Mexican Street Corn Recipe
If you are craving a vibrant, flavor-packed side that immediately transports you to a bustling Mexican market, this Mexican Street Corn Recipe will be your new best friend in the kitchen. Each bite bursts with smoky grilled corn sweetness, creamy tang from the sauce, and a punch of zesty lime, all balanced perfectly by the salty crumbled cotija cheese. It’s simple to prepare but delivers such an irresistible combination of textures and flavors, making it the perfect crowd-pleaser for summer barbecues or anytime you want to add a splash of festive brightness to your meal.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the authentic spirit of the Mexican Street Corn Recipe. These simple components each play a vital role in creating the iconic creamy, tangy, and slightly spicy profile that makes this dish unforgettable.
- Fresh corn (4 ears, husked): The star ingredient, providing juicy sweetness and the perfect grill canvas.
- Vegetable oil (2 tablespoons): Helps achieve those gorgeous char marks and prevents sticking on the grill.
- Mayonnaise (1/4 cup): Adds rich creaminess and binds the sauce to the corn.
- Sour cream (1/4 cup): Brings a tangy brightness that balances the richness.
- Crumbled cotija cheese (1/2 cup): Salty and crumbly, this classic Mexican cheese adds irresistible texture and flavor.
- Garlic (1 clove, minced): Delivers a subtle punch that deepens the overall taste.
- Lime juice (1 tablespoon): Injects fresh acidity to brighten the dish and cut through the creaminess.
- Chili powder (1/2 teaspoon): Gives a gentle smoky heat that awakens the palate.
- Smoked paprika (1/4 teaspoon): Enhances the smoky aroma with a sweet, earthy flavor.
- Salt (to taste): Essential for balancing and enhancing all the flavors.
- Chopped cilantro and lime wedges (for serving): Adds herbal freshness and an extra pop of citrus when squeezed on.
How to Make Mexican Street Corn Recipe
Step 1: Prepare and Grill the Corn
Start by preheating your grill or grill pan to medium-high heat. Lightly brush each ear of husked corn with vegetable oil to create that perfect sear and prevent sticking. Grill the corn for 8 to 10 minutes, turning every few minutes, until you see gorgeous charred spots and the kernels are tender. This charring is what gives Mexican street corn its signature smoky flavor and slightly crisp texture that contrasts beautifully with the creamy toppings.
Step 2: Mix the Creamy Sauce
While your corn is grilling, whisk together mayonnaise, sour cream, minced garlic, fresh lime juice, chili powder, smoked paprika, and a pinch of salt in a small bowl. This sauce is the heart of the Mexican Street Corn Recipe—creamy, tangy, and perfectly spiced. The garlic and lime juice add depth and freshness, while the chili powder and smoked paprika contribute warmth and smokiness that complements the grilled corn.
Step 3: Coat and Top the Corn
As soon as your corn is off the grill, generously brush each ear with the flavorful creamy sauce while it’s still warm—this helps the sauce soak in slightly and cling well. Then, sprinkle liberally with crumbled cotija cheese and chopped cilantro. The salty, crumbly cheese adds an extra dimension of flavor, and the cilantro brings a fresh, vibrant touch that brightens every bite.
How to Serve Mexican Street Corn Recipe
Garnishes
The finishing touches really elevate this dish. Besides a sprinkle of chopped cilantro, adding fresh lime wedges on the side encourages everyone to add a refreshing squeeze of citrus that instantly livens up the creamy, smoky corn. For an adventurous twist, you can also offer a dash of cayenne pepper or hot sauce for those who like an extra kick.
Side Dishes
This Mexican Street Corn Recipe pairs beautifully with a wide range of dishes. Try it alongside grilled meats like carne asada or chicken, or serve with a light green salad or black bean salad for a satisfying vegetarian meal. It’s also the perfect partner for tacos or a festive Mexican-inspired feast. The bright, creamy flavors cut through rich, hearty mains and add a fun, colorful component to the table.
Creative Ways to Present
If you want to mix things up, serve the corn off the cob by slicing the kernels off after grilling and tossing them in the creamy sauce with cotija and cilantro. This makes a fantastic street corn salad for potlucks or picnics. Another creative idea is to load the corn onto skewers, making it easier to enjoy at parties or as a portable snack. No matter how you serve it, this Mexican Street Corn Recipe always steals the show!
