Can I make this with frozen corn instead of fresh corn on the cob?

Yes, though the experience won't be quite the same. If using frozen corn kernels, sauté them in a skillet until warm and slightly charred, then mix with the sauce ingredients and sprinkle with cheese and cilantro. Serve as "esquites" (Mexican street corn salad) instead.

I can't find Cotija cheese. What's a good substitute?

Feta cheese makes an excellent substitute for Cotija. It has a similar crumbly texture and salty flavor. In a pinch, grated parmesan will also work, though the flavor profile will be slightly different.

Is Mexican street corn very spicy?

Not typically! Traditional elote has a mild heat that comes from chili powder. You can easily adjust the spice level by adding more or less chili powder and hot sauce according to your preference.

Can I prepare this for a large crowd?

Absolutely! This recipe scales up beautifully for parties. You can prepare the sauce in advance and set up an "elote bar" where guests can dress their own corn. For very large gatherings, consider cutting the corn off the cob after cooking for easier eating.

Authentic Mexican Street Corn Recipe

Name: Authentic Mexican Street Corn Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 ears corn on the cob, shucked; 1/4 cup mayonnaise; 1/4 cup Mexican crema or sour cream; 1/2 cup grated Cotija cheese, divided; 1/2 teaspoon ancho chili powder; 1/4 teaspoon salt; 1 teaspoon Mexican hot sauce (optional); 1/4 cup chopped fresh cilantro (optional)

Description

Delight in the rich and flavorful experience of authentic Mexican Street Corn (Elote). This classic street food combines smoky, charred corn with a creamy and spicy cheese topping, delivering a perfect balance of flavors that will transport you to the vibrant streets of Mexico. Enjoy it as a tasty appetizer or side dish for your next gathering or meal.

Ingredients

Units Scale

Main Ingredients

4 ears corn on the cob, shucked
1/4 cup mayonnaise
1/4 cup Mexican crema or sour cream
1/2 cup grated Cotija cheese, divided
1/2 teaspoon ancho chili powder
1/4 teaspoon salt

Optional Toppings

1 teaspoon Mexican hot sauce (optional)
1/4 cup chopped fresh cilantro (optional)

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Instructions

Preheat and Prepare Corn
Preheat an oven to 400°F or set your outdoor gas grill to medium-high heat (about 400°F). Shuck the 4 ears of corn, removing the silk. Wrap each piece of corn individually in aluminum foil and place them on a baking sheet (for baking) or directly on the grill. Roast (or grill with the lid closed) for approximately 15 minutes until cooked through.
Prepare the Creamy Topping
In the meantime, whisk together 1/4 cup mayonnaise, 1/4 cup Mexican crema (or sour cream), 1/4 cup of grated Cotija cheese (reserve the remaining cheese for later), 1/2 teaspoon ancho chili powder, and 1/4 teaspoon salt in a small bowl. Mix well to create a smooth, flavorful topping.
Assemble the Street Corn
Once the corn is done baking or grilling, carefully remove it from the aluminum foil and transfer it to a large cutting board or serving tray.
Coat and Garnish
Use a brush or small rubber spatula to generously spread the creamy mayo mixture over each cob to fully coat. Sprinkle with the reserved 1/4 cup of grated Cotija cheese. For added heat, dot or drizzle with 1 teaspoon of Mexican hot sauce, and garnish with 1/4 cup of chopped fresh cilantro, if desired.

Notes

If you don’t have access to Cotija cheese, you can substitute it with Parmesan cheese or feta cheese for a similar salty taste.
To achieve a smoky, charred flavor on the corn, consider grilling over direct heat for a few minutes after it’s cooked through. Turn frequently to avoid burning.
For a vegan version, replace the mayonnaise and crema with dairy-free alternatives and use vegan cheese.
Ancho chili powder provides a mild heat; adjust the quantity based on your spice tolerance.

Nutrition

Serving Size: 1 cob
Calories: 210
Sugar: 5g
Sodium: 300mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg