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Mexican Street Corn
If you’ve never been to Mexico (or at the very least a Mexican restaurant), you’re sorely missing out. Mexican cuisine is just bursting with flavor, spice, and color. This Mexican Street Corn is also known in Mexico as “elote” (which simply translates into “corn on the cob”) and is a beloved treat on the streets. Unlike your typical corn on the cob, which only uses butter and salt, elotes are piled with Mexican crema, cotija cheese, chili powder, and freshly chopped cilantro, served with a zesty lime wedge on the side.
Preparing this Mexican Street Corn is as easy as corn on the cob, but it comes with infinitely more flavor. The Mexican crema is tangy and creamy and can be easily swapped with a mixture of half mayonnaise and half sour cream. The cotija cheese is crumbly, salty, and savory, and can be swapped for mild feta cheese if you don’t have any on hand. Add in the spicy kick of chili powder and the peppery, citrusy flavor of cilantro, and you’ve got a tasty twist on plain ol’ corn on the cob.
This recipe is perfect for both a personal midday snack and a full-on fiesta. All you have to do is grill the corn until it’s slightly charred, brush it with the crema, and sprinkle it all over with as much cheese, chili, and cilantro as your heart desires. You might never go back to simple butter-and-salt corn on the cob ever again!
Mexican Street Corn
This Mexican Street Corn is a tangy spin on your traditional corn on the cob that’ll leave you wanting more!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Sides & Sauces
Ingredients
- 6 ears of corn, shucked and cleaned
- 1/2 cup Mexican crema, or a mixture of half mayonnaise, half sour cream
- 1/3 cup grated cojita cheese (or crumbled feta)
- Chili powder
- Freshly chopped cilantro
- Lime wedges for serving
Instructions
- Preheat grill to medium high. Grill corn, turning frequently, until it is slightly charred all over, about 10 minutes.
- Remove corn from heat and transfer to a platter. Brush corn with the crema or mayo-sour cream mixture and sprinkle all over with cheese, chili powder, and cilantro. Serve with lime wedges.
Corn is an all-American staple! If you want to grow your own corn at home, The Everything Corn Gardening Guide has everything you need to know about growing and enjoying this unique food in your home garden, including advice on planting, raising, harvesting, and preparing dish after delicious dish featuring your home-grown corn.
Have you tried this recipe? It’s so easy, unique, and delicious. Please tell us how it turned out for you in the comments section below.
We tried this with the mayonnaise and the feta, so since it wasn’t the “real” ingredients, I am not reviewing because we didn’t care for this. Our corn-on-the-cob is so sweet, we usually eat it plain.
Yes delicious! I have yet to go back to just butter and salt as this is so much more tasty and interesting. I premix all ingredients and simply use a paint brush to apply it to the corn. So easy and so good.