Easy Mexican Street Corn—a tantalizing dish that captures the vibrant flavors and spirit of Mexican street food culture. Commonly known as “elote,” this beloved street food features grilled corn on the cob slathered in a creamy, tangy sauce, and sprinkled with savory spices and cheese. Whether enjoyed as a side dish, appetizer, or snack, each bite of Mexican Street Corn is a burst of flavor that will transport you to the lively markets and bustling plazas of Mexico.

Why You’ll Love This Easy Mexican Street Corn:

Charred corn kernels bursting with sweet and smoky flavors.
Creamy, tangy sauce made with mayo, lime juice, and spices.
Topped with crumbled cheese and cilantro for an irresistible finish.
Simple yet satisfying dish that’s perfect for summer grilling or year-round enjoyment.

Personal Story: My love affair with Easy Mexican Street Corn began during a visit to Mexico City, where I found myself irresistibly drawn to the lively street food scene. Amidst the colorful stalls and bustling crowds, I discovered elote—an iconic Mexican treat that stole my heart with its bold flavors and irresistible aroma. From that moment on, I was determined to recreate the magic of Easy Mexican Street Corn in my own kitchen, experimenting with different ingredients and techniques until I perfected the recipe. Now, whenever I prepare elote for friends and family, I’m transported back to the vibrant streets of Mexico, where every bite is a celebration of culture and culinary tradition.

Key Features:

Grilled corn on the cob for a smoky, charred flavor.
Creamy sauce made with mayo, lime juice, and Mexican spices.
Topped with crumbled cotija cheese, cilantro, and chili powder for an authentic touch.
Versatile dish that can be customized with additional toppings to suit your taste preferences.

What i need to make Easy Mexican Street Corn

6 ears of fresh corn, husks removed
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
Juice of 1 lime
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Salt and pepper, to taste
1/2 cup crumbled cotija cheese or queso fresco
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

How to Make Easy Mexican Street Corn

Preheat your grill to medium-high heat.
Place the ears of corn directly on the grill grates and cook, turning occasionally, until the kernels are charred in spots and tender, about 10-12 minutes.
While the corn is grilling, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika, garlic powder, and ground cumin until smooth and well combined. Season with salt and pepper to taste.
Once the corn is cooked, remove it from the grill and transfer it to a serving platter.
Using a pastry brush or spoon, generously coat each ear of corn with the creamy sauce, ensuring that all sides are evenly coated.
Sprinkle the crumbled cotija cheese or queso fresco over the sauced corn, followed by a generous sprinkle of chopped cilantro.
Serve the Mexican Street Corn immediately with lime wedges on the side for squeezing over the top.

Cooking Tips For Easy Mexican Street Corn:

For a smokier flavor, you can grill the corn directly over charcoal or wood-fired grill.
If you prefer, you can boil the corn instead of grilling it. Simply cook the corn in boiling water for 5-7 minutes until tender, then proceed with the recipe as directed.
Customize the sauce to suit your taste preferences by adjusting the amount of lime juice, spices, and seasoning.
If cotija cheese or queso fresco is not available, you can substitute with feta cheese or Parmesan cheese.

Variations For Easy Mexican Street Corn:

Add a kick of heat to the sauce by stirring in a finely chopped jalapeño or a dash of hot sauce.
Sprinkle the finished Mexican Street Corn with Tajín seasoning or cayenne pepper for an extra burst of flavor.
Drizzle the sauced corn with a little melted butter or olive oil for added richness.
For a vegan version, substitute vegan mayonnaise and sour cream for the dairy-based ingredients.

Make It Healthier:

Use light or reduced-fat mayonnaise and sour cream to reduce the calorie and fat content of the sauce.
Skip the cheese or use a dairy-free alternative to make the dish dairy-free and vegan-friendly.
Serve the Mexican Street Corn with additional fresh vegetables such as sliced bell peppers, cherry tomatoes, or avocado for added nutrition and fiber.
Opt for organic or non-GMO corn to avoid potential pesticide exposure.

Closing: Experience the vibrant flavors of Mexico with our Authentic Easy Mexican Street Corn—a deliciously satisfying dish that’s perfect for summer grilling, backyard gatherings, or anytime you crave a taste of culinary adventure. With its charred corn, creamy sauce, and savory toppings, each bite of Easy Mexican Street Corn is a celebration of tradition and flavor that will transport you to the bustling streets of Mexico. So fire up the grill, gather your ingredients, and get ready to savor the irresistible taste of elote—the quintessential street food of Mexico.

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Frequently Asked Questions:

Can I make Mexican Street Corn ahead of time?

While Mexican Street Corn is best enjoyed fresh off the grill, you can prepare the sauce and toppings ahead of time and store them separately in the refrigerator until ready to use. Simply grill the corn and assemble just before serving for the best flavor and texture.

Can I use canned or frozen corn instead of fresh corn?

While fresh corn is traditional for Mexican Street Corn, you can use canned or frozen corn kernels if fresh corn is not available. Simply thaw frozen corn or drain canned corn before grilling or boiling, then proceed with the recipe as directed.

Can I use Greek yogurt instead of sour cream?

Yes, you can substitute Greek yogurt for sour cream in the sauce if desired. Greek yogurt will provide a similar tangy flavor and creamy texture to the sauce, while also adding a boost of protein.

Can I grill the corn indoors?

If you don’t have access to an outdoor grill, you can grill the corn indoors on a grill pan or electric grill. Simply preheat the grill pan or electric grill over medium-high heat, then grill the corn as directed until charred and tender.

Can I make Mexican Street Corn without cheese?

While cheese is a traditional topping for Mexican Street Corn, you can omit it if you prefer a dairy-free or vegan version of the dish. Simply skip the cheese or substitute with a dairy-free alternative such as nutritional yeast or vegan cheese.

Mexican Street Corn

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

6 ears of fresh corn, husks removed
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
Juice of 1 lime
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Salt and pepper, to taste
1/2 cup crumbled cotija cheese or queso fresco
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Directions

Preheat your grill to medium-high heat.
Place the ears of corn directly on the grill grates and cook, turning occasionally, until the kernels are charred in spots and tender, about 10-12 minutes.
While the corn is grilling, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika, garlic powder, and ground cumin until smooth and well combined. Season with salt and pepper to taste.
Once the corn is cooked, remove it from the grill and transfer it to a serving platter.
Using a pastry brush or spoon, generously coat each ear of corn with the creamy sauce, ensuring that all sides are evenly coated.
Sprinkle the crumbled cotija cheese or queso fresco over the sauced corn, followed by a generous sprinkle of chopped cilantro.
Serve the Mexican Street Corn immediately with lime wedges on the side for squeezing over the top.

Easy Mexican Street Corn