Mexican Street Corn is sweet summer corn that’s grilled and smothered in a creamy white sauce, spices and cotija cheese. Once you try it you’ll never go back to regular corn again!
When Mexican street corn is served on the cob, it’s called Elote.
What Is Elote?
Elote is a popular street corn side dish in Mexico. It’s comprised of grilled corn on the cob that’s smothered with a creamy mayo and sour cream mixture, seasoned with warm spices, and coated in cotija cheese. If you can’t get your hands on the crumbly Cotija cheese, you can also use the jarred parmesan cheese for a quick substitute.
Ingredients Needed
Here’s a quick list of the ingredients you’ll need in order to make this yummy summer corn side dish. As always, you can find the full list of ingredients located in the printable recipe card below.
- Corn on the cob – white or yellow corn work best. Make sure you shuck (remove) all the husks from the corn on the cob.
- Mayo – the key ingredient to making the corn extra creamy and buttery tasting.
- Sour Cream – mixed with the mayo, this creates a tangy, yet creamy base.
- Seasonings – chili powder, black pepper and salt give the corn extra flavor in each bite.
- Cotija Cheese – you can also use parmesan cheese if you can not find this.
- Limes – add a pop of freshness to the corn
How To Make Mexican Street Corn
When that sweet summer corn is in season, it’s the perfect time for whipping up a delicious Mexican Street Corn.
Grill Corn on the Cob
Heat your grill to a medium heat, and add the shucked corn cobs right to the grill. Turn them frequently so they do not burn. It only takes about 8 to 10 minutes to get the corn nice and sweet, but still have that delicious pop when you bite in.
Brush with Creamy Sauce
Combine the sour cream and mayo in a small dish and use a pastry brush or silicone brush to slather the creamy white sauce all over the hot corn.
Season Liberally
Whisk togethert the chili powder, black pepper and salt and sprinkle it liberally all over the smothered corn.
Coat in Cheese
Once the corn is seasoned, you can roll it around on a plate of crumbled Cotija Cheese. If you can’t get your hands on Cotija Cheese, you can also use the parmesan cheese in the shaker can.
Optional Cooking Methods
Grilling the summer corn is going to give you the most authentic flavor and taste, but there are other ways to prepare the corn besides the grill.
OVEN BROIL – heat your oven on HIGH broil and place the corn cobs on baking sheet about 4 to 5 inches away from the top element. Let the corn cook for just a few minutes per side. Keep an eye on the corn so it does not burn, rotate often.
AIR FRYER – Place a few cobs of corn in the air fryer at 400 degrees F. for about 12 to 15 minutes for perfectly charred corn on the cob.
ESQUITES (OFF THE COB) – My youngest is currently missing her two front teeth, so in order to enjoy summer corn, we need to cut the kernels off the cob. Esquites is basically the same thing as Elote, except it’s enjoyed with a spoon, rather than eating it directly off the cob.
Simply use a sharp knife to cut the kernels off the corn cob and then sear them in an oiled skillet until they’re nice and tender. Stir in the creamy white sauce, seasonings and cheese. Top with fresh cilantro and a squeeze of lime.
Make Ahead and Storage
Mexican street corn is going to be best when served fresh, but you can prepare the creamy white sauce up to 24 hours in advance.
Cooked Mexican street corn can be stored in the fridge for up to 3 to 4 days.
What To Serve with Mexican Street Corn
Grilled street corn is an excellent side dish to serve alongside any summer bbq. Some of my favorites are when I cook up my Instant Pot Baby Back Ribs, Barbacoa Street Tacos, or a classic Cowboy Burger.
Once you give this special Mexican Street Corn recipe a try, you’re going to be hooked.
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Mexican Street Corn Recipe
Ingredients
- 6 ears of corn, shucked and fibers removed
- 2 tbsp mayonaise
- 3 tbsp sour cream
- 1/2 cup Cotija cheese, or you can use grated parmesan cheese
- 1 tsp chili powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 cup cilantro, chopped
- 1 lime, cut into 6 wedges
Instructions
- Heat grill over medium heat and spray rack with non-stick cooking spray.
- Grill corn, turning frequently (so they don’t burn), until the corn is slightly browned and heated through. (about 8-10 minutes)
- Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.
- In another small bowl combine the chili powder, salt and pepper.
- Slather the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the Cotija cheese, and sprinkle with the chopped cilantro.
- Serve with a lime wedge (use the lime to squirt lime juice all over the cobs).
Wondering if anyone has tried ‘grilling’ the corn in an air fryer?
The best and my families favorite corn on the cob recipe. Ty!!!!
So glad you enjoyed it Shelly!
So yummy!
We tried for the first time and it was fantastic! Thank you. I saw some other recipes use garlic mixed in the mayo. Have you ever tried this?