The short answer: mexican street corn, called elote in Mexico, is grilled corn on the cob coated in a creamy, tangy sauce and rolled in cheese and chili.
- Grill 4 ears for 10 to 12 minutes, until charred in spots
- Sauce: ¼ cup mayonnaise and ¼ cup Mexican crema
- Roll in ½ cup crumbled cotija, then add chili powder and lime
- Oven, skillet and air fryer methods, plus esquites
- Next step: Plan it with the Meal Planner & Grocery List ($3.99).
Our picks for mexican street corn
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Meal Planner & Grocery List
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Family Recipe Binder
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Mexican street corn, called elote in Mexico, is grilled corn on the cob coated in a creamy, tangy sauce and rolled in cheese and chili. Grill 4 husked ears of corn over medium-high heat for 10 to 12 minutes, turning, until charred in spots. Brush each ear with a mix of ¼ cup mayonnaise and ¼ cup Mexican crema, roll it in ½ cup of crumbled cotija, then dust it with chili powder and finish with lime juice and chopped cilantro. Below are the amounts, oven, skillet and air fryer methods, an off-the-cob esquites version and food safety tips for a cookout.
I love cooking, and this is one of the easiest ways to make a plain side feel like a party. Every part of it comes from the grocery store.
Mexican street corn ingredients
| Ingredient | Amount (4 ears) |
|---|---|
| Fresh corn on the cob, husked | 4 ears |
| Mayonnaise | ¼ cup |
| Mexican crema (or sour cream) | ¼ cup |
| Cotija cheese, finely crumbled | ½ cup |
| Chili powder or ancho chile powder | 1 teaspoon |
| Garlic, finely grated (optional) | 1 small clove |
| Lime | 1, cut into wedges |
| Fresh cilantro, chopped | 2 tablespoons |
| Salt | A pinch |
| Butter or oil, for brushing | 1 tablespoon |
Swaps that work:
- No cotija? Use feta, which is a bit saltier, or finely grated Parmesan.
- No crema? Sour cream thinned with a teaspoon of lime juice is close.
- More heat: add a pinch of cayenne, or use a chili-lime seasoning in place of chili powder.
How to make Mexican street corn, step by step
- Heat the grill. Bring a gas or charcoal grill to medium-high, about 400°F to 450°F. Brush the grates with oil.
- Prep the corn. Pull off the husks and silk. Brush each ear lightly with melted butter or oil.
- Grill. Set the corn on the grates and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are tender and charred in spots.
- Mix the sauce. While the corn cooks, stir the mayonnaise, crema, garlic and a pinch of salt together in a shallow bowl.
- Coat. While the corn is still hot, brush or spoon the sauce all over each ear.
- Roll in cheese. Spread the cotija on a plate and roll each ear in it, pressing so it sticks.
- Finish. Dust with chili powder, sprinkle with cilantro and squeeze a lime wedge over the top. Serve right away.
For easier eating, push a wooden skewer or corn holder into one end of each ear before you add the sauce.
Other ways to cook street corn
No grill? The topping is the same; only the cooking changes.
| Method | How | Time |
|---|---|---|
| Oven | Roast husked ears on a sheet pan at 425°F, turning once; broil 2 to 3 minutes for char | 20 to 25 minutes |
| Cast-iron skillet | Cook ears over medium-high heat in a little oil, turning often | 10 to 12 minutes |
| Air fryer | Cook husked ears at 400°F, turning halfway | 12 to 15 minutes |
| Boiled | Boil in salted water, then char briefly in a hot dry pan if you like | 5 to 7 minutes |
The oven method doubles easily for a crowd, and our sheet pan dinners use the same pan-and-oven approach. For plain boiled ears, see how long to boil corn on the cob.
Esquites: Mexican street corn in a cup
Esquites is the off-the-cob version, served in cups with a spoon. It's easier for kids' plates, potlucks and anyone who doesn't want sauce on their hands.
- Grill or roast 4 ears of corn as above, then cut the kernels off. You'll have about 3 cups.
- Toss the warm kernels with the mayonnaise, crema, half the cotija, the lime juice and the chili powder.
- Spoon into cups or a serving bowl and top with the rest of the cotija and the cilantro.
In winter, you can make esquites from about 3 cups of frozen corn. Thaw it, pat it dry and char it in a hot skillet for 6 to 8 minutes before tossing.
What to serve with Mexican street corn
| Main or side | Why it works |
|---|---|
| Tacos or carne asada | The classic pairing |
| Grilled chicken | A mild main that lets the corn shine |
| Burgers or hot dogs | Easy cookout menu |
| Potato salad | A cool, creamy side for the same table |
| Cornbread | For a full corn-themed barbecue spread |
If you're grilling meat alongside the corn, use a thermometer. FoodSafety.gov's safe minimum internal temperature chart lists 165°F for chicken, 160°F for burgers and 145°F for steaks, followed by a 3-minute rest.
Food safety and storage
The sauce is made with mayonnaise, crema and cheese, so it shouldn't sit out all afternoon. The USDA's danger zone guidance says not to leave food out of the refrigerator for more than 2 hours, or 1 hour when it's above 90°F. Bacteria grow fastest between 40°F and 140°F.
