I can never resist juicy corn slathered in creamy crema, salty cotija, and just enough spice to make every bite addictive. This elote is the summer side dish that always disappears first.

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I’m obsessed with elote because it hits every craving at once: sweet, salty, creamy, tangy, messy, and completely impossible to eat politely. Fresh corn on the cob gets all juicy and charred, then cotija cheese brings that crumbly, salty bite I can’t stop chasing.

And yes, I fully accept the fact that I’ll have it on my fingers, my plate, probably my shirt. Worth it.

This is the kind of summer food I want at every cookout, every backyard dinner, every random Tuesday. Big flavor.

Zero fuss. Just the kind of Mexican street corn I always come back to.

Ingredients

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Fresh corn brings sweet crunch and that messy, summer cookout energy everyone loves.
Mayonnaise makes it creamy and helps all the good stuff stick.
Mexican crema adds tang, so the richness doesn’t feel too heavy.
Cotija cheese is salty, crumbly, and honestly the best part.
Melted butter adds extra richness, if you’re feeling a little indulgent.
Chili powder or Tajin gives it that zippy, smoky kick.
Garlic powder adds a savory little boost without taking over.
Kosher salt wakes everything up, especially the sweet corn.
Lime wedges keep it bright, juicy, and not too rich.
Cilantro adds freshness.
Plus, it makes the whole thing look prettier.
Basically, elote is snacky, messy, and totally worth the napkins.

Ingredient Quantities

6 ears fresh corn on the cob, husks removed

1/2 cup mayonnaise

1/2 cup Mexican crema or sour cream

1 cup crumbled cotija cheese

2 tablespoons unsalted butter, melted (optional)

2 teaspoons chili powder or Tajin seasoning

1/2 teaspoon garlic powder (optional)

1/2 teaspoon kosher salt, or to taste

4 limes, cut into wedges

2 tablespoons chopped fresh cilantro (optional)

How to Make this

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1. Preheat a gas or charcoal grill to medium high about 400 to 450 F or set your oven broiler on high and position a rack 6 inches from the heat source.

2. Remove husks and silk from the 6 ears of corn and pat dry.

3. If using, melt 2 tablespoons unsalted butter and keep warm.

4. Grill the corn directly on the grates, turning every 2 to 3 minutes, until charred in spots and tender about 10 to 12 minutes. If using the broiler, place corn on a rimmed baking sheet and broil, turning occasionally, until evenly charred about 8 to 12 minutes.

5. While the corn cooks, whisk together 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 1/2 teaspoon garlic powder if using, and 1/2 teaspoon kosher salt until smooth.

6. Remove the corn from the heat and brush each ear with the melted butter if using.

7. Spread a generous layer of the mayo crema mixture over each hot ear so it adheres.

8. Roll or sprinkle each coated ear in 1 cup crumbled cotija cheese until well covered.

9. Finish by dusting with 2 teaspoons chili powder or Tajin, sprinkling with 2 tablespoons chopped fresh cilantro if desired, and serving with lime wedges for squeezing.

Equipment Needed

1. Gas or charcoal grill or oven with broiler
2. Tongs
3. Rimmed baking sheet (if broiling)
4. Pastry brush or silicone brush
5. Small bowl and whisk (for mayo crema)
6. Measuring cups and measuring spoons
7. Knife and cutting board (for limes and cilantro)
8. Serving platter or tray and small bowls for cheese and seasonings

FAQ

Can I grill, boil, or roast the corn Which method is best Grilling gives the most authentic smoky char and flavor, roasting in the oven at 425 F for 20 to 25 minutes also works, and boiling is fastest but yields less charred flavor.

How do I keep the cheese and sauce from falling off Brush the mayo mixture on while the corn is hot so it adheres, then press the crumbled cotija onto the corn immediately for best coverage.

Can I make the sauce ahead and how long will leftovers keep Mix the mayo and crema up to 24 hours ahead and refrigerate. Assembled elotes are best served same day; individual cobs stored in an airtight container will keep 1 to 2 days but may lose crispness.

What can I substitute for cotija or Mexican crema Use feta or a dry ricotta in place of cotija for similar saltiness and texture. Sour cream can replace crema if needed though the flavor is slightly tangier.

