Authentic Mexican Street Corn on the cob covered in garlicky mayo and topped with Cotija cheese, cilantro, and chili powder. It’s the perfect Mexican summer side dish for your next bbq or outdoor grilling!
Mexican Street Corn
I have been seeing the first bushels of corn show up in the grocery stores around here lately, and that is probably the real herald of summer for me, even more than school being out and the days getting hotter. You have probably had grilled corn on the cob before, but today we are taking it up a notch by making Mexican Street Corn. A common Mexican Street Food, also known as Elote, the grilled corn is slathered with a mixture of cotija cheese, mayo, sour cream, chile powder, and lime and then topped with more cheese. This is THE summer bbq side dish and it’s addictive. There is no food that perfectly embodies summer than grilled corn, and this is definitely a special recipe!
Serve it with a refreshing limeade (or maybe a Mexican Paloma Cocktail) and then go full siesta mode. The lazy days of summer are here!
This garlicky-lime cream sauce is simply perfection and you might find yourself craving it at wierd times after trying it. Or, maybe that’s just me. But if you are lacking a grill (or maybe its just too hot outside to fire it up)and you are craving this, no worries. Making Mexican Street Corn with no grill is still possible! Here are a few options for using your oven.
- Pop the corn on a cast iron pan and put it in the oven on broil. Turn the corn a few times to evenly cook.
- Same as the cast iron method but leave the husks on and broil it in the oven as well.
- Or forget the cob and make a simple Mexican corn salad using just the kernels.
Frequently asked questions:
Cotija cheese is a tangy, salty grating cheese that is the traditional topping for Mexican Street Corn. It is similar to Parmesan. In Mexico, cotija is typically aged about 100 days and called Anejo. However, it may or may not be available at your local grocery store. Since we are using the fresh version, use Feta as a Cotija substitute. Sometimes I also use Parmesan and it is also delicious.
It isn’t overly spicy, but it does have a slight kick due to the chili powder. It is toned down by the cheese and creamy sauce. If spicy isn’t your thing, add smoked paprika instead of chili powder. It still has all the rich red color without the extra spice. Plus, it’s just pretty. Pretty food just wins (as long as it’s delicious!)
This recipe is the perfect addition to any summer BBQ or outdoor party. Serve it up along side grilled steak, chicken or shrimp. You can even broil it in the oven and enjoy with your favorite Mexican dish. It makes a great snack on it’s own, or whip up some yummy frozen watermelon margaritas
Looking for more great Summer Recipes? Check Out These Posts:
- Mouth Watering Grilled Chicken Marinade
- Honey Soy Chicken Kababs
- The Best Blackberry Sangria
- Summer Squash Muffins
- The Best Key Lime Pie
- Strawberry Cheesecake Rice Krispie Treats
- 15 minute Punch Bowl Cake
Mexican Street Corn – Elotes
- 4 ears corn of the cob
- salt and pepper, for seasoning
- ¼ cup mayo
- ¼ cup sour cream
- ½ tsp garlic powder
- 1 tsp chili powder
- 1 cup cotija cheese, crumbled substitute Feta if needed
- ½ cup cilantro leaves, chopped
- 1 lime optional
- Light a grill. Season the corn with salt and pepper, if desired.
- In a small bowl, stir together the mayo, sour cream, and garlic powder.
- Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through with nice grill char marks, 8 to 10 minutes.
- Remove the corn from the grill and immediately brush each cob liberally with the mayo mixture. Either roll the ears of corn in cotija cheese or sprinkle the cheese liberally over top. Transfer to a platter. Garnish each cob with a sprinkle of chili powder and cilantro. Serve with lime wedges, if desired.
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