All I’m saying is that if I had to eat one single snack for LA backyard parties for the rest of my life, I would pick Mexican street corn, hands down. There is something about that smoky char on the corn, the creamy tang of the sauce, the salty hit of cheese, and the pop of fresh lime juice that never goes out of style. Messy, in-your-face, and absolutely the kind of food that has people rolling back their eyes at the first bite.

What is Mexican Street Corn?

Mexican street corn, also known as elote, is a desired street food all over Mexico, where corn gets grilled hot and slathered in a mayo-sour cream sauce, rolled in crumbled cotija cheese, brushed with chilli powder, and drizzled with that irresistible lime. The ultimate combination of creamy, smoky, salty, tangy, and spicy, perfectly satisfying all the flavour principles you’re looking for in one single bite.

Why This Recipe is Special

This recipe brings the spirit of Mexico right to your own kitchen. It isn’t just corn on the cob; it is corn with personality. Outside grilling or stovetop cooking, this recipe embraces that street-food feeling, which feels entertaining and communal. And, it is customizable; you can take the personality up a notch or tone it down.

Why You’ll Love This Recipe

You’re going to love making this because:

Flavour explosion – smoky, creamy, tangy, cheesy, and spicy all at once.
Simple ingredients – you probably have most of them already.
Crowd pleaser – perfect for barbecues, potlucks, or movie nights.
Customizable – make it spicier, lighter, or even turn it into a salad.
Quick to make – done in under 30 minutes.

Tools You’ll Need

I’ll keep it real: you don’t need a fancy kitchen setup. Here’s what you’ll use and why:

Grill or grill pan – to char the corn and bring out that smoky sweetness. (If you don’t have one, a stovetop skillet works too.)
Tongs – your best friend for flipping hot corn without burning yourself.
Mixing bowl – for whisking the creamy sauce together.
Basting brush or spoon – to spread the sauce evenly on the corn.
Serving platter – because this is the kind of dish that looks as good as it tastes.

Ingredients

For 4 servings (US + Metric):

4 ears of corn, husked (about 600 g)
2 tablespoons mayonnaise (30 g)
2 tablespoons sour cream (30 g)
1 clove garlic, finely minced
½ teaspoon chilli powder (plus more for garnish)
½ cup crumbled cotija cheese (60 g) – or feta if cotija isn’t available
2 tablespoons fresh cilantro, chopped (6 g)
1 lime, cut into wedges
1 tablespoon unsalted butter, melted (15 g) – optional but adds richness
Salt, to taste

Step-by-Step Instructions

Prep your corn. Husk the ears of corn and remove all the silky threads. I like to rinse and pat them dry so they don’t steam too much when grilling.
Fire up the grill. Heat your grill (or grill pan) to medium-high. If you’re using a skillet, heat it until very hot—don’t skip this step; it’s what gives you that charred flavour.
Grill the corn. Place the ears directly on the grill grates. Turn them every 2–3 minutes with tongs until all sides are lightly charred, about 8–10 minutes total. Don’t worry if some kernels look darker—that’s flavour.
Flavour bomb-smoky, creamy, tangy, cheesy, spicy flavours all at once. You probably have simple ingredients in your pantry or fridge already. This is a sure hit with the crowd, be it barbecues, potlucks, or movie nights.
Customizable-spice it up, lighten the dish or even make it a salad. Quick to make, under 30 minutes.
Mix the sauce-all ingredients in a small bowl, whisk together mayonnaise, sour cream, minced garlic and half of the chilli powder. Taste it-add a pinch of salt if you want.
Coat the corn-slarb the creamy mixture all over each cob while hot, using a brush or spoon, the former making it easier to cling and soak into the kernels. Add the cheese-roll cotija cheese crumbles over the coated corn, or sprinkle generously if rolling feels too messy.
Finish strong: sprinkle with extra chilli powder, a shower of chopped cilantro, and a squeeze of fresh lime juice. Serve hot and messy-it’s meant to be enjoyed that way!

Serving Ideas

Serve grilled meats or tacos for a full-on Mexican feast.
Cut the kernels off the cob and toss them into the salad for easy eating. Enjoy Mother lime margaritas or a cold beer-it’s a natural match.
Pair with margaritas or a cold beer—it’s a natural match.

Related: Shrimp Crab Nacho Corn Dogs

Variations & Customizations

For spice lovers, add the hot sauce or smoked paprika.
For the lighter version: Greek yoghurt instead of sour cream.
For the street corn salad, just cut the kernels off, mix them all in a bowl, and you have a simple side.
For a vegan twist, switch mayo and sour cream for their vegan counterparts and use vegan feta-style cheese.

Storage & Make-Ahead Tips

For spice lovers, add the hot sauce or smoked paprika.
For the lighter version: Greek yoghurt instead of sour cream.
For the street corn salad, just cut the kernels off, mix them all in a bowl, and you have a simple side.
For a vegan twist, switch mayo and sour cream for their vegan counterparts and use vegan feta-style cheese.

Pro Tips & Mistakes to Avoid

Here’s me passing along my kitchen secrets to you:

Don’t skimp on getting that char. The smoky flavour is everything.
Put the sauce on while the corn is hot; that way, it will really stick.
Go easy on the salt; if the cheese you are using is salty, then don’t add too much.
And use fresh lime juice, not the bottled stuff. It is a huge difference.
Less is more when it comes to toppings. Balance them with corn, so the corn flavour does shine through.

Quick Recipe Facts

Yield: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Nutrition (per serving): ~210 calories, 9 g fat, 26 g carbs, 6 g protein, 3 g fibre

Try It!

The Mexican street corn is one of those recipes that will instantly light up any table. It is casual, fun, and bursting with flavour. I enjoy making this for my friends because it will inevitably create a conversation-and maybe a little messiness! Now your turn to fire up your grill. If you make it, I’d love to hear how it turned out—drop a comment, share with a friend, or snap a picture and let me know. Food this good deserves to be shared.