Elote – Mexican Street Corn

Mexican Street Corn is such a fun thing to make, and it is absolutely delicious! Mexican crema is like crème fraiche and sour cream so they can easily replace the crema if you can’t find it. I prefer crème fraiche because of the rich flavor and the thickness that helps “stick” the sauce to the corn.


  1. Remove the husks and silks from the corn but keep the stalk end.
  2. Prepare a grill (gas grill – high heat, charcoal grill – indirect heat, or grill pan on stove over medium heat). Meanwhile, whisk together the mayonnaise, crème fraiche, lime juice, chili powder, and cumin in a medium bowl. Transfer the sauce to a tall drinking glass that is wide enough to fit the corn on the cob into. Put the cotija on a large plate.
  3. Grill the corn, uncovered, until the kernels are bright yellow and a few are charred, 2 to 3 minutes per side, approximately 12 to 15 minutes total. Remove the corn from the grill and cool for 5 minutes.
  4. Hold the glass of sauce at an angle and dip the cooled ear of corn into the mixture; turning the cob to coat completely. Gently shake the excess sauce back into the glass. Next, roll the corn in the crumbled cheese to coat completely then place on a serving platter. Repeat for the remaining corn and then serve with lime wedges for squeezing all over the corn.


Recipe Credit

Original recipe by Meghan Splawn via The Kitchn

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth