Fiesta on a Cob: Authentic Mexican Street Corn (Elote)

Q: How do I store leftover Mexican Street Corn?

While Elote is best enjoyed immediately, you *can* store leftovers in the fridge for up to 2 days. Wrap each ear of corn tightly in plastic wrap. The texture of the corn may change slightly and the sauce might get a bit runny, but the flavour will still be great. Reheat gently in the oven or microwave, but be careful not to overcook it!

Craving authentic Mexican Street Corn? My easy Elote recipe delivers a creamy, cheesy, chili-lime fiesta! Skip the lines & make the best at home! Get my tips!

Easy Mexican Street Corn Recipe (Elote!) - Fiesta on a Cob!

June 2, 2025
By Ethan Navarro.

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Table of Contents

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Recipe Introduction

Quick Hook

Fancy a taste of Mexico? This mexican street corn recipe will transport you straight to a sunny plaza. The creamy, spicy, cheesy flavours are just phenomenal, honestly.

Brief Overview

Also known as elote, mexican corn is a beloved street food staple. originating in mexico, it's a celebration of simple, fresh ingredients.

This recipe is super easy and only takes about 30 minutes. it yields 4 servings, perfect for a family side dish.

Main Benefits

Corn is packed with fibre. this makes this mexican street corn recipe a slightly healthier indulgence. serve it at your next barbecue or taco night.

What makes it special? it’s a fun, flavourful twist on plain corn on the cob. it's one of the best sides for fajitas dinners , trust me.

Ready to get started? Let’s dive into the ingredients you’ll need for this absolute banger of a mexican street corn recipe !

The Goods: Ingredients for Your Elote

First, you'll need four ears of corn. get the freshest you can find. next, grab some mayonnaise. don't skimp; full-fat mayo works best.

You will need some mexican crema or sour cream. it adds that tangy kick. cotija cheese is essential. it is salty and crumbly.

One lime is also needed for zest and juice. a clove of garlic adds depth. chili powder brings the heat.

Cilantro adds freshness.

Don't worry if you can't find cotija. feta works in a pinch, adding that salty tang we love. i once used halloumi on accident.

It was actually pretty great! you could try different cheeses for fun.

Fiesta on a Cob: Authentic Mexican Street Corn (Elote) presentation

Getting Corny: Making the Magic Happen

Preheat your grill to medium-high heat. seriously, about 375- 450° f. brush the corn with vegetable oil. grill the corn, turning now and then, until it is slightly charred.

This usually takes about 10- 15 minutes. don't walk away. burnt corn is sad corn.

While the corn grills, mix the sauce. use the mayo, crema, cheese, lime, garlic, chili powder, salt and pepper. mix everything in a bowl.

Now take the corn off the grill. spread the sauce on. then sprinkle with more cheese and chili powder. garnish with cilantro.

Serve immediately with lime wedges. the lime brightens up the flavours. honestly, this mexican street corn recipe is best fresh off the grill.

I sometimes make a big batch of sauce. store it in the fridge for later.

Elote Love: Variations and Extras

Want to spice things up? add a pinch of cayenne pepper to the sauce. or use some chipotle powder for a smoky flavour.

If you fancy mexican street corn variations , experiment with different cheeses. manchego is great.

You can also make a mexican street corn salad (esquites) recipe serious eats style. just cut the kernels off the cob and mix with the sauce and toppings.

Serve it cold. it's perfect for picnics. it’s also delicious as one of your mexican chicken side dishes .

This mexican street corn recipe is pretty damn versatile. i even saw a mexican fried corn recipe once. i haven't tried it.

But i'm intrigued! you could also throw the corn into a mexicorn corn dip . it's a party in your mouth!

Okay, let's get into the nitty-gritty of what you'll need to make the best mexican street corn recipe this side of the border.

Honestly, it's simpler than you think. forget fancy gadgets; we're keeping it real, yeah ?

**Essential Ingredients For Your Street Corn Sensation**

Right, so let's talk ingredients. None of that posh stuff here, just good honest grub!

