridge: keep in an airtight container for up to 3 days.
Freezer: no, this dish does not freeze well.
Reheat: warm in a skillet over low heat for about 5 minutes.

Tips for Best Results

• Use fresh corn for the best flavor and texture.
• Avoid overcooking the sauce to keep the creamy texture intact.
• Adjust spice levels by modifying the Sriracha or chili powder to suit your taste.
• Serve immediately for optimal freshness and flavor.

Serving Suggestions

• Pair with grilled meats for a complete meal.
• Serve at summer parties or festive gatherings for a fun twist.
• Enjoy as a fun appetizer with friends during game nights.