mexican street corn recipe
The Best mexican street corn recipe
What I love most about this recipe is how versatile it is. You can serve it as a side dish, stuff it into tacos, or even turn it into a salad by cutting the kernels off the cob. It’s also a great way to get picky eaters to eat their veggies—my youngest usually turns her nose up at plain corn, but she’ll devour this version without a second thought. Plus, it’s loaded with nutrients: corn is rich in antioxidants, the lime juice adds a boost of vitamin C, and the healthy fats from the mayo keep you full. Whether we’re having a casual dinner or hosting friends, this dish always gets rave reviews, and it’s one of those recipes that never gets old.
Mexican Street Corn (Elote)
A beloved Mexican street food featuring grilled corn slathered in a creamy, tangy sauce, sprinkled with cheese, chili powder, and lime. This dish brings the vibrant flavors of Mexico to your table with a perfect balance of smoky, spicy, and savory notes.
🥘Ingredients
- 4 ears of fresh corn, husks removed
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled (or feta as substitute)
- 1 tsp chili powder (or Tajín seasoning)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, chopped
- Salt to taste
- Extra cotija cheese
- Hot sauce
- Additional lime wedges
👨🍳Directions
-
1
Preheat your grill or grill pan to medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking. -
2
Grill the corn, turning occasionally, for about 10-12 minutes or until lightly charred on all sides. Remove from heat and let cool slightly. -
3
In a small bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and a pinch of salt until smooth. -
4
Brush or spoon the creamy mixture evenly over each ear of grilled corn, coating them thoroughly. -
5
Sprinkle the cotija cheese generously over the corn, followed by a light dusting of chili powder or Tajín seasoning. -
6
Garnish with chopped cilantro and serve immediately with lime wedges on the side for squeezing over the top.
🔧Equipment
- Grill or grill pan
- Tongs
- Mixing bowl
- Pastry brush or spoon
- Plate for serving
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Street Corn (Elote) Works
❓ Frequently Asked Questions About Mexican Street Corn (Elote)
1. What is Mexican street corn (elote) and how is it traditionally served?
Mexican street corn, or elote, is a popular street food made from grilled or boiled corn on the cob slathered with a creamy, tangy sauce (often mayo, sour cream, or Mexican crema), sprinkled with cotija cheese, chili powder, and lime juice. It’s traditionally served on a stick or in a cup (esquites when cut off the cob) and eaten as a handheld snack. Some variations include extra toppings like garlic, cilantro, or hot sauce.
2. Can I make Mexican street corn without mayo or dairy?
Yes! For a lighter or vegan version, you can substitute mayo with vegan mayo, Greek yogurt, or a mix of olive oil and lime juice. Instead of cotija cheese, try crumbled feta, nutritional yeast, or a dairy-free cheese alternative. The key is balancing creaminess with tanginess—adjust seasonings like chili powder, lime, and salt to taste.
3. How do I grill corn for elote without it drying out?
To prevent dry corn, soak the husked or unhusked ears in cold water for 10–15 minutes before grilling. If grilling husked corn, peel back the husks, remove the silk, and rewrap them loosely before cooking over medium-high heat (about 10–15 minutes, turning occasionally). For unhusked corn, grill directly on the cob, turning often, until lightly charred (8–10 minutes). Brush with butter or oil while grilling for extra moisture.
4. What’s the difference between elote and esquites?
Elote is corn served on the cob, while esquites is the same dish but with the kernels cut off the cob and served in a cup or bowl. Esquites are easier to eat with a spoon and often include the same toppings—mayo, cheese, chili powder, lime, and cilantro—mixed directly into the corn. Both are equally popular, with esquites being a great option for picnics or when you prefer not to eat corn off the cob.
5. Can I prepare Mexican street corn ahead of time?
Yes, but it’s best to prep components separately to avoid sogginess. Grill or boil the corn up to a day ahead and store it in the fridge. Mix the sauce (mayo, lime, etc.) and store it separately. When ready to serve, reheat the corn (microwave for 1–2 minutes or grill briefly), then assemble with toppings. For esquites, mix everything just before serving to keep the texture fresh.