- At a cookout: keep the sauce and cheese in the cooler and dress each ear just before it's eaten.
- Leftovers: refrigerate within 2 hours in a covered container. The USDA's leftovers guidance says leftovers keep 3 to 4 days in the refrigerator.
- Best way to use leftovers: cut the kernels off and turn them into esquites, or add them to tacos, quesadillas or a grain bowl. Reheat to 165°F, or eat them cold as a salad.
- Make ahead: mix the sauce up to 2 days ahead and keep it chilled. Grill the corn just before serving.
Plan the cookout
Street corn is cheap and simple, but a cookout has a lot of small parts. Write the menu and the shopping list on the same day so the cotija, limes and cilantro don't get missed.
- Meal Planner & Grocery List, $3.99. A weekly meal planner, a grocery list, recipe cards, a pantry and freezer inventory and a meal prep checklist, so taco night and the cookout share one shopping trip.
- Family Recipe Binder, $6.99. Write down your version of street corn, including how hot your family likes it.
Browse all our Printables or the Home shop. For make-ahead dinners on busy weeks, see our freezer meals list.
Serving a holiday spread? Pair this with homemade tamales, steamed in a big batch for Christmas Eve or a family tamalada.
Serve it with a crispy air fryer quesadilla for an easy weeknight dinner.
Frequently asked questions
How do you make Mexican street corn? The Meal Planner & Grocery List ($3.99) puts the menu and the shopping list on one page, so the cotija and limes make it into the cart. To make Mexican street corn, grill husked ears over medium-high heat for 10 to 12 minutes, brush them with mayonnaise and crema, roll them in cotija and finish with chili powder, lime and cilantro.
What is the difference between elote and esquites? The Family Recipe Binder ($6.99) has room to write down both versions your family likes. Elote is Mexican street corn served on the cob, while esquites is the same corn cut off the cob and served in a cup with the creamy sauce, cheese, lime and chili mixed in.
What cheese goes on Mexican street corn? The Meal Planner & Grocery List ($3.99) keeps a grocery list handy, which helps when a store is out of one cheese. Cotija is the traditional cheese because it's salty and crumbly. Feta is the closest swap, and finely grated Parmesan also works.
What can I use instead of Mexican crema? The Meal Planner & Grocery List ($3.99) includes a pantry and freezer inventory, so you can see what you already have before shopping. Sour cream is the easiest swap for crema; thin it with a teaspoon of lime juice. You can also use all mayonnaise, though the sauce will be richer.
Can you make Mexican street corn in the oven? The Family Recipe Binder ($6.99) gives you a recipe card for your oven method, so you don't have to look it up again. Yes. Roast husked ears on a sheet pan at 425°F for 20 to 25 minutes, turning once, then broil for 2 to 3 minutes for char before adding the topping.
Can you make Mexican street corn in an air fryer? The Meal Planner & Grocery List ($3.99) includes recipe cards, so you can note your air fryer timing next to the recipe. Yes. Cook husked ears at 400°F for 12 to 15 minutes, turning halfway, until tender and browned in spots, then add the sauce, cheese and chili.
Can you use frozen corn for Mexican street corn? The Meal Planner & Grocery List ($3.99) includes a pantry and freezer inventory, so you know when a bag of frozen corn is waiting. Frozen corn works well for esquites. Thaw and pat about 3 cups dry, char it in a hot skillet for 6 to 8 minutes, then toss it with the sauce.
How long can Mexican street corn sit out? The Meal Planner & Grocery List ($3.99) includes a meal prep checklist, which helps you plan when to dress the corn so it's eaten fresh. Because the sauce has mayonnaise, crema and cheese, the USDA says not to leave it out more than 2 hours, or 1 hour when it's above 90°F.
How long does Mexican street corn last in the fridge? The Meal Planner & Grocery List ($3.99) includes a freezer and pantry inventory, so leftovers get used instead of forgotten. Refrigerate leftover street corn within 2 hours in a covered container. The USDA says leftovers keep 3 to 4 days, and the kernels make an easy next-day esquites.
Can you make Mexican street corn ahead of time? The Meal Planner & Grocery List ($3.99) includes a meal prep checklist, so make-ahead steps are on the plan. Mix the sauce up to 2 days ahead and keep it chilled, and crumble the cheese ahead too. Grill the corn and add the topping just before serving for the best texture.
What do you serve with Mexican street corn? The Meal Planner & Grocery List ($3.99) helps you plan the full menu, from mains to sides. Mexican street corn goes well with tacos, carne asada, grilled chicken, burgers or hot dogs, plus a cool side like potato salad. If you grill chicken, cook it to 165°F.
Is Mexican street corn spicy? The Family Recipe Binder ($6.99) lets you note how hot your family likes it, so the next batch is just right. Mexican street corn is mildly spicy with regular chili powder. For more heat, add a pinch of cayenne or a chili-lime seasoning; for less, use smoked paprika instead.
Sources
- Safe Minimum Internal Temperature Chart (FoodSafety.gov) foodsafety.gov
- "Danger Zone" (40°F - 140°F) (USDA FSIS) fsis.usda.gov
- Leftovers and Food Safety (USDA FSIS) fsis.usda.gov