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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. 

Course Side Dish
Cuisine Mexican
Keyword corn
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 cobs of corn


  • 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


  1. Bake 4 unhusked ears of corn directly on the oven rack at 350F for 40-45 minutes.

  2. Stir together mayo, sour cream and garlic powder. Brush ears of corn with mayo mixture.

  3. Spoon cheese on ears of corn. Sprinkle with paprika. Top with lime juice and cilantro, if desired.