What is a good substitute for Cotija cheese?

Feta cheese is your best bet – it has that same salty, crumbly texture. Freshly grated parmesan works too, though it's a bit sharper. In a pinch, even crumbled queso fresco will do.

Can I make street corn ahead of time?

The corn itself can be cooked ahead and reheated, but it's best to apply toppings right before serving. The cheese and lime juice are especially important to add fresh.

Is Mexican street corn spicy?

Traditional elote has a mild heat from chili powder, but it's not overwhelming. You can always adjust the spice level to your preference or skip the chili powder entirely.

How do you eat elote without making a mess?

Honestly? You don't. Embrace the mess – it's part of the fun! Have plenty of napkins handy and lean over your plate. Some people eat it with a fork, but where's the fun in that?

Can I use frozen corn?

For the classic on-the-cob experience, fresh or frozen ears work fine. For esquites, frozen kernels are actually super convenient – just thaw and drain them first.

Perfect Mexican Street Corn Recipe (4 Easy Ways)

Name: Perfect Mexican Street Corn Recipe (4 Easy Ways)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large ears fresh sweet corn, husks pulled back (not removed); 1/4 cup mayonnaise; 2 tablespoons Mexican crema or sour cream; 1/2 cup cotija cheese, crumbled; 1 teaspoon chili powder (Mexican preferred); 1/4 cup fresh cilantro, finely chopped; 2 limes, cut into wedges; 1/2 teaspoon salt (optional)

Description

Authentic Mexican street corn (elote) with perfectly charred kernels, creamy mayo-crema sauce, salty cotija cheese, and a kick of chili powder. This classic street food recipe brings the vibrant flavors of Mexico right to your kitchen with multiple cooking methods including grilling, boiling, oven, and air fryer options.

Ingredients

Scale

4 large ears fresh sweet corn, husks pulled back (not removed)
1/4 cup mayonnaise
2 tablespoons Mexican crema or sour cream
1/2 cup cotija cheese, crumbled
1 teaspoon chili powder (Mexican preferred)
1/4 cup fresh cilantro, finely chopped
2 limes, cut into wedges

1/2 teaspoon salt (optional)

Instructions

Prepare the corn: Pull back corn husks without removing them completely. Remove all silk threads. Rinse corn under cold water.
Cook the corn (Grilling Method): Preheat grill to medium-high heat. Grill corn for 10-15 minutes, turning every 3-4 minutes until kernels are tender and nicely charred.
Make the sauce: In a small bowl, mix mayonnaise and Mexican crema until smooth.
Assemble the elote: While corn is still hot, brush generously with mayo-crema mixture using a pastry brush or spoon.
Add cheese: Roll sauced corn in crumbled cotija cheese on a large plate, ensuring even coverage.
Season: Sprinkle chili powder evenly over the corn, followed by chopped cilantro.

Finish and serve: Squeeze fresh lime juice generously over each ear. Serve immediately with extra lime wedges.

Notes

Cheese substitute: If cotija isn’t available, use crumbled feta cheese or freshly grated Parmesan
Heat level: Adjust chili powder to taste – start with less if sensitive to spice
Make ahead: Corn can be cooked ahead and reheated, but apply toppings just before serving
Boiling method: Cook shucked corn in salted boiling water for 8-10 minutes
Oven method: Broil corn for 10-15 minutes, turning every 5 minutes

Air fryer method: Cook at 400°F for 12-15 minutes, turning halfway through

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

Nutrition

Serving Size: 1 ear of corn with toppings
Calories: 245
Sugar: 6g
Sodium: 380mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 8g
Cholesterol: 15mg

Keywords: mexican street corn, elote recipe, street corn recipe, how to make street corn, grilled corn, mexican elote, cotija cheese corn, chili lime corn, authentic mexican food, mexican side dish