Crispy Street-Style Elote Corn Recipe Easy Homemade Mexican Corn Snack
A quick and easy recipe for crispy, smoky Mexican street-style elote corn with a creamy, tangy sauce and a spicy kick. Perfect for parties, snacks, or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked and cleaned
- 1/2 cup mayonnaise (Hellmann’s recommended)
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (adjust to taste; ancho for mild or cayenne for heat)
- 1/2 cup Cotija cheese, crumbled (or feta as substitute)
- 2 tablespoons butter, melted
- Salt to taste
- 2 tablespoons fresh cilantro, finely chopped (optional, for garnish)
- About 1 cup vegetable oil (or avocado oil) for frying
Instructions
- Preheat your grill or grill pan over medium-high heat. Brush each ear of corn lightly with melted butter.
- Grill the corn for 10-12 minutes, turning occasionally until charred with smoky spots but not blackened.
- Remove corn from grill and let cool for about 5 minutes. Cut each ear into 4-inch sections.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat. Test readiness by dropping a small piece of corn; it should sizzle immediately.
- Carefully fry the corn pieces in batches for 2-3 minutes, turning occasionally until golden brown and crispy.
- Transfer fried corn to a paper towel-lined plate to drain excess oil. Sprinkle with salt while hot.
- In a mixing bowl, combine mayonnaise, sour cream, and fresh lime juice. Stir until smooth and tangy. Adjust lime or salt to taste.
- Brush or spoon the creamy sauce generously over each crispy corn piece.
- Sprinkle chili powder and crumbled Cotija cheese over the sauced corn. Garnish with chopped cilantro if desired.
- Serve immediately with extra lime wedges on the side.
Notes
Maintain oil temperature around 350°F (175°C) to avoid soggy or burnt corn. Fry in batches to prevent overcrowding. Pat dry corn pieces before frying to reduce oil splatter. For dairy-free, substitute mayo and sour cream with vegan alternatives and use nutritional yeast instead of Cotija cheese. Sauce can be prepared a day ahead and stored in the fridge.
Nutrition
- Serving Size: One 4-inch corn sect
- Calories: 225
- Sugar: 4
- Sodium: 300
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
Keywords: elote, street corn, Mexican snack, crispy corn, grilled corn, appetizer, easy recipe, party food