Mexican Street Corn

Mexican Street Corn (or Elote) is a traditional street food in Mexico. It’s quick and easy to make! Charred corn on the cob slathered with Cotija cheese, Mexican Crema, and dusted with smoked paprika makes for a delicious side dish.

You are in for a treat this week on the blog and with my blogger friends from #FestiveFoodies.  It’s #FarmersMarketWeek and we’re bring you the best recipes to make from everything you can find there! I’ll be posting Monday, Wednesday, and Friday with three yummy recipes and at the end of the posts you will find more Farmers Market recipes to save.  You can also follow the hashtag on social media to catch others you may miss.

This week I’ll be sharing these delicious recipes:

• Monday – Mexican Street Corn (today’s recipe)
• Wednesday – Lemon Garlic Shrimp with Asparagus
• Friday – Rotisserie Chicken Quesadillas with Fresh Pico de Gallo

Many of the ingredients for the recipes can be found at your local farmer’s market or grocery stores. Not to mention your CSA boxes, or as I do quite often from my Misfit box. I love to stop at the roadside stands to get fresh vegetables and fruits, too.

Try a few of these farmer’s market recipes that are on the blog like these Air Fryer Kale Chips, Cheesy Tomato and Squash Casserole, or this Sweet Potato Frittata.

I found the corn cobs for this Mexican Street Corn at a roadside stand near my house. They always have the best fresh foods there. I even picked up the cilantro for this recipe there, too.

What is Mexican Street Corn

Mexican street corn (or Elote) is commonly served with Cojita cheese, which is a crumbly, salty cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese or Parmesan cheese are common substitutes.

While Elote is often slathered in a delicious mixture of seasoned Mexican crema and mayonnaise, you can also use this tangy sauce sparingly, as shown here, for a great pop of flavor without all the extra calories and added fat. If you can’t find Mexican crema locally, regular sour cream can be used as a substitute.

Mexican Street Corn Ingredients

Homemade Taco Seasoning

• chili powder
• ground cumin
• ground coriander
• garlic powder
• fine sea salt
• ground black pepper
• ground white pepper
• cayenne pepper

If Mexican food or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to use later. Excess seasoning can be stored in an airtight container for several months.

For the corn on the cob

• large ears of corn
• unsalted butter, melted
• Mexican crema or sour cream
• mayonnaise
• fresh cilantro
• taco seasoning (made above)
• Sea salt and black pepper
• crumbled Cojita cheese
• smoked paprika

Mexican Street Corn would be a delicious addition to your dinners, and save the recipe to make for Cinco de Mayo, too.

How to Make Mexican Street Corn

This easy Mexican Street Corn Recipe will become a favorite to make often!

Step 1

To broil the corn on the cob: Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.

To grill the corn on the cob: Preheat grill to high and heat for 10 minutes. (Alternatively, preheat grill pan to high.)

Step 2

While you are waiting for the broiler or grill to preheat, husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry.

Step 3

If you are using the broiler to cook the corn, arrange on the prepared baking sheet and brush with the melted butter on all sides. Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)

If you are grilling the corn, add the corn to the grill top and char on all sides, turning often until cooked, about 10 -15 minutes. Brush each ear of corn with melted butter often.

Step 4

While the corn is cooking, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.

Step 5

Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.

Step 6

Remove the cooked corn from the oven or grill, and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle powder or smoked paprika.  

Tips, Tricks, and FAQs

• Fresh sweet corn on the cob is best for this recipe.
• You can make the corn two different ways: broiling or grilling.
• If you’re sensitive to spice, choose a mild chili powder blend, and omit the cayenne.
• If you can’t find or want to use Mexican Crema, replace with sour cream
• Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you’re unable to find it, Feta or Parmesan cheese make good substitutes.
• You can use as much or as little of the creamy sauce and cheese on the corn as you want.
• If you aren’t a fan of cilantro, skip it! The corn will be just as delicious.

This Elote recipe is the perfect summertime side dish for any Mexican-inspired meal.

#FarmersMarketWeek Recipes

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Starters and Drinks Recipes

• Baked Feta Pasta with Spinach by SueBee Homemaker
• Cheese Stuffed Banana Peppers by Savory Moments
• Dill Vinegar by Palatable Pastime
• Herb Cream Cheese Dip by Take Two Tapas
• Zucchini Walnut Bread by West Via Midwest
• Watermelon Slush by The Fresh Cooky
• Whipped Feta with Honey by Books n’ Cooks
• Zucchini Pico de Gallo Salsa by Jolene’s Recipe Journal

Side Dishes Recipes

• Air-Fried Zucchini by Our Good Life
• Air Fryer Parmesan Squash Fries by Cookaholic Wife
• Brussels and Bowties by A Day in the Life on the Farm
• Classic 3-Bean Salad by Cheese Curd In Paradise
• Green Beans with Shallots by Family Around the Table
• Heirloom Tomato Salad with Burrata by House of Nash Eats
• Mexican Street Corn by Blogghetti
• Watermelon and Feta Salad by Life Love and Good Food

Main Dish Recipes

• Asparagus and Coconut Stir-Fry by Magical Ingredients
• Fresh Chicken and Veggie Pizza by The Freshman Cook
• Gluten Free Eggplant Parmesan by Frugal & Fit
• Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor’s Adventures

Dessert Recipes

• Blueberry Pie by Lemon Blossoms
• Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
• Fresh Peach Shortcakes by Hezzi-D’s Books and Cooks
• Peach Bruschetta by The Redhead Baker
• Peach Ice Cream by Devour Dinner
• Peach Kuchen by Hostess At Heart
• Peaches and Cream Cake Roll by Kate’s Recipe Box
• Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen’s Kitchen Stories

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Enjoy!