Mexican Street Corn

This Mexican Street Corn (or Elote) recipe is a traditional street food in Mexico. It’s quick and easy to make! Charred corn on the cob slathered with Cotija cheese and Mexican Crema blended with a homemade street corn spice mix. It makes a delicious side dish for any meal.

If you’re looking for more side dishes to add to your recipe box, this street corn recipe is a perfect one to add. It’s all about the combination of flavors: sweet, juicy corn that’s been perfectly grilled to bring out its natural sweetness, then generously coated in a creamy sauce, sprinkled with crumbly cheese, and finished with a touch of spice and lime juice. It’s an explosion of taste and texture making it a must-try dish.

When fresh corn is in season, I tend to buy a lot and after a while, my family is just over it but once I made this Mexican Street Corn they were asking me to make it over and over again. I found fresh corn on the cob at a roadside farmer’s market near my house. They always have the best fresh foods there. I even picked up the cilantro for this recipe there, too. I created this Mexican Street Corn Seasoning Recipe to use on the grilled corn. It’s spicy and goes so well with the creamy sauce on the corn.

Elote goes great with most entree meals, especially with your Mexican-inspired recipes like these Steak Street Tacos, or this 30 Minute Beef Taco Skillet. We love it with this Instant Pot Pork Carnita Bowls, too. If you aren’t a fan of corn on the cob but love the flavors of street corn, then this Mexican Street Corn Casserole is for you.

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 with a spicy blend of seasonings. You can serve this tangy sauce on the side 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, although not as flavorful.

The seasonings used on street corn favor those of my homemade chili seasoning or taco seasoning. I created a mix of spices that my family loves on the charred corn and in other recipes like these Black Bean and Roasted Corn Quesadillas.

Whether you’re planning a backyard barbecue or looking for a new side dish to spice up your dinner table, Elote is the perfect way to bring a taste of Mexico to your next meal.

This recipe is a great way to introduce kids to new flavors and vegetables. Get them involved in helping prepare the sauce and spices, too.

Tips, Tricks, and FAQs

• Fresh sweet corn on the cob is best for this recipe.
• For smaller serving sizes, slice the corn cobs in half before before grilling.
• You can make the corn in two different ways: broiling or grilling.
• If you’re sensitive to spice, choose a mild taco seasoning in place of the street corn spice mix.
• If you can’t find or don’t want to use Mexican Crema, replace it with sour cream and a little milk to thin it out.
• Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or feta cheese), but if you’re unable to find it, Feta or Parmesan cheese makes 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.

With just a few simple ingredients and minimal prep time, this recipe is perfect for a quick and delicious side dish.

Should I Shuck the Corn Before Grilling It?

Yes, remove all the husks and silks, give the corn a rinse under cold water, and then add the corn directly to the grill. Removing the husks will save cooking time and you will get that beautiful charred look on the corn.

Can I make this recipe without a grill?

Yes, you can make this recipe without a grill. You can use your broiler pan and turn the oven to broil. Keep a close eye on the corn and turn it often so you don’t burn it.

How to Store Leftover Corn on the Cob

For this recipe, the corn is best eaten the same day it’s cooked. But leftover corn can be cut off the cob and stored in an airtight container. Reheat to serve the next day or use cold in salads. Mexican Street Corn Fritters are usually what I make with the leftover corn.

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Essential Tools to Make Mexican Street Corn

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These simple tools will help you create a delicious Mexican Street Corn experience right in your kitchen or backyard.

• outdoor grill or broiler pan
• tongs
• serving platter
• mixing bowl
• measuring cups and spoons

Ingredients

The ingredients for this recipe can be found in your grocery stores. The crema and Cojita cheese will be located in the dairy aisle. I’ve linked a few of the items so you can see what you will be looking for.

• large ears of corn
• unsalted butter, melted
• Mexican crema
• mayonnaise
• fresh cilantro
• Mexican Street Corn Seasoning Recipe
• crumbled Cojita cheese
• lime wedges

These ingredients come together to create the classic flavors of Mexican grilled corn making every bite a delightful experience.

Pro Tip: Sometimes I find my local Asian or Mexican markets to have less expensive herbs and spices without losing their freshness or potency.

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

These simple steps to making this recipe will have you enjoying the spicy grilled corn in no time.

If you’re going to grill the corn: Preheat the grill to medium-high and heat for 10 minutes.

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

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.

If you are using the broiler: Arrange the corn 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.

While the corn is cooking, combine the Mexican crema, mayonnaise, and two tablespoons of chopped cilantro in a medium bowl. Add one tablespoon of the Mexican Street Corn Seasoning and stir to combine. Set aside. Omit the cilantro if you wish.

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 and the remaining cilantro

What to Serve with Elote?

Elote goes great with all of your Mexican recipes, salads, chicken recipes, grilled burgers, and many more dishes.

• Sheet Pan Quesadillas
• Chicken Fajitas
• Slow Cooker Broccoli and Sauage Mac and Cheese
• Sweet and Smoky Bacon Cheddar Burger
• Cheesy Chicken Enchiladas

Grilled corn is a classic summer dish to serve with just about everything, and this recipe takes it to the next level with its flavorful sauce and toppings.

Craving something new? Try this flavorful Mexican Street Corn recipe. You won’t be disappointed!

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