Mexican street corn, known as Elote, is one of the most beloved street foods in Mexico. It’s a glorious, messy, and utterly delicious combination of sweet, savory, creamy, and tangy flavors.

Here’s a complete guide to what it is and how to make it at home.

What is Elote?

Elote (pronounced eh-LOH-teh) is grilled corn on the cob that is slathered in a creamy, spicy, and tangy sauce, then rolled in crumbled cheese and finished with a squeeze of lime. It’s a flavor explosion in every bite.

The version served in a cup, where the kernels are cut off the cob and mixed with the toppings, is called Esquites (ess-KEE-tehs).

Classic Elote Recipe (Grilled)

This is the traditional method for making elote.

Ingredients (for 4 ears of corn):

4 ears of corn, husks removed
1/4 cup Mexican crema (or sour cream mixed with a little milk/mayo for drizzling consistency)
1/4 cup mayonnaise
1/2 cup freshly crumbled cotija cheese (queso fresco or feta are good substitutes)
1 teaspoon chili powder (use Tajín, ancho, or chipotle chili powder for authenticity)
1 lime, cut into wedges
2 tablespoons fresh cilantro, finely chopped (optional)
1 clove garlic, minced or pressed (optional, for the sauce)

Instructions:

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