Craving bold, smoky, creamy, cheesy street food flavor? Say hello to Mexican Street Corn—also known as Elote! This irresistible side dish features charred corn slathered in a zesty Mexican cream sauce, finished with cotija cheese, chili powder, herbs, and fresh lime. It’s the perfect summer snack, BBQ side, or Taco Tuesday upgrade.
Let’s fire up the grill (or oven!) and make this mouthwatering street corn right at home!
Why You’ll Love This Recipe
🔥 Bold flavor in every bite. Creamy, cheesy, tangy, and a little spicy!
🌽 Fresh summer corn. The real star of the show—sweet, juicy, and golden.
🧡 Authentic Mexican flair. Just like the kind sold from street carts.
🎉 Perfect for parties. Fun, messy, and absolutely crowd-pleasing.
🌱 Simple ingredients. Pantry staples, fresh herbs, and real flavor.
What Does Mexican Street Corn Taste Like?
Think of juicy grilled corn, brushed with olive oil and smoky chipotle chili powder, then smothered in a creamy lime-infused sauce, topped with salty cotija cheese, and finished with fresh parsley and a squeeze of lime. It’s creamy, crunchy, spicy, zesty, and cheesy—all in one glorious bite. You’ll want to eat it straight off the cob!
Ingredients You’ll Need
Here’s what goes into this flavor-packed favorite:
🌽 For the Corn:
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6 ears fresh corn – Shucked and ready to grill
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Olive oil – For brushing before roasting or grilling
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1–2 tsp chipotle chili powder – Adds smoky heat
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¼ to ⅓ cup cotija cheese – Crumbled (or sub with feta or parmesan)
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¼ cup fresh parsley – Finely chopped (or cilantro if you prefer)
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Sea salt – To taste
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2 limes – For juicing and serving
For the Mexican Cream Sauce:
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½ cup heavy cream – Rich and silky
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1 tbsp sour cream – Adds a tangy bite
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½ lime, juiced – Bright citrus punch
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⅛ tsp chipotle chili powder – Just enough heat
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⅛ tsp salt – To balance the creaminess
Tools You’ll Need
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Grill, grill pan, or oven broiler
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Mixing bowl
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Basting brush or spoon
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Knife and cutting board
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Tongs or corn holders
How to Make Mexican Street Corn
Step 1: Grill or Roast the Corn
Preheat your grill (or oven broiler) to medium-high. Brush each ear of corn with olive oil and place them directly on the grill grates (or on a baking sheet under the broiler). Turn occasionally and cook for 10–12 minutes, or until charred in spots and cooked through.
Step 2: Mix the Mexican Cream Sauce
In a small bowl, whisk together heavy cream, sour cream, lime juice, chipotle chili powder, and salt. Set aside.
Step 3: Brush and Season
Once the corn is cooked, brush each ear generously with the cream sauce while still warm.
Step 4: Add Toppings
Sprinkle the corn with chipotle chili powder, crumbled cotija cheese, chopped parsley, and a pinch of sea salt. Squeeze fresh lime juice over the top for a zesty finish.
Step 5: Serve Warm
Serve immediately while the corn is warm and melty! Don’t forget napkins—this is delightfully messy street food.
Tips for the Best Mexican Street Corn
✔ Grill marks = flavor. Don’t be afraid of a little char—it adds smokiness!
✔ Use fresh corn. The juicier, the better.
✔ Make it spicier. Add more chili powder or hot sauce if you like heat.
✔ No grill? Use a stovetop grill pan or broil in the oven.
✔ Make it a salad! Slice the kernels off the cob and toss everything into a bowl for Elote en Vaso (Mexican corn in a cup)!
How to Store Leftovers
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Fridge: Wrap leftover corn in foil or plastic wrap and refrigerate for up to 3 days.
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Reheat: Warm in the oven or on the stovetop.
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Make-ahead tip: Prep the cream sauce in advance and grill corn right before serving.
Final Thoughts: The Best Summer Side Dish 🌞
Mexican Street Corn is hands-down one of the most craveable sides you can serve. It’s creamy, smoky, cheesy, and zesty—basically everything good in one bite! Perfect for BBQs, weeknight dinners, or summer cookouts, this recipe is always a hit.
More Summer Recipes to Try:
🌮 Chicken Street Tacos
🥑 Fresh Guacamole with Lime
🍓 Strawberry Shortcake Skewers