Easy Mexican Street Corn

This easy Mexican street corn recipe is sure to be a hit at your next barbecue or summer gathering. With its delicious blend of savory and sweet flavors, it is a crowd-pleaser that will leave everyone wanting more.

Easy mexican street corn recipe

With this simple and easy Mexican street corn recipe, you can create a dish that will transport you straight to the streets of Mexico. So fire up your grill, or oven and get ready to enjoy some mouth-watering elote!

What Is Mexican Street Corn?

Street corn, also known as elote, is a popular Mexican food that consists of grilled corn on the cob coated in a mixture of mayonnaise, cheese, and spices. In addition to the classic preparation, elote can also be served in a cup or bowl, cut off the cob and mixed with the same toppings.

Mexican street corn recipe

This savory and sweet dish is often sold by street vendors in Mexico and has gained popularity around the world as a delicious and unique way to enjoy corn.

What Is Mexican Street Corn Made Of?

Mexican street corn, also known as elote, is a savory and sweet snack that is made of grilled corn on the cob that is coated with a flavorful mixture of mayonnaise, cheese, chili powder, and lime juice.

Here are the ingredients typically used to make Mexican street corn:

  • Fresh corn on the cob
  • Mayonnaise
  • Sour cream
  • Cotija cheese (or other crumbly cheese such as feta or queso fresco)
  • Chili powder (or Tajin powder)
  • Garlic powder
  • Lime juice
  • Salt
  • Fresh cilantro (optional)

How To Make Mexican Street Corn:

To make Mexican street corn, the corn is first grilled or boiled until it’s tender and cooked through.

Once cooked, coat the corn with the mixture of mayonnaise, sour cream, crumbled cheese, chili powder, garlic powder, and lime juice.

Garnish the corn with fresh cilantro and a wedge of lime, and serve hot. Mexican street corn is a delicious and unique way to enjoy corn and is a popular street food in Mexico and beyond.

How To Grill Corn On The Cob:

Grilling an ear of corn is simple. Once the husk is removed, simply brush a hot grill with oil, then place the corn on the grill and turn it regularly, or desired char is reach.

You can also use foil as a barrier, but it’s not necessary. However, I like to use foil for serving guest individually.

How To Roast Corn On The Cob The Oven:

For this recipe, I used the oven. If you don’t have a grill, you can roast delicious corn on the cob in the oven.

Brush the corn on all sides with butter or oil, then wrap the corn on the cob in aluminum foil. Bake the corn in the oven at 425 degrees for approximately 20 – 25 minutes.

What Cheese Do You Use On Mexican Street Corn?

The cheese traditionally used for Mexican street corn is called Cotija cheese, which is a hard, crumbly, salty cheese that originates from the town of Cotija in the Mexican state of Michoacán.

It is similar in texture to feta cheese, but with a more pronounced salty flavor. Cotija cheese is often used as a topping for various Mexican dishes and is a common ingredient in the preparation of Mexican street corn.

If Cotija cheese is not available, other crumbly, salty cheeses like feta or queso fresco can be used as a substitute. In fact, many people use these alternatives to make Mexican street corn because they are more readily available outside of Mexico. Ultimately, the choice of cheese depends on personal preference and availability of ingredients.

Equipment Used For This Recipe:

Easy Mexican Street Corn

Transform your corn on the cob with this quick and easy Mexican street corn recipe. It’s the perfect blend of savory and sweet flavors with just a few simple ingredients. Elevate your next BBQ or summer gathering with this crowd-pleasing dish!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American, Mexican
Servings 4


  • 4 Ears corn on the cob
  • 1/2 Cup mayonnaise
  • 1/4 Cup plain yogurt, sour cream, or Mexican crema
  • 1 Cup Crumbled feta cheese Or cotija cheese
  • 2 Tsp garlic powder minced
  • 2 Tsp Chili powder
  • 1/2 Tsp salt
  • 2 Tbsp lime juice
  • lime wedges for serving
  • zest of one lime
  • 1 Cup cilantro leaves chopped


  • Shuck the corn, leaving the stalk intact. Brush with oil and grill, broil, or wrap in foil for the oven until charred and tender.
  • While the corn is cooking, grilling, or baking, mix together the mayonnaise, sour cream or yogurt, garlic powder, lime zest, chili powder, and half of your cilantro.
  • Once the corn is cooked, brush the Mexican crema on all sides of your corn husks.
  • Sprinkle feta or cotija cheese, lime juice and remaining cilantro on top and serve. It’s that easy!
  • Serve immediately and enjoy!


1. How To Grill Corn On The Cobb: Brush a hot grill with oil, then place the corn (with the husks removed) on the grill while turning regularly until charred all over, about 10 minutes. 
2. How To Roast Corn In The Oven: Preheat oven to 425 degrees. Remove husks. Brush corn with oil and wrap in foil individually. Place on cookie sheet and roast for about 20 to 25 minutes.  
3. You can substitute butter for olive oil when wrapping your corn. 
4. If you have leftover Mexican Crema, store in a container and refrigerate to use on other recipes for up to 5 days. 
Keyword appetizer, corn, side dish

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