If you’ve ever strolled through a vibrant Mexican mercado or festival, you know that one irresistible treat stands out: Mexican Street Corn. This Mexican Street Corn Recipe brings together perfectly charred, tender corn slathered in a creamy, tangy sauce, then sprinkled with salty cotija cheese and zesty spices. It’s a true celebration of flavors and textures, offering a delightful mix of smoky, creamy, and fresh notes that make every bite a fiesta in your mouth. Whether paired with tacos or enjoyed on its own, this dish is an essential summer side that will quickly become your go-to for gatherings and casual dinners alike.
Ingredients You’ll Need
Simple yet essential ingredients make this Mexican Street Corn Recipe so special. Each element adds a layer of flavor, ensuring the corn is juicy, creamy, tangy, and just slightly spicy with a crisp, cheesy finish.
- 6 ears fresh corn, husks removed: Fresh corn is key for tender kernels and sweet flavor that char beautifully on the grill.
- 2 tablespoons vegetable oil: Helps the corn char evenly without sticking to the grill and adds a subtle richness.
- 1/2 cup mayonnaise: Creates a creamy base that clings to the corn and balances the spices.
- 1/2 cup sour cream: Adds tangy brightness and smooths out the richness of the mayo.
- 1 cup crumbled cotija cheese: Salty, crumbly, and uniquely Mexican, this cheese finishes the dish with savory depth.
- 2 tablespoons fresh lime juice: A burst of acidity that lifts all the flavors and adds freshness.
- 1 teaspoon chili powder: Provides gentle heat and smoky warmth to spice things up just right.
- 1/2 teaspoon smoked paprika: Intensifies the smoky flavor, enhancing the grilled corn’s natural charred taste.
- 1/4 teaspoon garlic powder: Adds subtle savory notes to round out the flavor base.
- 1/4 teaspoon salt: Brings all the ingredients together and highlights their natural tastes.
- 2 tablespoons chopped fresh cilantro: Bright and herbal, cilantro lends a vibrant contrast to the rich toppings.
- Extra lime wedges for serving: For those who love an extra zesty kick.
How to Make Mexican Street Corn Recipe
Step 1: Preheat and Prepare the Grill
Start by firing up your grill to medium-high heat so it’s perfectly hot for charring the corn. This step is crucial because the high heat caramelizes the corn’s natural sugars, giving you those irresistible smoky, slightly crisp kernels that are the hallmark of Mexican Street Corn.
Step 2: Oil and Grill the Corn
Brush each ear of corn lightly with vegetable oil to prevent sticking and help achieve even browning. Place the corn directly on the grill grates and cook for 10 to 12 minutes, turning every few minutes. You want the kernels tender with a beautiful char that adds layers of flavor without burning them.
Step 3: Make the Creamy Sauce
While the corn grills, whisk together mayonnaise, sour cream, fresh lime juice, garlic powder, and salt in a small bowl until smooth. This luscious sauce is what will cling to every kernel, infusing the corn with creaminess and a tangy pop that balances the smoky sweetness perfectly.
Step 4: Coat the Corn and Add Toppings
As soon as you remove the hot corn from the grill, generously brush or slather each ear with the creamy sauce. Then sprinkle evenly with crumbled cotija cheese, chili powder, smoked paprika, and fresh cilantro. The cheese adds salty richness, while the spices bring warmth and depth, and the cilantro brightens the whole dish.
How to Serve Mexican Street Corn Recipe
Garnishes
Extra lime wedges are a must-have when serving this Mexican Street Corn Recipe. A squeeze of fresh lime right before eating helps balance out the richness and adds a refreshing edge that makes the flavors pop. You can also add an optional pinch of cayenne or drizzle of hot sauce if you want to dial up the heat and make the experience even more exciting.
Side Dishes
This street corn is an incredibly versatile side dish. It pairs beautifully with grilled meats like steak or chicken, fresh tacos, or even a colorful bean salad. The creamy, smoky, and tangy notes complement bold, spicy, or fresh dishes perfectly, making it a crowd-pleaser at any summer barbecue or weeknight dinner.
