Mexican Street Corn Recipe
Add Preferred SourceThis Mexican Street Corn recipe brings the fiesta right to your own backyard! This easy-to-make elote features grilled corn topped with a creamy, spicy sauce, sprinkled with tangy cheese and cilantro. Perfect for picnics or adding a zesty twist to any dinner, it’s a crowd-pleaser that’s bursting with flavor.
I love making Mexican Street Corn because it’s fast, flavorful, and always a hit. In just 30 minutes, I can whip up something that tastes way more impressive than the effort it takes. The creamy, cheesy, spicy combo hits all the right notes, and it fits in anywhere—on taco night, at a barbecue, or just alongside a weeknight dinner. It’s an added bonus that I usually already have everything I need in my kitchen.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Mexican Street Corn with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Creating this iconic street food at home is simple. Follow these steps to enjoy perfect Mexican Street Corn every time.
Prepare Your Corn
First up, get those corn cobs ready. Shuck (remove) the husks off and give them a quick wash.
Then, bring a large pot of water to a boil and pop the corn in. Let it boil for about 10-12 minutes, or until the corn is tender but still has a bit of crunch.
I use my favorite stock pot for this and clip on my pot strainer, which makes life a lot easier.
Grill the Corn
Once your corn is boiled, brush each cob with vegetable oil. This will help get that beautiful char. A good silicone basting brush makes this step easy—no mess, and the heat won’t melt it.
Fire up your grill to high heat and grill the corn, turning occasionally, until it’s nicely charred on all sides. This usually takes a few minutes and adds an irresistible smoky flavor.
Mix the Sauce
While your corn is grilling, you can prepare the sauce. In a bowl, mix together sour cream, mayonnaise, freshly squeezed lime juice, minced garlic, and a pinch of salt and pepper.
If you’re mixing this up ahead of time, I love using these glass prep bowls with lids—easy to store, easy to stir.
Bring it All Together
Once your corn is grilled to perfection, brush it generously with the sauce you just mixed. Then, sprinkle the crumbled cotija cheese over each cob, followed by chopped cilantro and a dash of Tajín seasoning for that extra zing.
A microplane zester is handy here if you’re adding lime zest or want to finely grate cheese on top instead of crumbling.
Your Mexican Street Corn is now ready to serve and devour! I like piling mine onto a big serving platter so everyone can grab a cob without juggling tongs or plates.
Equipment
Ingredients
- 8 ears sweet corn silks trimmed
- 1 tablespoon vegetable oil
- ½ cup sour cream or crema
- ½ cup mayonnaise
- 1 lime juiced
- 1 garlic clove minced
- Salt and pepper
- 1 cup crumbled cotija cheese
- ⅓ cup coarsely chopped fresh cilantro
- 2 teaspoons Tajín seasoning
Instructions
- Shuck the corn husks. Bring a large pot of water to boil and boil the corn for 10-12 minutes, or until they start to tender.8 ears sweet corn
- Brush the corn with vegetable oil. Heat a grill to high and grill the corn on all sides until charred/browned on all sides.1 tablespoon vegetable oil
- Mix sour cream, mayonnaise, lime, garlic, salt and pepper in a bowl and brush over the cooked corn.½ cup sour cream or crema, ½ cup mayonnaise, 1 lime, 1 garlic clove, Salt and pepper
- Top with crumbled cotija cheese, fresh cilantro and Tajín seasoning.1 cup crumbled cotija cheese, ⅓ cup coarsely chopped fresh cilantro, 2 teaspoons Tajín seasoning
Notes
- Cheese: If cotija cheese is hard to find, feta cheese or even grated Parmesan cheese can be great substitutes.
- Adjust the Heat: Customize the spice level by adding more or less Tajín seasoning, or throw in a pinch of cayenne pepper if you like it hot.
- Extra Creaminess: For a richer sauce, mix in a bit more Mexican crema or even butter to the sauce.
- Lime Zest: Add some zest from the lime to the sauce for an extra citrusy punch.
- More Cooking Options: If you don’t have a grill, you can roast the corn in the oven or even char it in a skillet on your stove for similar results.
- Make Ahead: You can boil the corn ahead of time and just do the grilling and seasoning before serving. It’s a great way to split the prep for party planning.
Storage and Reheating Instructions
- Cool: Let the corn cool to room temperature before stashing it away.
- Refrigerate: Place the corn cobs in an airtight container. They’ll stay fresh in the fridge for about 3 to 5 days.
- Reheating: To revive your Mexican Street Corn, simply reheat it on the grill or in the oven until it’s warm and a bit crispy again. Avoid the microwave if possible, as it can make the corn too chewy.
- Freezing: If you want to keep it longer, Mexican Street Corn freezes well too. Wrap each cob (without the sauce and cheese) individually with plastic wrap or aluminum and freeze. Thaw and reheat on the grill for best results.
Nutrition
Recipe Notes and Expert Tips
To get the most out of your Mexican Street Corn, keep these tips in mind:
- Cheese: If cotija cheese is hard to find, feta cheese or even grated Parmesan cheese can be great substitutes.
- Adjust the Heat: Customize the spice level by adding more or less Tajín seasoning, or throw in a pinch of cayenne pepper if you like it hot.
- Extra Creaminess: For a richer sauce, mix in a bit more Mexican crema or even butter to the sauce.
- Lime Zest: Add some zest from the lime to the sauce for an extra citrusy punch.
- More Cooking Options: If you don’t have a grill, you can roast the corn in the oven or even char it in a skillet on your stove for similar results.
- Make Ahead: You can boil the corn ahead of time and just do the grilling and seasoning before serving. It’s a great way to split the prep for party planning.
How to Store Leftover Mexican Street Corn
Got some leftover elote? No problem! Here’s how you can keep it tasting great!
To store leftover Mexican Street Corn, let it cool completely to room temperature before packing it away.
Place the corn cobs in an airtight container and refrigerate—they’ll stay fresh for about 3 to 5 days. I use these glass containers; they stack great, and you can see what’s in them.
When you’re ready to enjoy them again, pop the corn on the grill or in the oven to reheat until it’s warm and slightly crispy. It’s best to skip the microwave, which can make the corn rubbery.
For longer storage, you can freeze the corn—just remove any sauce and cheese, wrap each cob tightly in plastic wrap or foil, and freeze. When you’re ready, thaw and reheat on the grill for the best texture.
Our Top 3 Money-Saving Tips for This Recipe
Saving money while cooking delicious meals like Mexican Street Corn is totally doable. Here are three savvy tips to help you keep costs down:
- Buy Corn in Bulk: During corn season, prices drop. Stock up and freeze any extras for later.
- DIY Tajín: Make your own blend of chili powder, lime zest, and salt instead of buying pre-made Tajín.
- Opt for Cheaper Cheese: If cotija is pricey, substitute with feta or even a sprinkle of salted Parmesan.
What to Serve with Mexican Street Corn
Here’s what you can serve beside this flavorful dish:
Taco Tuesday
Tacos are a no-brainer. Whether you’re making some chicken, fish, or veggie tacos, adding Mexican Street Corn as a side complements the flavors beautifully. The creaminess and spice of the corn provide a perfect balance to the savory fillings of your tacos.
Grilled Protein
Grilled meats are always a win, especially if you’re firing up the grill anyway. Try grilled chicken, steak, or shrimp. The smoky flavor from the grill matches the charred sweetness of the corn, making for a harmonious plate.
Why not try getting your significant other involved in the cooking? Cooking together is one of the really healthy relationship habits that brings you together.
More Mexican Recipes You Will Love
Ditch the takeout and cook your own Mexican food with these easy recipes.
