If you have ever tried Mexican street corn, you know it’s a flavor-packed explosion of smoky, creamy, spicy, and tangy notes all wrapped up in one irresistible bite. This Mexican Street Corn Recipe takes fresh grilled corn and transforms it with a luscious spread of mayo and sour cream, a sprinkle of crumbly cotija cheese, a dash of bold chili powder and smoked paprika, and a final squeeze of lively lime. It’s the perfect side dish that instantly transports you to a bustling street market in Mexico, offering a deliciously authentic taste that’s both easy to make and impossible to resist.
Ingredients You’ll Need
Making this Mexican Street Corn Recipe is all about simplicity with a punch. Each ingredient brings its own magic to the dish, whether it’s the smoky grilled corn, the creamy sauce, or the zesty lime that brightens every bite. Here’s what you need to gather to get started:
- 4 ears fresh corn (husks removed): Fresh corn is the star, bringing sweetness and a satisfying crunch when grilled.
- 2 tablespoons mayonnaise: Adds rich creaminess, helping all the flavors stick perfectly to the corn.
- 2 tablespoons sour cream: Gives a tangy balance to the mayo, creating a luscious base sauce.
- 1/2 cup cotija cheese (crumbled): This salty, crumbly cheese delivers authentic Mexican flavor and texture contrast.
- 1 teaspoon chili powder: Adds a gentle heat and deep color that wakes up the palate.
- 1/2 teaspoon smoked paprika: Brings a subtle smokiness that enhances the grilled corn’s natural char.
- 1 tablespoon fresh lime juice: Offers a bright, citrusy zing that lifts all other flavors.
- 1 tablespoon chopped fresh cilantro: Freshness and a slight herbal bite to finish the dish beautifully.
- Lime wedges for serving: Encourage extra tang to taste and add to the fun of eating.
- Salt to taste: Essential to bring all ingredients into perfect harmony.
How to Make Mexican Street Corn Recipe
Step 1: Grill the Corn
Start by heating up your grill or grill pan to medium-high heat—this will create the perfect char that adds smoky flavor and texture. Place the husked ears of corn on the grill and turn them occasionally for about 8 to 10 minutes until you see spots of beautiful blackened char and the kernels become tender. Grilling the corn first is what makes this Mexican Street Corn Recipe truly shine with that irresistible smoky undertone.
Step 2: Prepare the Creamy Sauce
While the corn is grilling, whisk together mayonnaise, sour cream, fresh lime juice, and a pinch of salt in a small bowl until smooth. This sauce is the secret behind the dish’s creamy and tangy personality—each dollop clings to the corn, coating it in that luxurious flavor.
Step 3: Dress the Corn
Once the corn is perfectly grilled, brush each warm ear generously with the mayo-sour cream mixture. The warmth helps the sauce soak in slightly, making the flavors meld beautifully.
Step 4: Add the Cheese and Spices
Sprinkle the grilled, sauced corn with plenty of crumbly cotija cheese, then dust with the chili powder and smoked paprika for a vibrant pop of color, flavor, and a hint of heat that makes the dish truly unforgettable.
Step 5: Garnish and Serve
Top your corn with freshly chopped cilantro for an herby lift and don’t forget to serve it alongside lime wedges—squeezing these over the corn just before eating kicks everything up a notch of freshness and zestiness.
How to Serve Mexican Street Corn Recipe
Garnishes
Besides the chopped fresh cilantro and lime wedges, you can get creative with garnishes like a sprinkle of extra cotija cheese, a dash of cayenne for spice lovers, or even a drizzle of hot sauce if you want more heat. These add-ons make each serving feel personalized and special.
Side Dishes
This Mexican Street Corn Recipe pairs beautifully with grilled meats like chicken, steak, or shrimp, making it an excellent companion for summer barbecues. You can also serve it alongside simple rice dishes or fresh salads to complete your vibrant Mexican-inspired meal.
