Mexican Street Corn (Elote)

Grilled Mexican Street Corn is slathered in Cotija cheese and warm cilantro butter. It's an easy, must-have recipe to elevate your summer cookouts.

What is Mexican Street Corn?

Mexican Street Corn (also known as Elote), is a popular Mexican street food, usually sold in street carts, that is grilled and smothered in a seasoned sauce made from variations of mayonnaise, sour cream, Cotija cheese, and spices.

I introduced Keith to Mexican corn on the cob in New York, at local street fairs and at La Esquina in Soho (where they make my favorite version). He's experimented at home ever since, and this is our favorite recipe that we eat on repeat all summer. It's simple (not saucy), and only takes 30 minutes to make!

SERVE IT WITH: Burgers, Grilled Chicken, Grilled Steak, and Cilantro Lime Rice

Jump to:

• What is Mexican Street Corn?
• Ingredients
• Instructions
• Top tip
• Substitutions and variations
• FAQ
• Related Recipes
• Mexican Street Corn recipe

Ingredients

• SWEET CORN: we use local sweet corn (corn on the cob). Yellow corn or white corn works. We grill it with the husks on for a pretty presentation.
• BUTTER: we prefer salted butter for this recipe
• CILANTRO: fresh cilantro, chopped
• SALT: we like course kosher salt or sea salt
• BLACK PEPPER: fresh ground black pepper
• COTIJA CHEESE: aged Mexican cheese made from cow's milk. It is salty and mild.
• LIME WEDGES: for fresh squeezed lime juice

*see recipe card for quantities.

Instructions

1. Prepare the corn: my method is to cut the stem off the end of the corn and then peel only the loose husk away. You will have corn with husk and corn silk still attached.
2. Pre-cook corn in microwave: Place a damp tea towel in bottom of microwave and place corn on top of towel.Cook corn 3 minutes for every 2 ears of corn, so in this recipe you would cook the corn for 9 minutes.Carefully remove corn from microwave with tongs and remove husk and silk and let cool.
3. Grill corn: With grill on medium high heat, place ears of corn on grill and turn occasionally until corn is slightly toasted.
4. Make the Cilantro Butter: While corn is grilling, mix together the chopped cilantro with the butter and set aside at room temperature.
5. Slather grilled corn in Cilantro Butter and cheese: When corn is done, coat with the cilantro butter and roll in Cotija cheese.
6. Add lime juice: Squeeze fresh lime juice over corn.
7. Salt and pepper to taste

Top tip

Pre-cook the corn in the microwave before grilling to save time. Make sure the corn is dry before putting it on the grill to get the best charred look and taste.

Substitutions and variations

• Can't find Cotija cheese? Quest Fresco or a good quality, fresh grated parmesan are good substitutes.
• Make Esquites: you can eat this recipe right off the cob, or slice the corn kernels off the cob and mix them with more butter, cheese, and cilantro (Esquites).
• Go Traditional: add a little mayonnaise to the cilantro butter for a more authentic Mexican Street Corn.
• Spice it up: top it with Tajin Seasoning (chili lime seasoning) or crushed red pepper

FAQ

Related Recipes

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