Mexican Street Corn Recipe

This Mexican Street Corn Recipe is a no-oven, festive side dish that brings the vibrant flavors of elote—creamy mayo, tangy lime, crumbled cheese, and just a hint of chili—to your grill.

I first fell in love with elote at a summer county fair in Texas: the sweet corn taken straight from the cob, laced with mayo and lime, dusted in chili powder, tasted like sunshine itself. That’s what makes this recipe special: it’s a quick, healthy spin on traditional Mexican Street Corn, perfect for backyard barbecues, holiday cookouts, or just a weeknight craving for something bright. Each ear packs protein-rich corn, calcium in cotija cheese, and healthy fats from mayonnaise—so it’s indulgent without going overboard.

Why You’ll Love This Recipe

• No oven needed—just fire up the grill or heat a grill pan.
• Ready in under 30 minutes, from husk to table.
• Bursting with summer flavor—think charred kernels and zesty lime.
• Customizable spice level: mild to extra chili heat.
• Using pantry staples: cheese, mayo, lime, chili powder.
• Vegetarian-friendly (and easily made vegan).
• A show-stopping appetizer or side dish for gatherings.
• Kid-approved: who doesn’t love corn on a stick?
• Gluten-free and simple to adapt for dairy-free diets.
• Economical: feeds a crowd without breaking the bank.

Ingredients

• 4 ears fresh corn, husks and silks removed (pick firm, plump kernels).
• 3 tablespoons mayonnaise (Hellmann’s for tang, or Greek yogurt for lighter twist).
• 2 tablespoons sour cream (or swap for extra mayo if you like it ultra-creamy).
• ½ cup cotija cheese, crumbled (feta or queso fresco work well too).
• 1 lime, zested and juiced (zest adds floral aroma).
• ½ teaspoon chili powder (adjust to taste; ancho or guajillo give a smoky edge).
• ¼ teaspoon smoked paprika (optional, adds depth).
• 2 tablespoons fresh cilantro, chopped (for garnish).
• ½ teaspoon sea salt (I prefer Maldon).
• ¼ teaspoon black pepper (freshly ground).
• 1 tablespoon olive oil (or avocado oil for higher smoke point).

Tips: Use cold lime straight from the fridge for maximum zing. Choose Mexican crema if you spot it at Latin markets—it’s silky. Cotija cheese gets salty as it sits; crumble right before topping.

Directions

1. Preheat and prep
   Heat your grill to medium-high (about 400°F); if you’re indoors, a cast-iron grill pan works wonders. Brush each ear with olive oil to help get those signature char marks.

2. Grill the corn
   Place the ears on the grill, rolling every 2–3 minutes until all sides have golden-brown spots—usually 10–12 minutes. Listen for that sizzle; it’s your cue that kernels are caramelizing.

3. Mix the sauce
   While corn grills, whisk mayo, sour cream, lime zest, juice, chili powder, smoked paprika, salt, and pepper in a medium bowl until smooth. Bonus: you can taste and tweak here—more lime? Pinch more chili?

4. Slather on the flavor
   As soon as the corn is off the heat, use a spatula or a brush to coat each ear generously with the sauce. Don’t be shy—every nook and cranny deserves a swipe.

5. Add cheese and cilantro
   Sprinkle crumbled cotija (or cheese of your choice) all over the sauced-up corn. Finish with a handful of fresh cilantro for color and herbal brightness.

6. Serve immediately
   Serve these as an appetizer with lime wedges on the side or as a crunchy side dish alongside grilled chicken tacos or burgers. Encourage guests to eat over a plate—cotija tends to crumble!

Pro tip: If you love a little heat, dust extra chili powder or drizzle a tiny swirl of hot sauce right before serving.

Servings & Timing

Yield: 4 servings (1 ear per person)
Prep Time: 10 minutes
Cook Time: 12 minutes
Rest Time: 5 minutes
Total Time: 27 minutes

Variations

• Mexican Street Corn Salad: Cut kernels off the cob and toss with sauce for a festive side.
• Spicy Elote: Stir in ¼ teaspoon cayenne or a squirt of chipotle hot sauce.
• Vegan-Friendly: Use vegan mayo and swap cotija for crumbled tofu with nutritional yeast.
• Bacon & Cheese: Top with crisped bacon bits and shredded Monterey Jack.
• Lime-Butter Twist: Melt butter with lime zest instead of mayo for a lighter glaze.
• Queso Fundido Corn: Drizzle with melted queso fresco and black bean salsa for a dip.

Storage & Reheating

• To Store: Keep leftover corn in an airtight container in the fridge for up to 2 days.
• To Reheat: Gently re-grill or broil for 2–3 minutes per side to refresh char; microwave works in a pinch but may soften the char.
• Freezing? Not recommended—the sauce and cheese don’t thaw well.
• Make-Ahead: Grill corn and store sauce separately up to 4 hours before serving; assemble just before guests arrive.

Notes

I tested this on my patio last summer when the thermometer hit 95°F—hot enough to melt cheese on its own! I found mixing the sauce in a shallow dish speeds up assembly, especially if you’re feeding a crowd. If you want extra tang, swap half the mayo for crema or stir in a teaspoon of apple cider vinegar. And if you crave more smoky depth, swap chili powder for chipotle powder—but taste as you go to avoid too much heat.

FAQs

Q: Can I use frozen corn?
A: Absolutely—thaw, pat dry, brush with oil, then grill a bit longer to develop char.

Q: What cheese works best if I can’t find cotija?
A: Feta or queso fresco are great stand-ins; they crumble similarly and are widely available.

Q: How do I keep corn from sticking to a grill pan?
A: Make sure it’s well-oiled and preheated; a stainless-steel spatula can help release stubborn bits.

Q: Is this gluten-free?
A: Yes, simply check that your chili powder has no added wheat fillers.

Q: Can I make the sauce ahead of time?
A: You can—just whisk and refrigerate up to one day; bring to room temp before spreading.

Q: How spicy is this elote?
A: Mild to medium by default; increase chili powder or add cayenne for more kick.

Q: Any low-calorie tweaks?
A: Swap mayo for full-fat Greek yogurt and reduce cheese by half.

Q: Can I bake instead of grill?
A: Sure—broil on the top rack for 10 minutes, turning halfway for even browning.

Conclusion

This Mexican Street Corn Recipe delivers a carnival of flavors in every bite, from tangy lime to smoky chili and creamy cheese. It’s an easy, no-fuss recipe that turns ordinary grilled corn into an unforgettable appetizer or side dish. Give it a try this weekend, let me know how it turned out, and don’t forget to explore my Easy Guacamole and Grilled Chicken Tacos recipes for even more fiesta vibes!