Mexican Street Corn, or Elotes. This grilled corn recipe is coated with a cooling lime Crema, spiced with some Chile powder, and topped with crumbled Cotija and diced cilantro. The perfect side dish or appetizer!
Mexican Street Corn
This recipe is a classic. It’s always one of my favorite ways to prepare fresh corn. Unlike the esquites, which is Mexican street corn in a cup, this corn is eaten right off the cob!
Placing the corn on a hot grill or skillet quickly cooks the corn. Then a creamy lime sauce is slathered on the cooked corn. Add your choice of toppings. Some crumbled cotija or queso fresco, fresh cilantro, sprinkle of chili powder, and a squeeze of lime juice are favorites.
How to Make Mexican Street Corn:
Remove the husk and silk from the corn. Cook the corn either on a grill or in a hot skillet.
- If using a skillet, pour a small amount of olive oil in the skillet and heat on medium heat. Then cook the corn about 3 minutes, then turn and continue cooking. Do this until all sides are cooked.
- If using a grill, heat the grill, place the corn directly on the grates and cook about 3 minutes, then turn the corn and continue cooking the other sides. If you cook the corn on the skillet, you won’t get as much color to the corn as you would on a grill. If you’re looking for blackened corn, you will need to use a grill.
While the corn is grilling, prepare the lime Crema in a small bowl. The ingredients for the sauce are: mayonnaise, Mexican Crema, lime juice, garlic powder, onion powder, salt, and chopped cilantro.
Once the corn is grilled, simply brush the sauce all over the corn. Sprinkle with crumbled Cotija or Queso fresco, a little extra cilantro and a pinch of Chile powder.
If you haven’t used it before, Cotija is a salty, crumbly cheese that is mostly used as a topping or mixed into sauces. Queso fresco is very similar, but has a more mild flavor. Both should be able to be found in most local markets in the cheese section.
Some Notes about this Recipe:
- If you would prefer to make this as more of a dip or a salad you can check out this Mexican Corn Dip recipe. This particular recipe can be made with fresh, frozen or canned corn.
- To make Elotes en vaso like you would find at a lot of taco shops, this Esquites recipe is what you are looking for! It’s very similar, but involves cutting the corn off the cob, mixing with a similar sauce, and toppings.
- This recipe is easily customizable, if you would prefer to not use mayonnaise, you can cut it out and use just crema. I have seen recipes that use yogurt instead of either options. And you could also use veganaise if you are wanting to make this dairy free.
More Recipes you may enjoy:
Mexican Street Corn
Ingredients
- 4 corn cobs, husks and silk removed
- ¼ cup Mexican Crema
- ¼ cup mayonnaise
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp ground chili powder
- ⅛ tsp salt
- Juice of 1/2 a lime
- 2 tsp cilantro, chopped
Toppings
- Cotija cheese or Queso Fresco, crumbled
- cilantro, chopped
- Chili powder
Equipment
Instructions
- Remove the husk and silk of the corn. If grilling, preheat the grill. Place the corn directly on the grill and cook for about 3 minutes, then turn the corn to continue cooking other sides. Continue this until all sides are cooked. If using a skillet, preheat the skillet over medium heat, add a small amount of olive oil, about 1 teaspoon. Add the corn and cook for 3 minutes, then turn to continue cooking the other sides of the corn. Continue this until all sides are cooked.
- While the corn is cooking, prepare the sauce. Add the Mexican Crema, mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined.
- After the corn is cooked, remove to a plate. Brush or spread the sauce onto the entire corn cob.
- Add toppings as desired, Cotija or queso fresco, cilantro, Chile powder, additional lime juice.
I love seasoning this with Tajin Clasico seasoning. This chili and lime seasoning tops it off beautifully.
Do I have this right? Once you have this prepared heat and eat as an ear of corn!
We have a taco street vendor and he makes this and they go like hot cakes, but, he puts the corn on a wooden stick and then using a butter knife to smooth on the mayo and then sprinkles on the parmesan and then chili powder. No queso fresco is used and it is fab!
Marsha, you are so lucky!! There’s no street vendors here where we live. I love the idea of putting the corn on a wooden stick though 🙂 thanks for sharing!
You are welcom Serene, yes I do consider myself lucky to have this guy! No one like him around and he is only open on Fri and Sat! 🙁
That’s how they make it in Nuevo Progreso, Mex….chile and no queso fresco
🙂 Will have to make some tonight. This has made me really hungry for them!
Hi, I love this idea of the Mexican Sweet Corn and want to try it out. I am wondering where you purchase the Queso Fresco cheese. What type of cheese is it? Also have you tried using corn skewers poked into the ends while handling the hot ears of corn? When cooling them down, is it warm to touch cool down so the Mayo stays on the ears and not melt? I’ve never had corn and Mayo before so I don’t know if it would melt like butter does.
We got the Queso Fresco at Walmart, I’ve seen it at most markets. Usually kept in the cheese section. It’s typically round, and wrapped in plastic. If you have corn skewers then you could definitely load up the corn while it’s hot. The Mayo might melt slightly, but it should hold up pretty well for you!
You put the corn in the freezer to cool . I like warm corm. Can I heat it?
Hi Judy! We did place the corn in the freezer to help cool it down, since the next steps involve handling the corn to coat it. As long as you are safely able to handle the corn without burning yourself you can coat it while it’s still warm. Re-heating the corn too much may cause some of the cheese and toppings to melt off. Best bet would be to coat the corn while it’s still warm and serve 🙂 Hope that helps!
I’ve never heard of this before but it looks amazing!
This corn sounds amazing, Serene – love how simple it looks to create a stunning side!
Ohhh yeah! I love mexican street corn! This looks wonderful!
Thank you so much Annie 🙂 Merry Christmas!
Whoa! I have only heard about Mexican street corn, but now I know I am going to try it! This looks delicious!
Thank you so much Kacey! I hope you enjoy it! Merry Christmas
This corn looks incredible!! It is one of my favorite things to order when I’m out to eat – now I can try it at home!
Thanks so much Cate! I hope you have a Merry Christmas!
Mmm, we love corn on the cob!
This corn looks amazing! I’m not a big veggie person, but I LOVE corn. And that creamy cheesy exterior looks like a great way to jazz it up!
Thanks so much Ashley 🙂 I hope you and your family have a wonderful Christmas!