Mexican Street Corn

Mexican Street Corn, or Elote, is a beloved street food that combines grilled corn on the cob with a creamy, tangy, and flavorful dressing. Topped with cheese, chili powder, cilantro, and lime, this dish is the perfect side for any summer cookout or taco night. It’s easy to make and sure to become a favorite in your household.

Why You’ll Love This Recipe

There’s something magical about the combination of smoky, charred corn and a creamy, zesty topping. The tanginess of lime and the rich flavor of cotija cheese paired with chili powder create an irresistible bite. Perfect for grilling season, Mexican Street Corn is quick to prepare, deliciously messy, and the ideal complement to any barbecue or fiesta.

This recipe is fun to eat, easy to prepare, and packed with flavors that will transport you straight to a Mexican street corner. Whether you serve it as a snack or as a side dish, it’s sure to impress.

Ingredients

• 1/2 cup mayonnaise

• 8 ears corn on the cob, shucked

• 1 teaspoon chili powder

• 1 tablespoon vegetable oil

• 2 tablespoons lime juice

• 1/2 cup cotija cheese, finely grated

• 1/2 cup Mexican crema or sour cream

• 1/4 cup cilantro leaves, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Grill and Corn
   Preheat your grill to medium heat. Lightly brush each shucked ear of corn with vegetable oil to prevent sticking and promote even charring.

2. Grill the Corn
   Place the oiled corn directly on the grill. Cook for 8–10 minutes, turning every few minutes, until the corn is tender and charred in spots.

3. Make the Creamy Topping
   While the corn grills, combine the mayonnaise, Mexican crema (or sour cream), and lime juice in a small bowl. Whisk until smooth and set aside.

4. Assemble the Elote
   Once the corn is cooked, let it cool slightly for 5 minutes. Brush each cob generously with the creamy lime mixture, coating all sides.

5. Add Toppings and Serve
   Sprinkle the coated corn with crumbled cotija cheese, a dusting of chili powder, and freshly chopped cilantro. Serve warm with extra lime wedges if desired. Enjoy immediately!

Servings and Timing

• Servings: 8

• Preparation time: 10 minutes

• Grill time: 10 minutes

• Total time: 20 minutes

Variations

• Esquites: For a mess-free version, you can make esquites by cutting the kernels off the cob after grilling and mixing them with the toppings in a bowl. Serve in cups for an easy-to-eat snack.

• Cheese alternatives: If cotija cheese isn’t available, you can substitute it with finely grated Parmesan or feta cheese, although the flavor will vary slightly.

• Spicy kick: Add a dash of hot sauce to the mayo mixture for an extra spicy touch or sprinkle with cayenne pepper.

Storage/Reheating

Mexican Street Corn is best enjoyed immediately after assembly while it’s warm. If you have leftovers:

• Storage: Store any leftover corn in an airtight container in the refrigerator for up to 1 day.

• Reheating: Reheat the corn on the grill or in the oven to bring back the charred flavor. For best results, avoid microwaving as it may soften the toppings.

FAQs

1. Can I make Mexican Street Corn ahead of time?

While it’s best served immediately for optimal texture and flavor, you can prep the corn and toppings ahead of time. Grill the corn and store it in the refrigerator until ready to serve, then apply the toppings just before eating.

2. Can I use frozen corn for this recipe?

Fresh corn on the cob is preferred, but if fresh isn’t available, you can use frozen corn. Just be sure to grill it until it has a nice char.

3. What can I use instead of Mexican crema?

If you can’t find Mexican crema, sour cream is a good substitute. You can thin it slightly with a bit of milk or lime juice for a similar consistency and tang.

4. How can I make this recipe spicier?

To add more heat, you can mix a bit of hot sauce into the creamy topping or sprinkle extra chili powder or cayenne pepper on top.

5. Can I make Elote without mayonnaise?

Mayonnaise is a traditional ingredient that binds the flavors and adds richness. If you prefer, you can try a lighter version with Greek yogurt or omit it entirely, but the texture and flavor will change.

6. Can I use a grill pan instead of a regular grill?

Yes! If you don’t have an outdoor grill, a grill pan will work. Preheat it and cook the corn on medium heat, turning often, until charred and tender.

7. Can I make Mexican Street Corn for a crowd?

Yes, this recipe is easily scalable. Simply increase the number of ingredients according to how many servings you need, and grill the corn in batches.

8. What’s the best way to eat Mexican Street Corn?

Elote is best enjoyed fresh off the grill, messy and flavorful. Hold it with a napkin or corn holders for easy handling. Don’t be afraid to get a little messy—it’s part of the fun!

9. Can I make Mexican Street Corn on the stovetop?

If you don’t have access to a grill, you can pan-grill the corn on a stovetop griddle or use a broiler. The key is to get a nice char on the corn for that smoky flavor.

10. Can I make this dish vegetarian?

Yes, this recipe is vegetarian! It’s a great addition to any vegetarian meal plan, offering a smoky, creamy, and tangy bite.

Conclusion

Mexican Street Corn is a crowd-pleasing dish that adds a burst of flavor to any meal. With its smoky grilled corn, creamy topping, and tangy accents, this recipe brings a taste of the streets of Mexico to your kitchen. Whether you’re enjoying it as a side dish or as a snack, this simple but delicious recipe will surely become a favorite in your summer grilling repertoire. Don’t forget to enjoy it warm and freshly topped for the best experience!