If you’ve ever wandered a Mexican street fair or enjoyed a vibrant backyard BBQ, you know that nothing quite compares to the irresistible charm of the Homemade Mexican Street Corn Recipe. This dish is more than just grilled corn on the cob – it’s a magical combination of smoky charred corn, creamy tangy sauce, crumbly salty cheese, and a hint of spice that makes every bite a celebration. Whether you’re craving a simple side or want to impress your guests with authentic flavors, this iconic recipe truly brings the fiesta right to your table with minimal effort and maximum taste.
Ingredients You’ll Need
The beauty of this Homemade Mexican Street Corn Recipe lies in its simplicity and the way each ingredient plays a starring role in the final flavor. These essentials come together to deliver creaminess, smokiness, zest, and just the right kick of spice.
- 4 ears of corn, husked: Fresh corn is the heart of this dish, offering natural sweetness and texture.
- 2 tablespoons vegetable oil or melted butter: Used to brush the corn for grilling, helping achieve that perfect golden char.
- 1/4 cup mayonnaise: Adds a rich, creamy base with a slight tang that complements the corn’s sweetness.
- 1/4 cup sour cream: Introduces a smooth, mildly tart element, balancing the richness.
- 1/2 cup crumbled cotija cheese (or feta): Offers a salty, crumbly texture popping with savory flavor.
- 1 tablespoon fresh lime juice: Brightens the dish with zesty acidity that lifts the creamy sauce.
- 1/2 teaspoon chili powder: Gently spices the corn, delivering warmth without overpowering.
- 1/4 teaspoon smoked paprika (optional): Infuses a subtle smoky depth for a more authentic touch.
- 1/4 teaspoon garlic powder: Adds a mild, aromatic bite to the creamy mixture.
- Salt to taste: Essential for balancing flavors and enhancing every component.
- Chopped cilantro and lime wedges for garnish: Bring freshness and a burst of color that makes the dish irresistible.
How to Make Homemade Mexican Street Corn Recipe
Step 1: Prepare and Grill the Corn
Start by preheating your grill or grill pan to medium-high heat, which is perfect for achieving those lovely char marks and cooking the corn evenly. Lightly brush each ear of corn with vegetable oil or melted butter to prevent sticking and promote a golden-brown finish. Place the corn on the grill, turning every few minutes, until you see beautiful spots of char and the kernels are tender and juicy—this usually takes about 8 to 10 minutes.
Step 2: Whip Up the Creamy Sauce
While the corn is grilling, combine the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt in a small bowl. Stir everything together until smooth and flavorful. This sauce is the heart of the dish, providing that irresistible creamy coating with a zesty kick.
Step 3: Assemble Your Street Corn
Once the corn is perfectly grilled, remove it from the heat and generously brush or spoon the creamy sauce all over each ear, making sure every kernel is coated. Then, sprinkle generously with crumbled cotija cheese and a sprinkling of fresh cilantro. The cheese adds a salty, crumbly contrast to the creamy sauce, while cilantro brings a fresh vibrancy that completes the dish beautifully.
How to Serve Homemade Mexican Street Corn Recipe
Garnishes
The finishing touches truly elevate this Homemade Mexican Street Corn Recipe. Serve your corn with extra lime wedges on the side for an added squeeze of zing. For an adventurous twist, sprinkle with TajÃn seasoning or dash on some hot sauce to amplify the flavor layers and deliver a playful spice that’s sure to delight.
Side Dishes
This corn pairs wonderfully with just about any Mexican-inspired meal or BBQ spread. Think grilled meats like carne asada or smoky chicken, fresh guacamole, and crunchy tortilla chips. Its creamy texture and tangy notes provide balance to bold and spicy mains, making your meal feel complete and well-rounded.
Creative Ways to Present
Want to shake things up? Try cutting the grilled corn kernels off the cob and tossing them with the sauce and cheese to create a vibrant street corn salad. Serve it in a bowl topped with cilantro and lime wedges for a perfect picnic-friendly option or a tasty side for a dinner party that’s both easy and impressive.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Homemade Mexican Street Corn Recipe in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible to maintain the best texture on the corn when reheating.
