Bursting with bold, zesty flavors and irresistible creaminess, Mexican Street Corn is the ultimate summer side dish that turns ordinary corn on the cob into a fiesta! With every bite, you’ll get smoky charred kernels smothered in a tangy, cheesy sauce, all finished with a hint of spice—it’s the kind of street food you’ll want to bring right into your own backyard.
Why You’ll Love This Recipe
- Big, Bold Flavors: The creamy, tangy Cotija mixture brings that signature street food taste—impossibly vibrant and satisfying.
- Easy to Make at Home: No special tools or hard-to-find ingredients needed—just simple steps and a handful of kitchen staples.
- Perfect for Grilling or Roasting: Whether you’re firing up the grill or working inside, this recipe always delivers smokey goodness and gorgeous char.
- Crowd-Pleasing & Customizable: From taco nights to summer barbecues, Mexican Street Corn brings people together and adapts to everyone’s tastes!
Ingredients You’ll Need
One of the joys of Mexican Street Corn is just how a handful of humble ingredients—corn, cheese, creamy mayo, lime, and spices—work together to create an explosion of flavor and color. Every element contributes something special, so don’t be tempted to swap or skip!
- Fresh corn on the cob (6 ears): The fresher the better! Sweet summer corn brings juicy, crisp texture that’s unbeatable, and charring it adds irresistible depth.
- Cotija cheese (3/4 cup, finely grated): This salty, crumbly Mexican cheese gives our corn its signature tang and a cheesy “snowfall” finish. Feta or parmesan can sub in a pinch.
- Mayonnaise (1/2 cup): Creamy and rich, it clings to the kernels so every bite gets a luscious coating. If you love a lighter touch, try using a blend of mayo and Greek yogurt!
- Mexican crema or sour cream (2 tablespoons to 1/4 cup): Adds a delightful tang and silkiness; crema has an almost pourable consistency, while sour cream is thicker and creamier.
- Lime juice (1/4 cup): For a punch of acidity and brightness that wakes up every other flavor!
- Cayenne pepper or ground chipotle (1/2 teaspoon, optional): A little heat goes a long way, but you can skip or adjust depending on your spice tolerance.
- Smoked paprika (1/4 teaspoon): Brings a warm, smoky backnote that makes the corn taste freshly grilled.
- Vegetable oil (1 tablespoon): Helps the corn brown and blister beautifully, whether broiling or grilling.
- Kosher salt (1/2 teaspoon): Enhances sweetness and keeps every bite savory.
- Tajín seasoning: Classic for that citrusy, mildly spicy finish—if you haven’t tried it, you’re in for a treat!
- Chopped fresh cilantro (optional): For herby color and zest, just like the best street carts in Mexico City.
Variations
The magic of Mexican Street Corn is how easily it transforms for different palates, dietary needs, and whatever’s in your fridge. Have fun and make it your own—there are no rules on this street!
- Off-the-Cob Elote (Esquites): Cut the grilled corn from the cob and toss everything together in a bowl for a flavorful, messy, and totally forkable salad version.
- Lighter Creamy Sauce: Swap half the mayo for Greek yogurt to keep things tangy and a touch lighter, with extra protein.
- Vegan Street Corn: Use vegan mayo, plant-based crema or sour cream, and dairy-free cheese—Mexican Street Corn love for all!
- Extra Spicy: Double the cayenne or toss in finely minced jalapeño for serious heat seekers.
- Herb Lovers’ Edition: Try a sprinkle of chopped green onions, chives, or parsley if you want to broaden the herbaceous notes.
How to Make Mexican Street Corn
Step 1: Make the Creamy Cotija Sauce
In a medium bowl, mix together the finely grated Cotija cheese, mayonnaise, crema or sour cream, freshly squeezed lime juice, smoked paprika, and that optional sprinkle of cayenne or chipotle. You want it tangy, creamy, and just thick enough to stick to the hot corn later—give it a taste and fine-tune the spice or lime to match your mood.
Step 2: Prepare and Season the Corn
Lay out your husked ears of corn on a rimmed baking sheet. Drizzle with vegetable oil, then, using clean hands, turn the ears until they’re completely coated—this step helps them roast or grill up beautifully. Sprinkle all sides evenly with kosher salt to bring out their natural sweetness.
Step 3: Grill or Roast the Corn
For that signature char and smoky flavor of authentic Mexican Street Corn, you have two options: On the grill, cook until tender and spotty brown all over, turning every few minutes for 15–20 minutes. Indoors, roast at 425°F for 15 minutes, flipping halfway, then broil to finish so you get caramelized, crispy bits on each cob. Trust me, those little charred patches make all the difference!
Step 4: Sauce, Garnish, and Serve
Once the corn is cool enough to handle (about 5 minutes), slather each ear generously with the creamy Cotija sauce, coating every kernel. Sprinkle liberally with Tajín for that soulful tang and a pop of red, then finish with a flurry of cilantro if desired. Don’t forget to serve any extra sauce on the side—someone will always want more!