How can I adjust the spice level Start with 1 teaspoon chili powder or Tajin and add more to taste. For smoky heat use smoked paprika plus a pinch of cayenne, or omit spices for a kid friendly version.

Are elotes vegetarian and can I make them vegan The recipe is vegetarian. To make it vegan substitute vegan mayo and a dairy free crema or blended silken tofu, and use a vegan salty crumb in place of cotija.

Elote Recipe (Elotes Mexicanos) #SundaySupper Substitutions and Variations

Mayonnaise: swap with plain Greek yogurt for tang and lower fat, or use mashed avocado for a creamy, dairy free option
Mexican crema or sour cream: substitute with full fat Greek yogurt or crème fraîche for similar tang and texture
Cotija cheese: use crumbled feta for comparable salty, crumbly texture, or queso fresco for a milder, creamier alternative
Chili powder or Tajin seasoning: replace with a mix of smoked paprika plus a pinch of cayenne for heat and smokiness, or use ancho chile powder for a fruity, mildly spicy note

Pro Tips

– Char the corn until you get a mix of deep brown and little black blisters, rotating often so it cooks evenly. Those uneven char spots give the best smoky pop against the creamy coating.

– Apply the mayo-crema while the ears are still hot so it melts slightly and clings better. If the mix is too thick, thin it with a teaspoon or two of lime juice or milk to help it spread smoothly.

– Press the cotija on with your hands instead of sprinkling from above. Rolling the ear in a shallow dish of cheese or patting handfuls on ensures full coverage and fewer loose crumbs.

– Add the chili powder or Tajin at the very end so the heat and color stay bright. If you like more complex flavor, mix a pinch of smoked paprika into the seasoning for a subtle smoky note.

– Warm your lime wedges briefly in a skillet or microwave for 10 seconds before squeezing. Warm lime juices feel juicier and release more aroma, which makes the finishing squeeze more vibrant.

Elote Recipe (Elotes Mexicanos) #SundaySupper

Recipe by Dan Coroni

0.0 from 0 votes

I can never resist juicy corn slathered in creamy crema, salty cotija, and just enough spice to make every bite addictive. This elote is the summer side dish that always disappears first.

Servings

servings

Calories

365

kcal

Equipment: 1. Gas or charcoal grill or oven with broiler
2. Tongs
3. Rimmed baking sheet (if broiling)
4. Pastry brush or silicone brush
5. Small bowl and whisk (for mayo crema)
6. Measuring cups and measuring spoons
7. Knife and cutting board (for limes and cilantro)
8. Serving platter or tray and small bowls for cheese and seasonings

Ingredients

6 ears fresh corn on the cob, husks removed
1/2 cup mayonnaise
1/2 cup Mexican crema or sour cream
1 cup crumbled cotija cheese
2 tablespoons unsalted butter, melted (optional)
2 teaspoons chili powder or Tajin seasoning
1/2 teaspoon garlic powder (optional)
1/2 teaspoon kosher salt, or to taste
4 limes, cut into wedges
2 tablespoons chopped fresh cilantro (optional)

Directions

Preheat a gas or charcoal grill to medium high about 400 to 450 F or set your oven broiler on high and position a rack 6 inches from the heat source.
Remove husks and silk from the 6 ears of corn and pat dry.
If using, melt 2 tablespoons unsalted butter and keep warm.
Grill the corn directly on the grates, turning every 2 to 3 minutes, until charred in spots and tender about 10 to 12 minutes. If using the broiler, place corn on a rimmed baking sheet and broil, turning occasionally, until evenly charred about 8 to 12 minutes.
While the corn cooks, whisk together 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 1/2 teaspoon garlic powder if using, and 1/2 teaspoon kosher salt until smooth.
Remove the corn from the heat and brush each ear with the melted butter if using.
Spread a generous layer of the mayo crema mixture over each hot ear so it adheres.
Roll or sprinkle each coated ear in 1 cup crumbled cotija cheese until well covered.
Finish by dusting with 2 teaspoons chili powder or Tajin, sprinkling with 2 tablespoons chopped fresh cilantro if desired, and serving with lime wedges for squeezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.