Back
🌽
MexicanVeg

Mexican Street Corn (Elote)

Grilled corn slathered with crema, cheese and chilli.

15 min4 serveseasy

Mexican Street Corn (Elote) is a classic vegetarian Mexican recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 15 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 15 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are corn, mayo and sour cream. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: full-fat dairy will always behave more predictably than low-fat versions.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

240

kcal

7g

Protein

30g

Carbs

11g

Fat

vegsnackside

Ingredients

  • corn4 cobs
  • mayo4 tbsp
  • sour cream4 tbsp
  • cotija60 g
  • lime1
  • chilli powder1 tsp

Method

  1. 1
    Step 1 ~5 min

    Char corn over flame or in a hot pan.

  2. 2
    Step 2 ~5 min

    Mix mayo and sour cream; slather over corn.

  3. 3
    Step 3 ~5 min

    Sprinkle cotija and chilli; finish with lime.

Per-step times are approximate and based on the total cook time of 15 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more Mexican recipes or search all recipes.

Frequently asked questions

How long does Mexican Street Corn (Elote) take to cook?
From prep to plate, Mexican Street Corn (Elote) takes about 15 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Mexican Street Corn (Elote) vegetarian?
Yes — this version of Mexican Street Corn (Elote) is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Mexican Street Corn (Elote)?
The headline ingredients are corn, mayo, sour cream. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Mexican Street Corn (Elote)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Mexican Street Corn (Elote)?
Mexican Street Corn (Elote) pairs naturally with classic mexican sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.