Mexican Street Corn (Elote)

Mexican Street Corn (Elote) is fresh corn on the cob smothered with a creamy sauce and sprinkled with Mexican cheese, chili powder, and cilantro. It's quick and easy to make, and it makes an excellent side dish for a fun summer meal.

One of the simple joys of summer is all of the fresh produce. Every summer my family had a garden when I was a kid. It was so nice to be able to enjoy fresh tomatoes, squash, cucumbers, peas, corn, you name it, all summer long. I didn’t realize how good I had it then until I became an adult without the chance to grow a garden like that. Maybe I’ll have to try out some container gardens on my patio until I can get a yard large enough to plant one.

Luckily, if you don’t have the pleasure of harvesting produce from a garden, the grocery store still sells everything you need to make this Mexican Street Corn. Either way, you are sure to love this summer favorite!

Ingredients in Mexican street corn

Mayonnaise
Sour cream
Garlic powder
Queso fresco or cojita cheese
Chili powder or smoked paprika
Lime juice and cilantro, garnish

How to Make Elote

Bake unhusked ears of corn at 350F for 40-45 minutes.
Stir together mayo, sour cream, and garlic powder.
Brush ears of corn with mayo mixture.
Spoon cheese on ears of corn.
Sprinkle with paprika.
Top with lime juice and cilantro.

How do you reheat Mexican street corn?

While Mexican street corn is obviously best served fresh, you can reheat it in the microwave. Simply place the corn cobs in a microwave-safe dish covered with plastic wrap. Microwave for 10-20 seconds or until warm.

How how long can I store Elote?

Fully prepared elote can be stored in the fridge for up to 3 days, but I recommend enjoying it while it's fresh!

More Mexican Inspired Recipes to Try

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