Pro Tips for Making Mexican Street Corn
- Char Perfection: Don’t be afraid to get those deep golden spots! Whether on the grill or under the broiler, those flecks of char bring real street-style flavor.
- Sauce Consistency Matters: If your sauce is too thin, the heat from the corn can make it runny. Go for a consistency that easily spreads but holds on nicely.
- Grate Cotija Finely: The finer the Cotija, the more it melts into the sauce and clings to the kernels, ensuring cheesy goodness in every bite.
- Serve Hot, Not Scalding: Letting the corn cool for a few minutes before saucing helps the flavors cling instead of slipping off.
How to Serve Mexican Street Corn
Garnishes
Don’t skimp on the finishing touches! More Cotija sprinkled over the top brings a lovely salty kick, while extra Tajín, fresh cilantro leaves, and a few wedges of lime make every bite pop. You can even add a quick grate of lime zest or a pinch of extra smoked paprika for extra color and zing.
Side Dishes
Mexican Street Corn is a match made in heaven with grilled meats, classic tacos, or even as a bold side for burgers and barbecue. Pair it with black beans, a tangy slaw, or fresh tomato-cucumber salad for a summery spread that brings everyone back for seconds.
Creative Ways to Present
Cut the sauced corn into manageable halves or thirds for party-ready appetizers, or take the kernels off the cob and serve the mix in cups with spoons as a playful “Elote en Vaso” salad. For a dramatic effect, stand cobs upright in a serving glass—just watch the smiles appear!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap each cob tightly in foil or plastic and refrigerate. The corn stays fresh and flavorful for up to 3 days—just know the sauce will soak in a bit, making it extra tasty for round two!
Freezing
While Mexican Street Corn tastes best fresh off the grill or out of the oven, you can freeze grilled or roasted cobs before saucing. Cool, then wrap tightly and freeze for up to 2 months. Thaw and reheat before adding the creamy topping and garnishes.
Reheating
To reheat, wrap the corn in foil and warm in a 350°F oven for 10–12 minutes, or microwave with a damp paper towel in short bursts. Add fresh sauce and garnishes after reheating for maximum flavor and texture.
FAQs
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Can I use frozen corn to make Mexican Street Corn?
Absolutely! While fresh corn delivers the best flavor and texture, you can use thawed frozen corn cobs in a pinch. Grill or roast straight from thawed, then dress as usual—just expect a slightly softer bite.
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What can I use if I can’t find Cotija cheese?
Feta cheese is a great substitute—it’s crumbly, salty, and tangy. Grated parmesan can also work in a pinch, bringing savory notes that still pair beautifully with the lime and spices.
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Can Mexican Street Corn be made ahead for a party?
Yes! Char the corn in advance and keep it refrigerated, then reheat and slather on the sauce right before serving. The sauce itself can be made a day ahead—just give it a quick stir before using.
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Is there a way to make this Mexican Street Corn recipe less spicy?
Definitely—just skip the cayenne or chipotle and use mild paprika instead. You can also serve Tajín and hot sauce on the side so guests can control the heat level to their liking.
Final Thoughts
If you’ve never tried Mexican Street Corn at home, this is your sign! It’s a party for your taste buds—playful, comforting, and absolutely unforgettable. Gather your friends, fire up the grill (or oven), and treat yourself to a dish that tastes just as joyful as summer feels. Enjoy every messy, flavor-packed bite!
Print
Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 15-25 minutes
- Total Time: 0 hours
- Yield: 6 1x
- Category: Side Dish
- Method: Roasting, Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn recipe is a delicious and flavorful way to enjoy fresh corn on the cob. With a creamy, tangy coating of Cotija cheese, mayonnaise, and Mexican crema, this dish is perfect for summer grilling or roasting.
Ingredients
Main Ingredients:
- 3/4 cup finely grated Cotija cheese (about 2 1/2 ounces)
- 1/2 cup mayonnaise
- 2 tablespoons to 1/4 cup Mexican crema or sour cream
- 1/4 cup freshly squeezed lime juice (from 2 medium limes)
- 1/2 teaspoon cayenne pepper or ground chipotle (optional)
- 1/4 teaspoon smoked paprika
For the Corn:
- 6 ears fresh corn on the cob, husked and silks removed
- 1 tablespoon vegetable oil, such as canola
- 1/2 teaspoon kosher salt
- Tajín seasoning, for sprinkling
- Chopped fresh cilantro leaves, for garnish (optional)
Instructions
- Prepare the Cotija Mixture: Mix Cotija cheese, mayonnaise, Mexican crema, lime juice, cayenne pepper (if using), and smoked paprika in a bowl.
- Prepare the Corn: Drizzle corn with vegetable oil, season with salt, and roast in the oven or grill on medium-high heat until cooked.
- Finish the Corn: Spread the Cotija mixture on the corn, sprinkle with Tajín seasoning, and garnish with cilantro.
Nutrition
- Serving Size: 1 ear of corn
- Calories: Approximately 250 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 400mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 20mg
