A delicious Mexican inspired recipe this Mexican Street Corn takes minimal ingredients, has amazing flavor and super quick to put together. It will be your new favorite corn recipe.
I first posted this recipe back in 2015, I can’t believe that it was one of my first recipes that we had ever posted, but it was definitely time for a makeover.
I got this recipe from my friend Martin, he would always come over and make us his favorite Mexican foods from his heritage and this was one of them.
We have been making Mexican Street Corn or Elotes ever since. There is something about all the flavors of this corn together that really makes it something different but addictive.
This has become the only way my husband will eat his corn. He will take it this way rather than just your normal corn on the cob any day, but you will see why! It its the perfect side dish to many meals.
Grilled to perfection and then lathered in a luscious sauce with spices really puts this recipe over the top! We just can’t get enough, the kids even love this recipe!
When the kids love it, then you know that you have a good recipe on hand. Those younger ones can be quite some picky eaters but with this Mexican Street Corn Recipe they devour it!
This recipe is amazingly simple and doesn’t take too many ingredients. In the end you’ll have yourself a very moist and flavorful not to mention delicious Mexican Street Corn.
WHY THIS RECIPE WORKS:
- With easily available ingredients this recipe is easy to whip up.
- You can double this recipe to serve a larger crowd or family.
- The flavors together play so well and work together to create an amazing recipe.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Chipotle chili powder
HOW TO MAKE MEXICAN STREET CORN, STEP BY STEP:
- Preheat your grill to 450 degrees F.
- Mix half of the lime juice with the melted butter
- Place the corn on the grill/BBQ and brush with the butter-lime mixture, rotating the cobs and brushing all sides
- Continue to cook the corn, rotating every 3 minutes so that they are cooked evenly. Cook until the yellow colour of the kernels deepened and brightened, and the kernels have acquired some char, around 12-15 minutes
- Combine mayonnaise, sour cream, heavy cream, the rest of lime juice, and salt in a small-medium bowl, mix well.
- Place ears on a platter and brush with a generous amount of the cream mixture. Top with a sprinkle of Chipotle chili powder (depending on desired spice level), crumbled cotija cheese, and chopped cilantro, serve immediately.
WHAT IS MEXICAN STREET CORN/ELOTES?
Mexican Street Corn or Elotes is made with corn on the cob that is grilled then slathered with mayonnaise mixture with chili powder and lime juice. It is then sprinkled with Cotija cheese and cilantro. It is a deliciously easy summertime recipe that you really can’t go wrong with!
GRILLING AND INDOOR COOKING TIPS:
For indoor cooking, heat a cast iron grill pan over medium heat on the stovetop and cook as directed.
Or wrap in tin foil after brushing with butter-lime mixture and place on a sheet pan in a preheated oven at 450 degrees F for 20-25 minutes.
When cooking the corn ears on the grill, place the corn on the low-medium heat part of the grill, continuously rotating every 3 minutes so that the corn cooks evenly and acquired some charring.
DO I HAVE TO USE COJITA?
For this recipe we love the cojita as it is a great crumbling cheese and provides a nice salty aspect to the recipe itself. If you cannot find cojita you can substitute it with Queso Fresco.
Queso Fresco is a great alternative, it is a more cream flavored cheese that is lightly salted and is one of the go-to cheeses in Mexican inspired recipes.
It also crumbles well so if you are not able to find the cojita where you are the Queso Fresco is the next best thing!
HOW TO STORE:
This Mexican Street Corn Recipe is best served right away and then refrigerated after 2 hours because of the topping. If you have leftovers you can place on plate covered with plastic wrap for up to 5 days.
TIPS AND TRICKS:
- Sweet corn is best used the first 2 days that it is purchased.
- This can be made indoors and not on a grill, see my tips above.
- Double this recipe to serve more people.
- Use your favorite chili powder for this we like the Chipotle Chili Powder but others can be used based on your heat preference.
- If you can’t find cojita cheese you can swap it out for Queso Fresco, see my tips above on that.
- You want a good char on this corn so make sure that you get that before pulling off the grill.
If you want the perfect side dish that people absolutely love and is perfect for any of your summertime grill outs then you need this Mexican Street Corn!
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Mexican Street Corn
- 4-6 ears of corn shucked (husks and silks removed)
- 1/4 cup 1/2 stick unsalted butter, melted
- Juice of 1 lime divided
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbs heavy cream
- Pinch salt
- 1/2 cup cotija cheese crumbled
- 1 tsp chipotle chili powder
- 1/4 cup chopped fresh cilantro for garnish
- Preheat your grill to 450 degrees F.
- Mix half of the lime juice with melted butter.
- Place the corn on the grill and brush with the butter-lime mixture, rotating the cobs and brushing all sides
- Continue to cook the corn, rotating every 3 minutes so that they are cooked evenly. Cook until the yellow color of the kernels deepens and brightens, and the kernels have acquired some char, around 12-15 minutes.
- Combine mayonnaise, sour cream, heavy cream, the rest of lime juice, and salt in a small-medium bowl. Mix well and set aside until corn ears are cooked
- Place corn on a platter and brush with a generous amount of the cream mixture. Top with a sprinkle of chipotle chili powder (depending on desired spice level), crumbled cotija cheese, and chopped cilantro. Serve immediately