Print

Mexican Street Corn (Elote) – A Taste of Mexico with Ontario’s Sweet Summer Corn

Mexican Street Corn
Print Recipe

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!!

Ingredients

Units Scale
  • 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

  1. Bring a large pot of salted water to a boil.

  2. Preheat BBQ or a cast-iron skillet over medium-high heat.

  3. Add shucked corn to the boiling water and cook for 5–6 minutes. Remove and cool slightly.

  4. Meanwhile, whisk together sour cream, mayonnaise, and minced garlic. Have all other garnishes prepped and ready.

  5. Spread cold butter over corn cobs and grill until lightly charred, turning as needed.

  6. Remove from the grill and immediately smother with the mayonnaise mixture. Coat with chili powder, sprinkle with cheese and cilantro.

  7. Serve hot with lime wedges for squeezing.

Notes

Chef Tips for the Best Mexican Street Corn

  • Char is key: The grill (or a hot cast iron skillet) gives authentic smokiness.

  • Don’t skip the sauce: The mayo-sour cream mix is what makes Elote creamy and helps the spices and cheese stick.

  • Spice it up: Use Tajín for a classic tangy-chili flavour, or add cayenne for extra heat.

  • Cheese options: Cotija is traditional, but feta or finely grated Parmesan work well.

  • 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:

  • Adding smoked paprika for a deeper BBQ flavor

  • Mixing in jalapeños for spice lovers

  • Drizzling with hot honey for sweet-heat perfection

Serving Ideas

Mexican street corn is the ultimate summer side dish or appetizer. Serve it at:

  • Backyard BBQs with grilled meats.  Or double or triple it and have a make-your-own elotes party!

  • Taco nights (it’s fantastic with carne asada or fish tacos)

  • Summer potlucks or picnics

  • 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!

Find it online: https://blog.theculinarystudio.ca/recipes/mexican-street-corn/