Make Ahead and Storage
Storing Leftovers
You can store any leftover Mexican Street Corn in an airtight container in the refrigerator for up to 2 days. Keep the sauce and garnishes separate if possible, as the creaminess can make the corn soggy overnight. To enjoy the best texture, reheat the corn gently rather than microwaving directly with toppings.
Freezing
While fresh corn is always best grilled and served immediately, you can freeze grilled corn kernels without the sauce for up to 3 months. Freeze them spread out on a tray first, then transfer to freezer bags. When ready to use, thaw and warm in a skillet before tossing with your fresh Mexican Street Corn sauce and garnishes.
Reheating
To reheat leftovers, warm the corn gently on a grill pan or under a broiler to bring back the smoky charred flavor without drying it out. Then, add a fresh layer of the creamy sauce and toppings for that vibrant, just-made taste. Avoid the microwave if possible, as it can alter the texture and flavor.
FAQs
Can I use frozen corn instead of fresh ears for this Mexican Street Corn Recipe?
Absolutely! If fresh corn isn’t available, you can sauté frozen corn kernels in a skillet until nicely browned and caramelized, then toss them with the creamy sauce and toppings. It’s a great alternative that still delivers delicious flavor and texture.
What can I substitute for cotija cheese if I can’t find it?
Feta cheese is a good substitute for cotija, as it offers a similar salty and crumbly texture. Queso fresco is another option if you can find it, although it’s a bit milder. Avoid softer cheeses which may not hold up as well on the corn.
How spicy is the Mexican Street Corn Recipe?
This recipe has a gentle smoky heat from chili powder and smoked paprika, which most people find pleasantly mild. If you like more heat, you can easily add cayenne pepper or a splash of your favorite hot sauce to taste.
Can I make the sauce ahead of time?
Yes! The creamy sauce can be mixed up a day in advance and stored in the refrigerator. Just give it a quick stir before using. However, for the freshest flavor, it’s best to assemble the dish just before serving.
Is this recipe vegetarian-friendly?
Definitely! This Mexican Street Corn Recipe is naturally vegetarian, packed with fresh, wholesome ingredients and no meat or animal-based rennet in the cheese typically used.
Final Thoughts
There is truly something magic about the combination of smoky grilled corn, creamy tangy sauce, crumbly cotija, and fresh lime that makes this Mexican Street Corn Recipe a standout dish. It brings a burst of flavor, color, and joy to any meal, and once you try it, you’ll be excited to make it again and again. Gather your friends or family, fire up the grill, and enjoy the wonderful taste of Mexican street food right at home!
Print
Mexican Street Corn Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mexican Street Corn, also known as Elote, is a flavorful and popular Mexican side dish featuring grilled fresh corn on the cob slathered with a creamy, tangy sauce made from mayonnaise, sour cream, and lime juice. It’s then topped with crumbled cotija cheese, chili powder, smoked paprika, garlic, and fresh cilantro for an irresistible combination of smoky, creamy, and tangy flavors. Perfect for summer barbecues or as a vibrant side to any Mexican meal.
Ingredients
Ingredients
- 4 ears of fresh corn, husked
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the grill: Preheat a grill or grill pan over medium-high heat to ensure even cooking and a nice char on the corn.
- Prepare the corn: Brush each ear of husked corn with vegetable oil to prevent sticking and promote browning on the grill.
- Grill the corn: Place the corn on the grill and cook for 8 to 10 minutes, turning occasionally, until the kernels are cooked through and have spots of char for that signature smoky flavor.
- Make the creamy sauce: In a small bowl, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and a pinch of salt. Mix thoroughly to create a smooth, flavorful sauce.
- Apply the sauce: Remove the grilled corn from the heat and immediately brush each ear generously with the prepared creamy sauce to allow it to meld with the warm corn.
- Add toppings: Sprinkle crumbled cotija cheese evenly over the sauce-coated corn, then garnish with chopped fresh cilantro for a burst of color and freshness.
- Serve: Serve the Mexican Street Corn warm, accompanied by lime wedges for squeezing, enhancing the dish’s bright and tangy flavor.
Notes
- You can substitute fresh corn with frozen corn kernels; sauté them in a skillet until browned and tender, then toss with the sauce and toppings.
- For a spicier kick, add a pinch of cayenne pepper to the sauce or drizzle with your favorite hot sauce.
- Try using different cheeses like feta if cotija cheese is unavailable.
- Grilling the corn on a charcoal grill enhances the smoky flavor even more.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
