Mexican Street Corn Recipe

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Have you ever wondered why Mexican street corn, or elotes, tastes so incredibly delicious that it practically blows your mind every time you eat it?

My first encounter with this amazingly tasty dish was on a warm day wandering the streets of Mexico.

I was drawn to a cart with a vibrant Mexican flag, where the smell of charred corn mixed with melt-in-your-mouth Cotija cheese was too tempting to pass up.

This authentic mexican street corn recipe brings that same street-side warmth into your home.

It’s easy to grill the corn on the cob, then mix it with a nice slather of Cacique Crema Mexicana and sprinkle it with Cotija cheese, adding a rich creaminess that is simply irresistible.

The addition of a tangy sauce—a combination of Mexican crema and lime—along with the cheese, creates a perfect harmony of flavors.

Sharing this dish on my blog during Hispanic Heritage Month became a favorite feature, as it connected so many with their cultural pockets of Mexico.

Whether it’s a side dish or the star of your meal, this corn recipe is easy, quick, and sure to enjoy a bit of Mexico at your own table.

Table of Contents

Easy Mexican Street Corn Recipe

Ingredients

4 fresh corn cobs
1/4 cup of tangy Mexican cream (regular sour cream is also fine)
1/4 cup of mayonnaise
1/2 cup of crumbled Cotija cheese
2 cloves of garlic, minced
A pinch of fine sea salt (about 1/4 teaspoon)
The juice and zest from one lime
1/4 cup of freshly chopped cilantro
1/2 teaspoon of chipotle chili powder

Instructions

Prep the Grill: Turn your grill on to medium-high heat, about 400 degrees F.
Corn Prep: Decide if you want the husks on or off your corn. If on, soak your corn in water for about 10 minutes. This helps prevent burning. If off, give each ear a quick spray with cooking oil to help them get nice and golden.
Grilling Time: Place your corn on the hot grill. Let each ear cook for about 12 minutes. Remember to turn each one every 3 minutes to get even cooking and those beautiful grill marks.
Mix the Magic Sauce: While the corn is grilling, grab a bowl and mix together the sour cream, mayonnaise, Cotija cheese, minced garlic, lime zest, and lime juice. Stir in the chopped cilantro.
Dress it Up: Once your corn is grilled to perfection, slather it with your creamy sauce. Sprinkle each ear with chipotle chili powder for a smoky kick and add a little extra Cotija cheese and cilantro on top for garnish.
Enjoy: Dig in and enjoy the burst of flavors!