Mexican Street Corn – Elote

Mexican Street Corn : Elote – This is not the typical mayonnaise and butter Mexican street corn that is found all over the web these days. This Elote is so delicious, you will forget about any other Mexican Street Corn recipe you have ever tried.
Mexican Street Corn with Cotija Cheese on a platter.


This authentic Mexican Street Corn, known as Elote, is smothered in Mexican Crema, and sprinkled with Cotija (a dry mexican cheese). Next you add a little, smoky chili powder or smoked paprika and fresh cilantro and then immediately dive in. And the best part? This Mexican Street Corn is grilled, which makes it pop with juicy, sweetness, and the crema is like buttah (that’s butter in case you didn’t notice;)
Cotija Cheese for Mexican Street Corn - Elote

I know that trying ingredients from other countries, especially if you don’t really cook can seem a bit too adventurous, but I promise that these two ingredients are incredibly easy to incorporate into your every day cooking, and in fact, the more you use them the more you will find yourself adding them to anything.


Mexican Street Corn - Elote Ingredients: Cilantro, Crema Mexicana, Two Limes, Cotija Cheese and Chili Powder.

I think that’s how it always goes. At first you try something a little different in a recipe, like ricotta. You may make something like your first homemade lasagna, and it turns out delicious. It boosts your self confidence as a cook, and you begin to make it more and more. Especially when guests come over. In fact, you become proud of the dish and may even start to invite people over just to eat it with you. With time you notice other recipes that use that ingredient and you’ll begin to try new things, which of course, eventually, and with time, leads to experimenting on your own with the said ingredient. Some may already feel comfortable doing so, while others would never dream of experimenting without a recipe. So just try making this Mexican Street Corn, you won’t regret it.


Mexican Street Corn - Elote on a baking sheet.


Make Mexican Street Corn – Elote

It’s how most of us start. I personally love it. I believe in cooking, and I certainly believe in you. I know you can do this. It takes practice. I promise it’s worth it. So what if the first 5 times turn out horrible. If the 6th time is a success, then for the rest of your life you’ll be able to make that dish for anyone that stops by, and your family will rave over it. Cooking is not a talent you are blessed with or you aren’t. You may not be a 5 star chef, but you can most definitely cook.


My advice,
1.Try it- Get in the kitchen and start cooking. If it’s a small recipe with only three ingredients, so be it.

2.Set up a goal- Whether the goal is just to cook one thing a week, or to try to conquer lasagna (which is actually much easier than you think, and please ignore the photo from my earliest days of blogging), set a goal and go after it.

3.Stop beating yourself up- I have made the most awful meals, and I’ve eaten other people’s awful meals. Oh well!! You’ve learned to read, write, ride a bike etc, and all of that came from practice. Don’t think about the mistakes. Instead learn from the successes. Did you cook the pasta perfect? Did you manage to cut everything without slicing a finger? Perfect! Concentrate on the good.

4.Remove “I can’t cook” from your vocabulary. Instead say, “I am learning, or want to learn how to be a better cook” Positive thinking can make amazing things happen. Half of the battle is just believing in yourself.

5. Try again. And again. And again. You don’t get better if you don’t keep trying. Bread was a hard one for me, but I have become known for my tender loaves of bread and it all came from a little effort. Ask for help, and advice, but keep trying. I’m always here, and I’ll answer any and all questions. Just email me. ohsweetbasil(at)gmail(dot)com


Can You Reheat Corn on the Cob?

There are a few ways to reheat corn on the cob that will keep it juicy and tender.

Microwave:  Place the corn in a microwave safe dish and cover with a damp towel or plastic wrap.

Set the timer for 10-20 second bursts and continue heating till corn is warm.

Oven: Preheat oven to 350 degrees.

Add butter, 1 tsp. water, salt and pepper to the corn and wrap in foil.

Place in the oven for 5-7 minutes.

Boiling Water: Bring water to a boil.

Add the corn and boil for 1-2 minutes.

What is Mexican Crema?

Crema is slightly soured and thickened cream, milder and less thick than American sour cream.


What is Cotija Cheese?

Cotija Cheese is a hard, crumbly Mexican cheese.

Cotija cheese is made mainly from cow’s milk.

It resembles feta cheese.




Mexican Street Corn – Elote

Our favorite side all summer long, Mexican street corn!

Mexican Street Corn - Elote


  • 6-8 Ears of Corn, husked
  • Mexican Crema (found in your local grocery store by the cheeses) or Mayonnaise
  • Cotija Cheese (Again, over by the cheese section)
  • Chili Powder or Smoked Paprika
  • 2 Limes
  • Fresh Cilantro, chopped


  1. Heat a grill to medium-high heat and add the corn.
  2. There is no need to add salt as the cotija cheese is salty.
  3. Grill on each side for a few minutes until some of the kernals begin to look darker, and a little charred, as pictured above.
  4. Remove from the grill and immediately spread the mexican crema all over the corn.
  5. Sprinkle lightly with cotija cheese, chili powder and lime juice.
  6. Top with a little bit of the fresh cilantro and enjoy.

Best eaten hot off the grill, so be careful not to burn yourself.

Nutrition Information

Yield: , Serving Size: 1

  • Amount Per Serving:
  • Calories: 897 Calories
  • Total Fat: 7.1g
  • Carbohydrates: 219.7g
  • Fiber: 28.3g
  • Sugar: 35.3g
  • Protein: 29.6g
All images and text ©Carrian Cheney for Oh Sweet Basil.

Grilled Mexican Street Corn - Elote with Chili Powder, Cotija Cheese, and Cilantro.


photo collage - Mexican Street Corn - Elote.Fiesta Corn in a small white serving bowl.

Fiesta Corn

Creamed Corn with bacon sprinkled on top.

The Best Creamed Corn

Grilled Avocado Tacos sprinkled with cheese on a serving plate.

Grilled Avocado Tacos

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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18 comments on “Mexican Street Corn – Elote”

  1. It’s 897 calories for one ear of the corn? That seems very high. 

  2. I’ve seen something similar at the PC Farmer’s market and it’s amazing. I’ll give this one a whirl.


  3. The corn looks delicious. I agree about cooking. Experimenting is always fun and you never know what a wonderful dish you’ll create on your own until you try.

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  6. I’m Mexican and this isn’t how we make elotes… We do use butter and mayo, lol. Just cause these are Mexican ingredients doesn’t mean we use them for everything.

    • Exaxtly, Im not mexican but i grew up in southern CA. Mayo and butter at least she got the cheese right. And it’s usually boiled with the husk. Not saying theres anything wrong with this recipe but dont call it AUTHENTIC mexican its more of a twist.

      • Thanks for your comment Brit. This was a recipe I was taught by someone who is Mexican so I guess it just depends on the family or region. I’ll have to try the butter and mayo way asap!

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  8. Oh friend! YUM. I simply ADORE corn and the addition of the cotija and chili powder and lime… I knew I liked you 🙂 <3

  9. WHOA!!!!! I have to try this corn, every time I see it somewhere it makes me drool! love it 🙂

  10. I have seriously been grilling corn like crazy lately. This sounds SOOO good!!

  11. The corn looks awesome! There is a vendor at the Park City farmers market that makes a similar corn and it's one of our favorite things to treat ourselves with when we go!