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Easy Mexican Street Corn on the Cob aka ELOTES– this street corn is super easy to make on the grill and is the perfect side dish that everyone will enjoy!
This month just so happens to be Hispanic Heritage Month and I’m excited to be sharing some of my FAVORITE Hispanic recipes with you here on the blog! First up: THIS amazingly easy and so incredibly delicious Easy Mexican Street Corn often found in street carts in Mexico.
It’s seriously insane how mind blowing this corn is and I kind of want to eat it every single day.
Today we’re using Cacique Crema Mexicana Agria Sour Cream to make the sauce that goes on the corn and also mixing in some of their Cotija cheese.
The nice thing about the Cotija cheese is that it does not melt. So, when you put it on the warm corn and take a bit, you get the warmth of the corn, the creaminess of the Crema sauce WITH the nice little pockets of Cotija cheese. I’m obsessed! ??
Ingredients we’re working with
- Grilled corn – you can grill this in a grill pan or on a grill but be sure to get it nice and charred for maximum flavor!
- Mexican Crema – this is similar to sour cream but with a milder, less tangy flavor.
- Creamy Mayo – this really adds a lot of flavor to the elote corn
- Lime juice + zest- for a little tang
- Fresh garlic
- Cilantro
- Cotija cheese – if you can’t find this, feta is a good substitute in a pinch
- Sea salt + chipotle chili powder
How to Make It
When making this Easy Mexican Street Corn, you can cook the fresh corn however you like. For me, it HAS to be grilled. I’m a big fan of cooking the corn directly on the grill, husked removed, to ensure that I get those nice darned corn kernels AND to give it that undeniable smokey grilled flavor. You could, however, also leave the husks on.
While the corn is grilling, we make the sauce that will go on top. Simple mix together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
Once your corn is cooked and the sauce is ready, all that’s left to do is generously rub the sauce over top of each corn on the cob and then sprinkle on a bit of chipotle chili powder. I also garnish mine with a little extra Cotija and cilantro.
And that’s it! Isn’t it SO EASY!? I’m definitely adding this dish to our regular rotation for easy dinners.
Have you ever made Mexican Street Corn at home before?? If not then you’re missing out and should add this to your must try list ASAP!
How to store leftovers
You can prepared this ahead of time but I suggest that you don’t combine everything until you’re ready to eat. You can go ahead and grill the corn and then store it in the fridge.
Make the topping sauce in a bowl and store in an air tight container.
Once ready to enjoy, simply heat up the corn and top with the crema mixture. Sprinkle on some paprika and cotija!
How to make this into a SALAD
If you’re looking for a salad version of this recipe, aka esquites, no worries! I have a FULL RECIPE HERE on how to make that. It’s pretty similar to this recipe but with the corn removed from the cobb.
I love this version because it’s a little easier to eat and a lot less messy :) AND it’s a great option to serve as a party dish.
More Street Corn inspired recipes:
Easy Mexican Street Corn
Ingredients
- 4 ears of corn
- 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
- 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.**4 ears of corn
- Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
- Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.¼ cup Crema Mexican Agria Sour Cream, ¼ cup mayonnaise, ½ cup Cotija cheese, 2 cloves garlic, ¼ teaspoon fine sea salt, Juice and zest of 1 lime, 1/4 cup 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.½ teaspoon chipotle chili powder
- ENJOY!
Video
Notes
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!