Recipe
This Mexican Street Corn recipe is an absolute game-changer, and I’m not just saying that—it’s the kind of dish that will have everyone at your table begging for seconds. Imagine charred, smoky corn kernels slathered in a creamy, tangy sauce made with mayo, lime, and a hint of spice, then topped with crumbled cotija cheese and a sprinkle of fresh cilantro.
Every bite is a flavor explosion—a perfect balance of smoky, creamy, salty, and zesty. What makes it truly special? It’s all about the char on the corn—that slightly caramelized crunch is what takes it from good to unforgettable.
Whether you’re grilling outdoors or using a stovetop skillet, this recipe is foolproof and ready in no time. Trust me, once you try this, it’ll become a summer staple—or honestly, any time of year when you’re craving bold, irresistible flavors. Let’s get cooking!
Ingredients
The secret to authentic Mexican street corn lies in balancing creamy, tangy, and smoky flavors with the perfect charred crunch. Don’t skip the cotija cheese—it’s the salty, crumbly backbone of this dish. Here’s what you’ll need, with pro tips and swaps to make it your own:
- Fresh corn on the cob (4 ears): Seek out husks with bright green, snugly wrapped leaves—they’re the sweetest.
- Frozen or canned works in a pinch, but charring fresh cobs over an open flame is non-negotiable for that smoky depth.
- Mayonnaise (½ cup): Full-fat is key for richness.
- For a lighter twist, Greek yogurt works, but you’ll lose some unapologetic decadence.
- Cotija cheese (⅓ cup, crumbled): The MVP.
- Parmesan or feta can sub, but neither delivers that authentic salty punch.
- Chili powder (1 tsp): Smoked paprika or Tajín (a Mexican chili-lime blend) amps up the heat.
- Skip bland grocery-store chili blends—go for something with a kick.
- Lime (1, juiced): Freshly squeezed only.
- Bottled lime juice tastes flat and metallic here.
- Cilantro (2 tbsp, chopped): Love it or hate it, it’s essential for freshness.
- Swap with parsley if you must, but expect a milder flavor.
- Garlic powder (½ tsp): Granulated garlic lacks depth—stick with the powdered stuff for even distribution.
- Butter (2 tbsp, melted): Salted butter adds a subtle richness when brushed on post-grill.
- Vegan butter works, but the flavor won’t caramelize the same way.
Little win: Char the corn directly over a gas burner or grill for blackened blisters—it’s the hallmark of street-style elote. Serve with extra lime wedges and chili powder for DIY flair.
How to Make the Best Elote Recipe Instructions
- Husk the corn and remove the silk, but leave the stem attached if possible—it makes handling easier. Rinse the corn under cold water to remove any remaining silk strands.
- Grill or broil the corn, turning occasionally, until kernels are lightly charred (about 8–10 minutes). Watch closely to avoid burning—charred is good, blackened is bitter. No grill? A stovetop grill pan works too!
- Brush the hot corn with mayonnaise while it’s still warm. The heat helps the mayo cling to the kernels, creating a creamy base for the toppings. Use a pastry brush or spoon for even coverage.
- Sprinkle with cotija cheese while the mayo is tacky. The cheese sticks better when the corn is freshly coated. No cotija? Feta or Parmesan are decent substitutes.
- Dust with chili powder and a squeeze of lime for that classic tangy-spicy kick. Adjust the spice level to taste—ancho chili powder adds depth without too much heat.
- Garnish with chopped cilantro (optional) for freshness. If cilantro isn’t your thing, skip it or swap with parsley. Serve immediately—cold elote just isn’t the same!
Pro Tip: For a shortcut, use pre-shucked corn or frozen grilled corn (thawed and reheated). Just char it briefly to revive the smoky flavor.
Watch Out: Overcrowding the grill or broiler pan steams the corn instead of charring it. Work in batches if needed.
Nutrition
Mexican Street Corn is a flavorful dish that combines fresh ingredients with bold spices. Here’s its nutritional breakdown:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 300mg |
| Total Carbohydrate | 22g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 6g |
| Vitamin D | 0mcg |
| Calcium | 80mg |
| Iron | 1mg |
| Potassium | 250mg |
Chef Tips
While knowing the nutritional details helps, making Mexican Street Corn shine comes down to technique. I always char the corn directly over flame for smoky depth. Don’t skimp on the mayo—it’s the glue for toppings.
Fresh lime juice brightens the richness, and a sprinkle of Tajín adds zing. Serve immediately; the heat keeps the cheese melty and the flavors bold. Trust me, it’s worth the effort.
Frequently Asked Questions
Can I Make This Recipe Ahead of Time?
I can make this recipe ahead of time, but I’ll keep the corn and toppings separate until serving to maintain texture. I’ll grill the corn and prepare the sauce, then assemble right before enjoying.
What’s the Best Substitute for Cotija Cheese?
If I don’t have cotija, I’ll use feta—it’s salty and tangy like cotija but softer. I’ve also tried grated Parmesan for a similar bite. Both work well, but I prefer feta’s creamier texture!
Can I Grill the Corn Instead of Boiling It?
I’d totally grill the corn instead of boiling it—it’s even better! Grilling adds that smoky char that pairs perfectly with the creamy toppings. Just brush the corn with oil and cook until it’s tender and slightly browned.
How Do I Store Leftovers?
I’d store leftover Mexican street corn in an airtight container in the fridge for up to three days. If it’s already topped with ingredients like mayo or cheese, I’d keep it separate to avoid sogginess.
Is This Recipe Gluten-Free?
I’m happy to say this recipe is gluten-free as long as you use gluten-free ingredients. I always check the labels on things like mayo or seasoning blends to make sure they’re safe for my gluten-free friends.
