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Authentic Elote Queso: Simple Mexican Street Corn Recipe

Close-up of grilled corn on the cob topped with crumbled white cheese and cilantro, ready to eat Elote Queso.
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Learn how to make classic Elote Queso, or Mexican Street Corn, grilled to perfection and coated in a creamy, cheesy sauce. This recipe simplifies authentic flavors for your busy home.

Ingredients

Scale
  • 4 ears fresh corn, husks removed
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup Cotija cheese, crumbled
  • 1 teaspoon chili powder (or more to taste)
  • 1/2 teaspoon ground cumin
  • Juice of 1 lime
  • Pinch of salt

Instructions

  1. Prepare the grill or broiler for medium-high heat. Brush the corn lightly with olive oil.
  2. Grill the corn, turning occasionally, until kernels are slightly charred, about 8 to 10 minutes. Alternatively, boil the corn until tender, about 5 minutes, then pat dry.
  3. While the corn cooks, prepare the coating. In a small bowl, mix the mayonnaise, Mexican crema, chili powder, cumin, and salt until smooth.
  4. Once the corn is cooked, spread the creamy mixture evenly over each ear using a brush or spoon.
  5. Roll the coated corn immediately in the crumbled Cotija cheese until fully covered.
  6. Squeeze fresh lime juice over the top of each ear before serving.

Notes

  • If you cannot find Cotija cheese, use a firm, salty, crumbly cheese like feta as a substitute.
  • For extra spice, mix a dash of cayenne pepper into the creamy coating.
  • You can make Esquites (off-the-cob salad) by cutting the kernels off the cob after grilling and mixing them with the coating ingredients.

Nutrition

Find it online: https://miameal.com/elote-queso-recipe-mexican-street-corn/