If you have ever strolled through vibrant Mexican markets, you undoubtedly encountered the irresistible charm of grilled corn smothered in creamy sauce and sprinkled with zesty toppings. This Mexican Street Corn (Elote) Recipe is a celebration of bold flavors and simple ingredients, coming together to create the perfect balance of smoky, tangy, and spicy sensations. Whether you’re a seasoned foodie or just craving a fun side dish with a punch, this recipe brings the authentic taste of Mexico right to your kitchen in just minutes.
Ingredients You’ll Need
The magic behind this Mexican Street Corn (Elote) Recipe lies in its straightforward ingredients. Each one plays a vital role in building the dish’s layered flavors—from the sweetness of the corn and richness of the butter to the creamy tang of mayo and the bright kick of lime. Plus, the chili powder and cotija cheese add that classic, unforgettable flair that keeps you coming back for more.
- 3 (15.25-ounce) cans corn, drained: Using canned corn keeps things easy and accessible while still delivering delicious sweetness.
- 2 tablespoons butter: Adds luxurious creaminess and helps the corn get that irresistible roasted flavor.
- Kosher salt, to taste: Enhances all the natural flavors without overpowering.
- 3 tablespoons mayonnaise: Creates the luscious, tangy base that holds the dish together.
- 1-2 tablespoons lime juice: Injects bright acidity and freshness for balance and vibrancy.
- 2 teaspoons chili powder, divided: Offers mild heat and smoky depth, sprinkled for maximum impact.
- Cotija cheese, for sprinkling: This crumbly, salty cheese delivers an authentic Mexican twist.
- Cilantro, roughly chopped, for garnish: Adds a burst of herbal brightness and beautiful color.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Heat the Skillet
Start by placing a cast iron skillet over high heat. Let it get wonderfully hot — this is key to giving the corn its signature toasty, slightly charred flavor that makes all the difference.
Step 2: Cook the Corn
Pour the drained corn into the sizzling skillet. Allow it to cook for about 8 to 10 minutes, stirring occasionally. This step encourages each kernel to develop a little golden char, which adds that irresistible smoky nuance reminiscent of street vendors’ grills.
Step 3: Add Butter and Salt
Remove the skillet from heat and immediately stir in the butter and kosher salt. Stir until the butter melts completely and coats every kernel. This enriches the corn’s texture and intensifies its natural sweetness.
Step 4: Mix with Mayo and Lime
Transfer the hot corn to a mixing bowl, then fold in the mayonnaise and lime juice. This combination creates a creamy, tangy coating that’s essential to authentic Mexican Street Corn (Elote) Recipe.
Step 5: Season with Chili Powder
Add one teaspoon of chili powder into the mixture and stir well. This ensures every bite has a radiant pop of smoky spice, perfectly balanced without being overwhelming.
Step 6: Garnish and Serve
Finish your corn by sprinkling it generously with crumbly cotija cheese, the remaining chili powder, and vibrant chopped cilantro. Serve it right away while it’s warm to enjoy that heavenly blend of textures and flavors at their peak.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
Fresh cilantro and crumbly cotija cheese are classic garnishes that add a burst of freshness and salty depth. For a little extra zest, pushing the lime wedge on the side helps diners personalize the tangy brightness to their liking.
Side Dishes
This dish pairs beautifully with grilled meats like carne asada or juicy chicken, making it an ideal side for summer cookouts or casual dinners. It also complements rice, beans, or even a crisp green salad for a fiesta-inspired meal.
Creative Ways to Present
For a fun twist, serve the corn in small cups topped with the garnishes, perfect for parties or finger-food style gatherings. Or, mix the finished corn with cooked pasta or quinoa to transform it into a flavorful salad with all the vibrant flavors of authentic Mexican street food.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn (Elote) Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The flavors meld together even more, though the texture might be a bit softer. Give it a quick stir before serving again.
Freezing
Freezing is not recommended for this dish as the creamy mayonnaise and cooked corn’s texture change drastically once thawed, resulting in a watery and less appetizing outcome.
Reheating
To reheat leftovers, gently warm the corn in a skillet over medium-low heat just until heated through. Avoid the microwave if possible to help retain the toasty, fresh flavors. Add fresh garnishes after reheating for maximum vibrancy.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn will add an extra layer of sweetness and texture. Just grill or sauté the fresh corn kernels until nicely charred before following the rest of the recipe.
Is mayonnaise necessary in this recipe?
Mayonnaise is key for creating the creamy, tangy coating that defines Mexican Street Corn (Elote) Recipe. However, you can substitute with Greek yogurt or sour cream for a lighter variation.
How spicy is this dish?
The dish has a mild to moderate heat thanks to the chili powder. You can easily adjust the amount to suit your spice tolerance or add a pinch of cayenne for more kick.
Can I make this recipe vegan?
Yes! Use vegan butter or olive oil instead of butter, vegan mayonnaise, and omit the cotija cheese or replace it with a vegan cheese alternative to keep things plant-based and delicious.
What is the best way to serve Mexican Street Corn at a party?
Serve it in small cups or bowls topped with plenty of garnishes for easy grab-and-go portions. It’s a crowd-pleaser that pairs wonderfully with Mexican-inspired cocktails and appetizers.
Final Thoughts
There’s something so joyful about bringing the vibrant flavors of Mexican street food into your own kitchen, and this Mexican Street Corn (Elote) Recipe does exactly that. Its blend of smoky, creamy, tangy, and spicy notes will quickly become a beloved staple for BBQs, weeknight dinners, or whenever you want a little fiesta on your plate. Give it a try and prepare to fall in love with every bite!
Print
Mexican Street Corn (Elote) Recipe
- Total Time: 13 minutes
- Yield: 6 servings 1x
Description
A vibrant and flavorful Mexican Street Corn (Elote) recipe that features toasted corn kernels cooked in a hot skillet, then mixed with creamy mayonnaise, tangy lime juice, and seasoned with chili powder. Topped with salty cotija cheese and fresh cilantro, this quick and easy side dish captures the authentic taste of street food in under 15 minutes.
Ingredients
Main Ingredients
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
- 3 tablespoons mayonnaise
- 1–2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the Skillet: Place a cast iron skillet over high heat and allow it to heat thoroughly until very hot.
- Cook the Corn: Add the drained corn to the hot skillet. Cook for 8-10 minutes, stirring occasionally, to toast the kernels and develop a slight char for a smoky flavor.
- Add Butter and Salt: Remove the skillet from heat and stir in the butter along with kosher salt to taste until the butter melts completely and coats the corn evenly.
- Mix with Mayo and Lime: Transfer the corn mixture to a bowl, then stir in the mayonnaise and lime juice thoroughly to form a creamy and tangy base for the dish.
- Season with Chili Powder: Add 1 teaspoon of chili powder to the corn mixture and stir well to distribute the spice evenly.
- Garnish and Serve: Sprinkle the corn generously with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately to enjoy the best flavor and texture.
Notes
- For extra smokiness, you can char the corn under a broiler before mixing with other ingredients.
- Adjust lime juice according to your taste preference for acidity.
- Cotija cheese can be substituted with feta cheese if unavailable.
- Use fresh corn kernels if preferred, grilling them for authentic flavor.
- Serve as a delicious side dish for Mexican-themed meals or BBQs.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
