Nothing captures the vibrant spirit of street food quite like authentic elote. This Mexican Street Corn Recipe brings those bold, smoky flavors straight to your kitchen with charred corn kernels, creamy mayo, tangy lime, and a perfect kick of chili powder. Whether you're hosting a backyard barbecue or craving that authentic taste of Mexico, this grilled corn dish delivers restaurant-quality results every time. The combination of sweet corn, salty cotija cheese, and zesty lime creates an explosion of flavors that'll have everyone asking for seconds.
Why You'll Love This Recipe
This Mexican Street Corn recipe transforms ordinary corn into an extraordinary culinary experience that's both simple and spectacular. The smoky char from grilling adds incredible depth, while the creamy sauce balances perfectly with the tangy lime and spicy seasonings. It's incredibly versatile, working as a side dish for tacos, a standalone snack, or even a party appetizer.
Kids love the sweet corn base, while adults appreciate the complex flavor profile. The recipe comes together in under 20 minutes, making it perfect for weeknight dinners or last-minute entertaining. Plus, you can easily customize the spice level to suit everyone's taste preferences.
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Ingredients
Here's everything you need to create this authentic street food favorite. Most ingredients are pantry staples, with fresh corn being the star of the show.
Essential Ingredients
- 6 ears fresh corn, husks removed
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 1 cup cotija cheese, crumbled
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 3 limes, cut into wedges
- 2 tablespoons fresh cilantro, chopped
Optional Add-ins
Feel free to add garlic powder, cayenne pepper for extra heat, or substitute queso fresco for cotija cheese. Some folks love adding a pinch of cumin for earthier flavor.
Scroll to the recipe card for ingredients and step-by-step directions.
Step-by-Step Instructions
Prepare the Corn Base
Start by heating your grill to medium-high heat or preheat a grill pan on the stovetop. Clean the corn thoroughly and pat dry with paper towels. If using wooden skewers, insert them into the core of each ear for easier handling. The key is getting those beautiful char marks that give elote its signature smoky flavor.
Grill to Perfection
Place corn directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes to ensure even charring. You want golden brown spots all around each ear, but don't let them burn completely black. The kernels should be tender when pierced with a fork, and the natural sugars will caramelize beautifully during this process.
Make the Creamy Sauce
While corn is grilling, whisk together mayonnaise and Mexican crema in a small bowl until smooth. This mixture should be thick enough to coat the corn but spreadable. If it seems too thick, add a tablespoon of lime juice to thin it out slightly.
People Also Ask: Can I make mexican street corn without a grill? Absolutely! Use a cast iron skillet over high heat or broil in the oven for 8-10 minutes, turning frequently for even charring.
Assemble Your Elote
Remove grilled corn from heat and let cool for 2-3 minutes until safe to handle. Using a pastry brush or spoon, generously coat each ear with the creamy mayo mixture. Roll or sprinkle the coated corn with crumbled cotija cheese, then dust with chili powder and smoked paprika for that authentic street vendor finish.
Pro Tips for Perfect Results
Temperature control makes all the difference when grilling corn.
Medium-high heat prevents burning while allowing proper caramelization.
Always clean your grill grates before cooking to prevent sticking.
For extra flavor, try soaking corn in salted water for 30 minutes before grilling.
When applying toppings, work quickly while the corn is still warm so the cheese adheres better.
Don't skip the lime juice at serving time, as the acidity brightens all the other flavors.
Storage Instructions
Freshly made elote tastes best immediately, but you can store leftovers in the refrigerator for up to 2 days. Wrap each ear individually in plastic wrap or store in airtight containers. To reheat, warm in a 350°F oven for 10 minutes or microwave for 30-45 seconds until heated through.
Serving Suggestions
This mexican street corn recipe pairs beautifully with grilled meats, fish tacos, or carnitas. Serve alongside Mexican rice, black beans, and fresh guacamole for a complete feast. It's also fantastic at summer barbecues, potluck Dinner, or as a unique side for burger nights.
Frequently Asked Questions
Can I use frozen corn instead of fresh ears?
Fresh corn works best for authentic texture and flavor, but thawed frozen corn kernels can work in a pinch. Just sauté them in a hot skillet until lightly charred before adding toppings.
What's the difference between Mexican crema and regular sour cream?
Mexican crema is thinner and less tangy than sour cream, with a richer flavor. If unavailable, mix sour cream with a little heavy cream to achieve similar consistency.
How spicy is traditional elote?
Traditional street corn has mild heat from chili powder. You can adjust spiciness by adding cayenne pepper or using mild paprika for sensitive palates.
Can I prepare any components ahead of time?
The creamy sauce can be made up to 3 days in advance and stored refrigerated. Corn is best grilled fresh, but you can prep and husk it earlier in the day.
More Delicious Mexican-Inspired Recipes
If you're craving more authentic Mexican flavors, these recipes bring restaurant-quality taste to your home kitchen:
Mexican Rice Bowl - Fluffy, flavorful, and perfect with any protein Spicy Black Bean Salad - Fresh, zesty, and loaded with vegetables
Cilantro Lime Chicken - Tender, juicy, and bursting with citrus
Want more street food inspiration? The loaded nachos recipe is cheesy, indulgent, and always a crowd favorite.
Gave this recipe your own spin? Share it on Pinterest @AlianaRecipes - I can't wait to see your take on it!
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Pairing
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