Creative Ways to Present
For a fun twist, try cutting the corn kernels off the cob after grilling and tossing them with the sauce, cheese, and spices in a bowl to create a vibrant corn salad. You can also serve the corn wrapped on a stick for an easy handheld street food vibe, perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the corn separately from the sauce to prevent it from becoming soggy. Keep them in airtight containers in the refrigerator for up to 2 days. When ready to eat, reheat the corn gently and add fresh sauce and toppings for the best texture and flavor.
Freezing
Freezing Mexican Street Corn is not recommended because the creamy sauce and cooked corn can lose their texture, becoming watery or mushy upon thawing. It’s best to enjoy this dish fresh for maximum flavor and satisfaction.
Reheating
To reheat, warm the grilled corn on a skillet or under a broiler for a few minutes until heated through and slightly charred again. Then freshen it up with a new coating of the creamy sauce and toppings. This will keep the corn tasting vibrant and delicious every time.
FAQs
Can I use frozen corn for this recipe?
Fresh corn is ideal for Mexican Street Corn Recipe because it grills beautifully and tastes naturally sweet. However, if fresh corn isn’t in season, you can use thawed frozen corn, but it won’t get the same charred texture and may require roasting or pan grilling instead.
What can I substitute for cotija cheese?
If you don’t have cotija on hand, queso fresco is a great alternative. It’s milder but still crumbly and salty, providing a similar finishing touch. You can also use feta cheese in a pinch, though the flavor will be slightly different.
Can I make this recipe without a grill?
Absolutely! You can roast the corn in a 425°F oven for 20 to 25 minutes or cook it on a grill pan on the stovetop. The goal is to get a bit of char and tenderness, so these methods work well as grill alternatives.
How spicy is this Mexican Street Corn Recipe?
The recipe has a mild to moderate level of heat thanks to the chili powder and smoked paprika. You can easily adjust the spice by adding cayenne pepper or a drizzle of hot sauce to make it as mild or fiery as you like.
Is this dish gluten-free and suitable for vegetarians?
Yes! This Mexican Street Corn Recipe is naturally gluten-free and vegetarian-friendly. It’s a fantastic option for those with dietary restrictions who still want bold, satisfying flavors.
Final Thoughts
This Mexican Street Corn Recipe is such a joy to make and even more fun to eat. It brings the heart of Mexican street food right into your kitchen with a perfect balance of smoky, creamy, tangy, and spicy flavors. I really encourage you to try it at your next cookout or when you want a funky, fresh side. Your taste buds will thank you!
Print
Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian, Gluten Free
Description
Mexican Street Corn, or Elote, is a vibrant and flavorful grilled corn dish featuring tender corn ears slathered in a creamy, tangy mixture of mayonnaise, sour cream, and lime juice, then topped with crumbly cotija cheese, smoky chili powder, and fresh cilantro. It makes a perfect summer side dish with a delicious smoky char from the grill.
Ingredients
Corn and Oil
- 6 ears fresh corn, husks removed
- 2 tablespoons vegetable oil
Creamy Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Toppings and Seasoning
- 1 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- Extra lime wedges for serving
Instructions
- Preheat the Grill: Heat your grill to medium-high heat to prepare for cooking the corn evenly with a nice char.
- Prepare the Corn: Lightly brush each ear of corn with vegetable oil to prevent sticking and enhance browning on the grill.
- Grill the Corn: Place the corn directly on the grill grates and cook for 10 to 12 minutes, turning occasionally until the kernels are tender and lightly charred all over.
- Make the Creamy Sauce: While the corn is grilling, combine mayonnaise, sour cream, lime juice, garlic powder, and salt in a bowl, stirring until smooth and well blended.
- Coat the Corn: Once the corn is cooked, remove it from the grill and immediately brush each ear generously with the creamy sauce mixture to allow it to stick well.
- Add Toppings: Sprinkle the coated corn evenly with crumbled cotija cheese, chili powder, smoked paprika, and fresh chopped cilantro for flavor and color.
- Serve: Serve the Mexican Street Corn warm with extra lime wedges on the side for squeezing to add bright citrus flavor.
Notes
- If you don’t have a grill, roast the corn in a 425°F oven for 20 to 25 minutes or use a grill pan on the stovetop as alternatives.
- Add a pinch of cayenne pepper or drizzle with hot sauce for extra heat.
- Queso fresco can be used instead of cotija cheese if cotija is unavailable.
