If you’re searching for that irresistible street food magic you can bring to your own backyard, Homemade Mexican Street Corn is about to become your next obsession. Imagine sweet grilled corn, smoky from the grill, slathered with a creamy, zesty sauce, then showered with crumbly cotija cheese and a dash of chili. Every bite is vibrant, rich, and has the perfect touch of heat and tang. Trust me, whether you’re hosting a summer barbecue or just craving a fun side dish, this classic elote-inspired recipe will steal the show.
Ingredients You’ll Need
Gathering your ingredients for Homemade Mexican Street Corn is both simple and exciting. Each element has a role to play, turning humble corn into a bold, crave-worthy creation. Don’t skimp! The interplay between creamy, tangy, fresh, and spicy is what makes this dish unforgettable.
- Fresh corn on the cob (4 ears): Nothing beats the flavor of peak-season corn; look for husks that are bright green and plump kernels for best results.
- Vegetable oil (2 tablespoons): A quick brush helps the corn char beautifully and keeps it from sticking to the grill.
- Mayonnaise (1/4 cup): Adds creamy richness and helps the other toppings stick to each kernel.
- Sour cream or Mexican crema (1/4 cup): Brings a tangy note and silky texture—feel free to use Mexican crema for an even more authentic flavor.
- Cotija cheese, crumbled (1/2 cup): This salty, crumbly cheese is the essence of street corn; substitute feta if you need, but the real thing adds a special layer.
- Chili powder (1 teaspoon): Adds a gentle heat and beautiful color that makes this dish pop.
- Smoked paprika (1/2 teaspoon): Gives a subtle sweetness and smoky aroma that compliments the grill-charred corn.
- Lime juice (from 1 lime): Just-squeezed lime brings refreshing brightness and keeps everything lively and balanced.
- Chopped cilantro (optional): Adds fresh color and a classic herbal finish—skip if you’re not a cilantro fan.
- Lime wedges, for serving: Let everyone customize with extra spritzes of lime—because you can never have too much tang!
How to Make Homemade Mexican Street Corn
Step 1: Prep and Preheat Your Grill
Start by preheating your grill or grill pan to medium-high heat. While the heat builds, pull aside your corn and give it a quick shuck so it’s bare and ready for charring. This is your moment to get excited—the smoky flavor from grilling is what makes Homemade Mexican Street Corn stand out!
Step 2: Brush and Grill the Corn
Brush each ear of corn all over with a thin layer of vegetable oil. This simple step helps the corn get beautifully blistered and prevents sticking. Place the corn directly on the hot grill and cook for 8 to 10 minutes, turning every couple of minutes. You’re looking for an even, golden char that brings out the natural sweetness and adds amazing depth of flavor.
Step 3: Make the Creamy Sauce
While your corn is grilling, whisk together the mayonnaise, sour cream (or Mexican crema), and freshly squeezed lime juice in a small bowl. This combo forms a dreamy, tangy sauce that clings to every nook of the corn. It’s really what transforms your corn from everyday to extraordinary.
Step 4: Slather the Corn
As soon as the corn comes off the grill (it should be sizzling and fragrant), immediately brush each ear all over with the creamy mixture. Make sure every kernel gets coated—don’t be shy! The heat helps the sauce melt into all those grilled crevices.
Step 5: Finish with Toppings
Next, sprinkle your freshly slathered corn with a generous shower of crumbled cotija cheese. Then, add a dusting of chili powder and smoked paprika so every bite pops with flavor and color. If you love a little extra heat, feel free to add cayenne. Add a scatter of chopped cilantro for freshness, then plate with lime wedges for serving. That’s it—your Homemade Mexican Street Corn is ready!
How to Serve Homemade Mexican Street Corn
Garnishes
When it comes to garnishes, go big or go home! Classic Mexican street corn is finished with more crumbled cotija, a sprinkle of chili powder, and all the fresh chopped cilantro you like. For added zest, serve with extra lime wedges so everyone can DIY their perfect squeeze at the table. If you want to get creative, try a dusting of Tajín or a touch of finely minced jalapeño for extra zing.
