Name: Mexican Street Corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 ears fresh corn (husks and silk removed); 1/2 cup mayonnaise; 1/2 cup Mexican crema or sour cream; 1 cup crumbled cotija cheese; 1 tsp chili powder (plus more for garnish); 1/4 cup finely chopped fresh cilantro; 1 lime (cut into wedges for serving)

Bring the vibrant flavors of Mexico to your next backyard gathering with Authentic Mexican Street Corn Recipe. Grilled corn gets slathered with a creamy blend of Mexican crema and cotija cheese, then finished with chili powder and fresh cilantro. Just 25 minutes from prep to plate, this smoky, tangy side dish turns any weeknight dinner into a festive fiesta.

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A platter of freshly grilled Mexican Street Corn coated in creamy sauce and sprinkled with cheese

Ingredients for Mexican Street Corn

For the corn

Fresh Corn – Look for ears with bright green husks and plump kernels for the best flavor and texture.

For the sauce

Mayonnaise – The creamy base that makes the sauce so rich and delicious.
Mexican Crema – Sour cream works too, but crema has that perfect tangy smoothness.

Cotija Cheese – Crumbled finely so it melts into the sauce beautifully.
Chili Powder – Just enough to add a warm, smoky kick—adjust to your taste.

For serving

Fresh Cilantro – Chopped finely for a pop of fresh, herby flavor.
Lime Wedges – A squeeze of lime right before eating brightens everything up.
Extra Cotija Cheese – Because you can never have too much of that salty, crumbly goodness.

Extra Chili Powder – A light dusting on top for color and a little extra heat.

Fresh ingredients for making Mexican Street Corn recipe on a rustic table

Cook Time for Grilled Mexican Street Corn

I love how quickly this classic Mexican Street Corn recipe comes together. It’s perfect for those evenings when you want something spectacular without spending hours in the kitchen. Here’s the simple breakdown of your time investment for this incredible grilled Mexican Street Corn.

Step	Time
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

While the grill is heating up, you can easily whip up a quick side like my black bean succotash to round out the meal.

How to Make Creamy Mexican Street Corn

Making this creamy Mexican Street Corn is a joyous process that fills your kitchen with the most amazing smoky aroma. Follow these simple steps, and you’ll have a side dish that steals the show every single time.

Step 1: Fire Up the Grill

First, preheat your gas or charcoal grill to a solid medium-high heat, aiming for that sweet spot between 400-450°F. This high heat is key for getting those perfect char marks that give street corn its signature smoky flavor.

Step 2: Grill to Perfection

Place your husked ears of corn directly onto the hot grill grates. Cook them for 10 to 15 minutes, turning occasionally with tongs, until the kernels are tender and display those beautiful light char marks in spots. This charring is what gives you that authentic charred corn slathered in creamy cheese taste we all love.

Step 3: Whisk the Magic Sauce

While the corn grills, combine 1/2 cup mayonnaise, 1/2 cup Mexican crema, 1 cup crumbled cotija cheese, and 1 teaspoon chili powder in a medium bowl. Whisk everything thoroughly until the mixture is smooth and evenly blended. This creamy chili powder sauce for corn is the heart of the dish.

Step 4: Slather and Serve

Carefully remove the grilled corn from the heat using tongs. Using a pastry brush or the back of a spoon, generously coat each ear of corn with the prepared crema sauce, ensuring you get even coverage across all those lovely kernels. The warmth of the corn will help the sauce cling perfectly.

Final Step: The Grand Finale

For the finishing touches, sprinkle your coated corn with additional crumbled cotija cheese, a light dusting of chili powder, and 1/4 cup of chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the top. This creates the ultimate savory street corn with crumbled cheese experience.

Pro Tips & Tasty Tweaks

Over the years, I’ve picked up a few tricks that make this Mexican Street Corn recipe even more adaptable to your taste and schedule. Here are my favorite ways to mix it up!