Freezing
This recipe doesn’t freeze well due to the creamy sauce and fresh garnishes, which can lose their pleasant texture and flavor after thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
To reheat, gently warm the corn on the grill or in a skillet over medium heat just until heated through. Avoid microwaving if possible, as it can make the sauce separate. After warming, reapply any sauce or cheese lost in refrigeration for that freshly-made taste.
FAQs
Can I use frozen corn for this recipe?
While fresh corn is ideal for the best texture and flavor in this Homemade Mexican Street Corn Recipe, frozen corn can be a substitute. Just thaw and dry it well before grilling or sautéing to avoid excess moisture and to achieve some char.
Is cotija cheese essential, or can I use other cheeses?
Cotija cheese is traditional and lends a salty, crumbly sharpness that is signature to Mexican street corn. If you can’t find it, feta is a great alternative. Avoid creamy cheeses like mozzarella as they won’t replicate the same texture or punch.
How spicy is this street corn?
The spice level in this recipe is mild, thanks to just a bit of chili powder and optional smoked paprika. You can always ramp it up with extra chili powder, hot sauce, or TajÃn seasoning if you enjoy more heat.
Can I prepare the sauce ahead of time?
Absolutely! The creamy sauce can be mixed and refrigerated for up to a day before assembling. This actually helps the flavors meld beautifully. Just give it a good stir before using to restore its smooth consistency.
Is this recipe suitable for vegetarians?
Yes! This Homemade Mexican Street Corn Recipe is vegetarian-friendly and gluten-free as it centers on fresh corn and dairy-based ingredients without any meat or gluten-containing components.
Final Thoughts
I can’t recommend enough giving this Homemade Mexican Street Corn Recipe a try the very next time you want to bring a burst of vibrant Mexican flavor to your meal. It’s ridiculously simple, wildly tasty, and guaranteed to wow anyone lucky enough to enjoy it. Whether for a casual family dinner or festive gathering, this elote-inspired treat will quickly become your go-to side dish for every summer and beyond.
Print
Homemade Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian, Gluten Free
Description
Homemade Mexican Street Corn, or elote, is a flavorful grilled corn on the cob slathered with a creamy, tangy mixture of mayonnaise, sour cream, lime juice, and spices, then topped with crumbly cotija cheese and fresh cilantro. This easy-to-make recipe brings the authentic taste of Mexican street food to your home grill, perfect for summer gatherings or a delicious side dish.
Ingredients
Corn
- 4 ears of corn, husked
- 2 tablespoons vegetable oil or melted butter (for grilling)
Creamy Topping
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- Salt to taste
Garnish
- 1/2 cup crumbled cotija cheese (or feta)
- Chopped cilantro
- Lime wedges for serving
Instructions
- Preheat the Grill: Heat your grill or grill pan to medium-high. This ensures the corn will cook evenly with a nice char.
- Prepare Corn for Grilling: Brush each ear of corn with the vegetable oil or melted butter to prevent sticking and promote browning during grilling.
- Grill the Corn: Place the corn on the grill and cook for 8 to 10 minutes, turning occasionally to achieve charred spots and tender kernels all around.
- Make the Creamy Sauce: While the corn grills, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt in a small bowl, mixing well to create a smooth, flavorful topping.
- Coat the Grilled Corn: Remove the cooked corn from the grill and generously brush or spoon the creamy sauce over each ear, ensuring full coverage.
- Add Cheese and Garnish: Sprinkle crumbled cotija cheese over the coated corn and garnish with chopped cilantro for freshness and added texture.
- Serve: Serve the elote warm with lime wedges on the side to squeeze over the corn for an extra burst of citrus flavor.
Notes
- For an extra kick, sprinkle with TajÃn seasoning or add a dash of hot sauce before serving.
- For a street corn salad variation, cut the grilled corn kernels off the cob and toss them with the creamy sauce and toppings.
- You can substitute cotija cheese with feta if cotija is unavailable.
- Adjust chili powder quantity to control the level of spiciness.
