Mexican street corn, or elote, is the stuff of summertime dreams—sweet kernels charred to perfection, slathered in creamy sauce, and dusted with tangy cheese and spices. This iconic snack captures the vibrant flavors of Mexico in every bite and can turn any backyard barbecue into a fiesta. Whether you’re craving that smoky char or seeking to recreate your favorite street-vendor treat, this recipe will guide you step by step to achieve elote greatness.
In this listicle, we’ll walk you through everything from selecting the freshest ears to layering on the perfect finishing touches. Get ready to elevate your grill game and become the undeniable Street Food Star of your neighborhood.
1. Choose Fresh, Seasonal Corn
Start with sweet corn at its peak. Look for bright green husks that feel snug around the ear and soft, plump kernels when gently pressed. Off-season or rubbery corn just won’t deliver that juicy pop you crave.
Why Freshness Matters
Fresh ears not only taste better raw, they also hold up on the grill—retaining moisture and developing gorgeous char marks without drying out.
2. Preheat Your Grill to Char-Perfect
A screaming-hot grill is key. Aim for medium-high heat (around 400–450°F) so the kernels caramelize quickly and evenly.
Grill Tips
• Oil the grates lightly to prevent sticking.
• Rotate the corn every 2–3 minutes for even charring.
• Keep a close eye—the goal is golden brown with a few blackened spots.
3. Craft Your Creamy Sauce
The signature elote spread is a hybrid of mayonnaise and Mexican crema or sour cream. This tangy blend clings to the cob and balances the sweet corn and smoky char.
Basic Sauce Ratio
• ½ cup mayonnaise
• ½ cup crema or sour cream
• Juice of 1 lime
• Pinch of salt and pepper
Flavor Variations
Stir in a dash of hot sauce for heat or minced garlic for extra depth.
4. Coat and Char
Once the corn is perfectly grilled, brush it generously with your creamy sauce while it’s still hot. The warmth helps the spread melt into every nook.
Technique
Use a silicone brush or spoon the sauce directly onto the ear, turning it to ensure even coverage.
5. Roll in Cotija (or Queso Fresco)
Immediately after saucing, roll each ear in crumbled cotija cheese, the classic salty finish of authentic elote. If cotija is hard to find, queso fresco is a fine stand-in.
Cheese Options
• Cotija: crumbly, salty, and tangy
• Queso Fresco: milder and softer
6. Dust with Chili Powder or Tajín
Sprinkle a pinch of chili powder, chipotle powder, or zesty Tajín over the cheese layer. This adds a pop of color and a hint of spicy-sour flavor.
Spice Level Control
Start light and taste-test—add more if you like it fiery.
7. Finish with Fresh Lime, Cilantro, and a Pinch of Love
A final squeeze of lime juice brightens every bite, and chopped cilantro lends herbal freshness. Serve immediately to enjoy corn at its juiciest and most flavorful.
Presentation Tip
Thread each cob onto a wooden skewer or hold it by the husk “handle” for the full street-food experience.
With these simple steps, you’ll master the art of Mexican street corn and become the envy of every barbecue. Fresh ingredients, high heat, and bold flavors come together to create elote that’s crunchy, creamy, and utterly addictive. Grab a napkin—this deliciously messy masterpiece is meant to be devoured right away!