This recipe for Mexican Street Corn (Elote) features deliciously grilled corn on the cob slathered with zesty crema. Topped with cotija cheese, paprika, and cilantro, every bite is a fresh fiesta of flavor.

Jump to:

• ❤️ Why You'll Love This Elote Recipe
• 🛒 Ingredients for Mexican Street Corn
• 🔪 How to Make Elote
• 💡 Tips for Making Elote
• ☑️ Storage Instructions
• 🍴 Ways to Serve Mexican Street Corn
• 🔄 Substitutions and Additions
• Can I Make Grilled Corn in the Oven?
• Is There a Vegan Version?
• Can I Use Frozen Corn Instead?
• Why is it Called Elote?
• 🍽️ More Delicious Side Dish Recipes

❤️ Why You'll Love This Elote Recipe

• Grilled, fresh corn on the cob
• Topped with classic Mexican crema
• Smoked paprika, fresh cilantro and lime brighten up the flavors
• Cotija cheese gives a salty bite
• Pairs well with just about any protein

With this easy recipe, you'll get to savor the flavors of street vendor corn from Mexico City right at home! With its tangy crema, crumbly cotija cheese, and just a hint of smokiness, it's hands down the tastiest corn on the cob you'll ever make.

Mexican corn is the perfect side dish for BBQs or family gatherings, or you can remove it from the cob and use it to create other tasty dishes. The combination of creamy, smoky, and savory flavors tastes amazing on its own or added to salads, tacos, soups, quesadillas, or salsas.

If you love the flavors of fresh corn, make sure you try this Mexican Street Corn Pasta Salad and this incredible Creamed Corn.

🛒 Ingredients for Mexican Street Corn

• Fresh corn
• Mexican crema
• Cotija cheese
• Smoked paprika 
• Lime
• Cilantro

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Grill
• Small mixing bowl

🔪 How to Make Elote

Preheat your grill, while you prepare the corn.

Peel back and remove the corn husks and silk, then discard. I like to leave a part of the stem attached to use to pick up the corn and eat it.

Place the corn directly on the grill and grill for about 10–12 minutes, rotating often to make sure all sides are cooked evenly.

While the corn is grilling, add the Mexican crema, lime zest and 1 teaspoon of lime juice to a small bowl.

Whisk to combine, then set aside.

Remove the corn from the grill and while it is still hot, brush the crema mixture over all sides of the corn.

Sprinkle on the Cotija cheese on all sides.  The crema mixture should allow the cheese to stick.

Sprinkle the smoked paprika over the tops of the corn.

Squeeze the remaining lime juice and chopped cilantro over the tops and serve while still warm.

Alternatively, you can slice it off the cob and serve it in a glass with a dollop of the crema mixture on top.

💡 Tips for Making Elote

Choose fresh corn: Select ears of corn with bright green husks and plump kernels.

Soak the corn: If your husks appear really dry, you’ll want to soak the cob in water for about 15 minutes before grilling. This helps to prevent them from burning.

Leave some of the stems: Once you add the toppings, it can be messy to eat. Leaving some of the stems makes it easier to handle.

Like softer corn? Grilled corn has a crisp-tender texture. If you prefer it to be softer, start grilling the corn with the husks on for the first few minutes. This allows the corn to steam for a bit before it grills.

☑️ Storage Instructions

If you have leftover elote, allow it to cool to room temperature before refrigerating. Wrap each cob tightly in plastic wrap or place them in an airtight container.

When ready to reheat it, you can do so in the microwave or oven just until heated through. Be careful not to overheat because the cheese can become too gooey.

🍴 Ways to Serve Mexican Street Corn

• On the cob: Serve the elote on the cob as is or with any of your favorite entrees like Sheet Pan Shrimp, Steak Fajitas and Air Fryer Chicken Thighs.

• Off the cob: Cut the kernels off the cob and serve them in a bowl or on a plate. Some people prefer it this way because it makes it easier to eat and allows for easier sharing.

• Mini corn cups: Cut the corn kernels off the cob and serve them in individual cups or bowls as an appetizer.

• Salad: Top your favorite green salad with the corn or even add it to entree salads like this Lime Cilantro Shrimp Salad.

• Stuffed peppers: Use the elote as a filling for stuffed peppers. Cut the peppers in half, remove the seeds, and fill them with the elote mixture. Bake until the peppers are tender and the filling is heated through.

• Tacos or quesadillas: Use the elote as a filling for tacos or quesadillas made with these healthy Homemade Tortillas.

🔄 Substitutions and Additions

• Crema: If you can’t find Mexican Crema, you can use either mayonnaise or a combination of mayonnaise and sour cream instead.

• Cheese: If you can’t find Cotija cheese, you can use Queso Fresco instead. You can also use crumbled feta or grated Parmesan for a different taste.

• Spices: Add a pinch of cayenne pepper or chili powder to the crema mixture for an extra kick.

• Garlic: If you're garlic lover, you can mix in some minced garlic or some garlic powder to the crema mixture.

Can I Make Grilled Corn in the Oven?

Sure! Place the corn on a baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Carefully rotate the corn cobs ⅓ of the way around and place them under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)

Is There a Vegan Version?

Sure. Just use dairy-free alternatives such as vegan crema and nutritional yeast instead of Cotija cheese for a vegan-friendly option.

Can I Use Frozen Corn Instead?

Yes, you can use frozen corn if fresh is not available. Just make sure to thaw it before grilling.

Why is it Called Elote?

"Elote" is a Aztec word that means "soft corn cob." It's the term used in Mexico for grilled corn with different toppings.

🍽️ More Delicious Side Dish Recipes

• Air Fryer Sweet Potatoes
• Glazed Carrots
• Garlic Potatoes and Green Beans
• Cheesy Roasted Cauliflower
• Air Fryer Baked Potatoes