This Mexican street corn (also called Elotes) is exactly what you need on a fantastic and warm summer day! Roasted corn (or grilled) with a creamy garlic chipotle sauce and then topped with queso fresco and smoked paprika for a ton of tangy flavors! Serve it alongside your favorite Mexican dishes for an authentic and delicious meal!
Best Elotes Recipe
We started making our street corn a long time ago as there are so many Mexican vendors in downtown Portland, Oregon (which is our hometown). Lots of delicious food!
Our family absolutely loves having Mexican street corn whenever we enjoy a Mexican-themed dinner night. Typically, I start the sweet corn in the oven while finishing up the rest of the dinner for the evening.
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🥘 Mexican Street Corn Ingredients
This tasty corn can be enjoyed any time of the year. It only uses a few ingredients, which are easy to find at any typical grocery store!
- Corn - 4 ears of sweet corn, still in the husk.
- Mayonnaise - 2 tablespoons of mayonnaise.
- Sour Cream - 2 tablespoons of sour cream.
- Seasonings - ⅓ teaspoon of garlic powder, ½ teaspoon of chili powder, and ¼ teaspoon of smoked paprika.
- Queso Fresco - ½ cup of queso fresco broken into fine pieces.
- Lime (optional) - 1 lime, cut into wedges.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mexican Street Corn
Cook your corn using your favorite method, mix the sauce, and then coat the corn! It's super simple (which is why it can be made on the street!) You'll need a small bowl, your measuring utensils, and your grill or oven.
This recipe is for 4 servings (or 4 ears of corn); however, it is so tasty that I would plan on serving 2 ears of corn per person!
- Preheat. Preheat your oven to 350°F (175°C).
- Roast the corn. Once hot, roast 4 ears of sweet corn, with husks on, directly on the rack in the center of the oven for 30-35 minutes.
- Mix. While the corn is roasting, combine 2 tablespoons of both mayonnaise and sour cream, ⅓ teaspoon of garlic powder, and ½ teaspoon of chipotle chili powder in a small bowl. Set aside until the corn is finished roasting.
- Coat. When the corn has finished roasting, remove the husks, brush the garlic chipotle mayo sauce on the corn, and then sprinkle ½ cup of queso fresco crumbles over the corn.
- Serve. Top with ¼ teaspoon of smoked paprika and serve with lime wedges (optional, we like to squeeze fresh lime over the street corn when served).
Serve your Mexican street corn alongside some ground beef taquitos or chicken fajitas for a tasty Mexican-inspired meal! Then finish it off with some sweet sopapilla cheesecake bars! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can make elotes with any cooked corn on the cob! In fact, go ahead and check out my recipes for grilled corn and smoked corn!
- For a lighter version of this recipe, you can substitute the mayonnaise for a mixture of both mayonnaise and sour cream or Mexican crema.
- For a variation that is extra easy to serve, slice the corn off of the cob and combine it with the sauce in a cup (called esquites).
🥡 Storing & Reheating
Mexican street corn is best when enjoyed within 2 hours of being prepared. However, you can store the leftovers either on the cob or off the cob in the fridge for a day or two.
If the corn has already been coated in the sauce and spices, I would recommend serving the leftovers cold because the sauce won't heat well.
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❓ Recipe FAQs
Elote is cooked corn on the cob that is coated in a mayonnaise-based sauce, cheese, and spices. Esquites, on the other hand, are essentially the same dish except that it is served in a cup instead of on the cob.
Typically, this Mexican street corn is meant to be served hot off the grill (or out of the oven). However, it is still just as tasty when it is at room temperature!
You can go ahead and roast or grill the corn up to a day ahead of time. Mix the sauce and store them separately in the fridge. Once ready, reheat your corn on the grill or in the oven, coat it with the sauce, and then serve!
🌽 More Corn Recipes To Try
- Corn Soup - A creamy and sweet comfort food that can be prepared all year long!
- Creamed Corn Cornbread - Moist cornbread that is made with creamed corn, honey, and butter.
- Southern Fried Corn - Butter, bacon, and onions are tossed with corn and then pan-fried.
- Corn Fries - French fries are layered with corn, seasoning, and then Mexican crema!
- Creamy Baked Corn - A baked corn dish that only requires 10 minutes of prep work.
- Mexican Cornbread Casserole - Cornbread is filled with seasoned ground beef and then topped with cheddar cheese.
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📖 Recipe Card
Mexican Street Corn (Elotes)
Ingredients
- 4 ears sweet corn (in husk)
- 2 tablespoon mayonnaise
- 2 tablespoon sour cream
- ⅓ teaspoon garlic powder
- ½ cup queso fresco (broken into fine pieces)
- ½ teaspoon chipotle chili powder (we used chipotle lime chili powder)
- ¼ teaspoon smoked paprika
- 1 lime (cut into wedges, optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and roast the sweet corn, with husks on, directly on the rack in the center of the oven for 30-35 minutes.
- While the corn is roasting, combine the mayonnaise, sour cream, garlic powder, and chipotle chili powder in a small bowl. Set aside until the corn is finished roasting.
- When the corn has finished roasting, remove the husks, brush the garlic chipotle mayo sauce on the corn, and then sprinkle the queso fresco crumbles over the corn. Then top with smoked paprika and serve with lime wedges (optional, we like to squeeze fresh lime over the street corn when served).
Notes
- You can make elotes with any cooked corn on the cob! In fact, go ahead and check out my recipes for grilled corn and smoked corn!
- For a lighter version of this recipe, you can substitute the mayonnaise for a mixture of both mayonnaise and sour cream or Mexican crema.
- For a variation that is extra easy to serve, slice the corn off of the cob and combine it with the sauce in a cup (called esquites).
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