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Ears of Mexican Street Corn in a dish.

Mexican Street Corn (Elote)

Learn the secrets to authentic Mexican Street Corn (elote), a simple, delicious snack made with just 5 key ingredients: Corn, lime, mayonnaise, Parm, and Tajin.
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 257kcal



  • In a large pot, bring 4 quarts water to boil. Add corn and boil until bright yellow and tender, about 4 minutes. Set aside to cool slightly, then skewer with sticks if desired.
  • Rub an ear of corn with half a lime, then coat with 2 tablespoons mayonnaise (a spatula works well).
  • Coat with 2 tablespoons Parmesan cheese and season with Tajin or chile powder to taste (I like about 1 teaspoon Tajin). Repeat with remaining ears of corn.


  1. Parmesan: Look for the grated Parm in the green shaker can. This might sound inauthentic, but it is closest to what street vendors actually use in the non-touristy parts of Mexico. Or, substitute Cotjia cheese or feta cheese.
  2. Tajin seasoning: Tajin is a mild chili powder with a bright lime flavor that tastes great on Elote. Or, try regular chili powder, ancho chile powder, or even cayenne pepper (if you love the heat).
  3. Yield: This recipe makes 4 tasty ears of corn. The recipe can easily be doubled or tripled.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Grilling: To grill the corn instead of boiling it, leave it in the husk. Preheat a grill over medium-high and clean and oil grilling grate. Place corn over direct heat and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.


Calories: 257kcal | Carbohydrates: 20g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 328mg | Potassium: 308mg | Fiber: 2g | Sugar: 7g | Vitamin A: 496IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 1mg