Irresistibly Smoky Mexican Street Corn (Elote) Made Easy!

Hey there, kitchen buddy! Ready to turn your usual corn into a fiesta of flavors? This homemade Mexican street corn, or elote, is a vibrant, punchy treat you can whip up in minutes—no fancy ingredients required. The creamy, tangy sauce paired with charred, roasted corn gives each bite a bright, smoky punch that store-bought versions just can’t match. Plus, it’s way easier than you think—just pantry staples and a grill or broiler! Think of it as a little taste of Mexico right in your own kitchen, and trust me, it’s totally worth it. And hey, while you’re at it, why not toss together a quick cilantro-lime salsa or a refreshing pesto to elevate your snacking game? Your taste buds will thank you! So, grab some corn, and let’s get cooking—your new favorite street snack awaits.

Homemade Mexican Street Corn (Elote)

This dish features grilled corn on the cob coated with a creamy, tangy sauce made from mayonnaise, lime, and cheese. The corn is charred until slightly blackened and smoky, with a vibrant coating that provides a creamy, smoky, and tangy final texture and appearance.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 ears corn on the cob husks removed
• 1/2 cup mayonnaise
• 1/2 cup cotija cheese crumbled
• 2 limes juiced
• 2 cloves garlic minced
• 2 tablespoons butter melted
• 1 teaspoon chili powder
• to taste salt
• as needed cilantro leaves for garnish

Equipment

• Grill or broiler
• Basting brush

Method

 

1. Preheat the grill or broiler to high heat. Prepare a clean grill rack or broiler pan.
   
2. Place the corn on the grill or under the broiler, turning occasionally, until kernels are evenly charred and slightly blackened, about 8-10 minutes. You should see noticeable black spots and a smoky aroma.
   
3. In a small bowl, whisk together mayonnaise, lime juice, minced garlic, melted butter, chili powder, and a pinch of salt until smooth. Set aside.
   4 ears corn on the cob
   
4. Once the corn is grilled, remove from heat and carefully brush the charred surface with the prepared sauce using a basting brush. Make sure to coat each ear generously for flavor and moisture.
   4 ears corn on the cob
   
5. Sprinkle crumbled cotija cheese over the coated corn and garnish with fresh cilantro leaves. Serve immediately for best flavor and texture.
   4 ears corn on the cob
   

Notes

For extra smoky flavor, lightly char the corn additional minutes. Serve with lime wedges for added brightness.

There you have it — your new go-to for smoky, creamy Mexican street corn! Serve it up as a side or a fun appetizer to impress friends. A squeeze of lime or a sprinkle of chili flakes just before serving makes it even better. Got your own twist? Drop your tips in the comments—I’d love to hear! Now, let’s get that grill fired up and enjoy every sizzling bite.