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Close-up of Mexican street corn (elote) topped with cheese and chili powder, served with guacamole and Mexican rice.

Mexican Street Corn (Elote) with Classic Mexican Sides

Mexican Street Corn (Elote) is a delicious grilled corn dish coated with a creamy mayo and crema blend, sprinkled with cotija cheese, chili powder, and lime. Paired with fluffy Mexican rice and fresh guacamole, this meal brings together bold, comforting flavors—perfect for a classic Mexican-inspired plate for four.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: Mexican
Calories: 500
Ingredients Method

Ingredients
  

Mexican Street Corn (Elote)
  • 4 ears of corn husked
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • ½ cup crumbled cotija cheese
  • 1 lime cut into wedges
  • 1 tsp chili powder or Tajin
  • 1 tbsp chopped cilantro optional
Classic Mexican Rice (Side)
  • 1 cup long-grain white rice
  • 2 tbsp vegetable oil
  • 2 cups chicken broth
  • ½ cup tomato sauce
  • 1 garlic clove minced
  • ½ tsp salt
Simple Guacamole (Side)
  • 2 ripe avocados
  • 1 small tomato diced
  • ¼ cup chopped red onion
  • 1 tbsp lime juice
  • Salt to taste

Method
 

Elote (Mexican Street Corn)
  1. Grill corn on medium heat, turning until lightly charred (10–12 min).
  2. Mix mayo, crema, and lime juice in a bowl.
  3. Brush mixture over hot corn.
  4. Sprinkle with cotija cheese and chili powder.
  5. Garnish with cilantro and lime wedges. Serve warm.
Mexican Rice
  1. Heat oil in a pot. Add rice and toast until golden.
  2. Stir in garlic, tomato sauce, and salt.
  3. Pour in broth. Bring to boil.
  4. Cover, reduce heat, and simmer for 15–20 min.
  5. Fluff with a fork before serving.
Simple Guacamole
  1. Mash avocados in a bowl.
  2. Mix in tomato, onion, lime juice, and salt.
  3. Serve fresh with chips or as a side.