Side Dishes
Homemade Mexican Street Corn is ridiculously versatile. Pair it with juicy grilled meats, tacos, burgers, or even a bright summer salad. This dish is a winner with just about anything at a barbecue or picnic. The bold, creamy flavors work especially well next to simple grilled chicken, steak, or classic rice and beans.
Creative Ways to Present
Think outside the cob! For parties, cut the corn into halves or thirds for mini-handheld treats. Want to make “esquites”? Simply cut the grilled corn off the cob, toss it with the sauce and toppings in a bowl, and serve it salad-style with spoons. Individual cups or small bowls also make a fun presentation for potlucks or backyard get-togethers.
Make Ahead and Storage
Storing Leftovers
If you have any Homemade Mexican Street Corn leftover (though it’s rare!), let the cobs cool completely before wrapping them snugly in foil or placing them in an airtight container. Store in the refrigerator and aim to enjoy within two days for the best texture and flavor.
Freezing
For longer storage, you can actually freeze cooked, uncreamed corn. Grill as directed, then cool and wrap the cobs tightly in plastic wrap before freezing. When you’re ready to serve, thaw, then reheat and finish with the creamy sauce and toppings just before serving for maximum freshness.
Reheating
To reheat, warm leftover corn cobs in a 300°F oven (wrapped in foil) for about 10 minutes or until hot. If your toppings are already on, don’t worry—they’ll still be delicious! For esquites or corn that’s already mixed, a quick zap in the microwave or a gentle reheat on the stovetop works well.
FAQs
Can I use frozen or canned corn instead of fresh?
Yes, you can! While fresh grilled corn gives the most authentic flavor and texture, you can use frozen corn (thawed and grilled in a grill basket), or even canned corn heated in a hot skillet for a similar effect. If using kernels, serve esquites-style in bowls for easier eating.
What’s the best cheese substitute if I can’t find cotija?
Feta cheese is the most common substitute because it’s crumbly and salty like cotija. Queso fresco also works if you prefer a milder flavor. Just crumble over generously for the street corn vibe!
How spicy is Homemade Mexican Street Corn?
It’s generally mild, with most of the flavor coming from chili powder (which is more smoky than spicy) and smoked paprika. If you love extra heat, add a pinch of cayenne or chopped fresh chili to taste.
How do I make this dairy-free or vegan?
Swap in your favorite vegan mayo and a dairy-free sour cream alternative. For the cheese, look for a vegan feta or simply skip it. The smoky, spicy-lime flavors still shine!
Can I prepare the sauce ahead of time?
Absolutely! Mix up the mayo, sour cream, and lime juice up to a day in advance and store in the fridge. Give it a stir before using, and you’ll save valuable time during your get-together.
Final Thoughts
If you haven’t tried making Homemade Mexican Street Corn yet, consider this your official invitation to give it a go. It’s simple, show-stopping, and wildly delicious—the kind of dish everyone rushes back for seconds. Set out the toppings, fire up your grill, and make some memories together. Enjoy!
Print
Homemade Mexican Street Corn Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make delicious Homemade Mexican Street Corn with this easy recipe. Grilled corn topped with a creamy mix of mayonnaise and cotija cheese, seasoned with chili powder and paprika, and finished with a squeeze of lime.
Ingredients
Fresh Corn:
- 4 ears fresh corn, husked
For Grilling:
- 2 tablespoons vegetable oil
Creamy Mixture:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- juice of 1 lime
Garnish:
- Chopped cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Prepare the Creamy Mixture: In a small bowl, mix together mayonnaise, sour cream, and lime juice.
- Assemble the Corn: Once corn is grilled, brush each ear with the creamy mixture. Sprinkle generously with crumbled cotija cheese, then dust with chili powder and smoked paprika.
- Garnish and Serve: Garnish with chopped cilantro and serve with extra lime wedges. Serve immediately while hot.
Brush corn with vegetable oil and grill for 8–10 minutes, turning occasionally, until lightly charred on all sides.
Notes
- For a spicier version, add a dash of cayenne pepper.
- You can also cut the corn off the cob and serve it as esquites (corn salad) in a bowl.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
