Mexican Street Corn Recipe
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime.
Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.
Servings 6 servings
- 6 medium-size ears of yellow corn on the cob
- 1 tablespoon vegetable oil or melted butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon chile powder
- 1 tablespoon lime juice plus wedges of a lime for serving
- ½ cup crumbled cotija cheese
- 3 tablespoons fresh cilantro chopped
For Grilled Mexican Street Corn on The Cob:
To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
For Skillet Mexican Street Corn:
To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
Can I make Mexican corn ahead: While I am a big of freshly grilled or sauteed corn, you can make this dish a day in advance. Simply cook the corn (using one of the methods mentioned) and keep it in an airtight container in the fridge. Prep the elote sauce and keep it in the fridge as well. Assemble right before serving.
How To Store Leftovers: While this Mexican street corn dish is best on the day it is served, as long as it is kept in an airtight container it would still be fresh on the next day.
Seasoning: If you are like me, enjoy your food on the saltier side, feel free to add in a bit of salt into the sauce.
Calories: 172kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 233mg | Potassium: 264mg | Fiber: 2g | Sugar: 7g | Vitamin A: 344IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 1mg