Mexican Street Corn Recipe
Mexican street corn, also called “elote,” is a flavorful and creamy side dish that pairs perfectly with grilled meats, tacos, or any summer meal. Traditionally, this dish is made with whole ears of corn grilled over an open flame, but you can make a quick and delicious version right on your stovetop using fresh corn, frozen corn, or even canned corn. This recipe comes together in just a few minutes and delivers all the flavor of authentic elote.
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Ingredients for Mexican Street Corn
- 3 tablespoons butter
- 2 cups corn (about 1-2 cans or 2-3 ears of corn)
- 4 tablespoons mayonnaise
- 1 tablespoon heavy cream
- Juice from half a lime (about 2 tablespoons)
- 1-2 teaspoons chili powder
- 1/4 cup cotija cheese
- Fresh cilantro for garnish
How to Make Mexican Street Corn
Prepare the Corn
Start by heating 3 tablespoons of butter in a large cast iron skillet over medium heat. Once the butter has melted, add 2 cups of corn (you can use frozen corn or fresh corn from the cob) and cook for about 10 minutes. Stir occasionally, but be careful not to let the corn brown too much; you just want to warm it through.
Mix the Sauce
Once the corn is heated through, remove the skillet from the heat and transfer the corn and melted butter to a large mixing bowl. Add 4 tablespoons of mayonnaise, 1 tablespoon of heavy cream, and the juice from half a lime (roughly 2 tablespoons). Stir everything together until well incorporated.
Add Some Flavor
Sprinkle in 1-2 teaspoons of chili powder (depending on how spicy you like it). Stir until the corn is evenly coated with the mayo mixture. This is where all the creamy, tangy flavor comes from!
Top It Off
Finally, top the corn with 1/4 cup of crumbled cotija cheese and fresh cilantro. This will give your dish that authentic Mexican street corn flair.
Serve and Enjoy
Serve immediately and enjoy your delicious Mexican street corn! It’s the perfect side dish for tacos, grilled meats, or even on its own as a tasty treat.
Tips for the Best Mexican Street Corn
- If you want extra smoky flavor, roast fresh ears of corn on the grill before removing the kernels and mixing with the other ingredients.
- Frozen corn works just as well as fresh and can be cooked straight from the freezer—just heat for 2-3 minutes longer to ensure it’s fully warmed.
- For a lighter version, swap the mayonnaise for Greek yogurt and reduce the amount of cheese.
Conclusion
Whether you serve it alongside grilled meats, fold it into tacos, or enjoy it straight from the bowl, this Mexican street corn recipe is bursting with flavor in every bite. The creamy blend of mayonnaise and cotija cheese pairs perfectly with the sweetness of fresh corn, while the chili powder and lime juice add just the right kick. It’s quick, easy, and a guaranteed crowd favorite—perfect for everything from weeknight dinners to backyard barbecues. Once you try it, you’ll find yourself making it again and again.
Mexican Street Corn Recipe
Equipment
- Large cast iron skillet
- Wooden spoon or spatula
- large mixing bowl
- Measuring cups and spoons
Ingredients
- 3 tablespoons butter
- 2 cups corn 1–2 cans, or substitute fresh corn or frozen corn
- 4 tablespoons mayonnaise
- 1 tablespoon heavy cream
- Juice from 1/2 lime about 2 tablespoons lime juice
- 1-2 tsp chili powder
- 1/4 cup cotija cheese
- Fresh cilantro chopped (for garnish)
Instructions
- In a large cast iron skillet, melt the butter over medium heat.
- Add the corn and cook for 10 minutes, stirring occasionally. Heat through without browning.
- Remove from heat and transfer corn and melted butter to a large mixing bowl.
- Stir in mayonnaise, heavy cream, lime juice, and chili powder until evenly coated.
- Sprinkle with cotija cheese and garnish with cilantro. Serve immediately.
