Grilled Mexican Street Corn (Elotes)

Whenever we go back to my husband’s hometown for any of the summer holidays—Flag Day, July 4th, or Labor Day there's always a little taco cart sitting at the park with the rest of the food trucks.

This one cart always has a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce.

When we are far away from the lively celebrations of his hometown, my husband and I can relive the fun by grilling corn and making our own version of Mexican street corn in just a few minutes. The charred kernels and the tangy sauce really make this different from your everyday corn on the cob.

Swaps & Substitutions for Mexican Corn

• Mexican crema: Look for crema alongside the sour cream or with the cheeses at your grocery store. If you aren’t able to find it, by all means, use regular sour cream spiked with some lime juice. Crema is a little thinner than sour cream and has added salt, which makes it extra divine.
• Cotija cheese: If cotija isn’t available, feel free to omit it, or just use crumbled feta cheese instead.

How To Eat Mexican Street Corn

There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small-town events and their street cart food mean that summer is really here!