Mexican Street Corn Recipe

Smoky, creamy, and just the right kind of messy, this Mexican Street Corn is the ultimate celebration of bold flavor and fire-kissed simplicity.

Char grilled corn meets a tangy spicy cream that clings to every kernel no side dish brings the drama quite like this.

You’ll get hit with creamy cotija, lime, and a dusting of chili in every bite it tastes as good as our other appetizers, like Cowboy Caviar and Fried Okra, but with a smoky street-food soul that transports you straight to a Mexico City plaza.

It’s the kind of recipe that’s easy to master but unforgettable to eat, blending casual backyard vibes with globally inspired flair. Trust me, once you bring this to a BBQ, you’ll be asked for the recipe before the corn cools.

Behind the Recipe

This recipe is inspired by elote, a popular Mexican street food where grilled corn is slathered with a creamy sauce, sprinkled with cheese, and finished with chili and lime.

The balance of rich, salty, tangy, and spicy is what makes it so addictive.

This version stays close to the classic while keeping the ingredients simple and approachable for home cooking.

Why You’ll Love This Recipe?

• The first time I made this, I doubled the batch and still ran out within minutes. It’s that kind of recipe people circle back for.
• I started broiling the corn indoors during monsoon season, and the flavor still hits proof this recipe doesn’t rely on perfect grilling weather.
• Swapped out cotija with crumbled paneer once when I couldn’t find the real deal, and it still got rave reviews don’t be afraid to get creative.
• It’s rich but satisfying, so a little goes a long way.
• Each bite hits you with sweet, smoky, creamy, and spicy like a carnival in your mouth you’ll want to revisit all summer.

This Mexican street corn recipe is a total flavor bomb! Creamy, zesty, and just the right kick from the chili—tasted just like what I had at a food truck in Austin. I grilled the corn and followed everything as written. So easy and seriously addictive.

— Carlos Ramirez, Texas

Chef’s Pro Tips for Perfect Results

1. Grill corn until lightly charred for best flavor.
2. Apply toppings while corn is still hot so everything sticks.
3. Use finely grated cheese for even coverage.
4. Taste before adding extra salt.
5. Serve immediately for best texture.
6. A grill pan or broiler works well if outdoor grilling isn’t an option.

Kitchen Tools You’ll Need

1. Grill or grill pan
2. Basting brush
3. Tongs
4. Serving plate
5. Knife
6. 2 Small mixing bowls
7. Measuring spoons

Ingredients in This Recipe

• 4 Ears Grilled Corn on the Cob: Sweet base with smoky char.
• ¼ Cup Mayonnaise: Creates the creamy coating.
• 1½ Tsp Lime Juice: Adds brightness and tang.
• 2 oz Cotija cheese: finely grated (about ½ cup)
• ½ Tsp Chili Powder: Adds warmth and depth.
• 2 Tbsp Finely Chopped Cilantro: Adds freshness.
• Pinch of Cayenne (Optional): Adds extra heat if desired.
• ¼ Tsp Kosher Salt: Balances all flavors.

Ingredient Substitutions

• Cotija cheese: Feta cheese.
• Mayonnaise: Mexican crema or sour cream.
• Chili powder: Smoked paprika for milder heat.
• Lime juice: Lemon juice.

Ingredient Spotlight

Cotija cheese:
A dry, salty cheese that adds sharpness without melting, perfect for sprinkling.

Grilled Corn:
Grilling enhances natural sweetness and adds smoky flavor.

Instructions for Making This Recipe

Step 1: While the corn is grilling, mix the mayonnaise, lime juice, chili powder, cayenne, and salt in a small bowl until well combined.

Step 2: In another bowl, stir together the Cotija cheese and chopped cilantro and set both aside.

Step 3: Once the corn is charred and cooked through, use a brush or spoon to generously coat one cob with the mayo mixture.

Step 4: Hold it over a plate and sprinkle the cheese-cilantro blend liberally, rotating to coat all sides expect a bit of mess.

Step 5: Transfer the finished cob to a serving plate. Lightly dust each cob with an extra pinch or two of chili powder, and serve them warm.

Nutrition Facts (Approx. per serving)

Nutrition	Value
Calories	241kcal
Carbohydrates	20g
Fiber	2.2g
Fat	16.7g
Protein	6.2g
Cholesterol	29.2g

Texture & Flavor Secrets

• Hot corn helps toppings adhere.
• Char adds smoky depth.
• Lime cuts through richness.
• Cheese adds savory contrast.

Cooking Tips & Tricks

• Grill corn directly over flame for char.
• Rotate frequently to avoid burning.
• Apply toppings while hot.
• Serve right away.

What to Avoid

1. Overcooking corn
2. Adding toppings to cold corn
3. Using coarse cheese
4. Oversalting

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: ~30 minutes

Make-Ahead and Storage Tips

• Best served fresh.
• Toppings can be prepped ahead.
• Not ideal for storing assembled corn.
• Reheat corn separately if needed.

What To Pair With This Recipe?

1. Couscous With Tomatoes
2. Roasted Carrots
3. Carrot Soufflé
4. Colcannon 
5. Potato And Kielbasa

Creative Leftover Transformations

• Cut kernels off for corn salad
• Add to tacos
• Mix into rice
• Top nachos
• Stir into pasta salads

Additional Tips

• Adjust spice to taste.
• Use fresh lime juice.
• Finely grate cheese.
• Serve hot for best flavor.

Make It a Showstopper

Serve the corn hot with visible cheese and herbs clinging to the surface. The contrast of charred kernels and creamy topping makes it instantly eye-catching.

Variations to Try

1. Extra Spicy Street Corn
2. Crema-Based Version
3. Cheese-Heavy Style
4. No-Mayo Version
5. Corn Off-the-Cob Elote Bowl

FAQs

1. Can I make this without a grill?
   Yes, use a grill pan.
2. Is Cotija cheese necessary?
   Feta works well.
3. Is it spicy?
   Mild unless cayenne is added.
4. Can I prep ahead?
   Only the toppings.
5. Is it gluten-free?
   Yes.
6. Can I use frozen corn?
   Not recommended for this style.
7. Best served hot or warm?
   Hot.
8. Can I add butter?
   Optional but not traditional.
9. Is it kid-friendly?
   Yes, without cayenne.
10. Can I double the recipe?
    Easily.