If you’ve ever wandered the vibrant streets of Mexico or simply crave a flavor-packed, irresistible side dish, this Mexican Street Corn Recipe will absolutely steal your heart. It’s a brilliant blend of smoky, creamy, tangy, and spicy all at once—grilled sweet corn ears slathered in a luscious mixture of mayonnaise, sour cream, and tangy lime, then topped with crumbly cotija cheese, chili powder, and fresh cilantro. Every bite bursts with a perfect balance of textures and flavors that make it much more than just corn on the cob—it’s a festive celebration on a stick that’s surprisingly easy to whip up at home.
Ingredients You’ll Need
Simple, fresh ingredients make all the difference in this Mexican Street Corn Recipe. Each component plays its part, from the juicy sweetness of the corn to the creamy richness of the sauce and the zesty hit of lime that ties it all together.
- 4 ears of fresh corn (husked): Fresh corn is the star and provides that juicy crunch perfect for grilling.
- 2 tablespoons vegetable oil or melted butter: This helps achieve those irresistible char marks and adds a hint of richness.
- 1/3 cup mayonnaise: Adds creaminess and helps bind the flavors to the corn.
- 1/4 cup sour cream: Brings a tangy, smooth texture to the mix.
- 1/2 cup crumbled cotija cheese: This salty, crumbly cheese is a must-have for authentic Mexican street corn flavor.
- 1 teaspoon chili powder: Adds a subtle warmth and smokiness without overpowering.
- 1/4 teaspoon smoked paprika (optional): Enhances smoky notes and deepens color.
- Juice of 1 lime: Brightens the whole dish with fresh acidity.
- 2 tablespoons chopped fresh cilantro: Adds a vibrant herbal freshness and beautiful color.
- Extra lime wedges for serving: Because who doesn’t love a fresh squeeze of lime at the table?
How to Make Mexican Street Corn Recipe
Step 1: Grill the Corn
Start by preheating your grill or grill pan to medium-high heat. Brush each ear of corn generously with vegetable oil or melted butter to ensure those perfect grill marks and prevent sticking. Place the corn directly on the grill, turning occasionally for 8 to 10 minutes. You’re looking for beautiful charred spots that add a smoky depth to the natural sweetness of the corn while making it tender and juicy.
Step 2: Prepare the Creamy Sauce
While the corn grills, mix together the mayonnaise, sour cream, freshly squeezed lime juice, and half of the cotija cheese in a small bowl. This creamy combo is the luscious coating that will make your Mexican Street Corn Recipe come alive with flavor. The balance of tangy, creamy, and salty in this mix is what turns simple corn into a marvelous treat.
Step 3: Assemble the Street Corn
Once your corn is grilled to perfection, remove it from the heat and immediately slather it with the creamy mixture. Then, don’t be shy—generously sprinkle the remaining cotija cheese on top, add a good dusting of chili powder, and a pinch of smoked paprika if you’re using it. Finish by sprinkling chopped fresh cilantro over the corn to bring vibrant freshness and color.
How to Serve Mexican Street Corn Recipe
Garnishes
Extra lime wedges are a fantastic garnish and give everyone the chance to amp up the tanginess. For an extra punch, you can add a sprinkle of cayenne pepper or a drizzle of your favorite hot sauce. A few more sprigs of fresh cilantro can make the presentation pop right before serving.
Side Dishes
This Mexican Street Corn Recipe pairs beautifully with a variety of dishes. Serve it alongside grilled meats like carne asada or chicken, black bean salads, or even a fresh avocado and tomato salad. It also complements tacos perfectly, making it an ideal side dish for any backyard barbecue or casual dinner.
Creative Ways to Present
If you want to switch things up, cut the corn kernels off the cob and toss them with the creamy sauce for a delicious esquites-style street corn salad. Serve it chilled or at room temperature in a bowl with tortilla chips on the side for scooping—sure to be a crowd-pleaser that feels just as festive!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn can be stored in an airtight container in the refrigerator for up to two days. Keep the creamy mixture separate if possible and dress the corn just before serving to maintain the best texture and freshness.
