Go Back
–+ servings
Mexican Street Corn

Mexican Street Corn

Mexican Street Corn, or Elote, is a quintessential street food that captures the vibrant flavors of Mexico. This dish features charred, juicy corn coated in a creamy, tangy sauce made with mayonnaise, sour cream, lime, and a touch of garlic. A generous dusting of crumbled queso fresco or cotija cheese adds a salty, creamy bite, while chili powder and cayenne bring a subtle heat.
Finished with fresh cilantro and an extra squeeze of lime, this Mexican delicacy is perfect as a summer snack, a bold side dish, or a crowd-pleasing party appetizer. Whether grilled or charred in a skillet, Mexican Street Corn promises to delight your taste buds with its smoky, zesty, and creamy combination of flavors.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 2 servings
Calories 236 kcal

Equipment

  • Cast-Iron Skillet or Grill: For charring the corn to perfection.
  • Mixing Bowls To prepare the sauce and hold the cheese.
  • Tongs or Corn Holders: For flipping the corn during cooking and applying toppings.
  • Serving Plate: For beautifully presenting the prepared corn.

Ingredients
  

  • 2 ears of corn shucked
  • 2 oz queso fresco or cotija cheese, finely crumbled
  • 1 lime juiced
  • 2 tbsps good mayonnaise
  • 1 tbsp sour cream
  • ¼ tsp chili powder
  • ⅛ tsp garlic powder
  • 1 tbsp butter softened
  • a handful of cilantro (or as much as you like), chopped
  • a pinch of cayenned pepper or pico de gallo seasoning

Instructions
 

  • Follow directions to shuck corn. This also cooks the corn, so there is no need to boil it first.
  • Next, make the sauce. Combine sour cream, mayonnaise, chili powder, half of the lime juice, cilantro, and garlic powder. Set in the fridge to chill.
  • For the cheese, spread the crumbles out evenly on a plate and set aside.
  • Once the corn is shucked, heat up a large cast-iron skillet on medium-high heat. (If you have access to a grill, use it instead.)
  • Slightly char the whole corn and set aside to cool for a few minutes before spreading it with some butter.
  • Next, slather on the sauce, covering all those delicious kernels.
  • Roll the corn in the cheese crumbles, covering the whole corn. Top with cayenne pepper, more chopped cilantro, and an extra squeeze of lime.

Notes

Preparation Tips:

  • For optimal flavor, use fresh, in-season corn.
  • If queso fresco or cotija is unavailable, feta cheese can serve as a suitable substitute.

Flavor Enhancements:

  • Add a drizzle of hot sauce or a sprinkle of Tajín for an extra kick.
  • Mix some grated Parmesan with the cheese crumbles for a richer taste.

Serving Suggestions:

  • Pair with tacos, fajitas, or grilled chicken for a complete Mexican-inspired meal.
  • Serve as a vibrant addition to BBQs, potlucks, or summer gatherings.

Storage:

  • Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently or enjoy cold as a salad-style dish.

Nutrition

Calories: 236kcalCarbohydrates: 22gProtein: 9gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 38mgSodium: 278mgPotassium: 330mgFiber: 3gSugar: 7gVitamin A: 700IUVitamin C: 16mgCalcium: 182mgIron: 1mg
Keyword Authentic Mexican Corn Snack, Charred Corn with Queso Fresco, Cilantro Lime Corn on the Cob, Easy Elote Recipe, Elote with Mayonnaise Sauce, Grilled Corn with Lime and Chili, Mexican Street Corn Recipe
Tried this recipe?Let us know how it was!