If you’re craving a dish that captures the vibrant soul of summer, Mexican Street Corn is it! This iconic treat, affectionately known as “elote,” is all about juicy grilled corn rolled in a creamy, zesty sauce, finished with crumbled cheese and a dusting of chili. It’s smoky, tangy, salty, and just the tiniest bit spicy — basically everything you’d want in a backyard cookout star. Whether you’re serving it up at a family barbecue or treating yourself to a weeknight snack, this recipe turns humble corn on the cob into something unforgettable.
Ingredients You’ll Need
One of the absolute joys of Mexican Street Corn is how it transforms a handful of simple staples into something craveable and vibrant. Each ingredient adds its own special sparkle, from the charred corn kernels to the creamy, tangy sauce and bright fresh cilantro.
- 4 ears of corn (shucked): The star of the show! Fresh, sweet corn gives you that signature crunch and juicy burst.
- 2 tablespoons vegetable oil: A little oil helps the corn get gorgeously charred on the grill and adds subtle richness.
- 1/4 cup mayonnaise: This creamy base is essential for the luscious coating — don’t worry, even mayo skeptics adore it here.
- 1/4 cup sour cream: Adds tang and a gentle coolness that balances the smoky grill flavors beautifully.
- 1/2 cup cotija cheese (crumbled): Salty and crumbly, this cheese is a traditional topping that’s totally addicting.
- 1 teaspoon chili powder: Gives a little warmth and smokiness, while making everything look extra festive.
- 1/2 teaspoon smoked paprika: Deepens the smokiness and adds subtle depth to each bite.
- 1 tablespoon lime juice: Bright and tangy lime brings everything to life — don’t skimp!
- 2 tablespoons chopped fresh cilantro: Sprinkle on for fresh color, flavor, and a true street cart finish.
- Extra cotija and lime wedges for serving: The best way to finish off each ear is with even more cheese and an extra hit of citrus.
How to Make Mexican Street Corn
Step 1: Prep the Corn
Shuck the corn ears and remove as much of the silk as you can — a damp paper towel works wonders for picking up stray strands. Pat the corn dry, then give each ear a nice even brush with vegetable oil. This not only prevents sticking, but also helps the corn caramelize on the grill.
Step 2: Grill for that Signature Char
Heat your grill or grill pan to medium-high. Place the oiled corn on the grates, turning every few minutes for even cooking. In about 10 to 12 minutes, you’ll see gorgeous charred spots and the kernels will be tender and a little smoky. Take your time with this step — those char marks are what give Mexican Street Corn its irresistible flavor.
Step 3: Mix Up the Creamy Sauce
While the corn cooks, grab a small bowl and whisk together the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, and fresh lime juice. The mixture should be smooth, creamy, and just thick enough to cling to hot corn. This is the moment where the whole recipe turns from good to “where has this been all my life.”
Step 4: Dress and Decorate Each Ear
Once your corn is off the grill and cool enough to handle, use a brush or spoon to coat every ear generously with the sauce while it’s still warm (so it soaks in all the flavor). Sprinkle with extra cotija cheese and plenty of chopped cilantro. Add a squeeze of fresh lime and serve right away for maximum magic.
How to Serve Mexican Street Corn
Garnishes
Amp up the wow factor with your garnishes! After slathering on the creamy sauce, don’t be shy with extra cotija crumbles, a heavy shower of cilantro, and a few chili flakes or hot sauce for those who love heat. Lime wedges are a must: a last-minute squeeze of tangy lime is the finishing touch every ear deserves.
Side Dishes
Mexican Street Corn is perfect on its own, but it shines even brighter when served alongside classic picnic fare. Pile it next to grilled meats, tacos, or stuffed peppers. It’s also incredible with a simple black bean salad or fresh guacamole — basically, it makes every table more festive.
Creative Ways to Present
If you want to mix things up, slice the corn off the cobs and toss with the sauce for a party-friendly corn salad. You can even use it to fill tacos or quesadillas. For family dinners, try presenting each ear separately wrapped in parchment, tied with twine for a cute street cart vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn can be wrapped tightly in foil or stored in an airtight container in the fridge for up to three days. The flavors actually deepen as the sauce soaks into the corn, making it a fun next-day treat.
Freezing
While freshly grilled is always best, you can freeze plain grilled corn and then reheat to dress with sauce later. For best texture, don’t freeze already-coated corn; the sauce can get watery upon thawing.
Reheating
To revive leftover corn, warm it up gently on the grill, in the oven, or even the microwave. If you separated the sauce, wait to slather it on after reheating so you capture all that original creamy flavor and texture.
FAQs
How spicy is traditional Mexican Street Corn?
It’s typically mild with a subtle heat from chili powder, but you can bump up the spice with extra chili, cayenne, or hot sauce as you wish!
What if I can’t find cotija cheese?
No worries! Crumbled feta or finely grated Parmesan makes a great substitute. They both offer that salty, tangy bite that makes Mexican Street Corn sing.
Can I make this recipe indoors if I don’t have a grill?
Absolutely. You can use a grill pan on your stovetop or even roast the corn in your oven. The key is to get some charring for that characteristic flavor.
Is Mexican Street Corn gluten-free?
Yes, this recipe is naturally gluten-free, just double-check your spice bottles to make sure there’s no cross-contamination.
Can I make this dairy-free?
You can! Substitute your favorite vegan mayo and sour cream, and use a plant-based cheese or skip the cheese for a dairy-free twist that’s still full of flavor.
Final Thoughts
If you’ve never tried homemade Mexican Street Corn, this is your sign to give it a go! It’s a glorious taste of summer that’s equal parts fun, flavorful, and totally crowd-pleasing. Gather a few friends, fire up the grill, and watch everyone fall in love bite after bite!
Print
Mexican Street Corn Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Mexican Street Corn, also known as Elote, is a popular and flavorful grilled corn dish topped with a creamy and tangy sauce, cheese, and spices. Perfect for summer barbecues or as a side dish for Mexican-inspired meals.
Ingredients
Corn:
- 4 ears of corn (shucked)
- 2 tablespoons vegetable oil
Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Serving:
- Extra cotija cheese
- Lime wedges for serving
Instructions
- Preheat the Grill: Heat the grill or grill pan over medium-high heat.
- Prepare the Sauce: In a small bowl, mix mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, and lime juice until smooth.
- Coat the Corn: Once grilled, brush or spoon the sauce over each ear generously. Sprinkle with extra cotija cheese and cilantro.
- Serve: Serve immediately with lime wedges.
Brush the corn with vegetable oil and grill for 10–12 minutes, turning occasionally, until charred in spots and cooked through.
Notes
- For added heat, sprinkle with cayenne or drizzle with hot sauce.
- You can substitute feta or Parmesan for cotija cheese.
- Roasted or boiled corn can be used instead of grilling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 260
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
