Go Back

Homemade Mexican Street Corn (Elote)

A vibrant and creamy dish featuring fresh corn on the cob slathered in a zesty blend of mayo, cotija cheese, lime, and spices, perfect for summer gatherings or as a delicious snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 ears ears of corn, husked Fresh corn is preferable for sweetness.
  • 0.5 cup mayonnaise
  • 0.5 teaspoon chili powder Adjust according to spice preference.
  • 0.25 cup cotija cheese, crumbled Feta or queso fresco can be substituted.
  • 1 large lime, juiced A generous amount of lime juice brightens the dish.
  • 1 tablespoon fresh cilantro, chopped For garnish.
  • to taste Salt and pepper Adjust to preference.

Method
 

Preparation
  1. Remove the husks from the corn.
  2. Boil the corn in boiling water for about 5-7 minutes or grill them until charred on all sides for around 10-12 minutes.
Make the Sauce
  1. In a small bowl, mix mayonnaise, chili powder, lime juice, salt, and pepper.
Coat and Garnish
  1. Once cooked, cool the corn slightly and brush the creamy sauce over each cob generously.
  2. Sprinkle crumbled cotija cheese and additional chili powder on top, if desired.
  3. Garnish with freshly chopped cilantro and serve immediately.

Notes

Store leftovers in an airtight container for up to 2 days; reheat in the microwave or grill for a smoky flavor.