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Mexican Corn Recipe
If you’re craving the smoky, zesty flavors of a Mexican Corn Recipe that’s as fun as street food, this cheesy, spicy grill-ready elote is your new go-to side.
I first tasted authentic Mexican street corn at a vibrant festival in San Antonio when I was your age. Now, decades later, I still chase that perfect char, creamy sauce, and tangy lime burst. This recipe blends sweet summer maize with a luscious mayo–lime crema, crumbled cotija cheese, and a dash of chili powder. Because Americans eat over four billion ears of sweet corn each year, I wanted a version that’s a little lighter but still indulgent—so I swapped half the mayo for tangy Greek yogurt. Whether you’re firing up the grill for a July Fourth barbecue or craving a Taco Tuesday twist, these elotes hit all the right notes: crispy, spicy, and ridiculously cheesy.
Why You’ll Love This Recipe (H2)
• No oven needed—just your grill or a grill pan.
• Ready in 20 minutes total—perfect for busy weeknights.
• Crowd-pleasing street food vibe—great for potlucks.
• Uses simple, fridge-staple ingredients—no exotic shopping required.
• Makes a healthyish side: fiber-rich maize and Greek yogurt swap.
• Customizable spice level—mild to fiery, your call.
• Gluten-free and easily dairy-free with simple swaps.
• Pairs beautifully with margaritas or cold cerveza.
Ingredients (H2)
• 4 ears fresh sweet corn (look for bright yellow, firm kernels; if super fresh, soak in water 10 minutes before grilling to avoid flare-ups)
• ¼ cup mayonnaise (Hellmann’s or similar; swap vegan mayo to go dairy-free)
• ¼ cup plain Greek yogurt (whole-milk for creaminess; non-dairy yogurt works too)
• ⅓ cup cotija cheese, crumbled (feta cheese is a tangy substitute)
• 1 Tbsp fresh lime juice (always squeeze fresh for peak brightness)
• 1 tsp chili powder (smoked paprika can step in if you crave a milder smoky note)
• ½ tsp chipotle powder (or cayenne pepper for an extra kick)
• ¼ cup fresh cilantro, chopped (parsley works if cilantro isn’t your jam)
• 2 Tbsp olive oil (or another high-heat oil like avocado)
• Kosher salt & freshly ground black pepper, to taste
• Lime wedges, for serving
Directions (H2)
- Preheat your grill to medium-high (about 400°F). Lightly brush each ear of corn with olive oil and sprinkle with a pinch of salt. If you’ve got a grill basket, it keeps the cobs from rolling; if not, sturdy tongs work just fine.
- Place the corn on the hot grill. Let it char for about 2–3 minutes per side, turning every few minutes until all sides show golden-brown grill marks—around 10 minutes total. You’ll smell that toasty aroma when it’s close.
- Meanwhile, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, chipotle powder, salt, and pepper in a small bowl. Taste for seasoning—add more lime or spice if you like.
- Once the corn is evenly charred, remove it. While still hot, gently brush or slather each cob with the creamy sauce, using a silicone brush or the back of a spoon.
- Immediately sprinkle crumbled cotija cheese all over, pressing lightly so it sticks. Finally, scatter chopped cilantro on top and serve with extra lime wedges for squeezing.
- For gooey perfection, wrap each dressed cob in foil and let rest 2–3 minutes—the warmth helps the cheese meld into every kernel.
Servings & Timing (H2)
Makes 4 servings (1 ear per person)
Prep Time: 10 minutes (includes sauce mixing)
Grill Time: 10 minutes
Total Time: 20 minutes
Variations (H2)
• Vegan Street Corn: swap mayo and yogurt for vegan mayo and dairy-free cheese.
• Jalapeño Kick: fold in 1 Tbsp minced jalapeño into the sauce.
• Elote Salad: cut kernels off the cob, toss with dressing for a fresh maize salad.
