Elote (Mexican Street Corn)

Get that corn out of my face!” Have you ever seen the Nacho Libre movie? Every time I have Mexican street corn I remember that hilarious scene.

Growing up in the border city of El Paso, I saw elote (corn) sold at street corners, bazaars, and festivals. Every summer I crave Mexican street corn drenched in melted butter and aromatic lime juice, topped with crumbly cheese. This is a very simple recipe that produces a comforting Mexican classic. Feel free to adjust the proportions of lime juice, crema, cheese and spices to taste.

I decided to make these tasty ears of corn into appetizers by cutting them into smaller portions, making them perfect when feeding a crowd. Add the toppings on the side for everyone to make to their own liking.

Elote (Mexican Street Corn)
8 to 10 servings


  • 5 ears of corn, husked
  • 1/4 cup salted butter, melted
  • 1/2 cup crema Mexicana or sour cream
  • Crumbly, salty white cheese (ideally cotija but Parmesan is acceptable)
  • Chili powder to taste
  • Salt to taste
  • Hot sauce (optional; recommend Valentina Mexican Hot Sauce)
  • Lime wedges for garnish


  1. Preheat grill.
  2. Cut the corn into 3-inch pieces. Grill the ears of corn until lightly charred and hot (7 to 10 minutes), turning as needed.
  3. Brush on the melted butter and then a layer of crema, then top with crumbled cheese. Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. If you like things spicy, add a few drops of some hot sauce for that extra kick of heat.
  4. Serve with lime wedges.

Yvette Marquez-Sharpnack is the writer at the award-winning blog, MuyBuenoCookbook.com. She also is a professional recipe developer and food writer, and is the co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor. You can watch a trailer for the book here.

You can visit me on Facebook, Twitter, Instagram, Google+, Pinterest and YouTube.

Photo credit: Yvette Marquez

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