Mexican Street Corn

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There is nothing like fresh, local corn in the summer. Grilled, and covered in butter has always been my favorite way to eat it. I now have a new favorite way to enjoy corn on the cob. Mexican Street Corn, or elote, is so delicious I may never go back to plain old butter. This fantastic portable concoction is a common street food in Mexico. It’s covered in a creamy sauce and coated with cotija cheese. After my first bite I was hooked, and I think you will be too. 

Corn and Mexico have a long history. In America we are used to the standard golden kernels that we find at farmers markets and grocery stores. In Mexico corn can be white, red, yellow, blue, and black. Some ears even have several colors. There are fifty-nine varieties of corn native to Mexico. A majority of Mexican farmers still save their seeds and plant native strains. Corn is a big deal in Mexico.

Street food is a big deal in Mexico too. No trip south of the border is complete without it. With the trend of food trucks, much of this street food can be found here in the U.S. at local markets and fairs. Or, you can make this deliciousness at home. It cooks up quickly on the grill. 

“For he satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

Happy Eating!




Grilled Mexican Street Corn


¼ cup mayonnaise

¼ cup sour cream

1 garlic clove minced

juice of 1 lime

1 teaspoon chili powder

6 ears of corn

½ cup crumbled cotija cheese

¼ cup chopped cilantro


  1. Preheat a gas or charcoal grill to 400°.
  2. In a small bowl combine mayonnaise, sour cream, garlic, lime juice, and chili powder.
  3. Place husked corn directly onto grill grates. Grill for several minutes on each side until the kernels turn golden and charred. Remove corn from the grill onto a plate.
  4. Using a brush spread the cream mixture on all sides of the corn.
  5. Sprinkle with cotija cheese and cilantro.



*I folded back the husks and tied them with twine. It creates a pretty handle.

*Feta or Parmesan cheese can replace cotija cheese.

* Mexican crema, which is slightly salty, can be used instead of sour cream. 

*You may want to add a little salt if you use sour cream.


15 thoughts on “Mexican Street Corn”

    1. I suggest cooking the corn in the microwave before you add the mixture. Corn on the cob can be microwaved in the husk. Cook one ear of corn in the husk for 4 minutes in the microwave. Cut off the bottom part at the stem and peel off husk and silk. Cut the kernels off the cob and then add the sour cream mixture. That’s my advice. However you decide to cook corn, I would add the topping after heating. You could always try mixing it all together before heating it up. I haven’t eaten it that way so I can’t say for sure on taste and texture. I hope this helps. Thanks Mary!

      Liked by 1 person

    2. Mary, something I enjoyed eating when I loved in Mexico was enquires, which is the recipe Meghan posted but off the cob, so you could definitely heat up kernels and then add the other ingredient after (although I never had it with cilantro in Mexico). I find esquites to be even more delicious than the corn on the cob version. 😋 And Meghan, your picture is gorgeous! Yummy!

      Liked by 1 person

  1. This sounds so good. Have never tried anything like this. Always have had buttered corn. Am definitely going to give this a try. Thank you for sharing Meghan 😊

    Liked by 1 person

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