Authentic Mexican Street Corn with Cotija Cheese & Lime

There’s something magical about the first bite of elote—the smoky char of grilled corn, the tangy crema, the salty bite of cotija cheese, and that bright squeeze of lime all coming together in perfect harmony. This iconic Mexican street food transforms humble corn on the cob into an unforgettable experience that’s both messy and utterly irresistible. Whether you’ve fallen in love with it from a street vendor’s cart or you’re discovering it for the first time, making authentic elote at home is easier than you might think.

What sets this recipe apart is its commitment to the real deal—no shortcuts, just the traditional combination of ingredients that have made this dish a beloved staple throughout Mexico and beyond. The key is achieving that beautiful char on the corn while keeping the kernels juicy and sweet, then slathering it with a creamy, spicy coating that clings to every kernel. In just 45 minutes, you’ll have restaurant-quality street corn that’ll transport your taste buds straight to the bustling mercados of Mexico City.

Why I Love These

Ingredients

• 1 pound (450 g) frozen corn
• 2 tablespoons granulated sugar
• 1/4 cup (60 ml) mayonnaise
• 1/4 cup (60 ml) sour cream
• 1/2 teaspoon sriracha sauce, or to taste
• Kosher salt, to taste
• Lime salt, optional, to taste
• 1/2 cup (65 g) cotija cheese or queso fresco, crumbled
• 1/4 cup (10 g) fresh cilantro, chopped, to taste
• Chili powder, to taste
• 1 lime, cut into wedges

How To Make

1. Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
2. Add frozen corn to the boiling water. Cover with a lid and simmer gently for 3 to 5 minutes, or until the kernels are heated through and tender.
3. While the corn simmers, combine mayonnaise, sour cream, sriracha, and both salts in a bowl. Stir until a uniform sauce forms.
4. Once corn is cooked, drain thoroughly and return to the pan. Allow to cool for approximately 3 minutes.
5. Fold the sriracha-mayo mixture into the warm corn, ensuring all kernels are evenly coated.
6. Divide the dressed corn among four serving cups. Top with crumbled cotija, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.

Nutrition

Mexican street corn offers a satisfying balance of carbohydrates from the corn, healthy fats from the creamy coating, and protein and calcium from the cotija cheese. Each serving provides good amounts of fiber, B vitamins, and antioxidants like lutein and zeaxanthin from the corn. This dish works well as a substantial side that complements protein-rich mains, making it suitable for active individuals and families looking for flavorful, filling accompaniments.

To lighten the recipe, you can use Greek yogurt in place of half the mayonnaise, which reduces calories while adding extra protein. For a richer version, add an extra tablespoon of butter or use full-fat Mexican crema. The corn itself is naturally gluten-free and provides complex carbohydrates that offer sustained energy, while the cheese contributes essential minerals like calcium and phosphorus.

This recipe contains dairy from the cheese and crema, so those with lactose intolerance can substitute with dairy-free alternatives like cashew crema and nutritional yeast for a similar umami flavor. The mayonnaise typically contains eggs, but vegan mayo works perfectly as a substitute. For those watching sodium, use less salt in the initial seasoning and opt for a lower-sodium chili powder blend, as cotija cheese is naturally quite salty.

Tips & Variations

Ways To Serve Them

• Alongside carne asada tacos or grilled chicken fajitas for a complete Mexican feast
• As part of a summer BBQ spread with grilled meats, black beans, and Mexican rice
• With fish tacos and a fresh cabbage slaw for a lighter, coastal-inspired meal
• At outdoor gatherings, cookouts, and Cinco de Mayo celebrations where finger foods shine
• Paired with ice-cold Mexican beer, margaritas, or fresh agua fresca for the ultimate refreshment

Proper Storage

• Fridge: Let the corn cool to room temperature, then wrap each ear tightly in plastic wrap or aluminum foil. Store in an airtight container for up to 3 days. The toppings may become slightly soggy, but the flavors will remain delicious.
• Freezer: Freezing fully dressed elote isn’t recommended as the creamy coating and cheese don’t thaw well. However, you can freeze plain grilled corn wrapped tightly in freezer-safe bags for up to 2 months, then thaw and add fresh toppings when ready to serve.
• Reheat: Warm refrigerated elote in a 350°F oven for 8-10 minutes wrapped in foil, or microwave for 1-2 minutes until heated through. For best results, add a fresh squeeze of lime and a sprinkle of additional cotija after reheating to refresh the flavors. Avoid reheating on the grill as it can dry out the toppings.

Authentic Mexican Street Corn with Cotija Cheese & Lime

Recipe by Home Kitchen Recipes

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There’s something magical about the first bite of elote—the smoky char of grilled corn, the tangy crema, the salty bite of cotija cheese, and that bright squeeze of lime all…

Servings4

Prep10 min

Cook5 min

Calories250 kcal

Ingredients

• 1 pound (450 g) frozen corn
• 2 tablespoons granulated sugar
• 1/4 cup (60 ml) mayonnaise
• 1/4 cup (60 ml) sour cream
• 1/2 teaspoon sriracha sauce, or to taste
• Kosher salt, to taste
• Lime salt, optional, to taste
• 1/2 cup (65 g) cotija cheese or queso fresco, crumbled
• 1/4 cup (10 g) fresh cilantro, chopped, to taste
• Chili powder, to taste
• 1 lime, cut into wedges

Steps

1. Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
2. Add frozen corn to the boiling water. Cover with a lid and simmer gently for 3 to 5 minutes, or until the kernels are heated through and tender.
3. While the corn simmers, combine mayonnaise, sour cream, sriracha, and both salts in a bowl. Stir until a uniform sauce forms.
4. Once corn is cooked, drain thoroughly and return to the pan. Allow to cool for approximately 3 minutes.
5. Fold the sriracha-mayo mixture into the warm corn, ensuring all kernels are evenly coated.
6. Divide the dressed corn among four serving cups. Top with crumbled cotija, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.

Nutrition (per serving)

• Calories: 250 kcal

Notes

• Make-ahead tip: You can grill the corn up to 2 hours in advance and keep it warm wrapped in foil in a 200°F oven, then add the toppings just before serving to prevent sogginess.
• For elote en vaso (corn in a cup), slice the kernels off the cob after grilling and toss them in a bowl with all the toppings—perfect for easier eating at parties or when serving kids.
• Try a chipotle variation by mixing a teaspoon of adobo sauce into the mayo-crema blend for smoky heat, or swap the chili powder for Tajín seasoning for a tangier, fruitier flavor profile.
• For a dairy-free version, use vegan mayo and coconut cream mixed with lime juice, then top with nutritional yeast instead of cotija—you'll still get that savory, umami-rich coating.
• Boost the heat by adding diced jalapeños or serrano peppers to the creamy mixture, or finish with a drizzle of your favorite hot sauce like Valentina or Cholula.