Oh, Mexican Street Corn. Just saying the words brings back such vivid memories. It’s that incredible aroma wafting from a street cart on a warm evening, the bright colors, and that first bite that’s just pure magic. I remember the first time I ever had authentic elote; it was on a trip to Mexico City, and it completely blew my mind. I’d had corn on the cob before, of course, but this was something else entirely. It was messy, it was vibrant, and it was utterly delicious. For years, I tried to replicate that experience at home, experimenting with different spices and sauces, and let me tell you, I’ve had my fair share of not-so-great attempts! But I finally landed on a version that’s so close to that street-side perfection, it feels like a little piece of vacation in every bite. If you’re looking for a side dish that’s bursting with flavor and guaranteed to impress, this Mexican street corn is it. It’s way more exciting than plain ol’ buttered corn, and honestly, once you try it, you’ll understand why it’s a global obsession.
Thank you for reading this post, don't forget to subscribe!What is Mexican street corn?
So, what exactly is this glorious dish we call Mexican Street Corn, or elote? At its heart, it’s grilled or roasted corn on the cob that’s slathered in a creamy, tangy sauce and then generously topped with salty cheese, a sprinkle of chili powder, and a squeeze of fresh lime. Think of it as the ultimate flavor explosion for corn. The “street” part isn’t just for show; it refers to the way it’s traditionally sold from carts and stands in Mexico, served piping hot and meant to be eaten right there, often with a slight messiness that’s part of the fun. It’s not just corn; it’s an experience. It’s the perfect balance of sweet, savory, spicy, and tangy, all wrapped up in a bite of tender corn. It’s simple, yes, but the combination of ingredients is what makes it so unforgettable and utterly addictive.
Why you’
Honestly, there are so many reasons why this Mexican street corn recipe has become a staple in my kitchen. First off, the flavor profile is just insane. You get that slight char from the corn, the creamy tang from the mayo-based sauce (which is a game-changer, by the way!), the sharp, salty kick of Cotija cheese, the warmth of chili powder, and that bright, zesty pop of lime. It’s a symphony for your taste buds! And the simplicity? It’s almost laughable how easy this is to put together, especially considering how impressive it tastes. You can whip this up in under 30 minutes, making it a lifesaver for busy weeknights when you want something special without a lot of fuss. Plus, it’s incredibly budget-friendly. Corn is usually pretty affordable, and the other ingredients are pantry staples. What I love most, though, is its versatility. Serve it as a side dish at a BBQ, a topping for tacos, a flavorful appetizer, or even just a snack on its own – it’s always a winner. It’s definitely earned its spot right next to my favorite grilled chicken recipes and my go-to taco fillings because it just elevates everything it’s served with. It’s also ridiculously photogenic, which never hurts!
How do I make Mexican street corn?
Quick Overview
Making this elote is surprisingly straightforward. We’ll start by getting our corn nice and smoky, whether that’s on the grill or under the broiler. Then, we’ll whip up a quick, irresistible creamy sauce. The corn gets a generous coating of this sauce, followed by a shower of salty cheese and a sprinkle of chili powder, all finished off with a bright squeeze of lime. It’s a few simple steps that lead to an explosion of flavor. Trust me, you’ll be amazed at how easy it is to get that authentic street food taste right in your own kitchen.
Ingredients
For the Corn:
4-6 ears of fresh corn, husked and cleaned.
A little neutral oil, like vegetable or canola, for brushing
For the Creamy Sauce:
1/2 cup mayonnaise (I find full-fat works best for richness, but light is okay too!)
2 tablespoons Sour Cream or Mexican crema (for extra tang and creaminess)
1-2 cloves garlic, minced (or 1/2 teaspoon garlic powder if you’re in a pinch)
1 tablespoon fresh lime juice (from about 1/2 lime)
1/4 teaspoon chili powder (plus more for dusting)
A pinch of salt (taste and adjust as needed)
“Packed with flavor and so simple. Exactly what I wanted from this Mexican street corn!”
