Simple Mexican Street Corn Recipe (Elotes)

Mexican Street Corn Recipes (Elotes)

Overall Time: 20 minutes

Active Prep Time: 10 minutes


6 corns of the cobb with the husk on

1/2 cup butter

1/4 cup mayonnaise

3/4 cup Mexican crema or sour cream

1 tsp ancho chile powder 

2 small gloves of garlic, or one large one

3/4 crumbled Cotija cheese

1/2 cilantro leaves

1-2 limes cuts into wedges


1.  In a large pot, bring 6-8 quarts of water a boil. While you are waiting for your water to boil, turn on your grill and heat to medium-high.

2.  While stove and grill are heating, in a medium bowl, mix the mayo, crema, garlic, cilantro, and 1/2 tsp of your chile powder. Squeeze two-three lime wedges. Stir mixture until uniform. Set aside.

3.  Place corn into water without husk and boil for 5 minutes

4.  After 5 minutes, remove corn from water and pat dry

5.  Place corn on your pre-heated grill and cook for about 2-3 minutes (until you see grill marks beginning to form)

6.  Hold corn over the medium bowl from before (with the crema mixture) and use a large spoon to ladle mixture over the cobb, spreading evenly until covering the entire corn surface

7.  Sprinkle on extra Cotija and cayenne to taste

8.  Finish with the juice of one lime wedge