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Elote (Mexican Street Corn)

Saffron
Grilled corn on the cob slathered in creamy, cheesy goodness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 4 ears of fresh corn, husked
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema (or sour cream)
  • 1/2 cup cotija cheese, crumbled (or feta as a substitute)
  • 1 tsp chili powder (adjust to taste)
  • 1 tsp smoked paprika (optional, for extra depth)
  • 1 garlic clove, minced (optional)
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Grill the Corn: Preheat a grill to medium-high heat (or use a stove-top griddle). Place the husked corn directly on the grill grates and cook, turning occasionally, until slightly charred and tender—about 8-10 minutes.
  • Make the Creamy Coating: In a small bowl, mix together mayonnaise, crema (or sour cream), minced garlic (if using), and lime juice.
  • Coat the Corn: Once the corn is grilled, brush or spread the creamy mixture evenly over each ear.
  • Add the Toppings: Sprinkle the coated corn with crumbled cotija cheese, chili powder, smoked paprika (if using), and chopped cilantro.
  • Serve and Enjoy: Serve immediately with extra lime wedges on the side for an extra burst of citrusy flavor!

Notes

Saffron’s Tips:

🌽 No Grill? No Problem! If you don’t have a grill, you can cook the corn under a broiler or boil it for a softer texture.
🧀 Cheese Substitutes: Cotija is traditional, but if you can't find it, feta or Parmesan works well.
🔥 Make it Spicier: Add a pinch of cayenne or drizzle with hot sauce for an extra kick!
🍴 Street Food Style: Traditionally, elote is served on a stick for easy eating. If preferred, you can cut the corn off the cob and mix everything in a bowl for Esquites (Mexican street corn salad).
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