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The finished Homemade Elotes or Mexican Street Corn

Homemade Elotes or Mexican Street Corn

  • Author: Marie Bostwick
  • Yield: 4 servings 1x


  • 4 ears of sweet corn, shucked with silk removed
  • ¼ cup mayonnaise
  • 1/4 cup Mexican crema (can sub sour cream)
  • 4 oz cojita cheese, divided (cojita preferred but can sub feta or queso fresco)
  • 3 T fine chopped cilantro, divided
  • 2 large cloves garlic, crushed
  • 1 lime, zest and juice
  • ½ to ¾ tsp chipotle chili powder (adjust according to spice preference)
  • ¼ tsp kosher salt
  • Dash of fresh ground pepper


  1. Preheat grill to approximately 400 degrees.
  2. Put the corn, half the cheese, and tablespoon of the chopped cilantro aside. Mix together all the remaining ingredients together in a medium sized mixing bowl. Cover bowl and store in the refrigerator while you’re grilling the corn.
  3. Place shucked corn cobs directly onto lightly oiled grill grates. Grill corn for 10 to 15 minutes, turning every couple of minutes, until all sides are showing brown-to-black grill marks. (Grilling is preferred but corn can also be boiled.)
  4. Remove corn from grill. Brush or spoon the sauce around all sides of each corn cob. Sprinkle corn with reserved cheese and chopped cilantro. Serve immediately.