Bursting with flavor, color, and a little bit of summertime magic, Mexican Street Corn has a way of instantly transporting anyone to a bustling street corner in Mexico City. Every bite brings a whirlwind of juicy, smoky-sweet corn, tangy creamy sauce, a sprinkle of chili, and cool citrus—all crowned with a blizzard of salty cotija cheese. If you’ve never made Mexican Street Corn before, you’re in for a treat: this recipe is easy enough for a weeknight, special enough to light up your next cookout, and addictive enough that friends will be lining up for seconds.
Ingredients You’ll Need
The ingredient list for Mexican Street Corn is refreshingly short, but each component is handpicked to deliver maximum flavor, texture, and beautiful color. These simple staples mingle to create a side dish that packs a serious punch in every bite.
- Fresh corn on the cob: Juicy, sweet kernels are the heart of this dish—fresh ears really do make all the difference for that classic summer flavor.
- Vegetable oil or melted butter: Use it to brush the corn, so you get that dreamy, golden char from the grill—rich, irresistible, and so worth it.
- Mayonnaise: This creamy base clings to every kernel, adding tang, moisture, and that signature velvety finish.
- Sour cream: For a touch of coolness and subtle tang, it melds beautifully with the mayo for the ultimate sauce.
- Cotija cheese: Salty, crumbly, and utterly authentic—cotija adds both flavor and a fabulous snowy finish.
- Chili powder: The classic Mexican Street Corn finish—adds a jolt of color and a gentle kick of flavor.
- Smoked paprika (optional): Lends subtle smoky, savory warmth for those who want a little extra something special.
- Lime juice: Brings everything alive with bright citrus zing—don’t skip it, and keep extra wedges handy for serving!
- Chopped fresh cilantro: This green garnish adds freshness and aroma, tying the whole dish together visually and flavor-wise.
- Extra lime wedges: Perfect for guests who love a little extra tang squeezed right on top.
How to Make Mexican Street Corn
Step 1: Fire Up the Grill
Start by preheating your grill or grill pan to medium-high heat. A nice hot surface is key to achieving those gorgeous char marks and that irresistible smoky flavor. If you don’t have access to a grill, a hot cast iron pan does the trick nearly as well—Mexican Street Corn is all about flexibility and fun.
Step 2: Prep and Grill the Corn
Brush each ear of corn generously with vegetable oil or melted butter, making sure you coat every nook and cranny. This not only prevents sticking but helps those golden, crispy patches develop as the corn cooks. Grill for 8–10 minutes, turning occasionally, until the corn is tender and charred in spots. The aroma at this stage will stop you in your tracks—trust me!
Step 3: Mix up the Creamy Sauce
While the corn is grilling, whisk together the mayonnaise, sour cream, lime juice, and half of the cotija cheese in a small bowl. This dreamy concoction is what sets Mexican Street Corn apart from your run-of-the-mill cob. The sauce should be smooth and creamy, flecked with cheese, and brightened with the lime’s citrus edge.
Step 4: Dress the Corn
As soon as the corn comes off the grill (hot is best!), slather each ear with a generous layer of the creamy mixture. Don’t be shy—it should coat the corn luxuriously, making every bite a swirl of flavor. Sprinkle the rest of the cotija cheese on top, then dust with chili powder and smoked paprika if you’re after that little smoky lift.
Step 5: Garnish and Serve
Finish up by showering each ear with freshly chopped cilantro and serve with extra lime wedges for squeezing. That pop of green and the aromatic zest are the crowning touches that make Mexican Street Corn look and taste fiesta-ready. Serve immediately, while everything’s still lusciously warm, and get ready for a round of applause!
How to Serve Mexican Street Corn
Garnishes
The right garnish takes Mexican Street Corn from delicious to dazzling. A little extra cotija, a sprinkle of chili powder, chopped cilantro, and plenty of lime wedges make each serving customizable. For guests who love heat, a dusting of cayenne or hot sauce turns up the fun.
