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Elote, also known as Mexican street corn, is an authentic way to eat your favorite summer food. Grilled sweet corn is slathered in a Mexican style sour cream, and topped off with spicy seasoning and cotija cheese.
It’s an easy and delicious side that goes well with Chicken Enchiladas or these Sheet Pan Fajitas. It’s the perfect pair with either dish! And don’t forget to make this Spanish Rice to complete your meal.
MORE CORN RECIPES
Grilled Corn on the Cob | Corn Pudding
INGREDIENTS FOR MEXICAN CORN ON THE COB
Elote is packed with flavor and is great served on the cob or as a corn salad.
You will need:
- 6 ears of corn, husked and all silk removed
- Olive oil
- 2 tsp chipotle chili powder
- ¼-⅓ cup cotija cheese, crumbled
- ¼ cup fresh parsley, finely chopped
- Sea salt
- Juice of 2 limes
Ingredients for Mexican Crema
- 1 cup heavy cream
- 2 tbsp sour cream
- Juice of 1 lime
- ¼ tsp chipotle chili powder
- ¼ tsp salt
INGREDIENT SUBSTITUTIONS
CREMA: Mexican crema is not the same as sour cream—though that is one ingredient here in our homemade version—so you could use just sour cream as a substitute if desired. Mexican crema is lighter than sour cream and has a tangy sweetness to it that sour cream is lacking. The outcome of your Mexican street corn will be enhanced greatly by using the crema recipe over just sour cream, but it is an acceptable alternative if needed.
CORN: Fresh corn on the cob is going to bring about grilled corn with the most crunch and flavor, however, you could use frozen cobs for this recipe if that is all that is available.
OLIVE OIL: You can substitute butter for olive oil when wrapping the corn in foil as well.
HOW TO MAKE ELOTE (Mexican Street corn)
STEP ONE: Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn.
STEP TWO: Lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
STEP THREE: Preheat the grill to medium heat and place all 6 ears of corn on the grill grates and close the lid.
STEP FOUR: Cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob. When the corn is done cooking carefully remove the foil.
Pro TIp: Make sure the heat isn’t too high on the grill. You don’t want a direct flame coming into contact with the foil.
STEP FIVE: Combine ingredients for Mexican Cream sauce—you can also make this while the corn is on the grill. Lightly brush each ear of corn with the crema.
STEPS SIX THRU EIGHT: Sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
STEP NINE: Serve hot and enjoy!
STORING This recipe
If you have leftovers, store them in a tightly wrapped in plastic wrap and place them into an airtight container and place in the fridge. The crema will help to make up for the corn if it is a bit dry the next day, so be sure to save any extra crema as well. Refrigerated cream can be used on a variety of recipes for 4-5 days.
Then, when you are ready to eat the leftovers, warm in the microwave and add additional leftover Mexican Crema to each cob to enhance the creaminess. After adding the leftover crema, you can also add more chipotle powder, cotija cheese, parsley, and lime juice.
Elote is an authentic and tasty side for any summer meal. Roasted sweet corn layered with yummy homemade Mexican crema, spicy chipotle, and fresh cotija cheese make it easy to see why Mexican street corn is so popular when sold by vendors, but also to make at home. Your family will love this new way to eat their juicy ear of corn!
More Mexican inspired REcipes You’Ll Love
Mexican Corn on the Cob
Ingredients
- 6 ears of corn husked and all silk removed
- olive oil
- 2 tsp chipotle chili powder
- 1/4-1/3 cup cotija cheese crumbled
- 1/4 cup fresh parsley finely chopped
- sea salt to taste
- Juice of 2 limes
Mexican cream sauce
- 1 cup heavy cream
- 2 tbsp sour cream
- juice of 1 lime
- 1/4 tsp chipotle chili powder
- 1/4 tsp salt
Instructions
- Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
- Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
- Combine the cream sauce ingredients in a small bowl.
- When the corn is done cooking carefully remove the foil.
- Lightly brush each ear of corn with Mexican cream sauce.
- Sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
- Serve hot and enjoy!
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