Impress your friends and family with this simple and delicious authentic Mexican street corn recipe. Perfect for summer BBQs or a side dish for your next taco night
It's especially popular to see this dish for Cinco de Mayo celebrations too as this is a dish from Mexico.
Another popular dish that is similar to this is Mexican Corn Salad (esquites) where the corn is actually loose corn kernels instead of ears of corn and served in a cup - Mexican street food.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More Mexican themed recipes
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Authentic Mexican Street Corn (Elote): Grilled Perfection
- 💬 Comments
What makes this recipe so yummy
- It's super easy to make and uses just a handful of ingredients.
- You won't believe the flavors.
- It's fresh ingredients.
Groceries you'll need: Ingredients
- Whole Corn on the Cob
- Mexican Crema
- Mayonnaise
- Lime Juice
- Cotija Cheese
- Tajin Seasoning
- Fresh Chopped Cilantro
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
Following is a collage of images showing how to make this Mexican street corn recipe. For more detailed instructions, there is a printable recipe card at the bottom of this post;
- Step 1: Cook the fresh sweet corn.
- Step 2: Mix the mayonnaise and the Mexican Crema.
- Step 3: Brush over the warm ears of corn.
- Step 4: Sprinkle with the lime juice, seasoning, then the cotija cheese and finally the chopped cilantro.
Hint: Allow the corn to cool slightly before brushing on the mayo mixture. Otherwise, it will just melt and disappear into the corn.
Recipe variations and substitute ideas
- Chili Powder - to add a little kick/flavor.
- Salt - although the cotija does add saltiness, if you like more feel free to sprinkle more.
- Garlic - some people like to sprinkle some garlic powder.
- Sour Cream - instead of mexican crema, if you can't find it.
- Black Pepper - like with the salt.
- Feta Cheese - if you have trouble getting cotija, feta is salty too - sprinkle it finely though.
- Parmesan Cheese - can be dusted on.
- Lime Zest - to add more citrus to the taste.
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Necessary gear: Equipment
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You won't need much, just a pot to boil the ears of corn in and a small bowl to mix the mayo mixture.
You could also grill it on your stove with a grill pan, if you like that charred flavor.
More Mexican themed recipes
How to store leftovers
If you have some leftovers, which I never do.... you can store in an airtight container in the refrigerator for up to 3 days.
Mel's kitchen notes
I like to wipe off all the toppings with a paper towel, that way I can heat up the corn again in the microwave when I want some more.
Then just sprinkle more toppings on after.
Frequently asked questions: FAQs
Elote is a whole corn on the cob, sprinkled with toppings. Esquites is loose cooked corn, sprinkled with the same type of toppings.
American corn is almost all a yellow kernel, whereas in Mexico it is mostly white.
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Authentic Mexican Street Corn (Elote): Grilled Perfection
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
- 4 Each Corn On The Cob husk removed
- ⅓ Cup Mayonnaise
- ⅓ Cup Mexican Crema
- ½ Cup Cotija Cheese
- 1 Each Lime juiced
- 1 teaspoon Tajin Seasoning
- 2 Tablespoons Fresh Cilantro chopped
Instructions
- Bring a medium pot of water to boil and cook the corn for about 5 minutes, or until tender.4 Each Corn On The Cob
- In a small bowl, add the mayo Mexican crema, and lime juice. Mix until well combined then set aside.⅓ Cup Mayonnaise, ⅓ Cup Mexican Crema, 1 Each Lime
- Chop the cilantro and set aside.2 Tablespoons Fresh Cilantro
- When the corn is cooked, remove from the pot and allow to slightly cool off.
- Using a pastry brush, brush the mayonnaise mixture over the corn.
- Sprinkle the cotija cheese, tajin seasoning and cilantro evenly over the top of each corn cob.½ Cup Cotija Cheese, 1 teaspoon Tajin Seasoning
Nutrition
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