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This homemade elote aka Mexican Street Corn is so delicious an so easy to make! It's the most perfect way to spend a summer afternoon. Load it up with your favorite toppings like bacon and chorizo!

Homemade Elote (Mexican Street Corn)

5 from 1 vote
This easy and delicious elote is a marvelous side dish for summer! Load up the Mexican Street Corn with your favorite toppings like bacon, chorizo and paprika.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • 6 ears of corn
  • 1/2 cup mayonnaise
  • 1/3 cup Mexican crema
  • 1/2 stick of butter melted
  • 1 cup bacon cooked and chopped
  • 1 cup chorizo cooked and chopped
  • 1 Tablespoon chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon paprika
  • 1 Tablespoon flaky sea salt
  • 1/2 cup cilantro chopped
  • 1 cup crumbled cotija cheese
  • 1 lime cut into wedges

Method
 

  1. Husk your corn, keeping as much of the stalk as possible to use as a handle for eating.
  2. Prepare grill or warm a cast iron skillet/grill pan to medium heat.
  3. Cook corn for 2-3 minutes on each side, until it looks charred and starts to "pop," about 12-15 minutes. Remove from heat and let cool.
  4. Prepare elote by using a rubber spatula to spread mayo on corn. Then, add cotija cheese followed by additional ingredients. Finish with a drizzle of crema.
  5. Serve with a lime wedge and a cold Corona Light!

Notes

You can substitute melted butter for mayo if you'd prefer!