Mexican Street Corn Recipe

Mexican Street Corn Recipe

6 servings
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

Ingredients

  • 6 medium-size ears of yellow corn on the cob
  • 1 tablespoon vegetable oil or melted butter
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon chile powder
  • 1 tablespoon lime juice

    plus wedges of a lime for serving

  • ½ cup crumbled cotija cheese
  • 3 tablespoons fresh cilantro

    chopped

Directions

  1. 1

    To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.

  2. 2

    To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

Mexican Street Corn Recipe

Mexican Street Corn Recipe

30 min6 servings

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About this Recipe

Craving the vibrant, tangy flavors of authentic Mexican street food? This easy Mexican Street Corn recipe brings the festive taste of elotes right to your table, ready in less than half an hour. It's the perfect way to enjoy that beloved grilled corn classic, whether for a quick weeknight treat or your next outdoor gathering.What sets this recipe apart is its incredible versatility and robust flavor profile. We're showing you how to enjoy this classic treat in two delicious ways: the traditional on-the-cob experience or a convenient off-the-cob skillet version, making it perfect for any occasion. The simple yet potent blend of creamy mayonnaise and sour cream, bright lime, and savory cotija cheese creates a balanced, irresistible coating that truly elevates the grilled corn.Prepare for a delightful sensory experience. Imagine sinking your teeth into tender, subtly charred grilled corn kernels, each one generously coated in a rich, tangy mixture. The creamy base is beautifully balanced by the salty, crumbly texture of cotija cheese, a delicate warmth from the chile powder, and a bright, zesty finish from fresh lime. Whether you prefer to savor it straight from the cob, embracing the delightful mess, or enjoy it spooned from a vibrant skillet, this dish delivers an explosion of authentic Mexican flavors. It’s an easy-to-make side or appetizer that promises to be a crowd-pleaser, delivering maximum taste with minimal effort.This recipe is wonderfully adaptable to your preferences. You can easily adjust the amount of chile powder to dial up or down the heat, making it perfect for all palates. For grilling the corn, feel free to use either vegetable oil or melted butter to achieve your desired flavor and char. If serving off the cob, consider mixing in some extra chopped fresh cilantro with the corn and sauce for an even brighter, herbier note.This festive Mexican Street Corn is the quintessential appetizer or side dish for any outdoor gathering, from casual barbecues to lively summer parties. Serve it with extra lime wedges on the side, allowing everyone to add an extra burst of fresh citrus to their taste.

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