Plated Mexican street corn with lime wedges.

Mexican Street Corn

  • Author: Serene
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: side dish
  • Method: grilled
  • Cuisine: Mexican


Mexican Street Corn, or Elotes. This grilled corn recipe is coated with a cooling lime Crema, spiced with some Chile powder, and topped with crumbled Cotija and diced cilantro. The perfect side dish or appetizer!



  • 4 corn cobs (husks and silk removed)
  • 1/4 cup Mexican Crema
  • 1/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground chili powder
  • 1/8 teaspoon salt
  • Juice of 1/2 a lime
  • 2 teaspoons chopped cilantro


  • crumbled Cotija cheese, or queso fresco 
  • chopped cilantro 
  • Chile powder



  1. Remove the husk and silk of the corn. If grilling, preheat the grill. Place the corn directly on the grill and cook for about 3 minutes, then turn the corn to continue cooking other sides. Continue this until all sides are cooked. If using a skillet, preheat the skillet over medium heat, add a small amount of olive oil, about 1 teaspoon. Add the corn and cook for 3 minutes, then turn to continue cooking the other sides of the corn. Continue this until all sides are cooked. 
  2. While the corn is cooking, prepare the sauce. Add the Mexican Crema, mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined. 
  3. After the corn is cooked, remove to a plate. Brush or spread the sauce onto the entire corn cob. 
  4. Add toppings as desired, Cotija or queso fresco, cilantro, Chile powder, additional lime juice. 
  5. Serve warm and enjoy. 


  • Serving Size: 1
  • Calories: 202
  • Sodium: 168 mg
  • Fat: 13 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 16 mg

Keywords: Mexican street corn, grilled corn,