What is Street Corn?
Mexican street corn, (aka “elote,”) is a popular Mexican street food made with lightly charred grilled corn on the cob coated with a creamy sauce with hints of garlic and lime, then topped with various toppings like cotija cheese and fresh cilantro. It’s a delicious snack or side dish that’s especially popular during outdoor festivals, fairs, and gatherings, and it’s sure to be a hit at your next backyard cookout! Try using some of this Mexican Street Corn in my Mexican Street Corn Dip, or pair the corn with my Homemade Mexican Rice, Ground Beef Enchiladas, and Horchata for an amazing meal!
Mexican Street Corn Ingredients
Fresh Corn Mexican Crema Mayonnaise Cilantro Garlic Chipotle Pepper Limes Cotija Cheese
Mexican Corn Substitutions
Greek Yogurt – You can replace the Mexican crema or sour cream with plain greek yogurt. Parmesan Cheese – If you can’t find cotija cheese, parmesan cheese or even feta cheese will work instead.
How to Make Mexican Street Corn
If you haven’t tried cotija cheese before, it’s super tasty and is somewhere between Parmesan and feta on the flavor scale. It comes in a little round block and you crumble it fresh. I absolutely love it on tacos, with beans, and on this grilled corn! I find the easiest way to get the sauce on the corn is to just stick the grilled cobs in a baking dish and spread the sauce on top, then give them each a turn to coat them evenly in that delicious stuff! You can fancy them up from there by sprinkling with a little extra chili powder, crumbled cotija cheese, and chopped cilantro, and I definitely recommend serving them with extra lime wedges to spritz over the top!
Mexican Street Corn Recipe Tips
Use Fresh Corn: Fresh, sweet corn is essential for the best elote. Look for corn with bright green husks and plump kernels. Grill the Corn: Grilling the corn adds smoky flavor and caramelizes the sugars in the kernels. Grill the corn until it’s lightly charred on all sides, rotating occasionally. I definitely don’t recommend boiling your corn on the cob for this recipe. Husk and Silk Removal: Before grilling, remove the husks and silk from the corn. Make sure to remove all the silk to prevent it from burning on the grill. Skewer for Easy Handling: To make it easier to handle the corn on the grill, you can skewer each ear with a wooden or metal skewer first for easier turning. Add Toppings: After coating the corn with the sauce, sprinkle it with crumbled cotija cheese and chopped fresh cilantro. You can also add a sprinkle of chili powder or paprika for extra flavor and color. Serve with Lime Wedges: Serve the elote with lime wedges on the side. Squeezing fresh lime juice over the corn just before eating adds brightness and freshness to each bite. Variations: Get creative with your elote by adding even more toppings like chopped green onions, hot sauce, or crispy bacon bits. Serve Immediately: Elote is best served hot off the grill while the corn is still warm and the sauce is creamy.
What to serve with Mexican Street Corn
I served these with carne asada, charro beans, and horchata and it made the most delicious Mexican dinner I think I’ve ever had.
More like this Mexican Corn Recipe
Mexican Rice Cafe Rio Mexican Black Beans and Cilantro Lime Rice Ground Beef Enchiladas Chicken Flautas Recipe Easy Jalapeno Popper Quesadillas
Frijoles Charros (Charro Beans)
Horchata Mexican Drink Recipe
Cafe Rio Sweet Pork Barbacoa
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