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Looking for more Mexican-inspired recipes? Everyone always loves my Mexican Street Corn Salad as well as my Classic Sofritas recipe AND my Sheet Pan Quesadillas!
In this post…
Classic Mexican Street Food!
This has been one of my MOST popular recipes for many years, and today, it’s getting a little facelift. The beloved recipe stays the same, but you’ll see beautiful new photos and process photos to easily show you how to make this Mexican Street Corn recipe.
But not only is this one of my most popular recipes, it’s also one of MY FAVORITE recipes as well, and I kind of want to eat it every single day and here’s why:
- It’s a true street food classic! If you’ve ever had elote from a street vendor in Mexico, this recipe will bring back those flavors.
- Super easy to make – Only a handful of ingredients and less than 20 minutes from start to finish.
- Customizable! Add more spice, switch up the cheese, or turn it into esquites (Mexican street corn salad) if you prefer a spoonable version!
Ingredients to make Mexican Street Corn
Here’s everything you need to make authentic Mexican street corn at home. The FULL written recipe is down in the recipe card!
- Fresh Sweet Corn – You’ll need 4 ears of fresh corn. You can grill them with the husks on or off—totally up to you! Alternatively you can use canned or frozen corn.
- Crema Mexicana Agria Sour Cream – Mexican Crema adds that creamy, slightly tangy base for the topping. If you can’t find it, regular sour cream works too.
- Mayonnaise – A classic addition that makes the sauce extra rich and delicious.
- Cotija cheese – A salty, crumbly Mexican cheese that adds the perfect finishing touch. Feta cheese or Parmesan can work in a pinch!
- For bursts of flavor – Freshly crushed or finely minced for a little punch of flavor. Lime zest + lime juice AND lots of fresh cilantro (although you can leave it out as desired).
How to make it
- Grill your corn. If using fresh corn, start out by grilling it either in a grill pan or on a grill. I do it for about 12 minutes so that it’s lightly charred all around.
- Make the topping sauce. The sauce is very easy to make and simply consists of mixing together all of the ingredients in a large bowl.
- Add toppings and serve! All that’s left to do is simple spread the sauce all over the corn (it WILL be messy but that’s part of the experience!). Then, top with more cotija cheese, chopped cilantro, and a good sprinkle of paprika.
Expert Tips!
✔ Want extra char? Let the corn cook a little longer in certain spots for deeper grill marks.
✔ No grill? You can roast the corn in the oven at 425°F for 20 minutes, turning halfway through. Alternatively, you can cook it on the stovetop.
✔ Make it spicier! Add a pinch of cayenne pepper or drizzle with hot sauce for extra heat.
✔ Serving for a crowd? Double or triple the recipe for a party-friendly dish!
How to make this into Street Corn SALAD
If you’re looking for a salad version of this recipe, aka esquites, no worries! I have a full recipe for Esquites on my blog as well! It’s pretty similar to this recipe but with the corn kernels removed from the corn cob.
Frequently Asked Questions
The sauce can be made ahead, but for the best texture, grill the corn fresh before serving.
Feta, Parmesan, or queso fresco will work if you can’t find Cotija.
Fresh is best, but if needed, you can char thawed frozen corn or drained canned corn in a skillet for a similar effect.
Watch the recipe video
Mexican Street Corn (Elotes)
Ingredients
- 4 ears of corn, *or sub for 2 cans of corn, drained
- ¼ cup Crema Mexican Agria Sour Cream, regular sour cream will work as well
- ¼ cup mayonnaise
- ½ cup Cotija cheese, crumbled
- 2 cloves garlic, crushed (or finely minced)
- ¼ teaspoon fine sea salt
- Juice and zest of 1 lime
- ¼ cup Cilantro, finely chopped
- ½ teaspoon chipotle chili powder
Instructions
- TO GRILL YOUR CORN: Heat your grill to roughly 400 degrees F. You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
- Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
- TO SAUTE THE CORN: You can cook the corn in a skillet over medium high heat. Add in a little oil and once hot, add in the corn. Cook for a few minutes on each side until it starts to darken a little.
- Mix the topping sauce by stirring together the Mexican Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
- Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro. ENJOY!
Notes
– Canned corn: if using canned corn, simple heat it in a large skillet (or serve it cold) and then mix it with the sauce. Here is my recipe for Mexican Street Corn Salad!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was an easy recepie to follow, and it tasted great. I’m going to make this at least once a week.
Use this recipe all the time. Just a little twist as a dip! I like to boil the corn for 5-10 min, then char on the grill at super high heat for 10 min. I mix the toppings together- adding Creole seasoning and Tabasco. Then cut the corn off the Cobb- mix it all together and serve with Tostito scoops.
I do make it the traditional way you have as well- but this is a nice spin. I did this because my husband hates eating corn right off the Cobb.
I made my own version of this, unable to grill, so I sauteed frozen corn in a skillet than layered on toppings, it was delicious. Making again for dinner tomorrow
Delicious and easy
I had never even heard of Mexican Street Corn until the Cheetos came out with the flavor. We tried the recipe tonight. We are HOOKED!!!!!! We didn’t find the Cotija cheese so we used crumbled goat cheese. SUPER GOOD!!!! We will have this again…and again…and again.
The only critique I have is that I would season the corn with only salt and pepper. Because European people only use salt and pepper. If I was American, I would add ground beef because it will add an element of burger
Street corn always looks so good but I am completely disgusted by Mayo that I can’t make myself try it (like I’m the person that can tell if a dip has a Mayo or sour cream base in one tiny taste and will spit politely in my napkin lol). Might have to try a version of this with just sour cream and be “special” LOL
Thanks for sharing this wonderful recipe information. I am addicted your recipe. keep it up.
Scrumptious, a simple formula! Making it for the third time this week for another evening gathering. It was a colossal hit at my last party and ideal for exceptional day.
I hate to say it but you’re really over thinking Mexican street corn. This is a nice Americanized try though so 5 starts for effort. Boil the corn then slather it with mayonessa (Mexican mayo with lime) the roll it in cotija grated cheese and the put that squeeze butter on it and then some chili powder and lime if ya want. I’m from Mexico and I’ve had it this way for years as it is it’s most authentic.
Thanks for comment! I really take this to heart and appreciate the feedback. Gonna try it your way next summer for sure!