Mexican Street Corn (Elote) – Grilled Corn with Creamy Cotija Sauce

This Mexican street corn recipe brings summer cookouts to the next level! Juicy, tender corn on the cob is brushed with a creamy mayo-sour cream sauce, sprinkled with Cotija cheese, and topped with fresh cilantro and lime. Perfect for a quick, flavorful side dish that everyone will love.

Why You'll Love This Mexican Street Corn Recipe

Elote, or Mexican street corn, is a beloved treat for a reason. It’s sweet, smoky, creamy, and packed with bold flavors. Whether you’re grilling outside or broiling in your kitchen, this recipe is easy to follow and delivers restaurant-quality results at home. It’s also versatile: if you don’t have Cotija cheese, feta works as a substitute, and you can swap cilantro for parsley if needed.

Ingredients for Elote (Mexican Street Corn)

• Corn on the cob
• 4 tablespoon melted butter
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 package Cotija cheese
• Tajin or chili powder (for sprinkling)
• ¼ cup fresh cilantro
• 2 limes (juice and zest)
• All-purpose seasoning (salt, pepper, garlic powder, onion powder)
• 1 teaspoon garlic
• 1 teaspoon white sugar

Step-by-Step Elote (Mexican Street Corn) Instructions

Step 1: Prepare the Corn

Remove husks and silk from 4 ears of corn.

Place corn on a baking sheet and brush evenly with 4 tablespoon melted butter.

Sprinkle with all-purpose seasoning (salt, pepper, garlic powder, onion powder).

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Step 2: Make the Creamy Sauce

In a small bowl, combine ¼ cup mayonnaise, ¼ cup sour cream, juice of 1 lime, ¼ cup chopped cilantro, 1 teaspoon garlic, and 1 teaspoon white sugar.

Whisk until smooth and well-combined. This mixture will be brushed onto the corn after grilling.

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Step 3: Prep the Cheese and Lime

Crumble Cotija cheese into a small bowl.

Optional: zest 1 lime and mix with the Cotija cheese for an extra burst of citrus flavor.

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Step 4: Cook the Corn

Grill Method:

Preheat grill to 350–400°F.

Oil the grill grates using a brush or napkin with oil to prevent sticking.

Place corn on skewers (optional) and grill for 12–15 minutes, rotating occasionally for even cooking. Aim for a light char, not burnt.

Oven/Broiler Method:

Preheat oven to 400°F.

Bake corn on a baking sheet for 15 minutes, then switch to broil for the last 3–4 minutes for a nice char.

Step 5: Assemble the Elote

Brush grilled or broiled corn with the mayo-sour cream mixture.

Sprinkle generously with Cotija cheese.

Add a dusting of Tajin or chili powder.

Finish with fresh cilantro or parsley.

Serve with lime wedges for squeezing over the top.

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Pro Tips for Perfect Elote (Mexican Street Corn)

• Soak skewers in water if using to prevent burning.
• Adjust spice level with Tajin or chili powder according to your preference.
• Cilantro substitute: parsley works well if you’re not a fan of cilantro.
• Cheese options: Cotija is ideal, but feta can be used in a pinch.
• Quick prep: The sauce can be made while the corn is cooking to save time.

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