Elote: Mexican Street Corn

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5 ears 1x
  • Category: appetizer, side dish, snack
  • Cuisine: Mexican


  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 crumbled cotija cheese (can sub feta), plus extra for serving
  • 1/2 teaspoon chipotle powder
  • 1 clove garlic, minced
  • 1/4 cup chopped cilantro, plus extra for serving
  • 5 ears corn, shucked
  • 4 teaspoons butter
  • Lime wedges for serving



  1. Mix together mayonnaise through cilantro. Set aside.

Corn in the Oven

  1. Place a pat of butter on each ear of corn. Wrap in foil, place on a baking tray, and bake for 20-25 minutes at 450F.

Corn on the Grill

  1. Grill on an oiled grate directly over high heat. Turn as the ears start to blacken; remove when all sides have some char, about 10 minutes. (Or wrap ears in foil and grill for 15 minutes; you don’t get any char but the corn will be juicier.)


  1. Use a spoon or brush to coat the hot corn in the sauce. Sprinkle with extra cheese, cilantro, and chili powder (if desired). Serve immediately with lime wedges for squeezing.