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Mexican Street Corn (Elote) – A Taste of Mexico with Ontario’s Sweet Summer Corn
There’s something magical about eating Mexican street corn on a bustling street in Bucerías, Mexico. Picture it: warm ocean breeze, the sound of salsa music in the background, and a vendor expertly brushing smoky, grilled corn with creamy sauce, dusting it with chili and cheese, and handing it to you wrapped in a napkin. One bite, and you understand why Elote is one of Mexico’s most beloved street foods.
But here’s the thing: we don’t have to travel to Mexico to enjoy this culinary delight. We have phenomenal corn right here in Ontario, and with a few key ingredients and a hot grill, you can bring that authentic street food experience to your own backyard. This recipe is our Canadian take on the classic Mexican street corn, using fresh local corn and flavours that are bold, creamy, and a little spicy.
What Is Mexican Street Corn (Elote)?
Elote (pronounced “eh-LO-tay”) is a popular Mexican snack sold by street vendors across the country. Whole ears of corn are grilled or charred, then coated in a tangy, creamy sauce made with mayonnaise and sour cream. It’s sprinkled generously with chili powder, salty cheese (traditionally cotija), and fresh cilantro, then finished with a squeeze of lime juice.
The result is smoky, sweet, spicy, salty, tangy, and creamy all in one glorious bite. This isn’t your typical buttered corn on the cob, it’s corn transformed into a crave-worthy, handheld snack.
Why Ontario Corn Is Perfect for Elote
When we first tried authentic Mexican street corn in Bucerías, it was mind-blowing—corn with real character, charred just right, slathered in sauce. But back home in Ontario, we’re spoiled with some of the sweetest, juiciest corn you’ll find anywhere.
Ontario corn is at its peak in mid to late summer, and because it’s so fresh, it holds up beautifully to grilling. Its natural sweetness pairs perfectly with the smokey grill marks, creamy dressing, and tangy lime. You don’t need to search for imported corn or specialty varieties, your local farmer’s market has everything you need for phenomenal street corn. We grew up on Herrles Corn!
How to Make Authentic Mexican Street Corn at Home
This recipe captures all the flavours of Mexican streetside version but uses Ontario’s best-quality corn. The method is simple—boil briefly, grill for char, and then smother it with creamy, cheesy toppings.
Do not hesitate to DOUBLE this recipe!!
- Prep Time: 10-15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 4 servings
Ingredients
- 4 large cobs of the best-quality corn, shucked
- 2 tbsp cold butter
- Salt, as needed
- 1/4 cup sour cream
- 2 tbsp mayonnaise
- 1 small clove garlic, minced into a paste with salt
- 2 tsp ground ancho chili powder, Tajín, or your favourite chili powder
- 1 cup chopped cilantro
- 1/2 cup crumbled cheese (cotija, feta, or Parmesan)
- 1 lime, quartered for serving
Instructions
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Bring a large pot of salted water to a boil.
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Preheat BBQ or a cast-iron skillet over medium-high heat.
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Add shucked corn to the boiling water and cook for 5–6 minutes. Remove and cool slightly.
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Meanwhile, whisk together sour cream, mayonnaise, and minced garlic. Have all other garnishes prepped and ready.
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Spread cold butter over corn cobs and grill until lightly charred, turning as needed.
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Remove from the grill and immediately smother with the mayonnaise mixture. Coat with chili powder, sprinkle with cheese and cilantro.
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Serve hot with lime wedges for squeezing.
Notes
Chef Tips for the Best Mexican Street Corn
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Char is key: The grill (or a hot cast iron skillet) gives authentic smokiness.
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Don’t skip the sauce: The mayo-sour cream mix is what makes Elote creamy and helps the spices and cheese stick.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
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Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Spice it up: Use Tajín for a classic tangy-chili flavour, or add cayenne for extra heat.
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Cheese options: Cotija is traditional, but feta or finely grated Parmesan work well.
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Make it ahead: Boil the corn earlier in the day, then grill and dress just before serving.
Variations – Esquites and Beyond
Prefer something you can eat with a spoon? Turn this recipe into Esquites, the off-the-cob version of Mexican street corn. Simply cut the grilled corn kernels into a bowl and toss with the sauce, cheese, chili powder, and lime. Serve it as a side dish or with tortilla chips for scooping.
You can also try:
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Adding smoked paprika for a deeper BBQ flavor
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Mixing in jalapeños for spice lovers
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Drizzling with hot honey for sweet-heat perfection
Serving Ideas
Mexican street corn is the ultimate summer side dish or appetizer. Serve it at:
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Backyard BBQs with grilled meats. Or double or triple it and have a make-your-own elotes party!
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Taco nights (it’s fantastic with carne asada or fish tacos)
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Summer potlucks or picnics
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As a late-night cottage snack after a day on the dock
Pair it with ice-cold beer or a margarita, and you’ll feel like you’re right back on the streets of Mexico, just with better Ontario corn 🙂
Learn more about Mexican Corn and complete the feast with our Easy Mexican Pozole Recipe!
Our Mexican Corn tossed with some pinto beans like a salad!
