If you’re searching for the ultimate summer side dish that will wow friends and family, Mexican Street Corn is about to steal the show. This vibrant, flavor-packed staple transforms sweet grilled corn into an irresistible masterpiece with creamy, tangy, and smoky toppings. Inspired by classic elote found at bustling street stalls, every bite bursts with charred corn flavor, zesty lime, crumbly cotija, fresh cilantro, and gentle chili warmth. Whether you serve it at a backyard BBQ or family dinner, Mexican Street Corn promises to be the dish everyone remembers.
Ingredients You’ll Need
You only need a handful of simple ingredients to create this colorful, crowd-pleasing treat. Every component earns its place, adding texture, brightness, or just the right punch of flavor to make Mexican Street Corn so special.
- Corn (4 ears, husked): Choose fresh, sweet corn for perfect juicy kernels and charred grill marks.
- Vegetable oil (2 tablespoons): Helps the corn caramelize over the grill for those gorgeous golden spots.
- Mayonnaise (1/3 cup): Brings creamy richness and helps all those delicious toppings stick.
- Sour cream (1/4 cup): Adds tang that balances the sweetness and richness.
- Cotija cheese (1/2 cup, crumbled): This salty, crumbly Mexican cheese creates classic flavor—substitute feta or Parmesan if needed.
- Lime juice (1 tablespoon): A hit of fresh citrusy brightness cuts through the creamy mayo mix.
- Chili powder (1/2 teaspoon): Brings smoky, gentle heat.
- Smoked paprika (1/4 teaspoon): Adds a deeper layer of smokiness—just a little goes a long way.
- Salt (to taste): Essential for making all the sweet, tangy, and spicy flavors pop.
- Chopped fresh cilantro & lime wedges (for serving): These brighten up the finished corn with color and freshness.
How to Make Mexican Street Corn
Step 1: Prepare and Grill the Corn
Fire up your grill or a sturdy grill pan to medium-high heat. Brush each ear of corn lightly with vegetable oil—this keeps them from sticking and encourages even charring. Place the corn on the hot grill and turn occasionally, letting all sides get beautifully golden with a few charred spots. In just 8 to 10 minutes, your kitchen is going to smell irresistible as the sugars caramelize and the corn becomes tender.
Step 2: Mix the Creamy Topping
While your corn is grilling, grab a small bowl and whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, and a generous pinch of salt. This mixture forms the ultra-flavorful “sauce” that makes Mexican Street Corn so addictive. Adjust seasoning if needed—some like it extra tangy or a touch spicier.
Step 3: Slather and Top
As soon as the corn comes off the grill, brush each ear generously with your creamy mayo mixture. Now, shower on the crumbled cotija cheese so it sticks to every nook and cranny. Finish with chopped cilantro for a burst of green and an extra sprinkle of chili powder if you’re feeling bold. This is the moment when hungry friends start crowding around the table!
Step 4: Serve Hot and Fresh
Pile your finished Mexican Street Corn onto a platter and serve immediately with plenty of lime wedges on the side. A squeeze of lime right before eating wakes up every flavor and takes this corn experience over the top. There’s no elegant way to eat this—it’s meant to be messy and fun!
How to Serve Mexican Street Corn
Garnishes
Don’t hold back on the garnishes—chopped fresh cilantro and extra lime wedges bring the color and zip this dish craves. You can dust with additional chili powder or even a sprinkle of Tajín seasoning for bold flavor and a dash of vibrant red. The final touch? More cotija cheese so every bite is extra rich and cheesy.
Side Dishes
Mexican Street Corn is delicious alongside so many mains. Pair it with your favorite grilled meats, fajitas, tacos, or veggie skewers at your next cookout. It also shines next to a big bowl of guacamole, chips, and a refreshing Mexican salad, making your table into a feast of vibrant, summery flavors.
Creative Ways to Present
If you want to get playful, cut the grilled corn into smaller sections and serve “street style” on skewers or popsicle sticks for easy snacking. Or, for a fun twist, slice the kernels off and toss with all the sauce and toppings to make a zesty Mexican Street Corn salad—perfect for potlucks and picnics.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mexican Street Corn, let the ears cool to room temperature before wrapping them in foil or placing them in an airtight container. Store in the fridge for up to 2 days—just keep the garnishes like extra cilantro and lime separate until serving.
Freezing
While this recipe is at its best fresh and hot off the grill, you can freeze the grilled corn itself. Remove the kernels from the cob and freeze in a tightly sealed bag for up to 2 months. The creamy mayo mixture and cheese, however, are best added after thawing for the best texture.
Reheating
To reheat, you can pop the corn cobs into a 350°F (175°C) oven for about 10 minutes, or microwave them in short bursts until heated through. If the topping has soaked in, slather on a fresh layer of the mayo mixture and a new sprinkle of cotija cheese to bring your Mexican Street Corn back to life.
FAQs
Can I make Mexican Street Corn without a grill?
Absolutely! A grill pan on the stovetop works wonders, or you can roast the corn under your oven broiler for similar charred results. Even boiling or steaming the corn works in a pinch—just be sure to brush it with the creamy topping afterward for that classic flavor.
Is there a dairy-free or vegan alternative?
Yes! Swap mayonnaise and sour cream for your favorite plant-based versions, and use vegan Parmesan or omit the cheese altogether. A squeeze of extra lime and plenty of spices keep it flavorful for everyone at the table.
What can I use instead of cotija cheese?
If you can’t find cotija cheese, crumbled feta or grated Parmesan are both excellent substitutes. They mimic that salty, crumbly texture and blend right in with the rest of the toppings.
How spicy can I make it?
Spice lovers, rejoice! Stir a pinch of cayenne pepper or a dash of hot sauce into the mayo mixture for an extra kick. You can also offer hot sauce on the side so everyone can customize their own Mexican Street Corn.
Can I make Mexican Street Corn as a salad?
Absolutely—just grill the corn, cut the kernels off the cob, and toss everything in a big bowl with the creamy sauce, cheese, and fresh herbs. It’s easy to make ahead, travels well, and is a guaranteed hit at potlucks.
Final Thoughts
If you haven’t tried making Mexican Street Corn at home yet, this is your sign to grab some fresh corn and fire up the grill! There’s no way to resist that trifecta of creamy, tangy, and charred flavors, especially when topped off with lime and plenty of herbs. Try it once, and it’ll become your favorite side for sunny days and celebrations alike!
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
This Mexican Street Corn recipe is a flavorful and easy-to-make side dish that’s perfect for summer gatherings. Grilled corn on the cob is slathered with a creamy, tangy mixture of mayonnaise, sour cream, and spices, then topped with crumbled cotija cheese and fresh cilantro.
Ingredients
Grilled Corn:
- 4 ears of corn (husked)
- 2 tablespoons vegetable oil
Mayo Mixture:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt to taste
For Serving:
- 1/2 cup cotija cheese (crumbled)
- Chopped fresh cilantro
- Lime wedges
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Grill the Corn: Brush the corn with vegetable oil and grill for 8–10 minutes until charred and tender, turning occasionally.
- Prepare the Mayo Mixture: In a small bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt.
- Coat the Corn: Brush the grilled corn with the mayo mixture.
- Add Toppings: Sprinkle cotija cheese over the corn and garnish with cilantro.
- Serve: Serve warm with lime wedges on the side.
Notes
- You can substitute cotija with feta or Parmesan.
- For a spicier version, add cayenne or hot sauce to the mayo mixture.
- This recipe can also be made with frozen corn kernels and served as a salad.
Nutrition
- Serving Size: 1 ear
- Calories: 240
- Sugar: 5g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
