Mexican Street Corn
This scrumptious yet simple Mexican street corn is created by a spectacular blend of sweet and spicy flavors, along with crunchy and creamy textures.
You may never want to make plain corn on the cob again once you’ve made this easy and enticing Mexican Street Corn! A flavor explosion of buttery grilled corn on the cob slathered with a creamy lime sauce and garnished with spicy chili powder and cheesy queso fresco, this recipe will be the talk of your next Taco Tuesday!
Mexican Street Corn: On the Cob or in a Cup?
Mexican Street Corn is as ubiquitous in Mexico as deep-dish pizza is in Chicago! It features grilled ears of corn and a few simple toppings that add SO. MUCH. FLAVOR! In Mexico, street corn comes in two forms: 1) on the cob and 2) in a cup. On the cob, it’s called “elote,” which literally means “corn cob” in Spanish. In a cup, it’s referred to as “esquites,” and it’s eaten with a spoon.
This recipe is for Mexican Elote! We’re tossing those sweet corn cobs on the grill to char and whipping up an easy, refreshing mayo lime sauce to bathe them in before sprinkling the corn with seasonings and queso fresco. This is, hands down, the most delicious corn on the cob EVER.
Other Mexican Street Corn Recipes
- Mexican Street Corn Dip is the cream cheese appetizer dip version of elote! It’s phenomenal!
- Skinny Mexican Street Corn is a spicier, “off the cob” version of esquitas – you’ll love it!
Ingredients
Corn: Corn on the cob, with husks and silk removed, is our star of the show!
Creamy Sauce: Think of this as a Spanish Tartar Sauce – mayo and fresh lime juice work together as the spread for the grilled cobs.
Seasonings: Kosher salt, black pepper, and chili powder give this elotes recipe a tangy, spicy kick of flavor! We’re using 2 tsp of chili powder, but feel free to use more!
Cheese: Queso fresco is crucial to the flavor of elotes! Cotija also works very well with this recipe, but the flavor is bolder.
How to Make Mexican Street Corn
STEP ONE: Heat the grill to medium-high and place the corn on a rack about 4 inches above the flame. Cook until the corn starts to char (blacken) – about 5 minutes. Continue to turn and grill until all the sides are lightly charred.
STEP TWO: Blend the mayo and lime juice in a small bowl. Set aside.
STEP THREE: When the corn is ready, remove from the grill and rub each cob with a teaspoon of butter. Next, rub each cob with two teaspoons of the lime mayo sauce.
STEP FOUR: Sprinkle generously with salt, pepper, and chili powder, then crumble the queso fresco over the top. If you like, add some chopped cilantro. Serve immediately.
Tips for Success
- A good substitute for queso fresco is cotija, feta, or romano.
- Set the grill rack at 4 inches above the heat for the optimum distance for cooking and charring without burning.
- The chili powder is essential to the flavor. Feel free to add more if you like it spicy!
- Fresh lime juice gives the best flavor, but bottled will work in a pinch.
- Don’t forget to set out your corn holders to make eating these easier!
What’s the Difference Between Queso Fresco & Cotija Cheese?
Queso fresco and Cotija are both popular cheeses in Mexican cooking. Both are used in sauces and as crumbled toppings, but there are a few differences. Cotija is generally aged longer, giving it a bold, salty taste and a firm, crumbly texture. Queso Fresco, on the other hand, is milder, softer, and creamier with a sweet, tangy flavor.
What is an elote?
Elote (“eh-LO-teh”) is the Spanish term for Street Corn. Corn on the cob is bathed in a creamy lime crema sauce and topped with crumbled cojita cheese and seasonings like chili pepper and cilantro. In Mexico, street corn is served both on the cob (elote) and in a cup (esquites) to be eaten with a spoon, and it is absolutely delicious!
Other Marvelous Mexican Side Dish Recipes
- Chorizo Queso Fundido
- Mexican Rice Recipe
- Refried Black Beans
- Garden Fresh Guacamole
- Cheesy Mexican Rice Bites
- Roasted Tomatillo Salsa
*This post originally posted on 07/06/2016.
Mexican Street Corn
Ingredients
- 8 ears corn husks and silk removed
- 3 tablespoons unsalted butter
- ⅓ cup mayonnaise
- 2 tablespoons lime juice freshly squeezed
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- ⅓ cup queso fresco crumbled
- Cilantro chopped (optional)
Instructions
- Preheat your grill to medium-high heat. Place the corn cobs on a rack about 4 inches above the fire. Cook until the corn starts to char, about 5 minutes. Turn each ear 90 degrees and continue charring until all sides are slightly blackened.
- In a small bowl, stir together the mayo and lime juice. Set aside.
- Remove the corn from the grill. Rub each ear with about 1 teaspoon of butter and then with 2 teaspoons of lime mayo.
- Sprinkle the corn all over with salt, pepper, and chili powder. Then sprinkle with crumbled queso fresco and chopped cilantro, if using. Serve immediately.
