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Charred sweet corn is rolled in creamy mayo, sprinkled with cheese and spices, then topped with cilantro for an irresistible side dish.
Holly’s Recipe Highlights
- Flavor: This elote recipe delivers smoky, creamy, tangy flavors with a hint of spicy ancho chile and fresh lime.
- Technique: The corn is grilled directly on the grate to get a perfect char and smoky taste.
- Prep Note: Remove husks completely and clean the corn before grilling for even cooking.
- Time-Saving Tip: Use pre-shucked corn or shuck it the day before to save time.
What’s on Mexican Street Corn?
- Corn: Sweet summer corn is at its peak from May to September, but frozen cobs will work too (be sure to thaw first). Peel away the silk and husk from the fresh cobs before making this recipe.
- Mayonnaise: Mayonnaise is best, but you can also use plain yogurt or sour cream for a tangy bite.
- Cotija Cheese: Cotija is a traditional, salty cheese that gives this dish its signature flavor. Can’t find it? Try crumbly feta cheese or parmesan cheese instead.
- Seasoning: I love using an ancho chile powder, but you can swap it for one of these DIY blends. Keep them on hand for all kinds of southwestern-style recipes: taco seasoning, adobo seasoning, and fajita seasoning.
Leftovers
Wrap it up tight with plastic wrap or in an airtight container. Keep it in the fridge for up to 2 days. When you’re ready to enjoy, warm it up gently in the oven or microwave and add fresh lime or cheese to make it taste like new!
What to Serve With Street Corn…
Did you enjoy this Mexican Street Corn? Leave us a comment and rating below!
Mexican Street Corn (Elote)
Equipment
Ingredients
- 4 corn on the cob
- 2 tablespoons salted butter
- ½ cup mayonnaise
- 2 tablespoons chopped fresh cilantro plus extra for serving
- ½ teaspoon ancho chile powder
- ½ cup cotija cheese or feta cheese, crumbled
- 1 lime
Instructions
- Preheat grill to medium-high heat.
- Remove the husk from the corn. Place the cobs directly on the grill and cook, turning occasionally, until lightly charred, about 10 to 12 minutes.
- Remove from the grill and brush the cobs with butter.
- Brush the corn with mayonnaise and then sprinkle with cotija cheese.
- Garnish with cilantro and chili powder. Serve with lime wedges.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
5 Star all the way! This is the perfect holiday dish, and pairs nicely with any main course. Thank you!
So glad you enjoyed it, Jerilyn!
This was delicious!! Fortunately, I had crema, ancho chile powder, and cojita already. I added 1/4 tsp, each, of smoked paprika and chipotle pepper powder for a little extra flavor/kick. Everyone raved about this Elote! Made it alongside your recipe for Cilantro Lime Chicken Thighs and Cilantro Lime Rice. Will definitely be making this meal again and again!!
Yummy! That sounds like the perfect meal to me Deanne! I am so glad you enjoyed this recipe!
Not a fan of cilantro, but I love the cheese and I also add 2 TBSP fresh lime juice and 2 TBSP hot sauce instead of the cumin and chili powder. They go back for more, guaranteed!
So glad you enjoyed it, Joy!
Made this tonight and it was great! Used regular chili powder, sour cream and feta because that was what we had. It was wonderful.
Oh my Goodness! This corn was the star of the show at my Cinco De Mayo party! EVERYONE loved it!!!! I see this in the very near future for steak night!! Thank you for another great recipe!!!
You’re welcome! So happy to hear the corn was such a hit!
Delicious!!! Substituted the chili powder as unable to find the one you recommended. This is another successful AND delicious recipe from you. I will stay tuned.
My family loves this recipe! My son says he has had Mexican corn at three different restaurants, and this is the best one yet! It is easy to make, and adds a flair to a simple dinner. I used the Crema and Cotija cheese, but was not able to find ancho chili powder; I used regular chili powder, and it was delicious!
Thanks, Dotsy! So glad your family enjoyed this recipe :)
Yum!
Love your recipes, use them almost daily
Thanks Sara! So happy to hear that!