Mexican Street Corn

This 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 creamy cheese and cilantro. Perfect for picnics or adding a zesty twist to any dinner, it’s a crowd-pleaser that’s bursting with flavor.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: Mexican

Keyword: Mexican street corn

Servings:

Calories: 363kcal

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

US Customary - Metric

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

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