Elote (Mexican Street Corn)

Elote (Mexican Street Corn)

I’ve made this more times than I can count, and it never gets old. It’s simple and delicious and good especially in the summer on the back deck with tacos!

According to Julee Ho and a post on the History of Elote, “In modern day, the Mexican street corn that we’re familiar with has roots in Mexico City. Known widely for its street food, most specifically antojitos (little cravings), corn serves as a primary ingredient for the city’s street vendors. Unsurprisingly so, elote is served covered in butter, mayonnaise, cotija cheese and chili powder.”

In this adapted version, I use corn off the cob and either sour cream or full fat greek yogurt in place of the butter and mayonnaise. I also often add peppers from the garden, but you can leave those out if you choose.

Elote (Mexican Street Corn)

A take on the common street food in Mexico City.
Cuisine: Mexican
Servings: 4 people


  • 2 cups fire roasted corn if using fresh corn, see note at bottom
  • 1 tbsp chili powder
  • 2 tbsp full fat greek yogurt or sour cream
  • 1 tbsp cumin powder
  • 1 fresh jalapeno diced
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro diced
  • pinch of salt
  • crumbled cotija cheese or feta


  • Cover the corn in water and heat either on the stove or in the microwave until no longer frozen – just a couple minutes will do. It does not need to be hot.
  • In a small bowl, whisk together the yogurt, lime juice, cumin powder, chili powder, salt, and jalapeno.
  • Stir the mixture into the corn.
  • Add as much cotija/feta cheese as you want! I usually use about 1/4 cup
  • Add salt to taste, top with cilantro, and chill until ready to serve. This is best served cold.


If you are using fresh corn off the cob, heat a skillet to medium-high heat and add a little olive oil. Cook the kernels on the heat until they have browned a bit. Remove and allow to cool before continuing on.

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