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.
Servings: 6 ears of corn
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
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.
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.