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Authentic Mexican Street Corn (Elote)
15
min active
·
4
servings
·
25
min total
Grilled corn with creamy sauce, cotija cheese, and chili — bold street flavor at home.
Avo's Tip
Turn the corn frequently so it chars evenly without burning.
Best fresh off the grill. Reheat corn briefly on a skillet if needed.
No fresh corn? Frozen corn kernels, thawed and charred in a screaming-hot dry skillet, make a great elote en vaso version.
No cotija? Crumbled feta is saltier but fills the same role; shaved parmesan also works.
No Mexican crema? Sour cream thinned with 1 tsp lime juice substitutes perfectly.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use frozen or canned corn?
Yes. For frozen, thaw and dry well. For canned, drain and pat dry, then char in a hot pan.
How do I make it less spicy?
Use less chili powder and add more crema, mayo, or lime to balance heat.
Can I make it ahead?
You can prep the sauce and toppings ahead. Assemble right before serving for best texture.
Storage & Reheating
Best if eaten fresh
Why It Works
Grilling the corn adds instant flavor, and the topping comes together in minutes.
Popular This Week
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Ingredients
1
4 ears corn, husked
2
2 tbsp mayonnaise
3
1 tsp chili powder
4
2 tbsp sour cream
5
⅓ cup cotija cheese, crumbled
6
2 tbsp fresh cilantro, chopped (optional garnish)
7
1 lime cut in wedges (or 1 tbsp fresh lime juice)
8
2 green onions (sliced, whites and greens separated)
Instructions
1
No Grill? You can use a cast-iron skillet on high heat or roast them in the oven at 400°F for 20 minutes.
2
Brush: Slather the corn generously with the mayonnaise mixture on all sides. The heat will melt it slightly into the kernels.
3
Coat: Sprinkle the crumbled Cotija cheese all over the corn (or roll the corn on a plate of cheese for full coverage).
4
Spice: Dust the top with chili powder.
5
Garnish: Top with fresh cilantro and a squeeze of lime juice.
Quick Fixes
Corn not charring: Grill on high heat and leave undisturbed for 2–3 minutes per side — resist the urge to keep turning.
Topping sliding off: Apply mayo and sour cream while corn is hot — it helps the cheese and seasoning adhere.
ingrediENTS
—
1
4 ears corn, husked
—
2
2 tbsp mayonnaise
—
3
1 tsp chili powder
—
4
2 tbsp sour cream
—
5
⅓ cup cotija cheese, crumbled
—
6
2 tbsp fresh cilantro, chopped (optional garnish)
—
7
1 lime cut in wedges (or 1 tbsp fresh lime juice)
—
8
2 green onions (sliced, whites and greens separated)
instructions
1
No Grill? You can use a cast-iron skillet on high heat or roast them in the oven at 400°F for 20 minutes.
2
Brush: Slather the corn generously with the mayonnaise mixture on all sides. The heat will melt it slightly into the kernels.
3
Coat: Sprinkle the crumbled Cotija cheese all over the corn (or roll the corn on a plate of cheese for full coverage).
4
Spice: Dust the top with chili powder.
5
Garnish: Top with fresh cilantro and a squeeze of lime juice.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Authentic Mexican Street Corn (Elote)
15
min active
·
25
min total
·
4
servings
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