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.
Equipment
- Grill (or large pot for boiling)
- Small mixing bowl
- Pastry brush or spoon
- Tongs
- Shallow dish or plate
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
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 minAlternatively, 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 minTaste 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 minAchieving 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 minHaving 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 minDon'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 minFor 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!
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.