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There’s something about Mexican street corn that just feels like summer in a bowl—bright, smoky, a little spicy, and totally addictive. I first made this because I wanted the flavor of elote without the mess of eating it off the cob, and honestly, once I tried it this way, I never looked back. It’s like all the best parts of a taco night, condensed into sweet little kernels.
What I love most is how fast it comes together. You can grill the corn, sauté it, or even do a mix of both, and still end up with something that tastes like you spent hours perfecting it. The sauce is creamy and tangy, with a kick of chili and a smoky note from paprika, and then you top it with cotija cheese and fresh herbs. Simple, but wildly satisfying.
If you’re feeding a crowd, this is the kind of side dish that disappears in minutes. People always think it’s more complicated than it is, but once they taste it, they’re asking for seconds and then thirds. Trust me, you’ll want to keep extra lime wedges on hand.
Ingredients Needed for the Recipe
- Fresh corn – the star of the dish, sweet and juicy; you can grill it for smoky flavor or sauté it for a quick fix.
- Mayonnaise – forms the creamy base of the sauce and helps everything stick to the corn.
- Sour cream – adds tang and lightness to balance the richness of the mayo.
- Fresh limes (zest + juice) – brings bright citrus notes that cut through the creaminess.
- Extra virgin olive oil – used for grilling or sautéing the corn and helps it brown evenly.
- Chives or scallions – add a mild onion flavor and a pop of color.
- Chili powder – gives warmth and that classic Mexican spice blend flavor.
- Smoked paprika – adds smoky depth without needing a grill.
- Fresh cilantro or parsley – cilantro is traditional, but parsley works if you’re not a cilantro fan.
- Cotija or queso fresco – salty, crumbly cheese that gives the dish its signature finish.
How to make Mexican Street Corn Recipe?
Step 1 – Prepare the Corn
First, decide how you want to cook the corn. I love grilling because it gives that smoky char, but sautéing is faster and still delicious. If you’re using fresh corn, remove the husks and silk, then brush each cob lightly with olive oil.
If you’re grilling, place the corn over medium-high heat and rotate every few minutes so it chars evenly. It should take about 12 minutes total, and you want those golden brown spots to develop. If you’re sautéing, heat olive oil in a skillet over medium heat and cook the kernels for 4–7 minutes until they get a little color.
For the best flavor, I sometimes do a mix of both: grill the cobs first, then sauté the cut kernels for a minute to finish. It sounds extra, but it’s honestly my favorite method. It’s like the corn gets that full “street food” vibe.
Step 2 – Cut the Kernels Off the Cob
Once the corn is cooked and cool enough to handle, cut the kernels off the cob. A sharp knife makes this easy: stand the cob upright in a bowl, then slice downward from top to bottom. The bowl catches the kernels so they don’t scatter all over the counter.
It might feel a little messy, but that’s part of the charm. Plus, when you’re done, you’ve got a bowl of perfectly cut corn that’s ready to absorb all the sauce. I’ve found that this step is where the dish starts to feel like it’s really coming together.
If you’re in a rush, you can also use frozen corn. It won’t be quite the same, but it still tastes great and is a solid backup when fresh corn isn’t available.
Step 3 – Make the Creamy Sauce
Now for the sauce—this is where the magic happens. In a bowl, mix together mayonnaise, sour cream, lime zest, and lime juice. Add in chopped chives or scallions, chili powder, smoked paprika, and a pinch of salt.
I like to taste the sauce before adding the corn because you want it to be balanced: creamy, tangy, and a little spicy. If the lime is too strong, you can add a little more mayo or sour cream. If you want more heat, a pinch more chili powder does the trick.
The goal is a sauce that clings to the corn without being too thick or too runny. It should coat the kernels evenly and feel like a blanket of flavor. That’s the secret to why this dish is so addictive.
Step 4 – Toss the Corn in the Sauce
Once the sauce is ready, add the corn kernels to the bowl and toss until everything is well coated. You want each kernel to get a little bit of sauce so the flavor is consistent in every bite.
This is also the moment where you can decide how saucy you want it. If you like it extra creamy, add a bit more sauce. If you prefer it lighter, use just enough to coat the corn.
I usually let it sit for a few minutes so the corn absorbs the flavors, but you can serve it right away too. Either way, it tastes amazing, and it’s honestly hard to stop eating.
Step 5 – Add the Final Garnishes
Finish with fresh cilantro or parsley and a generous sprinkle of cotija or queso fresco cheese. The herbs add brightness and freshness, while the cheese gives a salty, crumbly texture that makes the dish feel complete.