Main Ingredients: Corn, the King

Corn: you'll want 4 ears of corn. that's about 1kg , give or take. the fresher, the better, innit? if you can find it, go for sweetcorn, and look for plump kernels that feel nice and firm.
The colour should be vibrant green. avoid dry husks, okes?
Veggie Oil: 2 tablespoons ( 30ml ) to stop the corn from sticking to the grill. Any neutral oil will do, like sunflower or canola. Nothing fancy.

Let's Make that Sauce Magical

Mayonnaise: ½ cup ( 120ml ). Full fat is best for that creamy, proper flavour.
Mexican Crema: ¼ cup ( 60ml ). If you can't find it, don't stress . Sour cream works just fine. Honestly .
Cotija Cheese: ¼ cup ( 30g ), grated, for the sauce, plus another ½ cup ( 60g ) for topping. It gives that salty, crumbly goodness. If you can’t find Cotija, feta cheese is an excellent substitute. It will provide the proper amount of salt that the dish needs.
Lime: You'll need 1 . Zest and juice it. Fresh is key here; that bottled stuff just isn't the same. A good lime should feel heavy for its size and have a vibrant skin.
Garlic: 1 clove , minced. Adds that lovely pungent kick.
Cayenne Pepper: ¼ teaspoon , optional, if you want a bit of heat. A tiny pinch is all you need.

Seasoning Notes: Spice It Up!

So, it's all about hitting those right notes. the essential spice combination is chili powder and lime. they’re like ant and dec – just perfect together.

Lime is the flavor enhancer , and the cotija provides the salty edge. and you can use smoked paprika as an substitution option .

Equipment Needed: Keep It Simple

Don't need all the bells and whistles!

Grill: Gas or charcoal. Or even a grill pan if the weather's pants.
Mixing bowls: For the sauce.
Pastry brush Optional for brushing the corn with oil, but your hands work just as well.
Tongs: Essential for turning the corn. Don’t burn your fingers, bruv!

Okay, mate, let's get this mexican street corn recipe sorted! i'm talking about elote , the proper stuff you get from roadside stalls, not some fancy restaurant rip-off.

Honestly, it’s the perfect dish for a barbie. it's like sunshine on a cob.

Prep Like a Pro: Your Elote Foundation

First things first, get your stuff together. Essential mise en place is the key. You don't want to be scrabbling for lime juice with one hand while your corn burns.

Have your mayo, crema, cheese, and spices ready to go in their own little bowls.
Zest and juice your lime, mince that garlic, and chop your cilantro.
Safety reminder : Hot grills are no joke! Keep a safe distance and use those tongs like they're an extension of your arm.

Getting Down to Business: Cooking Your Mexican Corn

Right, let's get cooking, shall we?

Preheat your grill to medium-high heat , so it's nice and toasty.
Brush your corn with a bit of oil. This stops it from sticking and gives it a lovely char.
Grill the corn, turning every few minutes. Look for a bit of char, about 10- 15 minutes total .
Mix your mayo, crema, cheese, lime, garlic, and spices in a bowl. This is your magic potion.
Slather that sauce all over the hot corn. Don't be shy.
Sprinkle with extra cheese, chili powder, and cilantro.
Serve immediately with lime wedges. Mexican Street Corn Aesthetic is all about that vibrant, messy presentation!

Elote Expert Advice: Level Up Your Corn

Okay, now for the proper tips.

Don't overcook the corn . You want it tender, not leather.
Get that char! A bit of blackening adds bags of flavor.
Mix up your Mexican Street Corn Variations . Try a little feta if you don't have cotija. Mexican Street Corn With Feta Cheese ? Why not!

Honestly, this recipe for mexican corn is a guaranteed crowd-pleaser. it's a proper bit of grub to go with your sides for fajitas dinners or with some mexican chicken side dishes .

Even try making mexicorn corn dip or mexican street corn salad (esquites) recipe serious eats . you can't go wrong! enjoy your homemade mexican corn !

Recipe Notes For Your Fiesta

Alright, you've got your mexican street corn recipe down! but before you fire up that grill, let’s chat about a few extra bits to really take your elote game to the next level.

These are things i've learned over time, and trust me, they make all the difference.

Level Up Your Presentation

Alright, you've got some delicious looking homemade street corn ! but, presentation matters, innit? forget just slapping it on a plate.

Think about the vibe. maybe use some cute little paper boats for a proper mexican street corn aesthetic . you can also sprinkle extra chili powder on the serving plate.