Freezing
Freezing this dish isn’t recommended because the creamy sauce and grilled corn don’t reheat well from frozen. Freshly made is always best for maximum flavor and crispness.
Reheating
If you need to reheat leftover corn, gently warm it on the grill or under a broiler to revive some of that charred flavor. Avoid microwaving, as it can make the corn rubbery and the sauce separate. After warming, reapply any creamy toppings to get that perfect finish.
FAQs
Can I make Mexican Street Corn Recipe without a grill?
Absolutely! While a grill gives the corn its signature char, you can also use a grill pan or broil the corn in your oven. Just keep a close eye to get those nice browned spots that add flavor.
Is this recipe gluten-free and vegetarian?
Yes! This Mexican Street Corn Recipe is naturally gluten-free and vegetarian, making it accessible to many dietary preferences without sacrificing any deliciousness.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese makes a great substitute. It has a similar crumbly texture and salty flavor that works well in this recipe.
Can I make this recipe spicier?
Of course! Simply add cayenne pepper to the seasoning mix or drizzle your favorite hot sauce over the finished corn for an extra kick. Adjust the heat to your liking!
How do I keep the creamy sauce from sliding off the corn?
Grill the corn hot enough for the oils to create a slightly tacky surface that helps the sauce stick. Applying the sauce immediately after grilling when the corn is still warm also helps it hold on beautifully.
Final Thoughts
This Mexican Street Corn Recipe is one of those magical dishes that brings sunshine and joy to your table with every bite. Whether for a family gathering, casual cookout, or a special dinner, it never fails to impress and satisfy. Don’t wait to bring these vibrant, creamy, smoky flavors into your kitchen—it’s a surefire way to make any meal a little more unforgettable.
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 deliciously charred grilled corn on the cob slathered in a creamy mixture of mayonnaise, sour cream, lime juice, and cotija cheese, then sprinkled with chili powder, smoked paprika, and fresh cilantro. This flavorful side dish is a perfect balance of smoky, tangy, and spicy elements, ideal for summer barbecues or any Mexican-inspired meal.
Ingredients
Corn and Coating
- 4 ears of fresh corn (husked)
- 2 tablespoons vegetable oil or melted butter
Creamy Topping
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- juice of 1 lime
- 1/2 cup crumbled cotija cheese, divided
Seasonings and Garnish
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons chopped fresh cilantro
- extra lime wedges for serving
Instructions
- Preheat and Prepare Corn: Preheat a grill or grill pan over medium-high heat. Brush each ear of corn evenly with vegetable oil or melted butter to ensure even grilling and prevent sticking.
- Grill the Corn: Place the prepared corn directly on the grill and cook for 8 to 10 minutes, turning occasionally so that all sides develop a nice char and the kernels become tender.
- Make the Creamy Sauce: While the corn is grilling, combine mayonnaise, sour cream, lime juice, and half of the crumbled cotija cheese in a small bowl. Stir until smooth and well blended.
- Coat the Grilled Corn: Once the corn is cooked and charred to your liking, remove it from the heat. Immediately slather the creamy sauce mixture generously over each ear to coat them thoroughly while still warm.
- Add Final Toppings: Sprinkle the remaining cotija cheese evenly over the coated corn, followed by chili powder and smoked paprika if using. Garnish with chopped fresh cilantro for a bright, herbal flavor.
- Serve: Serve the Mexican street corn hot with extra lime wedges on the side for an additional burst of citrus flavor.
Notes
- For a spicier version, add a dash of cayenne pepper to the creamy mixture or drizzle hot sauce over the finished corn.
- To make esquites (street corn salad), cut the grilled corn kernels off the cob and toss with the same creamy sauce and seasonings in a bowl.
- You can substitute cotija cheese with feta if cotija is unavailable, though the flavor will be slightly different.