Creative Ways to Present
If eating corn on the cob isn’t your thing, you can slice the kernels off after grilling and toss everything together in a bowl, creating a quick and fun Mexican street corn salad. Alternatively, try serving the corn on individual small skewers for easy party appetizers. Presentation can be fun and casual with this recipe!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican street corn can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to keep the lime wedges separate to preserve their freshness. Reapply fresh lime juice before serving leftover corn for the best flavor.
Freezing
Freezing is not recommended for this recipe because the creamy sauce and cheese can separate and become watery after thawing, compromising the texture and flavor of the dish.
Reheating
To reheat, gently warm the corn on a grill or in a skillet over medium heat to revive some of the smoky char without drying it out. Avoid the microwave as it can make the creamy mixture separate and the corn rubbery.
FAQs
Can I make this recipe without cotija cheese?
Absolutely! If you can’t find cotija, feta cheese or grated Parmesan are great substitutes that deliver a similar salty, tangy punch. Just crumble or grate them finely to mimic the texture.
Is there a dairy-free version of this Mexican Street Corn Recipe?
Yes! You can swap the mayonnaise and sour cream for dairy-free or vegan alternatives, and replace cotija cheese with a sprinkle of nutritional yeast or a dairy-free cheese option for a tasty, plant-based twist.
Can this recipe be made without a grill?
If you don’t have a grill or grill pan, roasting the corn under the broiler or cooking it in a hot cast-iron skillet can also give you lovely charred spots and delicious flavor.
How spicy is this dish?
This Mexican Street Corn Recipe offers a mild kick from the chili powder and smoked paprika, but it’s easy to adjust the spice level up or down depending on your taste by adding more chili powder or a pinch of cayenne.
What is the best way to eat Mexican street corn?
It’s super fun to eat right off the cob, squeezing fresh lime juice over each bite. The combination of creamy sauce, crumbly cheese, smoky char, and zesty lime makes every bite a celebration of flavor and texture.
Final Thoughts
There’s nothing quite like enjoying fresh, smoky, creamy Mexican street corn that feels like a festive treat anytime. This Mexican Street Corn Recipe is not only delicious but also incredibly straightforward to make, promising a crowd-pleasing side that pairs well with so many dishes. Trust me, once you try it, this recipe will become your favorite go-to for adding that vibrant, irresistible taste of Mexico to your table.
Print
Mexican Street Corn Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
This Mexican Street Corn recipe, also known as Elote, features fresh grilled corn slathered in a creamy mixture of mayonnaise, sour cream, and lime juice, then generously topped with crumbly cotija cheese, chili powder, smoked paprika, and fresh cilantro. It’s a flavorful, authentic side dish perfect for summer barbecues or anytime you crave a vibrant, savory treat.
Ingredients
Corn and Toppings
- 4 ears fresh corn (husks removed)
- 1/2 cup cotija cheese (crumbled)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh cilantro
- Lime wedges for serving
- Salt to taste
Mayo Mixture
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
Instructions
- Prepare the Grill: Preheat a grill or grill pan over medium-high heat to get it hot and ready for cooking.
- Grill the Corn: Place the ears of corn directly on the grill. Turn them occasionally to ensure they are evenly charred in spots and cooked tender, which should take about 8–10 minutes.
- Mix the Creamy Sauce: While the corn is grilling, combine the mayonnaise, sour cream, fresh lime juice, and a pinch of salt in a small bowl. Stir until the mixture is smooth and well blended.
- Coat the Corn: When the corn has finished grilling and is still warm, brush each ear generously with the mayo mixture to coat.
- Add Toppings: Sprinkle the cotija cheese over the coated corn, then dust with chili powder and smoked paprika for that signature smoky and spicy kick.
- Garnish and Serve: Finish by garnishing with chopped cilantro and serving with fresh lime wedges on the side for an extra zing.
Notes
- If cotija cheese isn’t available, substitute with feta cheese or grated Parmesan for a similar tangy flavor and texture.
- For a fun variation, cut the grilled corn kernels off the cob after coating and toss everything together in a bowl to make a street corn salad.
- Adjust the amount of chili powder and smoked paprika for your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