If you want to elevate, try standing the corn upright in mason jars filled with lime wedges. just makes it feel a bit special, you know?

What To Serve With This Deliciousness

This mexican corn isn't just a side; it's a vibe! but what goes well with it? honestly, the possibilities are endless! for mexican dinner side dishes , i love serving it alongside some grilled chicken or as one of my sides for fajitas dinners .

A refreshing mexican street corn salad (esquites) recipe serious eats is also fantastic, especially if you’re serving a crowd. this elote even fits in as one of many mexican chicken side dishes .

It's also great with a vibrant mexicorn corn dip on the side or with a full spread for a taco night.

Storage Secrets

So, you've got leftover elote (unlikely, but hey, it happens!). pop it in an airtight container in the fridge. it'll be good for about 3 days.

I don't recommend freezing it because the creamy sauce gets weird. when reheating, a quick zap in the microwave works, but grilling it again brings back that lovely char.

Remix Time!

Want to mix it up? absolutely! for a dietary twist, try a vegan version with plant-based mayo and cashew cream.

For a seasonal swap, use roasted poblano peppers in the sauce during the autumn for a lovely smoky flavor. also, it tastes fantastic with mexican street corn with feta cheese too.

A Little Bit About Nutrition

Okay, i'm no dietician, but this mexican fried corn recipe is actually pretty good for you in moderation. corn provides fiber, and the lime adds a boost of vitamin c.

The cotija cheese gives you some calcium. also, even though there's mayo, it can fit into a balanced diet. the key is to enjoy it mindfully! if you are watching the carbs, you may want to consider mexican corn can and take it easy on the toppings.

Alright, that's all folks. Now go out there and make some incredible street corn recipe ! Don't be afraid to experiment and have fun. You got this!

Delicious Mexican Corn Recipe: Quick Fiesta at Home

Frequently Asked Questions

What exactly is Mexican Street Corn, or Elote? Is it just, like, fancy corn on the cob?

You could say that, but that's like calling the Mona Lisa "just a painting." Mexican Street Corn, properly called Elote, is grilled corn on the cob slathered in a creamy, tangy sauce, sprinkled with salty cheese, and kicked up with chili. It's a flavour explosion that's a staple at Mexican street fairs and, frankly, pretty addictive! It's so delicious, it will have you saying, "Oh my cod!"

Can I make this mexican street corn recipe ahead of time?

The best part of making this recipe is that you can easily grill the corn a few hours in advance and keep it in the fridge. The sauce can also be made a day or two ahead and stored in the fridge, covered. Just remember to let the corn come to room temperature slightly before adding the sauce, and gently warm the sauce before adding it to the corn.

I can't find cotija cheese. Is there a good substitute for my mexican street corn recipe?

No worries, mate! Cotija can sometimes be tricky to find outside of specialty stores. Feta cheese is a pretty good substitute – it has a similar salty and crumbly texture. Parmesan cheese can also work in a pinch, although the flavour is slightly different. Don't let a missing ingredient stop you from having a proper Elote feast!

How do I make sure my corn doesn't dry out when grilling it for this mexican street corn recipe?

A common mistake is to overcook the corn, which results in dry kernels. Make sure to grill over medium-high heat, turning the corn occasionally to ensure even cooking. You want a slight char, but the corn should still be tender. Another trick is to grill the corn in its husk (soaked in water for 30 minutes beforehand) which steams the corn while it grills, keeping it super moist.

Is there a vegan version of this Mexican Street Corn recipe?

Absolutely! Swapping out the ingredients is as easy as falling off a log! Use vegan mayonnaise, vegan sour cream (or cashew cream), and a plant-based hard cheese alternative. Nutritional yeast can add a cheesy flavor as well. With these simple swaps, everyone can enjoy the deliciousness of Elote, no matter their dietary choices.

How do I store leftover Mexican Street Corn?

While Elote is best enjoyed immediately, you can store leftovers in the fridge for up to 2 days. Wrap each ear of corn tightly in plastic wrap. The texture of the corn may change slightly and the sauce might get a bit runny, but the flavour will still be great. Reheat gently in the oven or microwave, but be careful not to overcook it!