Mexican Street Corn (Elote)

5 from 6 votes

Mexican Street Corn, also known as Elote, is a summertime staple! Juicy grilled corn topped with a tangy, creamy sauce and cheese, you’re going to want to make this all summer long!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Mexican

Servings: servings

Author: Mariam Ezzeddine

Ingredients

4 cobs sweet corn peeled
3 tbsps. butter melted
¼ cup cotija cheese grated
chopped cilantro optional for garnishing
tajin spice for garnishing, optional

Sauce

¾ tsp. tajin spice
3 tbsps. mayo
3 tbsps. Mexican style cream
½ tsp. salt
½ tsp. paprika
2 tbsps. chopped cilantro
½ whole lime juiced, about 1 tablespoon

Instructions

Preheat the grill to medium heat.
Mix together the sauce ingredients and set it in the fridge until you are ready for it.
Melt the butter and brush the corn cobs with it. Wrap in aluminum foil wrap and grill for about 15-18 minutes until cobs are blistered, flipping them around every 3-5 minutes or so.
Remove from grill and unwrap. Remove from the wrap and add to a plate. Let the cobs cool for a few minutes and then brush the sauce mixture on them. Top with cotija cheese, some more tajin sauce and chopped parsley.
Serve immediately and enjoy.

Notes

I recommend using fresh lime juice as bottled lime juice just doesn’t taste as fresh!
If cotija isn’t available, you can swap for grated Parmesan or crumbled feta cheese instead.
If you don’t have a grill, you can bake the corn instead. Check out my post on How to Cook Corn to find the instructions for baked corn on the cob.
Make this a little spicier by adding some chili powder on top of using tajin!
Don’t skip the mayo. It acts as the base of a creamy dressing. While some may think mayo is unhealthy, it really isn’t! Make sure to use a mayo without filler ingredients.

Nutrition