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Mexican Street Corn

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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.

Mexican street corn fully loaded - pinterest

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.

corn on the cob

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.

Street corn on platter with toppings beside it

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
Creamy Cheesy Brussels Sprouts with Baconfully loaded Mexican Street Corn on white platter

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.

broiled charred corn on baking sheet

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.

plate with seasonings that make up taco seasoning

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.  

Creamy Cheesy Brussels Sprouts with Baconfully loaded Mexican Street Corn on white platter
Mexican Street Corn platter with toppings

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.

Mexican Street Corn platter with toppings next to it

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.
5 from 11 votes
Print Pin Rate
Keyword: corn, corn on the cob, Elote, Mexican Street Corn, street food, vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 ears of corn

Equipment

  • broiler or grill

Ingredients

For the homemade taco seasoning

  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 – 1/2 teaspoon cayenne pepper

For the corn on the cob

  • 6 ears of corn
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup Mexican Crema or sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons fresh cilantro, chopped, and divided
  • 1 tablespoon homemade taco seasoning
  • salt and pepper, to taste
  • 1/4 cup Cojita cheese, crumbled (or Feta cheese)
  • 1 – 2 teaspoons smoked paprika

Instructions

  • 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.)
  • 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 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 with melted butter often.
  • While the corn is cooking, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
  • 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.
  • 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 or smoked paprika.

Notes

Tips, Tricks, and FAQs

  • Fresh corn on the cob is best for this recipe.
  • 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 cheese makes a good substitute.
  • 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.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

pinterest banner to pin recipe

#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.

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18 Comments

  1. 5 stars
    We love fresh corn on the cob and this and this Mexican street corn is going to be a huge hit in my house.

  2. 5 stars
    My favorite way to eat corn! Love the creamy topping with cilantro and the homemade taco seasoning! I could make a meal of this!

  3. 5 stars
    I never knew corn could be so simple but so advanced! The seasonings in this recipe made the flavor of the corn pop! This was such a fun side dish to have with dinner!

  4. 5 stars
    What a delicious way to make corn. There’s so much flavor and it’s so simple and easy to make. Pinning it to make it again!