Mexican Street Corn

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Mexican Street Corn, also known as Elote, is a creamy, tangy, and bold street food classic that brings vibrant flavor and color to your table. Whether it’s grilled on the cob or served in a cup, this popular Mexican dish is loaded with sweet corn, cotija cheese, zesty lime, and a kick of spice from chili powder. It’s the perfect summer side dish, but honestly, it deserves a place on your plate any time of the year.

The beauty of Mexican Street Corn lies in its balance—sweetness from the corn, creaminess from mayo and sour cream, brightness from lime, and the salty crumble of cheese on top. It can be served hot or cold, making it versatile for backyard BBQs, potlucks, or cozy weeknight dinners. One bite, and you’ll be hooked on its irresistible mix of flavors and textures.

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Preparation Phase & Tools to Use

To make this Mexican Street Corn recipe come together smoothly, gather these essential tools:

• Sharp Chef’s Knife: Vital for slicing lime wedges and chopping fresh cilantro.
• Large Mixing Bowl: Needed to combine all your ingredients if you’re making the off-the-cob (esquites) version.
• Grill or Grill Pan: Essential for charring corn to deepen its flavor. If unavailable, a broiler or stovetop pan can work in a pinch.
• Tongs: For flipping the corn evenly on the grill or handling hot corn safely.
• Pastry Brush or Spoon: Helps to evenly coat the corn with the creamy mixture.
• Serving Dish or Cups: Whether you serve it in a communal bowl or individual cups, presentation matters!

Each tool plays a role in elevating your cooking process—from achieving that perfect char on the corn to ensuring every kernel is coated with that creamy, zesty goodness.

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Ingredients for the Mexican Street Corn

• Corn on the Cob (or frozen corn kernels): The star of the show. Corn brings natural sweetness and crunch. Grilling it enhances the flavor with a touch of smokiness.
• Mayonnaise: Acts as the creamy base that clings to each kernel and infuses richness.
• Sour Cream: Adds a smooth tang and softens the sharpness of other ingredients.
• Cotija Cheese: Salty, crumbly, and essential. It provides that classic Mexican touch.
• Fresh Lime Juice: Brightens the whole dish with zesty citrus notes.
• Chili Powder or Tajín: Adds a bold kick and vibrant color.
• Cilantro: For freshness and a pop of green.
• Garlic Powder (optional): Enhances the savory depth.
• Salt and Pepper: To balance all the flavors.

How To Make the Mexican Street Corn

Step 1: Grill or Cook the Corn

If you’re using fresh corn on the cob, grill it over medium-high heat until charred in spots, turning occasionally. For frozen corn, heat it in a skillet until it begins to brown.

Step 2: Prepare the Creamy Mixture

In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, salt, and pepper until smooth.

Step 3: Mix Everything Together

Add the warm corn to the bowl and mix until each kernel is coated in the creamy mixture.

Step 4: Add Toppings

Top with crumbled cotija cheese, a sprinkle of chili powder or Tajín, and chopped cilantro.

Step 5: Serve with Lime

Serve in cups or on a plate with lime wedges on the side for an extra squeeze of brightness.

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How to Serve and Store Mexican Street Corn

Mexican Street Corn is best served immediately while warm so the cheese melts slightly into the creamy sauce, and the lime and spices stay vibrant. It makes a standout side dish for grilled meats, tacos, or summer potlucks. Serve it directly in cups or bowls with extra lime wedges and a dusting of extra chili powder.

If you’re prepping in advance, store the creamy mixture separately from the corn. Refrigerate any leftovers in an airtight container for up to 3 days. When reheating, gently warm on the stovetop or in the microwave, then re-top with fresh cilantro, cheese, and lime juice to revive its flavor.

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Frequently Asked Questions

What if I don’t have cotija cheese?

Feta cheese is a great substitute. It’s salty and crumbly, just like cotija, and gives a similar flavor profile.

Can I use canned corn instead of fresh?

Yes! Rinse and drain it well, then sear it in a hot skillet to bring out more flavor.

Is this recipe spicy?

It has a mild kick from chili powder, but you can adjust to your heat preference or use Tajín for more tang than heat.

How do I make this dairy-free?

Use vegan mayo and sour cream alternatives, and skip or substitute the cheese with a plant-based version.

Can I serve this cold?

Absolutely. It’s just as delicious chilled, especially for summer gatherings.

Is it gluten-free?

Yes, all the ingredients in traditional Mexican Street Corn are naturally gluten-free. Just double-check your seasonings and cheese to be sure.

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Want More Corn Ideas with a Twist?

If you love this creamy, zesty Mexican Street Corn, check out some of these other savory sides and cozy corn-based dishes:

• Scalloped Corn Casserole for a baked, buttery crowd-pleaser.
• Mexican Cornbread Casserole if you’re craving something hearty and comforting.
• Sweet Garlic Chicken in the Crockpot pairs perfectly with elote-style flavors.
• Honey Butter Skillet Corn for a sweet and savory alternative.

Looking for even more corn or summer dish inspiration? You can find my daily recipes over on Pinterest: Life With Olivia.

Save This Recipe for Later

📌 Save this recipe to your Pinterest side dish board so it’s easy to find whenever the craving hits.

Let me know how yours turned out in the comments! Did you go traditional with corn on the cob or try it esquites-style in a bowl? Maybe added extra lime or spice?

I love hearing how you customize these dishes. If you have any questions or tips, drop them below so we can cook smarter together!

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