Our take on easy elote corn is browned on the stovetop, and then slathered with mayo and sour cream and rolled in salty cotija cheese and cilantro. Enjoy!
The BEST Easy Elote Corn
Traditional elote, AKA Mexican street corn, is cooked or grilled corn on the cob that is slathered in mayo, sour cream, chili powder, lime juice, and cotija cheese! Sometimes it is served spicy with cayenne and sometimes it is served mild with just chili powder.
How is ours different? Our easy street corn is our take on elote. It’s definitely not authentic by any means, but we were inspired by the flavors of cotija cheese, lime juice, crema, and cilantro.
Check out Isabel Eats for a more authentic elote recipe.
why you’ll love it!
Quick appetizer: this elote corn comes together in under 30 minutes!
So flavorful: the combination of our creamy sauce and salty cotija with corn on the cob in every bite is such a flavorful combination!
EASY: when we say easy elote corn, we mean it! This recipe is made minimal ingredients on the stovetop, and then assembled to be served immediately.
- Corn on the cob: we’ve tested this recipe with both fresh and frozen corn on the cob — fresh is definitely better in terms of texture!
- Mayo and sour cream: mixed together for a creamy sauce that gets slathered right on the corn.
- Toppings: you’ll mix crumbled cotija, chili powder, cayenne pepper and cilantro together and then roll the corn on the cob in it to coat every bite.
- Sliced lime: a squeeze of fresh lime brightens up the flavor of this elote perfectly!
Mexican Street Corn Casserole
You’ll love our Mexican street corn casserole! It’s baked all in one dish, and ready to serve in just an hour.
How to Make Elote
Cook the corn with avocado oil for 8-10 minutes turning often or until the corn browns.
Mix together toppings
In a small bowl mix together the mayonnaise and sour cream.
On a large plate add the crumbled cotija, cilantro, chili powder, and cayenne pepper, and toss together.
Brush each cob with the mayo and sour cream mixture. Then, roll in the cotija cilantro mix.
Serve & Enjoy!
Serve on a large plate with lime wedges. Enjoy!
Top Tips for Perfect Elote Corn
Browning the sweet corn: we love browning the sweet corn for this elote on medium/high heat in a cast iron skillet because the skillet gets hot hot hot and retains heat really resulting in perfectly browned corn.
Make it spicy: like things super spicy? Increase the amount of cayenne.
Make it mild: don’t love spicy elote? Eliminate the cayenne and reduce the amount of chili powder you use or replace it with paprika.
For smaller portions: cut the corn on the cob in half or thirds before browning in a skillet to serve as an appetizer or snack.
The word elote means corn cob in Spanish, and traditional elote or Mexican street corn is grilled and then coated in a cream sauce and garnished with salty cheese, spices and cilantro.
Elote and street corn are synonymous, and refer to the same dish.
Typically the red powder is a combination of chili powder and cayenne.
Store this easy elote in the refrigerator for up to 3 days in an airtight container. Garnish with additional fresh cilantro and a squeeze of lime when serving the leftovers.
Easy Elote Corn
- 1 tablespoon avocado oil
- 4 ears corn on the cob
- ¼ cup mayo
- ¼ cup sour cream
- 5 oz. cotija crumbled (~1 cup)
- ¼ cup cilantro minced
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 lime sliced into wedges
- Heat a large skillet over medium heat. Add 1 tablespoon of avocado oil and add the corn. Cook for 8-10 minutes turning the corn often or until the corn browns. Set aside.
- In a small bowl mix together the mayonnaise and sour cream. Set aside.
- On a large plate add the crumbled cotija, cilantro, chili powder, and cayenne pepper. Toss together.
- To assemble, brush each cob with the mayo and sour cream mixture. Then, roll them in the cotija cilantro mix.
- Serve on a large plate with lime wedges.
Tips & Notes
- Skip the cayenne if you do not want spice.
- To add more spice; increase the cayenne pepper to ½ teaspoon and/or drizzle with your favorite hot sauce. We like Valentina and Tapatío.
- Tajin is another great addition to this recipe.
- If you want to serve smaller portions, cut the cobs in half. And then you can just roll them in the mayo sour cream mixture.
- Grill the corn by brushing it with a bit of oil and then place it on the grill for 8-10 minutes, turning often.