Mexican Street Corn (Elote) Recipe – Easy Grilled Corn with Cream Sauce
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Mexican street corn (elote) is a creamy, flavorful grilled corn recipe made with sour cream, lime, cheese, and a hint of spice. This easy version is perfect for summer grilling, BBQs, or Cinco de Mayo.
What You’ll Love About This Recipe
- Quick and easy to make
- Packed with bold flavor
- Adjustable spice level
- Perfect side for grilled meals
- Family-friendly (just adjust the heat!)
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Ingredients
1/8 tsp pepper
6–8 ears of sweet corn
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4–1/2 tsp chili powder
1–2 Tbsp chopped jalapeño
1 Tbsp lime juice
1/4 tsp salt
Option 1: With Husks
- Peel back husks (don’t remove)
- Remove silk and pull husks back up
- Tie and soak in water
- Grill 15–20 minutes
Option 2: Without Husks (Easy Method)
- Place corn directly on the grill
- Cook for 10–15 minutes
- Turn occasionally until lightly charred
👉 Then continue with the sauce as written
- Mix sour cream, cheese, lime juice, jalapeño, and spices
- Grill corn over medium heat for 15–20 minutes
- Peel back husks and spread the sauce over the corn
- Sprinkle with extra cheese, cilantro, and chili powder if desired
Tips for Best Results
- Soaking the corn keeps it from drying out
- Add jalapeño slowly if serving kids
- Use fresh lime juice for the best flavor
- Let everyone add their own toppings if needed
- Store-bought, pre-shucked corn works great for this recipe You’ll get more char and flavor without the husks
Variations
- Skip jalapeños for a mild version
- Add cotija cheese for a traditional twist
- Sprinkle with paprika or Tajín
- Use mayo instead of sour cream for a richer version
FAQs
Is this spicy?
It can be! Just adjust or skip the jalapeños.
Can I make this ahead of time?
You can prep the sauce ahead, but grill the corn fresh for the best texture.
What cheese is best?
Parmesan works great, but cotija is more traditional.
🌽 Can I Use Pre-Shucked Corn?
Yes! You can absolutely make this recipe using corn that’s already been husked (like the kind from the grocery store).
👉 Just place the corn directly on the grill and cook for about 10–15 minutes, turning occasionally until lightly charred.
It’s a great shortcut and works perfectly when fresh corn in husks isn’t available.
What to Serve With
- Grilled chicken
- Burgers
- Tacos
- BBQ ribs
Storing
Store leftover corn in the fridge for up to 2 days. Reheat or enjoy cold!
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Here’s the printable recipe
Mexican Street Corn (Elote)
Ingredients
- 6-8 sweet corn
- ½ cup of sour cream
- ¼ cup grated Parmesan Cheese
- ¼ – ½ tsp. chili powder to taste
- 1-2 Tbsp. jalapeno chopped and seeds removed – optional
- 1 Tbsp. lime juice
- ¼ tsp. salt
- ⅛ tsp. pepper
Instructions
Step 1
If using corn with husks, peel back husks (do not remove), remove silk, and pull husks back up. Tie with twine and soak in water for 15–20 minutes.Step 2
If using pre-shucked corn, skip soaking and place corn directly on the grill.Step 3
In a small bowl, mix sour cream, Parmesan cheese, lime juice, jalapeño, chili powder, salt, and pepper.Step 4
Grill corn over medium heat for 10–20 minutes, turning occasionally, until cooked and lightly charred.Step 5
Remove from grill and spread the sauce over the corn. Serve immediately.
Notes
- Pre-shucked corn works great and is a convenient shortcut
- Adjust jalapeño and chili powder to control spice level
- For a more traditional version, use cotija cheese instead of Parmesan
- Great for BBQs, tacos, and summer meals
Man I am just loving your recipes! Made this street corn last Friday for the festivities. Half my family is from Mexico City and they actually loved this. Thank you!