“My sister-in-law made this recipe once and I couldn’t stop eating it.”

This iconic street food, often called “Elote,” blends the natural sweetness of corn with creamy, zesty toppings and bold seasonings. In this guide, we’ll take a look at the cultural roots of Mexican street corn, show you how to whip it up at home, and answer some common questions about this flavorful favorite.

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Mexican Street Corn

Ingredients:

Ingredient	Quantity
Fresh corn	4 ears
Mayonnaise	1/4 cup
Sour cream	1/4 cup
Cotija cheese, crumbled	1/2 cup
Chili powder	1 teaspoon
Paprika	1/2 teaspoon
Lime wedges	As needed
Fresh cilantro, chopped (optional)	To taste

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Instructions:

1. Heat the Grill: Preheat your grill to medium-high.
2. Prep the Corn: Remove husks and silk from each ear, keeping the stalks intact to use as a handle.
3. Grill Corn: Place the corn directly on the grill grates. Turn occasionally and grill for 8–10 minutes, until the kernels are lightly charred and tender.
4. Mix Sauce: In a small bowl, stir together the mayonnaise and sour cream until smooth.
5. Cool Slightly: Remove grilled corn from the heat and let it sit for a few minutes until safe to handle.
6. Apply Sauce: Use a spoon or brush to coat each ear of corn with the mayo-sour cream blend.
7. Add Toppings: Sprinkle each ear with crumbled Cotija cheese, followed by a dusting of chili powder and paprika.
8. Finish with Lime: Squeeze fresh lime juice over the top for a bright, tangy finish.
9. Optional Garnish: Add chopped cilantro if desired, for a fresh, herbal note.
10. Serve: Enjoy your Mexican Street Corn warm and fresh off the grill for maximum flavor!

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Let me know if you’d like a version adapted for oven roasting or serving as a salad (Esquites)! 🌽