Mexican Elote Street Corn

Mexican Elote Street Corn

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 I’m so glad corn on the cob is starting to make an appearance in stores again! While not a Paleo-approved food (it’s a grain, unfortunately), I do fine with some corn in my diet. It’s definitely not an every day occurrence, but of all the grains in the world, my digestive system seems to handle corn the best. Lately, rice has NOT been agreeing with me at all. I have no idea why. 


*This #summergrilling post is sponsored by #Hamilton Beach #ad* 


Mexican Elote Street Corn is a very popular food in Mexico. While I didn’t see it much served as an actual “street” food in Puerto Vallarta (where I’ve been the last two times we’ve ventured to Mexico), I did see it from time to time in Cancun. We also took a cooking class in Puerto Vallarta with Vallarta Eats, where we were taught the proper way to make this dish.

While traditionally not dairy-free, there are definitely ways to lower (or even eliminate) the dairy in this recipe. Traditionally, you roll the corn in a mixture of mayonnaise and either sour cream or mexican crema. Instead, I used Primal Kitchen’s mayo (which is dairy-free) and Kite Hill’s plain Greek yogurt. I constantly sub Kite Hill for all my sour cream needs! 


Mexican Elote Street Corn 


After rolling in this mayo/sour cream mixture, you then roll it in crumbled cotija cheese. Cotija is a Mexican cheese that is both crumbly and very salty. Think feta, and you’re closer to the texture and flavor of Cotija. Thus, feta is one of my substitution suggestions. Traditionally made feta is a goat’s milk cheese. While you have to carefully read the ingredients (it’s not always made exclusively from goat’s milk anymore), the higher end products will still be made entirely of goat or sheep’s milk. Many people tend to do better with cheeses made from non-cow milk. 

However, if you don’t do well with any dairy from any source, try a vegan Parmesan cheese. Thrive Market, Go Veggie, and Daiya all make one that’s easily obtainable. 

I grilled my corn on Hamilton Beach® Indoor Searing Grill. It’s just one of the fabulous prizes you could win in our giveaway! Be sure to enter below before it’s too late! It’s definitely one my favorite items I used to create all the #summergrilling recipes this week! It’s so simple to use, just plug it in and away you go! The grill is compact (which is great for my tiny kitchen!) and a breeze to clean! Just slide the drip tray out from the bottom, lift the grate off the top, and pop everything in the dishwasher! Easy peasy!


Mexican Street Corn

Mexican Elote Street Corn

Servings 4 corn


  • 4 corn ears shucked and cleaned
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 tsp garlic powder
  • 1/2 cup cojita cheese Feta or Parmesan will do in a pinch!
  • 1 tsp mild chili powder
  • 1/4 cup cilantro finely diced
  • salt and pepper to taste
  • 1 lime cut in to wedges


  1. Bring a large stockpot pot of water to a rolling boil.

  2. Add ears of corn to water and boil 10-15 minutes, or until tender.

  3. Drain corn and set aside.

  4. Preheat grill to 450 degrees.

  5. While grill is heating, combine mayonnaise, sour cream, and garlic powder together. Chill in refrigerator.

  6. Grill corn for 3-4 minutes per side or until nicely charred. Remove from grill.

  7. Roll hot corn in mayonnaise mixture and then in finely crumbled cheese.

  8. Sprinkle corn with chili powder, salt and pepper, cilantro, and lime juice. Serve hot.

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