These Elotes (Grilled Mexican Street Corn) elevate simple corn into a vibrant, flavor-packed dish that’s both satisfying and visually appealing.
The combination of smoky, charred corn with creamy mayonnaise, tangy sour cream or crema, crumbled Cotija cheese, and fresh cilantro creates a perfect balance of savory, rich, and bright flavors.
Nutritionally, corn provides fiber and plant-based protein, while the cheese and crema add healthy fats in moderation.
A hint of chile powder adds a gentle kick without excess sodium or calories.
Quick to prepare and grill, this recipe is perfect for weeknight dinners, summer cookouts, or casual gatherings.
Whether served as a fun appetizer or a side to grilled meats and vegetables, these elotes are easy to make, crowd-pleasing, and packed with wholesome, nutrient-rich ingredients, making them an ideal addition to your everyday cooking repertoire.
Must-Have Tools for Perfect Results
Charcoal or Gas Grill
Achieves authentic smoky char and even cooking for corn. Beyond elotes, it’s perfect for vegetables, meats, and outdoor entertaining.
Chimney Starter
Quickly lights charcoal without chemical odors, ensuring even heat. It’s a must for safe, efficient grilling at home.
Large Mixing Bowl
Combines cheese, mayo, crema, herbs, and spices thoroughly. Multipurpose for salads, marinades, or baking prep.
Sharp Knife
Essential for trimming and preparing corn or cutting lime wedges. Valuable for chopping vegetables and herbs cleanly.
Tongs
Safely handle hot corn on the grill, ensuring even turning without burns. Useful for flipping, tossing, and serving hot foods.
Authentic Mexican Elotes
Equipment
- Charcoal or gas grill
- Chimney starter
- Large Mixing Bowl
- Sharp Knife
- Tongs
Ingredients
- 1/2 cup 110 g finely crumbled Cotija or feta cheese, plus more for garnish
- 1/4 cup 60 ml mayonnaise
- 1/4 cup 60 ml sour cream or Mexican crema
- 1/4 cup finely chopped cilantro leaves and tender stems
- 1/2 teaspoon ancho or guajillo chile powder plus more for garnish
- 1 medium garlic clove finely minced (about 1 teaspoon)
- 4 ears corn shucked (see notes)
- 1 lime cut into wedges
Instructions
- Prepare the Grill: Light a full chimney of charcoal and wait until the coals are covered with gray ash. If using a gas grill, preheat half of the burners on high. Place the cooking grate and allow it to heat for 5 minutes, then clean and lightly oil it to prevent corn from sticking.
- Make the Creamy Sauce: In a large mixing bowl, combine the crumbled Cotija or feta cheese, mayonnaise, sour cream or Mexican crema, finely chopped cilantro, chile powder, and minced garlic. Stir thoroughly until the mixture is smooth, uniform, and well blended. Set aside to allow the flavors to meld.
- Prepare the Corn: Husk the corn by removing the outer leaves and silky threads, leaving a couple of inches of the stalk as a handle if desired. This makes it easier to turn the corn on the grill and serves as a natural holder when eating.
- Grill the Corn: Place the corn directly over the hot side of the grill. Rotate occasionally to ensure even cooking and char marks on all sides. Grill until the kernels are tender, smoky, and lightly blackened in spots, approximately 8–10 minutes total.
- Coat the Corn: Transfer the grilled corn into the prepared sauce bowl. Using a large spoon or brush, coat each ear thoroughly with the creamy cheese mixture, making sure it clings to all sides of the kernels.
- Garnish and Serve: Sprinkle additional crumbled cheese and a pinch of chile powder on top for extra flavor and visual appeal. Serve immediately while warm, with lime wedges on the side for squeezing over the corn to add a fresh, tangy kick.
- Optional Adjustments: For stovetop or indoor cooking, char the corn under a broiler or in a grill pan, rotating frequently to achieve similar smoky flavor. Adjust chile powder to taste for mild or spicier results, ensuring everyone enjoys the perfect balance of creaminess, tang, and heat.
Notes
- Leave a small portion of the stalk as a handle for easy grilling and serving.
- Adjust chile powder to taste; start with less if you prefer mild heat.
- Cotija cheese can be substituted with feta for a tangy, creamy alternative.
- Husk the corn completely and remove all silk threads to avoid bitterness.
- For indoor cooking, use a grill pan or broiler to mimic charred flavor.
- Serve immediately after coating for best texture; the sauce is creamy but may slide off if left too long.
Chef’s Secrets For Authentic Flavor
The key to authentic elotes lies in achieving a perfect balance of smokiness, creaminess, and tang.
Grill the corn until lightly charred to enhance natural sweetness, and use fresh, high-quality cheese for depth of flavor.
Combining mayonnaise, crema, garlic, and cilantro just before serving preserves freshness and prevents the sauce from breaking down.
For extra flavor, consider lightly toasting the chile powder in a dry pan to release its aroma before adding to the sauce.
These little details elevate the dish, ensuring that each bite bursts with the vibrant flavors of Mexican street food.
Serving Suggestions For Every Occasion
Elotes are versatile and pair beautifully with a variety of dishes.
Serve them alongside grilled meats, fish, or roasted vegetables for a complete meal.
They also make a fantastic appetizer or party snack, especially when paired with tangy salsas, fresh lime wedges, or smoky chipotle dips.
For casual family meals, try cutting the grilled corn kernels off the cob and folding them into salads, tacos, or grain bowls, adding a sweet, smoky crunch and creamy richness that enhances any dish.
Storage Tips To Keep Fresh
Elotes are best enjoyed immediately, but leftovers can be stored carefully.
Wrap uncoated grilled corn tightly in plastic wrap and refrigerate for up to 2 days.
The creamy sauce should be stored separately in an airtight container.
To reheat, warm the corn in a skillet or under the broiler to restore slight char and warmth, then coat with sauce just before serving.
Avoid microwaving coated corn, as it softens the texture and diminishes the fresh, smoky flavor.
Frequently Asked Questions Answered
1. Can I make elotes vegetarian?
Yes! This recipe is naturally vegetarian, featuring corn, cheese, crema, and herbs, with no animal-based protein aside from dairy.
2. Can I use other cheeses?
Cotija is traditional, but feta or queso fresco are great substitutes. They provide similar tangy, creamy flavors that cling well to the corn.
3. How do I achieve a smoky flavor indoors?
Use a grill pan or broiler, rotating corn frequently. A few drops of smoked paprika can also enhance the smoky aroma.
4. Can I make the sauce ahead?
Yes, mix the cheese, mayo, crema, and herbs up to a day in advance. Keep refrigerated and coat the corn just before serving.
5. Can elotes be frozen?
Freshly grilled corn freezes best uncoated. Wrap in plastic or place in freezer-safe bags. Reheat in the oven or on the grill, then add sauce before serving.
This recipe has been adapted and simplified from the original version by seriouseats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
