This Mexican street corn, also known as elote, is grilled corn on the cob coated in a creamy mixture of mayonnaise, crema, cotija cheese and chili powder. The ultimate summer side dish that always gets rave reviews!
Grilled corn is amazing, but when you slather it in creamy sauce and cheese, it gets even better! This Mexican street corn is on repeat all summer long at my house. It’s the best warm weather side dish around.
What is Mexican street corn?
Mexican street corn is a delicacy served in Mexico that’s also become very popular in American. Ears of cooked corn are slathered in a mayonnaise mixture that’s seasoned with lime and chili powder, then the corn is topped with finely grated cotija cheese. The combination of sweet corn, creamy sauce and salty cheese just can’t be beat.
How do you make Mexican street corn?
The first step is to cook your corn on the cob. I prefer to grill my corn on the cob because I like the smoky flavor it takes on. That being said, you can also make elote with boiled or roasted corn. After the corn is cooked, the creamy sauce is brushed all over each cob. The finish touches are the cheese, a sprinkle of chili powder and some fresh chopped cilantro. This recipe calls for Mexican crema, which is similar to sour cream, but thinner in consistency. Crema is sold in the cheese area of most grocery stores. If you can’t find it, regular sour cream will also work.
HOW TO CHOOSE CORN ON THE COB
The fresher your corn, the better your elote will taste! When you’re at the grocery store, look for corn that has brown or yellow silk coming out the top that’s slightly sticky. If the silk is black or very dry, the corn is less likely to be fresh. The husk should be bright green and fresh looking, and wrap tightly around the corn. In addition, you can feel the corn through the husk to make sure the kernels are full and that there are no holes where kernels are missing.
HOW TO SHUCK CORN
To shuck your corn, you’ll want to start by gripping the silk and leaves on top, and firmly pulling down to one side. Repeat pulling down the leaves and silk until your corn kernels are exposed. I like to remove the silk, then bend my husks back and tie them into place with kitchen twine for a nice presentation. That being said, you can just as easily remove the leaves and silk entirely, which is a little easier than tying the husks back. The final step is to use a clean brush and gently brush over the corn kernels to remove any excess pieces of silk that might be remaining.
HOW LONG WILL CORN ON THE COB LAST IN THE FRIDGE?
As soon as corn on the cob is picked, the sugars in the kernels start to convert to starch,. It’s best to eat your corn as soon as possible when you bring it home from the store. You can store your corn in the fridge for a maximum of 3 days. I recommend leaving the corn in its husk until you’re ready to prepare this dish.
Mexican corn off the cob
If you don’t have corn on the cob, or if you prefer to eat your corn off the cob with a fork, you can make Mexican street corn in a skillet. Simply saute 4 cups of corn kernels until they’re tender and caramelized, then stir in the creamy sauce. Top with cotija cheese, chili powder and cilantro, then serve.
You will not be able to resist this fabulous way to enjoy corn! It’s great for parties, backyard barbecues, or just as a savory snack.
More summer recipes
Mexican Street Corn
- 8 ears corn on the cob shucked
- 1 tablespoon vegetable oil
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1/2 cup cotija cheese finely grated
- 1 teaspoon chili powder
- 1/4 cup cilantro leaves chopped
- Preheat a grill to medium heat. Brush the oil over the corn cobs.
- Grill the corn for 8-10 minutes, turning occasionally until cooked through.
- While the corn is cooking, whisk together the mayonnaise, crema and lime juice in a small bowl.
- Let the corn cool for 5 minutes. Brush the mayonnaise mixture all over the corn.
- Sprinkle the cotija cheese, chili powder and cilantro leaves over the corn, then serve.