Hello World KitchenBeta

Spicy Mexican Elote (Street Corn)

Experience the vibrant flavors of Mexico with this fiery take on classic Elote. Sweet grilled corn is slathered in a creamy, tangy, and spicy lime-mayonnaise mixture, then coated in salty Cotija cheese, fresh cilantro, and a generous dusting of chili powder. It's a symphony of textures and tastes that's perfect for summer cookouts or a festive weeknight side.

Prep 15 min Cook 12 min Total 27 min Level Easy

Serves 4

Ingredients

For the Corn

4 ears fresh corn on the cob — husks and silk removed
2 tbsp unsalted butter — melted, for grilling

For the Spicy Crema

0.5 cup mayonnaise — full-fat for best flavor
0.25 cup Mexican crema or sour cream
2 tbsp fresh lime juice
1 tsp chili powder
0.5 tsp cayenne pepper — or more, to taste
0.5 tsp hot sauce — e.g., Cholula, Tapatio, or your favorite
0.25 tsp salt

For Topping

0.5 cup Cotija cheese — finely crumbled
0.25 cup fresh cilantro — finely chopped
1 tbsp Tajín Clásico seasoning — or more chili powder
4 wedges lime wedges — for serving

Instructions

Prepare the corn: If grilling, preheat your grill to medium-high heat (about 400°F / 200°C). Brush the husked corn ears lightly with melted butter.
~5 min
Alternatively, if boiling, bring a large pot of salted water to a rolling boil. Cook the corn for 5-7 minutes, then drain well.
Make the spicy crema: In a small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), fresh lime juice, chili powder, cayenne pepper, hot sauce, and salt until smooth and well combined.
~3 min
Taste and adjust the spice level as desired. Add more cayenne or hot sauce for extra heat.
Grill the corn: Place the buttered corn directly on the preheated grill grates. Grill for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred in spots.
~12 min
Achieving a nice char adds a smoky depth of flavor that complements the creamy, spicy toppings.
Prepare toppings: While the corn is grilling, spread the crumbled Cotija cheese and chopped cilantro onto a shallow dish or plate. In a separate small dish, place the Tajín Clásico seasoning.
~2 min
Having the toppings ready makes the assembly process quick and easy once the corn is cooked.
Assemble the Elote: Once the corn is cooked, working one ear at a time, use a pastry brush or spoon to generously coat each ear with the spicy crema mixture. Ensure it's evenly covered.
~3 min
Don't be shy with the crema; it's what makes Elote so delicious and moist.
Roll in toppings: Immediately roll the coated corn in the crumbled Cotija cheese and cilantro mixture, pressing gently to adhere. Then, sprinkle or roll in the Tajín seasoning.
~2 min
For an extra kick, you can add a final sprinkle of extra cayenne pepper or a drizzle of hot sauce.
Serve: Serve the Spicy Mexican Elote immediately with fresh lime wedges on the side for an extra squeeze of citrus.

Elote is best enjoyed hot and fresh off the grill!

Nutrition

370

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

480

Sodium (mg)

Cholesterol (mg)

Equipment

Grill (or large pot for boiling)
Small mixing bowl
Pastry brush or spoon
Tongs
Shallow dish or plate

Tips & Storage

For even spicier corn, increase the amount of cayenne pepper or hot sauce in the crema, or finely chop a jalapeño or serrano pepper and mix it in.
If Cotija cheese is unavailable, crumbled feta cheese can be a decent substitute, though it will have a slightly different flavor profile.
To make this dish vegan, use vegan mayonnaise, vegan sour cream, and a plant-based crumbly cheese alternative.
For an indoor option without a grill, you can roast the corn in a 400°F (200°C) oven for 20-25 minutes, turning occasionally, or use a grill pan on the stovetop.
Storage: Elote is best enjoyed immediately. If you have leftovers, store the corn and crema mixture separately in airtight containers in the refrigerator for up to 2 days. Reheat corn gently and re-apply crema and fresh toppings before serving.