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Mexican Street Corn (Elote)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Mexican street corn, traditionally known as elote, is a quintessential vegetarian side dish that brings a burst of sunshine to any meal. The combination of sweet maize charred on the grill and a rich, savoury coating creates a wonderful contrast of textures. It remains an enduringly popular street food staple because it perfectly balances salty, spicy, and tangy flavours in every bite.

Perfect for summer barbecues or as a festive accompaniment to a midweek Mexican feast, these corn cobs are incredibly simple to assemble. Using salty feta as a readily available alternative to cotija ensures you can recreate this authentic flavour at home with ease. Serve them piping hot with plenty of fresh lime wedges to cut through the richness of the crema.

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Ingredients for Mexican Street Corn (Elote)

  • 180ml Mexican crema or mayonnaise

  • 230g queso cotija, or feta, crumbled

  • Cayenne to taste

  • Accompaniment: lime wedges

How to make Mexican Street Corn (Elote)

Spread grilled corn with a thin layer of crema, then roll in cheese to coat. Sprinkle with cayenne. Squeeze lime juice from wedges to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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