If you’re serving it at a barbecue, I always keep extra lime wedges nearby because people love squeezing more lime over the top. It’s that final touch that really makes the flavors pop.
Once everything is combined, give it one final gentle toss and serve immediately. This dish is best fresh, while the corn still has that warm, juicy bite.
Serving Ideas
Mexican street corn is a fantastic side for any Mexican-inspired meal. I love pairing it with chicken quesadillas or taquitos because the creamy corn adds a bright contrast to the cheesy, savory main dishes. It also works beautifully alongside grilled meats or fish.
If you want to make it more of a main dish, you can toss it with cooked rice or quinoa and add black beans for extra protein. It turns into a quick, satisfying bowl that feels like a full meal, not just a side.
And honestly, it’s also great on its own. I’ve been known to eat a big bowl of it while I’m cooking the rest of dinner, just because it’s that good. No judgment, right?
Variations You Can Try
If you want to switch things up, there are a few simple variations that still keep the dish true to its street corn roots. You can add diced jalapeños for extra heat, or swap out the cilantro for parsley if you’re not a fan.
Another fun option is to add a little smoked chipotle powder instead of regular chili powder for a deeper smoky heat. Or, if you want a creamier version, stir in a little grated parmesan along with the cotija.
For a lighter version, you can reduce the mayo and add a bit more sour cream or even plain Greek yogurt. It still tastes amazing, just slightly fresher and less rich.
Tips
- Use fresh corn when possible—its natural sweetness makes the dish shine.
- If grilling, don’t skip the char; it adds smoky flavor that you can’t replicate otherwise.
- For the best texture, cool the corn slightly before tossing it in the sauce.
- Adjust the lime to your taste—some people like it tangier, some prefer it more mellow.
- Chili powder and smoked paprika are easy to adjust, so taste as you go.
- For less mess, serve the corn in a bowl instead of on the cob.
- Keep extra cotija on hand; it’s the finishing touch that makes the dish feel authentic.
At the end of the day, this Mexican street corn recipe is one of those dishes that feels fancy but is actually really simple. It’s creamy, tangy, and smoky, with just the right amount of spice. And it’s the kind of side dish that makes everyone at the table smile.
If you’re looking for a dish that’s quick, crowd-pleasing, and bursting with flavor, this one’s a winner. I promise you’ll make it again—and probably sooner than you think.
Mexican Street Corn Recipe
Description
Slathered in a tangy, smoky chili lime sauce and garnished with salty cotija cheese, this Mexican street corn recipe takes only 25 minutes to make and is the perfect side dish for a Mexican feast or summery barbeque! Served off the cob for easy eating, it’s creamy, zesty, and packed with bold flavors that everyone will love.
ingredients
Instructions
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If using fresh corn on the cob, brush each ear lightly with olive oil. Grill over medium-high heat for about 12 minutes (3 minutes per side) until charred and tender. Alternatively, cut kernels off the cob and sauté in olive oil over medium heat for 4–7 minutes until golden. Let cool slightly.
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In a large bowl, combine mayonnaise, sour cream, lime zest, lime juice, chives, chili powder, smoked paprika, and a pinch of salt. Mix well to form a creamy, smoky sauce.
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Add the cooked corn kernels to the sauce and toss until evenly coated.
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Transfer to a serving bowl and top generously with crumbled cotija cheese and chopped cilantro (or parsley).
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Serve immediately as a vibrant side dish or appetizer.
Nutrition Facts
Servings 4
Serving Size 1/4 recipe
- Amount Per Serving
- Calories 235kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 250mg11%
- Potassium 220mg7%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 5g10%
- Calcium 80 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- On-the-cob option: Brush grilled corn cobs with the sauce and sprinkle with cheese and herbs for classic elote.
- Make ahead: Cook corn and prepare sauce separately; combine just before serving to keep texture fresh.
- No cotija? Feta cheese makes a decent substitute in a pinch.
- Extra smoky: Add a pinch of chipotle powder or a few drops of liquid smoke to the sauce.
Frequently Asked Questions
Can I use canned or frozen corn?
Yes! While fresh grilled corn is ideal, you can use 4 cups of thawed frozen corn or drained canned corn. Sauté briefly to enhance flavor before mixing with the sauce.
Is this recipe spicy?
Not by default—it’s smoky and tangy. If you like heat, add a pinch of cayenne or a dash of hot sauce to the crema.