For Topping:
1/2 cup crumbled Cotija cheese (if you can’t find Cotija, a good quality Feta is a decent substitute, though it’s saltier)
Fresh cilantro, chopped (optional, but highly recommended!)
Extra chili powder for dusting
Lime wedges for serving
Step-by-Step Instructions
Step 1: Preheat & Prep Corn
First things first, let’s get our corn ready. If you’re using a grill, preheat it to medium-high heat. If you’re using your oven broiler, set it to high. For grilling, lightly brush each ear of corn with a little bit of oil. This helps it get beautifully charred and prevents sticking. If you’re broiling, you can place the corn directly on the oven rack (with a baking sheet underneath to catch any drips, just in case!).
Step 2: Grill or Broil the Corn
Place the oiled corn on the preheated grill. Grill for about 10-15 minutes, turning every few minutes, until the kernels are tender and have nice char marks all over. If you’re broiling, place the corn on the rack and broil for about 10-15 minutes, turning frequently, until you get those lovely dark spots. We’re not looking to cook the corn through at this stage, just to get some beautiful caramelization and smoky flavor.
Step 3: Mix the Creamy Sauce
While the corn is doing its thing, let’s whip up that magic sauce. In a medium bowl, combine the mayonnaise, sour cream or crema, minced garlic, lime juice, chili powder, and a pinch of salt. Stir everything together until it’s well combined and wonderfully creamy. Give it a taste and adjust the salt, lime, or chili powder to your preference. This is the heart of the flavor, so don’t be shy!
Step 4: Assemble the Elote
Once the corn is grilled or broiled to perfection and is cool enough to handle, it’s time to assemble. You can either slather the sauce directly onto each ear of corn, or if you prefer less mess (or want to serve it off the cob), you can carefully cut the kernels off the cob into a large bowl and then toss them with the sauce, cheese, and toppings. For the traditional elote experience, use a brush or a spoon to spread a generous layer of the creamy sauce all over each ear of corn. Don’t be stingy!
Step 5: Add the Toppings
After coating the corn in the sauce, it’s time for the best part: the toppings! Sprinkle the crumbled Cotija cheese generously over the sauced corn. Then, add a dusting of chili powder. If you’re using cilantro, sprinkle a good amount of the chopped fresh cilantro over everything. It adds a lovely freshness and color.
Step 6: Finish with Lime and Serve
Finally, cut the corn ears in half or serve them whole. Place a lime wedge on the side of each serving. The fresh lime juice is crucial – squeezing it over the elote right before you eat it brightens up all the flavors and cuts through the richness of the sauce and cheese. Serve immediately while it’s warm and irresistible!
“The Mexican street corn turned out amazing. My kids asked for seconds. Saving this one!”
What to Serve It With
This Mexican street corn is so incredibly versatile, it’s almost a meal in itself, but it truly shines as a sidekick to so many dishes. For breakfast? It’s a revelation alongside some scrambled eggs or a breakfast burrito – adds a unexpected kick that’s perfect to start the day. For brunch, imagine this next to some grilled chicken or alongside a vibrant salad for a more sophisticated spread. It’s a welcome addition to any taco night, of course, making your carne asada or al pastor even more epic. We often serve it at backyard BBQs alongside burgers and ribs, and it’s always the dish that disappears first! Even as a stand-alone appetizer for a casual get-together, served with plenty of napkins, it’s a guaranteed crowd-pleaser. My kids absolutely love it when I serve it with a side of grilled chicken skewers; they can’t get enough of the creamy, cheesy goodness. It also pairs wonderfully with grilled fish or shrimp for a lighter, yet still flavorful, meal. It’s perfect for those moments when you want something comforting but also bursting with exciting flavors.
