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.
💭FAQs
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.
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
- Easy Chicken Enchiladas
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!
📋 Recipe
Mexican Street Corn (Elote)
Ingredients
- ¼ cup mayo
- ¼ cup sour cream
- ¼ teaspoon garlic powder
- ½ cup queso fresco or cojita
- smoked paprika or chili powder
- lime juice for garnish
- cilantro for garnish
Instructions
- Bake 4 unhusked ears of corn directly on the oven rack 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, if desired.
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