What is on Mexican corn on the cob?

Mexican corn on the cob (Elote) is coated in a creamy sauce of mayonnaise and sour cream, rolled in crumbled cotija cheese, dusted with chili powder, topped with cilantro, and served with a fresh lime wedge.

What is the sauce on Mexican street corn?

The sauce is a rich blend of mayonnaise and sour cream or Mexican crema. This creamy mix helps the cheese and spices stick to the corn while adding a delicious tangy flavor.

What can I use instead of cotija on Mexican corn?

If you can't find cotija, crumbled feta is an excellent substitute for a similar salty bite. For a milder flavor, try queso fresco. Grated Parmesan cheese can also work in a pinch.

What can I use instead of mayo for Mexican corn?

You can easily swap mayonnaise with sour cream, Mexican crema, or plain Greek yogurt. These options keep the corn creamy and tangy while catering to different taste preferences

Corn On The Cob Mexican Style (Elote)

Name: Corn On The Cob Mexican Style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 ears corn on the cob, husks removed; 1 tbsp vegetable oil or cooking spray; ½ cup mayonnaise; ½ cup sour cream or Mexican crema; ½ cup crumbled cotija cheese; ½ teaspoon chili powder; 1 pinch cayenne pepper (optional); ½ cup chopped fresh cilantro; 2 limes, quartered for serving

Description

Smoky, charred corn on the cob slathered in a creamy chili-lime sauce and topped with cotija cheese. The ultimate Mexican street food favorite!

Ingredients

Scale

8 ears corn on the cob, husks removed

1 tbsp vegetable oil or cooking spray

½ cup mayonnaise

½ cup sour cream or Mexican crema

½ cup crumbled cotija cheese

½ teaspoon chili powder

1 pinch cayenne pepper (optional)

½ cup chopped fresh cilantro

2 limes, quartered for serving

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Instructions

1. Grill (Recommended): Preheat grill to medium-high. Lightly oil the corn and grill for 10-15 minutes, turning occasionally, until tender and charred in spots.

2. Oven-Roast: Preheat oven to 425°F. Place oiled corn on a baking sheet and roast for 20-25 minutes, turning halfway. Broil for 1-2 minutes for extra char.

3. Boil: Add corn to a large pot of boiling salted water. Cook for 5-7 minutes until tender.

4. Make the Sauce: While the corn cooks, whisk together mayonnaise and sour cream in a small bowl until smooth.

5. Coat the Corn: As soon as the corn is cooked and still hot, brush the creamy sauce generously over all sides of each cob.

6. Add Toppings: Immediately sprinkle the coated corn with crumbled cotija cheese, chili powder, and cayenne (if using).

7. Garnish and Serve: Top with fresh cilantro and serve immediately with lime wedges for squeezing.

Notes

Cheese Substitutes: If you can’t find Cotija, crumbled Feta is a great substitute. Queso Fresco offers a milder flavor.

No-Mayo Version: For a mayo-free sauce, whisk together ¾ cup sour cream, ¼ cup Greek yogurt, and the juice of one lime.

Spice Level: Adjust the amount of chili powder and cayenne to your preference. Tajín can also be used for a tangy-spicy kick.

Storage: Store leftover cooked corn and the sauce separately in the refrigerator for up to 3 days for best results.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish, Appetizer
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 ear
Calories: 220
Sugar: 3g
Sodium: 270mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg