If you have ever wandered the vibrant streets of Mexico or simply crave a burst of bold, comforting flavors, this Mexican Street Corn Recipe will become your new favorite go-to. Juicy ears of corn kissed by smoky grill marks become slathered in a luscious mix of creamy mayo, tangy sour cream, and zesty lime juice, then crowned with salty cotija cheese, a sprinkle of chili powder, and fresh cilantro. Every bite is a perfect balance of smoky, creamy, tangy, and spicy that captures the heart and soul of authentic Mexican street food. It’s easy to make, endlessly satisfying, and guaranteed to bring a fiesta to your taste buds.
Ingredients You’ll Need
This recipe comes together with simple, fresh ingredients that each play a crucial role in achieving that signature Mexican street corn flavor and texture—creamy, tangy, cheesy, and just a little bit spicy. Let’s take a look at the essentials that make this dish shine.
- 4 ears of fresh corn (husked): Fresh corn is the star, bursting with natural sweetness and perfect for grilling.
- 2 tablespoons vegetable oil or melted butter: Helps the corn develop those irresistible charred spots and adds richness.
- 1/3 cup mayonnaise: Adds creamy body and balances the spice with a smooth tang.
- 1/4 cup sour cream: Brings a light, tangy freshness that lifts the whole flavor.
- 1/2 cup crumbled cotija cheese: Salty and crumbly, cotija cheese is the defining Mexican touch.
- 1 teaspoon chili powder: Adds warmth and a mild smoky heat that makes each bite interesting.
- 1/4 teaspoon smoked paprika (optional): Deepens the smoky flavor, enhancing the grilled corn’s natural char.
- Juice of 1 lime: Brightens the dish with zesty acidity.
- 2 tablespoons chopped fresh cilantro: Adds color and fresh herbal notes to finish the dish beautifully.
- Extra lime wedges for serving: Because a squeeze of lime on top is always welcome!
How to Make Mexican Street Corn Recipe
Step 1: Preheat and Prepare the Corn
Start by heating your grill or grill pan over medium-high heat. Meanwhile, brush each ear of fresh corn evenly with vegetable oil or melted butter—this ensures those beautiful grill marks and prevents sticking. The grill imparts that signature smoky char that transforms simple fresh corn into a flavor-packed star.
Step 2: Grill the Corn
Place the corn on the hot grill and cook for about 8 to 10 minutes. Turn the ears occasionally so they char evenly on all sides. The goal is tender corn with those irresistible spots of char that give a slight crunch and smoky depth. You’ll know it’s ready when the kernels are caramelized and juicy.
Step 3: Make the Creamy Sauce
While the corn grills, mix together mayonnaise, sour cream, lime juice, and half of the crumbled cotija cheese in a small bowl. This creamy sauce combines tang and richness that perfectly complements the smoky corn.
Step 4: Coat and Garnish the Corn
Remove the grilled corn from the heat and immediately slather each ear generously with the creamy mixture. Then, sprinkle with the remaining cotija cheese, chili powder, and smoked paprika if you’re using it. Finally, finish with a generous handful of freshly chopped cilantro on top.
How to Serve Mexican Street Corn Recipe
Garnishes
The beauty of Mexican Street Corn Recipe is how the garnishes elevate the flavors and textures. Fresh cilantro adds a burst of herbal brightness, while lime wedges encourage everyone to squeeze their own fresh citrus juice for that perfect tang profile. The cotija cheese and chili powder remain key flavor sparks that bring everything together.
Side Dishes
This dish shines as a vibrant side on its own, but it also pairs beautifully with grilled meats like carne asada or smoky chipotle chicken, Mexican rice, or a crisp, refreshing salad. It’s the perfect accompaniment for any summer cookout or casual dinner setting packed with bold flavors.
Creative Ways to Present
If you want to switch things up, try cutting the grilled corn kernels off the cobs and tossing them with the sauce and toppings to create esquites, a delicious Mexican street corn salad perfect for sharing. You can also sprinkle extra cheese or fresh chopped jalapeños for a personalized spicy kick. Serving the corn on wooden skewers adds a fun, festive touch perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though unlikely!), store the coated corn in an airtight container in the fridge for up to 2 days. Keep in mind the corn is best eaten fresh when the kernels are still bursting and the sauce is creamy.
