Street-Style Mexican Grilled Corn Recipe from Café Habana (Elote)
Recipe courtesy: Dorothy Reinhold
 

Street-Style Mexican Grilled Corn Recipe from Café Habana (Elote)

Recipe courtesy: Dorothy Reinhold

If you’ve ever walked through Nolita on a sunny day, you’ve likely smelled something irresistible from the corner of Prince and Elizabeth Streets. That smoky, slightly sweet, and spicy scent? It’s probably the street-style Mexican grilled corn from Café Habana.

Known as elote, this beloved street food is a staple of NYC’s food scene. You’ll find it sizzling at parks, street fairs, and neighborhood taquerias across the city. Now, with this recipe, you can bring those bold flavors into your own kitchen.

What Is Street-Style Mexican Grilled Corn?

Street-style Mexican grilled corn, or elote, is a classic street food that starts with fresh, grilled corn on the cob and ends with layers of flavor. A creamy mix of mayonnaise, sour cream, lime, and spices coats the corn.

Vendors roll the corn in crumbled Cotija cheese. Then, they sprinkle it with chili powder. This creates a bold mix of tang, heat, and salt. You’ll see it all over Mexico and in NYC spots like Brooklyn, Harlem, and the East Village. Each vendor adds their own spin to this crowd favorite.

Ingredients

  • 6 ears of corn, husks, and silk removed
  • 1/4 cup mayonnaise (homemade or Best Foods; light is fine)
  • 3 tablespoons sour cream (Daisy brand preferred; light is fine)
  • 1/4 teaspoon ground cumin
  • Pinch salt
  • 1 cup freshly grated Cotija cheese (about 4-5 ounces)
  • Ground chili powder (or ground cayenne pepper or ground chipotle)
  • 1 lime, cut into 6 wedges, for serving

Directions

  1. Start by heating up your grill and setting your ingredients nearby.
  2. Microwave 3 ears of corn at a time in a covered dish for 5 minutes. While the first batch cooks, prepare the rest.
  3. Mix the mayonnaise, sour cream, cumin, and salt in a small bowl. Set aside. Place the grated Cotija cheese on a large plate.
  4. Once the corn is out of the microwave, transfer it to the grill. Cook each ear, turning it often, for 10 to 12 minutes until golden and charred in spots.
  5. Working quickly while the corn is hot, slide on corn holders and spread each ear with the creamy mixture. This layer helps the cheese stick.
  6. Roll each ear in the Cotija and sprinkle lightly with chili powder. The heat from the corn melts the cheese just enough to make each bite rich and flavorful.
  7. Serve right away with lime wedges. Squeeze lime over the corn just before eating to balance the spice with a bright citrus finish.

How Many It Feeds

This recipe serves 4 to 6 people–depending on how many ears each person grabs. Some will be happy with one, but others (you know who you are) will want two.

Get a Taste of Nolita—and More—with Foods of New York Tours

Food of New York Yours loves highlighting iconic local flavors like the elote from Café Habana in Nolita. It tells a story about the neighborhood and the people who make NYC’s food scene one-of-a-kind.

Experience our walking tours through neighborhoods like Chinatown and the Chelsea Market. Our guides share local stories and take you to places that serve unforgettable bites like this one. We also offer private tours and team-building experiences across Manhattan and Brooklyn.

Want more recipes like this and insider tips on where to eat in NYC? Check out our other recipes. Skip the tourist traps today. Walk with us and eat like a New Yorker.