Mexican Street Corn (Elotes)

Guys. I have to admit, I kind of struggle with Cinco de Mayo.

I know that it’s not even really a holiday in Mexico. I know it’s kiiind of cultural appropriation to use it as an excuse to eat tacos, drink tequila, etc. I’m reminded of this every year and I’m always wrought with guilt about saying things like “How are you celebrating Cinco de Mayo?” and “for Cinco de Mayo I’m cooking _______” (Like I did two posts back in the recipe post for queso blanca)

But…I like the idea of throwing fiesta-themed parties. And making at-home versions of popular Mexican dishes. I feel like there’s nothing wrong with that? So I guess the key is avoiding the whole “I’m celebrating Cinco de Mayo” mindset and just sort of admitting that sometimes a girl just needs some tacos and margaritas. And sometimes that craving happens in May.

So…this is not a Cinco de Mayo recipe. It’s just a really good recipe that’s perfect for warm months and outdoor parties, and would pair really nicely with a strong margarita. It’s Mexican Street Corn (or, Elotes!)


One of the only things I really liked about living in manhattan as a teenager was the summer season. There were so many hours that were free and so much happening in the city. One of my favorite things was wondering through the street fairs that would pop up, mostly because the food was GOOD and REALLY FREAKIN’ CHEAP. That’s where I was first introduced to elotes. It was love at first bite, y’all.



If you’re unfamiliar with elotes, it’s essentially grilled corn on the cobb smothered with a salty, creamy sauce and topped with crumbled cheese, chili powder, and some cilantro. Ughhh, so good.

And hella easy to make! Again, ideal to make for big group barbecues.


Mexican Street Corn (Elotes)

6 or 8 medium sized sweet corns, husks removed

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup chopped cilantro

1 tsp lime juice

1 garlic clove, minced

chili powder, to sprinkle

cotija or crumbled feta, to sprinkle

some more chopped cilantro and lime wedges, for garnish 

Grill corn over flame for 3-4 minutes, rotating so that corn evenly cooks and gets a few charr marks all over. (We don’t have a grill any more so I actually just put my corn over the stovetop burners and used tongs to rotate them lol)

Mix sour cream, mayonnaise, cilantro, lime juice, and garlic in a bowl.

Smother corn with cream mixture. Sprinkle cotija or feta cheese, chili powder, and a few more pieces of cilantro.

Serve with lime wedges.


One response to “Mexican Street Corn (Elotes)”

  1. These are so pretty! I love the surface in these photos. Feta is a nice sub for cotija if people can’t find the real thing (but do try for cotija, it’s so good!).


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: