Our easy elote corn is browned on the stovetop, then brushed with a creamy mayo and sour cream sauce and rolled in salty cotija cheese and fresh cilantro. Bright lime wedges finish each cob—delicious and simple to make.
The BEST Easy Elote Corn
Traditional elote, or Mexican street corn, is typically grilled or roasted and coated with a creamy sauce, lime, spices, and salty cheese. Our version is a quick stovetop take inspired by those classic flavors—cotija cheese, crema-style sauce, lime, and cilantro—without claiming to be authentic.
Why you’ll love it
Quick appetizer: ready in under 30 minutes.
Full of flavor: creamy sauce, tangy lime, salty cotija and fresh cilantro complement sweet corn perfectly.
Easy: minimal ingredients and simple stovetop cooking—no grill required.
Featured Ingredients
- Corn on the cob: fresh ears give the best texture, though frozen cobs can work in a pinch.
- Mayo and sour cream: blended into a creamy coating that helps the toppings adhere.
- Toppings: crumbled cotija mixed with cilantro, chili powder and a touch of cayenne for optional heat.
- Lime: wedges for squeezing over the finished elote to brighten the flavors.
How to Make Elote
Cook the corn
Heat a large skillet over medium-high. Add 1 tablespoon avocado oil and the corn. Cook 8–10 minutes, turning frequently, until the kernels are evenly browned. Remove from heat and set aside.
Prepare the sauce
In a small bowl, whisk together 1/4 cup mayonnaise and 1/4 cup sour cream until smooth; set aside.
Mix the toppings
On a large plate combine crumbled cotija (about 5 oz), 1/4 cup minced cilantro, 1/2 teaspoon chili powder and 1/4 teaspoon cayenne (optional). Toss to distribute evenly.
Assemble
Brush each warm cob with the mayo-sour cream mixture, then roll it in the cotija-cilantro mixture so the cheese and herbs coat the corn. Serve with lime wedges and enjoy immediately.
Top Tips for Perfect Elote Corn
Use a hot skillet: cast iron holds heat well and helps the corn brown evenly for great flavor.
Adjust the spice: increase cayenne for heat or omit it and swap chili powder for paprika to keep things mild.
Make appetizer portions: cut cobs in half or thirds before browning for smaller servings.
FAQs
Elote means corn on the cob in Spanish. Mexican street corn is typically grilled and coated with a creamy sauce, spices, cheese and cilantro.
Yes—elote and street corn refer to the same dish.
The red powder is usually a blend of chili powder and cayenne pepper.
Storage
Store leftover elote in an airtight container in the refrigerator for up to 3 days. Reheat gently, then refresh with extra cilantro and a squeeze of lime before serving.
More of our Favorite…
Mexican Inspired Recipes
- Ground Beef Quesadilla
- Easy Taco Dip
- Taco Bell Grilled Cheese Burrito
- Homemade Nacho Cheese Sauce
Easy Elote Corn
Ingredients
- 1 tablespoon avocado oil
- 4 ears corn on the cob
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 5 oz. cotija, crumbled (about 1 cup)
- 1/4 cup cilantro, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 lime, sliced into wedges
Instructions
- Heat a large skillet over medium-high. Add 1 tablespoon avocado oil and the corn. Cook 8–10 minutes, turning often, until the corn browns. Set aside.
- In a small bowl, mix the mayonnaise and sour cream. Set aside.
- On a large plate combine crumbled cotija, cilantro, chili powder and cayenne. Toss to mix.
- Brush each cob with the mayo-sour cream mixture, then roll in the cotija-cilantro mix until coated. Serve with lime wedges.
Tips & Notes
- Omit cayenne if you prefer no heat.
- To increase spice, raise cayenne to 1/2 teaspoon or drizzle with your favorite hot sauce.
- Tajín also makes a great seasoning to add.
- Cut cobs in half for smaller, appetizer-sized portions.
- To grill instead, brush cobs with oil and grill 8–10 minutes, turning frequently until charred.
Nutrition
Nutrition information is an estimate and should be used as a guideline.