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
- Pico de Gallo
- Cafe Rio Sweet Pork
- Creamy Chicken Quesadillas
- Authentic Guacamole
- Instant Pot Sweet Pork Tacos
- Instant Pot Refried Black Beans
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
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.
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/4 tsp garlic powder
- 1/2 cup queso fresco or cojita
- smoked paprika or chili powder
- lime juice for garnish
- cilantro for garnish
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Bake 4 unhusked ears of corn directly on the oven rack at 350F for 40-45 minutes.
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Stir together mayo, sour cream and garlic powder. Brush ears of corn with mayo mixture.
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Spoon cheese on ears of corn. Sprinkle with paprika. Top with lime juice and cilantro, if desired.
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