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Grilled Corn Gets a Flavor Boost With This Easy Street Corn Recipe!

11 months ago 62

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Charred sweet corn is rolled in creamy mayo, sprinkled with cheese and spices, then topped with cilantro for an irresistible side dish.

Flavor: This elote recipe delivers smoky, creamy, tangy flavors with a hint of spicy ancho chile and fresh lime.
Technique: The corn is grilled directly on the grate to get a perfect char and smoky taste.
Prep Note: Remove husks completely and clean the corn before grilling for even cooking.
Time-Saving Tip: Use pre-shucked corn or shuck it the day before to save time.

cotija , mayonnaise , butter , chili powder , lime , cilantro , corn on the cob with labels to make Mexican Street Corn

What’s on Mexican Street Corn?

Corn: Sweet summer corn is at its peak from May to September, but frozen cobs will work too (be sure to thaw first). Peel away the silk and husk from the fresh cobs before making this recipe.
Mayonnaise: Mayonnaise is best, but you can also use plain yogurt or sour cream for a tangy bite.
Cotija Cheese: Cotija is a traditional, salty cheese that gives this dish its signature flavor. Can’t find it? Try crumbly feta cheese or parmesan cheese instead.
Seasoning: I love using an ancho chile powder, but you can swap it for one of these DIY blends. Keep them on hand for all kinds of southwestern-style recipes: taco seasoning, adobo seasoning, and fajita seasoning.

brushing sour cream mixture over corn on the cobs to make Mexican Street Corn

Grill the corn over medium-high heat to allow it to fully cook before becoming too charred.
Let the corn cool for a minute or two before adding the mayonnaise to help it stick. If too hot, the mayonnaise will melt off and not stick to your corn.
Crumble the Cotija cheese finely so it clings better to the mayo, for the perfect amount in each bite.

Leftovers

Wrap it up tight with plastic wrap or in an airtight container. Keep it in the fridge for up to 2 days. When you’re ready to enjoy, warm it up gently in the oven or microwave and add fresh lime or cheese to make it taste like new!

What to Serve With Street Corn…

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

close up of Mexican Street Corn

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Mexican Street Corn (Elote)

Mexican street corn is brushed with mayonnaise, and sprinkled with cheese for a delicious bite.

Prep Time 10 minutes

Cook Time 10 minutes

5 minutes

Total Time 25 minutes

▢ 4 corn on the cob
▢ 2 tablespoons salted butter
▢ ½ cup mayonnaise
▢ 2 tablespoons chopped fresh cilantro plus extra for serving
▢ ½ teaspoon ancho chile powder
▢ ½ cup cotija cheese or feta cheese, crumbled
▢ 1 lime

Preheat grill to medium-high heat.
Remove the husk from the corn. Place the cobs directly on the grill and cook, turning occasionally, until lightly charred, about 10 to 12 minutes.
Remove from the grill and brush the cobs with butter.
Brush the corn with mayonnaise and then sprinkle with cotija cheese.
Garnish with cilantro and chili powder. Serve with lime wedges.

Leftover street corn can be covered and kept in the fridge for up to 4 days. Reheat in the microwave, on the grill, or under the broiler.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

plated Mexican Street Corn and close up photo with a title

creamy and tangy Mexican Street Corn with writing

Mexican Street Corn on a plate with lime wedges and title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly