Elote
Elote is smoky, creamy, and everything we love about Mexican Street Corn, from bold flavor to simple summer prep.
Grilled corn is slathered with a creamy blend of mayo, sour cream, lime juice, cotija, cilantro, and spices, then finished with a final squeeze of lime and a sprinkle of chili-lime seasoning.
This Elote recipe comes together quickly and makes a standout side for cookouts, taco night, or any summer meal. The corn turns sweet and smoky on the grill, and the creamy, tangy topping gives every bite a rich, savory finish. Whether served as a snack or a side dish, it’s the kind of recipe that always gets eaten first.
Elote Recipe Highlights
- Ready in under 25 minutes with minimal prep
- Made with easy-to-find ingredients
- Bold, creamy, smoky, and citrusy in every bite
- Ideal for summer cookouts, BBQs, or taco night
- Can be prepped ahead for parties or potlucks
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CORN ON THE COB – Fresh corn delivers the best texture and flavor for Elote. Keeping part of the stalk on each ear makes it easier to grill, hold, and serve.
DAIRY – Cotija cheese gives Mexican Street Corn its signature salty finish and crumbly texture. Mayonnaise and sour cream blend into a creamy base that helps the cheese and spices cling to the corn. I sometimes use feta when cotija isn’t available, and it still turns out delicious.
FRESH HERBS AND CITRUS – Cilantro adds brightness and a touch of herbal freshness. Lime juice sharpens the sauce and balances the richness, while extra wedges let everyone customize their corn with a final squeeze.
SPICES – Tajín seasoning brings tangy chili-lime flavor that’s classic in Elote. Smoked paprika adds a subtle depth, and garlic powder builds a warm, savory note. Adjust the spice level to match your taste.
How To Make Elote (Mexican Street Corn)
Please check the printable recipe card below for more detailed instructions.
- Whisk cotija cheese, mayonnaise, sour cream, chopped cilantro, lime juice, Tajín, smoked paprika, and garlic powder in a large bowl until smooth.
- Grill the corn over medium heat for 3 to 4 minutes per side until all sides are lightly charred and tender.
- Remove the corn from the grill.
- Coat each ear with sauce using a spoon or pastry brush.
- Finish with fresh lime juice and a sprinkle of cotija, cilantro, and Tajín before serving.
Leftovers and Storage
STORE – Keep leftover Elote in an airtight container in the fridge for up to 3 days. The sauce softens slightly but keeps its bold flavor.
FREEZE – Skip freezing. The grilled corn and creamy sauce don’t hold up well once thawed.
REHEAT – Warm the corn in a 350° Fahrenheit oven for about 10 minutes. Spoon fresh sauce over each ear and finish with cotija and lime before serving.
MAKE AHEAD – Mix the sauce up to a day in advance and refrigerate. Grill the corn just before serving so it stays hot, smoky, and tender.
More Summer Recipes
Serving Suggestions
TRI TIP STEAK – Tender, juicy, and perfectly grilled to match the smoky flavor of Elote.
SMASH BURGER – A casual main that turns dinner into a party.
CILANTRO LIME SLAW – Bright, tangy, and great with grilled meats or tacos.
WATERMELON AND FETA SALAD – Light and refreshing, with sweet and salty contrast.
Recipe Success Tips
FRESH CORN 101 – Start with the best corn for standout Elote. Look for ears with bright green husks that feel snug and slightly damp, and check that the kernels feel full and evenly packed. Skip any with brown silk or soft spots. Fresh, in-season corn brings the natural sweetness that makes Mexican Street Corn so good.
BALANCE THE FLAVORS – Taste the sauce before spreading it on. Add extra lime juice to brighten it up or more Tajín to dial up the heat.
SAUCE STICKS BEST WHEN CORN IS HOT – Apply the sauce right after grilling while the corn is still warm. This helps the cheese and spices grip the surface and creates the best texture.
DON’T SKIP THE GARNISH – Finish each ear with cotija, cilantro, and chili seasoning for color, texture, and a little extra punch in every bite.
EXPERT TIP – Elote works beautifully for parties and potlucks. Prep the sauce in advance and store it in the fridge. Grill the corn just before serving or warm it in the oven and assemble everything on-site for the freshest flavor.
Commonly Asked Questions
Can I Make Elote Without a Grill?
Yes. Use a cast iron skillet or broiler to char the corn instead. It won’t have the same smoky flavor but still turns out great.
What If I Don’t Have Cotija Cheese?
Feta is a great substitute. It crumbles well and has a similar salty flavor.
Can I Use Frozen Corn?
Not for this recipe. Fresh corn delivers the best texture and grill marks.
Is This Dish Spicy?
It’s mild, but you can increase the heat by adding more Tajín or a pinch of cayenne.
More Easy and Delicious Recipes
Buffalo Chicken Sliders – Spicy, cheesy sliders that work for parties, picnics, or backyard dinners.
Bacon Wrapped Jalapeno Poppers – Smoky, cheesy, and perfect for passing around at the grill.
Fried Green Tomatoes – Crispy, tangy rounds that balance the creaminess of Elote.
Stuffed Peppers – A bold, savory main that works well with grilled sides like corn and slaw.
Elote
Ingredients
- ½ cup cotija cheese crumbled
- ¼ cup mayonnaise
- ⅓ cup sour cream
- 3 tablespoons cilantro chopped
- 1 tablespoon lime juice fresh lime
- ½ teaspoon Tajin seasoning chili lime seasoning
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 4 ears corn on the cob shucked, keeping a slight stock
Instructions
- Preheat the grill to medium heat, aiming for a temperature of approximately 400º Fahrenheit.
- Combine cotija cheese, mayonnaise, sour cream, chopped cilantro, lime juice, Tajín seasoning, smoked paprika, and garlic powder in a large bowl. Whisk until smooth and well blended.
- Place the corn directly on the grill grates. Grill for 3 to 4 minutes per side, turning occasionally, until all sides are tender and lightly charred. Total grilling time should be 12 to 14 minutes.
- Remove the corn from the grill. Coat each ear evenly with the prepared sauce using a pastry brush or spoon. Squeeze fresh lime juice over each ear and sprinkle with additional cotija, cilantro, and Tajín before serving.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.