Freezing
Freezing Mexican Street Corn Recipe is not recommended, as the texture of grilled corn and creamy sauce can deteriorate upon thawing. For optimal taste and texture, fresh preparation is your best bet.
Reheating
When reheating, warm the corn gently on a grill or in a hot skillet to revive the smoky flavor and bring back some charred texture. Add fresh cotija cheese and cilantro afterward to freshen up the dish before serving again.
FAQs
Can I make this recipe without a grill?
Absolutely! You can use a grill pan, a cast-iron skillet, or even broil the corn in the oven. The key is to get some charred spots, so keep an eye on it and turn frequently under the broiler for best results.
What can I substitute for cotija cheese?
If cotija cheese is not available, feta cheese is a great substitute because of its salty and crumbly texture. Just keep in mind that the flavor will be slightly different, but still delicious.
Is this recipe spicy?
By default, the recipe has mild warmth from the chili powder. You can easily increase the heat by adding cayenne pepper or a drizzle of your favorite hot sauce to the creamy sauce.
How do I make this recipe vegan?
To make a vegan version, swap out mayonnaise and sour cream for plant-based alternatives and use vegan cheese or nutritional yeast instead of cotija. The flavor will still be vibrant and satisfying.
Can I prepare the sauce in advance?
Yes! You can mix the creamy sauce a day ahead and refrigerate it. Just give it a good stir before using, and prepare the corn fresh on the day for the best texture.
Final Thoughts
This Mexican Street Corn Recipe is truly a celebration of bold flavors wrapped in simple, fresh ingredients that anyone can master at home. It brings the joy and flavor of Mexican street food right to your kitchen and table, delighting everyone with its unique combo of smoky, creamy, tangy, and spicy. Trust me, once you try it, this dish will definitely earn a permanent spot in your seasonal favorites. So grab some fresh corn, warm up that grill, and get ready to savor a little Mexican magic in every bite!
Print
Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian, Gluten Free
Description
Mexican Street Corn, also known as Elote, is a flavorful and creamy grilled corn dish that features charred corn slathered with a tangy mayo and sour cream mixture, sprinkled with crumbly cotija cheese, chili powder, and fresh cilantro. This classic Mexican side dish is perfect for summer barbecues and easy to prepare in just 20 minutes.
Ingredients
For the Corn
- 4 ears of fresh corn, husked
- 2 tablespoons vegetable oil or melted butter
For the Sauce and Toppings
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Extra lime wedges for serving
Instructions
- Preheat the Grill: Heat a grill or grill pan over medium-high heat to prepare for cooking the corn.
- Prepare the Corn: Brush the husked ears of corn with vegetable oil or melted butter to coat them evenly, which will help create a nice char and keep the corn juicy.
- Grill the Corn: Place the corn on the grill and cook for 8 to 10 minutes, turning occasionally to ensure it chars evenly on all sides and becomes tender.
- Make the Creamy Sauce: While the corn cooks, mix mayonnaise, sour cream, lime juice, and half of the cotija cheese together in a small bowl until smooth and combined.
- Slather the Corn: Once the corn is grilled and hot, remove it from the grill and immediately spread the creamy sauce mixture all over each ear to coat it thoroughly.
- Add Toppings: Sprinkle the remaining cotija cheese evenly over the sauced corn, then dust with chili powder and smoked paprika (if using) for a smoky heat.
- Garnish and Serve: Top the corn with fresh chopped cilantro, and serve with extra lime wedges on the side for squeezing. Enjoy while warm.
Notes
- For a spicier version, add cayenne pepper or drizzle hot sauce on the corn.
- You can cut the grilled corn off the cob and mix all ingredients together for a delicious Mexican street corn salad called esquites.
- Substitute cotija cheese with feta if cotija is unavailable.
- Brush with butter instead of vegetable oil for a richer flavor.