Side Dishes
Pair Mexican Street Corn with classic sides to create a balanced, festive spread. Black bean salad, grilled meats, bright tomato salsas, or even salty tortilla chips all make perfect partners. Honestly, this corn fits in anywhere—try it alongside burgers or tacos at your next cookout.
Creative Ways to Present
For a twist, try serving Mexican Street Corn “off the cob” as esquites—just slice the kernels into a bowl, toss with all the creamy fixings, and set out in cups with forks. You can also slice the ears into smaller sections for a party-friendly snack, or set up a toppings bar so everyone can build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Mexican Street Corn, let it cool to room temperature, then wrap tightly in foil or transfer to an airtight container. Leftovers keep beautifully in the fridge for up to three days, and they’re perfect for tossing into salads or rice bowls the next day.
Freezing
While fresh corn is always best, you can freeze grilled, undressed corn on the cob. Let it cool, wrap each ear in plastic, and freeze for up to two months. Thaw in the fridge, then reheat and add the sauce and toppings right before serving for the best texture and flavor.
Reheating
To bring leftover Mexican Street Corn back to life, warm gently on a grill or in a 350°F oven, covered with foil so it stays moist. You can also microwave individual ears until just heated through. If the creamy sauce has thickened, add a touch more lime juice or sour cream before serving.
FAQs
Can I use frozen or canned corn instead of fresh?
Absolutely! While fresh corn brings unbeatable sweetness and snap, you can use thawed frozen corn cobs or even canned baby corn in a pinch. For esquites (street corn salad), sauté kernels in a skillet until lightly caramelized.
What’s a good substitute for cotija cheese?
No cotija on hand? Try crumbled feta as a salty, tangy stand-in, or even finely grated Parmesan. Both give that signature salty finish that defines Mexican Street Corn.
How can I make this recipe spicier?
For extra heat, sprinkle a touch of cayenne pepper, use a spicy chili powder, or drizzle on your favorite hot sauce. You can also offer sliced jalapeños on the side for those who really want to turn up the fire.
Is Mexican Street Corn gluten-free?
Yes! This recipe is naturally gluten-free—just double check your chili powder and smoked paprika to be sure there are no hidden gluten-containing ingredients.
Can I make this dish ahead for a party?
You can! Grill the corn in advance and store in the fridge. Prepare the sauce and toppings separately. Just before serving, heat the corn, slather on the sauce, sprinkle with cheese and spices, and enjoy that fresh-off-the-grill taste.
Final Thoughts
Once you try this glorious Mexican Street Corn, you’ll want to make it for every picnic, cookout, and Taco Tuesday from here on out. There’s just something about the combination of sweet corn, creamy sauce, cheese, and zesty lime that feels like a celebration in every bite. Give it a whirl and bring a little street food magic to your kitchen—you won’t regret it!
Print
Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian, Gluten-Free
Description
A delicious and flavorful recipe for Mexican Street Corn, also known as Elote, featuring grilled corn slathered in a creamy mixture of mayonnaise, sour cream, and cotija cheese, then topped with spices and fresh herbs. Perfect for a summer side dish or barbecue.
Ingredients
Corn:
- 4 ears of fresh corn (husked)
- 2 tablespoons vegetable oil or melted butter
Creamy Mixture:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Serving:
- extra lime wedges for serving
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Grill the Corn: Brush the corn with oil or melted butter and grill for 8–10 minutes, turning occasionally, until charred in spots and tender.
- Prepare the Creamy Mixture: In a small bowl, combine mayonnaise, sour cream, lime juice, and half of the cotija cheese.
- Assemble the Street Corn: Once the corn is grilled, slather each ear with the creamy mixture. Sprinkle with remaining cotija cheese, chili powder, and smoked paprika. Top with cilantro.
- Serve: Serve with lime wedges on the side.
Notes
- For a spicier kick, add cayenne pepper or hot sauce.
- Try cutting the corn off the cob for a street corn salad (esquites).
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