Top Tips for Perfecting Your Mexican Street Corn
Over the years, I’ve learned a few tricks to make this Mexican street corn absolutely perfect every single time. First, for the corn itself, I always try to get the freshest ears I can find. If the husks are still on and bright green, that’s a good sign! When you’re grilling or broiling, don’t be afraid of a little char. Those dark spots are where a lot of the smoky, delicious flavor comes from. Just keep turning it so it doesn’t burn completely. When it comes to the sauce, the balance is key. I usually start with the lower amount of lime and chili powder, then taste and add more. If you find your mayo is a bit too thick, a tiny splash of milk or even a little extra crema can thin it out to the perfect consistency. And the cheese! Cotija is traditional and has a fantastic salty, crumbly texture. If you absolutely can’t find it, Feta is the next best thing, but be mindful it’s saltier, so you might want to reduce the salt in the sauce a bit. Some people like to make this “off the cob” in a bowl, and if you go that route, just make sure you’ve cut the kernels cleanly. A sharp knife is your friend here! For extra heat, you can add a pinch of cayenne pepper to the sauce or sprinkle some Tajín seasoning on top for an extra layer of citrusy spice. And a small but important detail: I always make the sauce while the corn is cooking. It means everything is ready to go the second the corn is done, and you get that hot, melty cheese and warm corn immediately. It makes a huge difference in the final texture and flavor.
Storing and Reheating Tips
This Mexican street corn is truly best enjoyed fresh, right off the grill or out of the broiler. The magic happens when everything is warm and melty. However, if you happen to have any leftovers (which is rare in my house!), don’t despair. You can store the assembled elote in an airtight container in the refrigerator for up to 2-3 days. The sauce might make the corn a bit softer, and the cheese won’t be as vibrant, but it will still be tasty. For reheating, I find the best method is to pop it back into a moderate oven (around 350°F or 175°C) for about 5-10 minutes, or until heated through. You can also reheat it gently in a skillet over medium-low heat, stirring occasionally. If you’re planning to serve it off the cob (cut from the cob into a bowl), it reheats even better. Just transfer the corn mixture to a saucepan or skillet and warm it gently over low heat, stirring frequently. If the sauce seems a little dry, you can add a tablespoon or two of mayo or crema to loosen it up. I generally wouldn’t recommend freezing this dish, as the texture of the corn and the creaminess of the sauce can suffer after thawing. It’s really best made fresh, but for leftovers, a quick reheat is definitely the way to go!
Frequently Asked Questions
Final Thoughts
There you have it – my go-to recipe for Mexican street corn, or elote! I genuinely hope you give this a try because, for me, it’s more than just a side dish; it’s a little taste of sunshine and pure joy. It’s the perfect combination of textures and flavors that’s surprisingly easy to make, yet it always feels special. Whether you’re hosting a summer BBQ, craving something a little different for taco night, or just want to add a burst of flavor to your meal, this elote recipe won’t disappoint. It’s the kind of dish that makes people ask for the recipe, and that’s always a good sign, right? If you loved this recipe, you might also enjoy my recipes for homemade salsa or my quick and easy guacamole! They’re perfect complements. I can’t wait to hear what you think, so please leave a comment below and let me know how your Mexican street corn turned out. Happy cooking!
Mexican Street Corn (Elote)
Ingredients
Main Ingredients
- 4 ears Corn on the cob
- 0.5 cup Mayonnaise
- 0.25 cup Cotija cheese crumbled
- 2 tablespoons Lime juice fresh
- 1 teaspoon Chili powder or to taste
- 0.5 teaspoon Cumin
- 0.25 cup Cilantro chopped, for garnish
- 0.5 teaspoon Salt or to taste
- 0.25 teaspoon Black pepper or to taste
Instructions
Preparation Steps
- Preheat your grill to medium-high heat.
- Grill the corn directly on the grates, turning occasionally, for about 10-15 minutes, or until lightly charred and tender.
- While the corn is grilling, in a small bowl, whisk together the mayonnaise, lime juice, chili powder, and cumin.4 ears Corn on the cob
- Once the corn is grilled, carefully brush it all over with the mayonnaise mixture.4 ears Corn on the cob
- Sprinkle generously with crumbled cotija cheese, chopped cilantro, salt, and pepper.4 ears Corn on the cob
- Serve immediately.
