Mexican Street Corn (elote)

 

Authentic Mexican street corn (elote) is grilled or boiled corn on the cob coated in a creamy, tangy, salty, spicy mix of mayonnaise or Mexican crema (or both), crumbled Cotija cheese (or queso fresco), chili powder, lime, and often garlic and cilantro. 

Street versions vary by region and vendor—some lean more on mayo, others on crema; some grill for char, others boil the corn (sometimes with herbs like epazote). Cotija is the classic salty, crumbly cheese; feta is a common substitute, if you can’t find Cotija. Ancho, guajillo, or regular chili powder (or Tajín) provides the heat and color. ( I prefer guajillo )

Classic Grilled Version (Serious Eats / Kenji López-Alt style)

Ingredients (for 4 ears):

•  4 ears corn, shucked (leave a bit of stalk as a handle if possible)

•  ½ cup finely crumbled Cotija (or feta), plus more for serving

•  ¼ cup mayonnaise

•  ¼ cup sour cream or Mexican crema

•  ¼ cup finely chopped cilantro (leaves and tender stems)

•  ½ tsp ancho or guajillo chile powder, plus more for serving

•  1 medium garlic clove, finely minced

•  1 lime, cut into wedges

Method:

Mix the cheese, mayo, crema/sour cream, cilantro, chile powder, and garlic into a sauce. Grill the corn over high heat, turning often, until cooked through and charred in spots (about 8 minutes). Immediately roll or spoon the sauce all over the hot corn. Sprinkle with extra cheese and chile powder. Serve with lime wedges. 

No-BBQ Home Methods

You can get excellent results indoors. Here are the most practical approaches:

1. Stovetop / Cast-Iron Skillet (closest to grilled char)

Husk the corn and snap off long ends if needed so the cobs fit in a large cast-iron skillet. Heat the dry skillet over medium-high until very hot (about 4 minutes). Add the corn in a single layer and cook, turning every 3–4 minutes with tongs, until charred in many spots but not fully blackened (15–20 minutes total).

Meanwhile, whisk together roughly equal parts mayo and crema/sour cream (about ½ cup each for 4 ears), half the Cotija, ancho chile powder, salt, chopped cilantro, grated garlic, and lime zest + juice. Roll the hot corn in the mixture, then top with more Cotija, chile powder, and cilantro. Serve with lime wedges. 

2. Boiling (traditional street-style in many places)

Boil the corn in salted water (some add bay leaves, thyme, or epazote if available) for about 10–30 minutes until tender. Drain, immediately squeeze lime juice and sprinkle salt over the hot corn, then slather with mayo (or a mayo-crema mix), roll in crumbled Cotija or queso fresco, and dust with chili powder. 

3. Oven / Broiler

Brush husked corn lightly with oil. Broil on a foil-lined sheet (or bake at high heat), turning periodically, until tender and browned in spots. Coat the same way as above. A toaster oven broiler also works well for small batches.