Mexican street corn or “Elote” is topped with a hot, spicy cream sauce and garnished with crumbled cotija cheese. One bite is enough to understand why Mexican grilled corn on the cob are so popular.
The flavor profile of this Mexican corn is similar to the salsa of our famous Fish Tacos. Make this Elote corn for your next party and you’ll get recipe requests.
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What is an Elote?
Elote, pronounced “ee-low-tay,” is a side dish of sweet grilled corn cobs, topped with a mixture of cream (or sour cream), mayonnaise and spices. The combination of sweet and lightly charred corn with the hot sauce is irresistibly good.
Elote is a popular street vendor food sold during Mexican holidays (especially for Cinco de Mayo), which is why it is called Mexican street corn.
How to cook corn for Elote?
You can cook corn using your favorite method, from simple Boiled Corn on the Cob to Instant Pot Corn on the Cob. During the grilling season, we love to prepare grilled corn in foil because it gives it an added smoky flavor.
How to make grilled Mexican street corn:
Mexican street corn is really easy to make. It’s as simple as cooking corn and covering it with the sauce, cheese, and cilantro.
1. Grilled corn: Use enough foil to cover the corn once, overlapping it slightly and tucking the edges. We do double winding for a bonfire. Check out our full tutorial on how to grill corn in foil.
2. Partially discard: Once the corn is grilled, let it sit inside the tinfoil for 10 minutes, then peel off the foil to expose most of the corn, but keep the foil under the cob to use as a plate / stand to prevent the sauce. get your hands dirty.
3. Make the sauce: Combine the sauce ingredients in a small bowl, then smother the corn in the sauce and sprinkle with chili powder, a generous amount of cotija cheese, and chopped cilantro for serving.
How to eat Mexican street corn
There really isn’t a clean way to eat Mexican street corn. The aluminum wrap helps but is bound to get a little messy. You can take comfort in knowing that everyone else around you will have the sauce on their face too. It is really worth it! You can also skewer it like we did in our Boiled Corn on the Cob.
Serve the smothered corn straight from the aluminum “ boats ” you grilled the corn in to keep your hands clean and your guests will appreciate it. Mexican corn is perfect as a side dish and goes very well with:
Why grill corn in foil?
This recipe goes from grill to table using the same foil. It is so convenient to prepare and serve with sturdy foil. Here’s why we like it:
- Forward – you can pre-wrap corn in advance and refrigerate until use
- No pre-soaking or pending request, simply wrap and grill the corn
- Great for any type of barbecue – gas, charcoal, wood or smoker, and you can even wrap it twice to grill it on a bonfire
- Even cooking – the film protects the food from direct heat to cook the corn evenly without burning it
- Serve in aluminum foil – to keep your hands clean while enjoying delicious Mexican corn
- Easy to clean – no mess and no dishes
Grill safety tip: when removing foil wrapped corn from the grill, use tongs and be very careful in opening as the package and the steam inside will be extremely hot.
Most authentic Mexican recipes:
If you love Mexican food, try our most popular Mexican recipes. These sweet and savory recipes always get rave reviews, and you’re sure to find some new favorites on this list.
Grilled Mexican street corn (Elote recipe)
Preparation time: 12 minutes
Time to cook: 18 minutes
Total time: 30 minutes
Mexican street corn or “Elote” is sweet corn on the cob smothered with a tangy, tangy cream sauce and topped with crumbled cotija cheese and coriander.
Cost of realization:
$ 10- $ 12 (varies by season)
elote, grilled mexican corn, mexican street corn
Calories: 220 kcal
Portions: 8 corn cobs
finely chopped (save some for garnish)
clove of garlic
(plus lime wedges for serving)
Shell the corn and wrap it in a single layer of strong aluminum foil to completely enclose the corn, then grill the corn in foil.
In a small bowl, combine the sour cream, mayonnaise, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 tablespoons of fresh lime juice. Stir to combine and set aside.
Partially unwrap the corn to cool for a few minutes before applying the sauce. Hold the tinfoil under the corn to use for serving the corn.
Using a basting brush, brush the sauce generously and sprinkle generously with cotija cheese. Garnish with chili powder and coriander. Serve with lime wedges.
Grilled Mexican street corn (Elote recipe)
Quantity per serving
Calories from Fat 135
% Daily value *
Saturated fat 4g25%
Sugar 6 g7%
Vitamin A 408IU8%
C vitamin 8mg10%
* Percent Daily Values are based on a 2000 calorie diet.