There’s something magical about food that feels like a celebration — colorful, bold, and impossible to eat without smiling. That’s exactly what Mexican Street Corn (Elote) is. Every bite bursts with smoky sweetness from the roasted corn, creamy garlic-kissed mayo, tangy cotija cheese, and that irresistible hit of lime.
I still remember the first time I had it — leaning against a food cart in the summer heat, holding a golden ear of corn dripping with sauce and dusted with chili powder. I knew right then this wasn’t just a side dish… it was an experience. And the best part? You don’t have to track down a street vendor to enjoy it. You can make it right in your own kitchen — no special grill required!
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Why You’ll Love This Recipe
- Big flavor, little effort – oven-roasted corn with a simple yet spectacular topping.
- Summer on a plate – bright, fresh, and perfect for BBQ season.
- Crowd-pleaser – makes 6 ears, easily doubled for parties.
What It Tastes Like
Imagine biting into tender-sweet corn, still warm, coated in creamy garlic mayo, with a salty punch from cotija cheese, fresh herbiness from cilantro, smoky heat from chipotle chili powder, and a squeeze of tangy lime to bring it all home. It’s flavor fireworks.
Benefits of This Recipe
- Can be baked in the oven or grilled for extra smokiness.
- Naturally gluten-free and vegetarian.
- Easily customizable for spice level and toppings.
Ingredients You’ll Need
- 6 ears fresh sweet corn, husks on
- 6 tablespoons mayonnaise
- ½ teaspoon garlic powder
- 1 cup cotija cheese, crumbled
- 6 tablespoons fresh cilantro, roughly chopped
- 1 teaspoon chipotle chili powder
- 2 limes, quartered
Tools You’ll Need
- Oven or grill
- Small mixing bowl
- Pastry brush or spoon for mayo mixture
- Tongs for turning corn
Ingredient Swaps & Additions
- Cheese: Try feta if cotija isn’t available.
- Spice: Use regular chili powder or paprika for milder heat.
- Herbs: Swap cilantro for parsley if you’re not a cilantro fan.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Roast the corn: Place corn in husks directly on the oven rack. Bake for 35–40 minutes, until fork-tender.
- Mix the topping: In a small bowl, combine mayonnaise and garlic powder.
- Dress the corn: Peel back husks, brush each ear generously with garlic mayo.
- Cheese it up: Roll or sprinkle with cotija cheese until well coated.
- Add the flair: Sprinkle with fresh cilantro and chipotle chili powder.
- Finish with lime: Serve with lime wedges for squeezing over the top.
What to Serve With Mexican Street Corn
- Grilled steak or chicken fajitas
- BBQ ribs or pulled pork sandwiches
- Black bean and avocado salad
Tips for Perfect Elote
- Serve immediately while warm for the best flavor.
- For extra char, finish under the broiler for 2–3 minutes.
- If making ahead, keep toppings separate until ready to serve.
Storage Instructions
- Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days.
- Reheat in the oven or air fryer to restore warmth and texture.
FAQ
Q: Can I use frozen corn?
Yes, but fresh corn gives the best flavor. Thaw frozen corn before roasting or grilling.
Q: Can I make it without mayonnaise?
You can use Mexican crema, sour cream, or Greek yogurt instead.
Q: How spicy is it?
With chipotle chili powder, it’s mildly spicy. Adjust to your liking.
Final Thoughts
Mexican Street Corn is one of those recipes that makes you wonder why you don’t make it more often. It’s simple, festive, and utterly crave-worthy. Whether you serve it at a backyard BBQ or as a weeknight treat, it brings a little fiesta to your table.
If you loved this, you might also enjoy:
- Smoky Grilled Pineapple Salsa
- Southwest Black Bean Burgers
- Mango Chili Lime Salad
📌 Made this recipe? Drop a review below and share your delicious photos on Pinterest — I can’t wait to see your elote creations!
Nutritional Information (per ear)
Calories: 240
Protein: 6g
Fat: 16g
Carbs: 20g
Fiber: 2g
Sugar: 6g
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