• Bacon Cheese Twist: sprinkle crispy bacon bits with the cotija.
• Lime-Chili Maple: swap chipotle for maple syrup and TajÃn for sweet heat.
• Parmesan Ranch: replace cotija with grated Parmesan and stir in ranch seasoning.
Storage & Reheating (H2)
Store leftover corn cobs in an airtight container in the fridge for up to 2 days. The sauce may thin, but a quick reheat on the grill or under a broiler for 3–4 minutes restores that charred flavor. Sauce stores separately in the fridge for up to 3 days—perfect for make-ahead flavor prep.
Notes (H2)
• Soaking the cobs before grilling adds moisture, but don’t overdo it—30 minutes max.
• If your grill runs hot, move corn to an indirect heat zone after initial sear to avoid burning.
• Mixing the sauce ingredients an hour ahead lets flavors meld for a brighter lime-chili punch.
• For extra creaminess, stir in a Tablespoon of Mexican crema or a splash of milk.
• Kernels should be tender when a paring knife slips in easily; too firm means a bit more time.
FAQs (H2)
What if I don’t have a grill?
A cast-iron grill pan or broiler works wonders; just rotate the cobs for even char.
Can I make this recipe ahead of time?
Yes—grill and dress the corn, then keep wrapped in foil in a low oven (200°F) for up to 30 minutes before serving.
How do I reduce the spice level?
Skip the chipotle powder or swap chili powder for smoked paprika; adjust until it’s just right.
Is frozen corn an option?
You can thaw, drain well, then char kernels in a hot skillet before tossing with the sauce and cheese.
Which cheese works best?
Cotija or queso fresco are classic; feta is a handy fridge-friendly sub.
Can I bake corn instead of grilling?
Sure—roast at 425°F on a rimmed baking sheet for 15–20 minutes, turning once halfway.
Is this recipe gluten-free/dairy-free friendly?
It’s naturally gluten-free; make it dairy-free by using vegan mayo and plant-based cheese.
What’s the best way to serve for a party?
Stick each cob on skewers and arrange on a platter with lime wedges and extra spice on the side.
Conclusion (H2)
This Mexican Corn Recipe brings the vibrant flavors of the street to your backyard with minimal fuss—smoky char, juicy maize, tangy sauce, and cheesy goodness all in one bite. Give it a whirl at your next cookout, then drop a comment below to share your favorite variation or how it turned out for you—let’s keep the fiesta going!
Mexican Corn Recipe
Ingredients
- 4 ears fresh sweet corn look for bright yellow, firm kernels; soak in water if super fresh
- 1/4 cup mayonnaise Hellmann’s or similar; swap vegan mayo for dairy-free
- 1/4 cup plain Greek yogurt whole-milk for creaminess; non-dairy yogurt works too
- 1/3 cup cotija cheese crumbled (feta cheese is a tangy substitute)
- 1 Tbsp fresh lime juice always squeeze fresh for peak brightness
- 1 tsp chili powder smoked paprika can be a milder substitute
- 1/2 tsp chipotle powder or cayenne pepper for an extra kick
- 1/4 cup fresh cilantro chopped (parsley can be used as a substitute)
- 2 Tbsp olive oil or avocado oil for high-heat cooking
- Kosher salt & freshly ground black pepper to taste
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high (about 400°F). Lightly brush each ear of corn with olive oil and sprinkle with a pinch of salt.
- Place the corn on the hot grill and let it char for about 2–3 minutes per side, turning every few minutes until all sides show golden-brown grill marks—around 10 minutes total.
- Whisk together mayonnaise, Greek yogurt, lime juice, chili powder, chipotle powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Once the corn is charred, brush each cob with the creamy sauce, then sprinkle with crumbled cotija cheese, chopped cilantro, and serve with lime wedges.
- For a gooey finish, wrap each dressed cob in foil and let rest 2–3 minutes to meld flavors and cheese into every kernel.