Flavor Swap: If you’re not a mayo fan, try using Greek yogurt for a tangier twist. It still gives you that creamy texture but with a lighter feel.
Diet Tweaks: For a lighter version, you can easily turn this into a salad. Just cut the kernels off the cob and mix them with the sauce for a delicious oven-roasted corn with cotija and crema salad, similar to an esquites-inspired dish.

Texture Fix: If you can’t grill, a hot cast-iron skillet works wonders! You’ll still get a nice char, and it’s perfect for indoor Cinco de Mayo celebrations.
Storage Tip: This dish is truly best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. The corn will soften, but it still makes a fantastic topping for tacos or salads the next day.

Nutrition and Health Benefits

As much as I love the incredible flavor of this Mexican Street Corn, I also appreciate knowing what’s going into our family meals. While it’s a treat, this dish does offer some nutritional perks, especially when you start with fresh, wholesome ingredients.

Fresh corn is a good source of fiber, which is great for digestion, and it provides essential vitamins like folate and vitamin C. The cotija cheese adds a boost of calcium and protein. For a deeper look at building a balanced plate, you can explore the principles of traditional Mexican street food and its place in a varied diet.

Nutrient	Benefit
Dietary Fiber	Supports healthy digestion
Vitamin C	Boosts immune function
Calcium	Promotes strong bones

To keep things on the lighter side, I often pair my creamy Mexican Street Corn with a simple protein like this cilantro lime chicken or a fresh vegan burrito bowl. It’s all about balance and enjoying those vibrant summer flavors.

A Lighter Version of Grilled Mexican Street Corn

I know that sometimes you want all the flavor but with a lighter touch, and I’ve got you covered. With a few simple swaps, you can enjoy this grilled Mexican Street Corn without any guilt.

For a tangier, protein-packed sauce, replace the mayonnaise with plain Greek yogurt. It creates a wonderfully creamy chili powder sauce for corn that feels fresher and lighter. You can also reduce the amount of cotija cheese slightly and let the flavor of the sweet, charred corn slathered in creamy cheese really shine through.

If you love the idea of a salad, try turning this into an oven-roasted corn with cotija and crema situation. Just cut the kernels off the grilled cob and toss them with the sauce for a delightful off-the-cob version that’s easier to portion. It’s a fantastic side for my healthy Mexican layer dip or a platter of ground beef tacos.

Thoughtful Tips for Special Diets

Food is for everyone, and I believe a great recipe should be adaptable. In my kitchen, we often tweak dishes to fit different needs, whether we’re being more sugar-conscious or simply looking for a diabetic-friendly option that doesn’t sacrifice taste.

For a low glycemic approach, the natural sweetness of fresh corn is usually enough. If you’re particularly mindful, you can balance your portion size by serving a half-ear of corn alongside a hearty protein and a large green salad. This helps maintain glycemic control while still enjoying the meal.

For those avoiding dairy, a sprinkle of nutritional yeast can mimic the salty, cheesy flavor of cotija. And if you’re exploring sugar alternatives in other parts of your meal, remember that this Mexican Street Corn recipe is naturally savory, making it a wonderfully blood sugar friendly choice for a festive side dish.

How to Serve Mexican Street Corn

Some of my favorite summer memories involve a big platter of Mexican Street Corn right in the center of a picnic table, surrounded by laughing friends and family. The beauty of this savory street corn with crumbled cheese is how it brings people together, turning a simple meal into a celebration.

I love serving it alongside other Mexican-inspired favorites. It’s the perfect companion to a vibrant Mexican shrimp cocktail or a scoop of my pineapple salsa for a burst of freshness. Don’t forget the drinks! A classic skinny margarita or a refreshing cilantro lime juice completes the fiesta.

A festive table setting with Mexican Street Corn, tacos, and salsa for a summer gathering

For a real crowd-pleasing spread, pair this chili lime corn with a make-your-own-taco bar featuring seasoned ground beef, black bean dip, and a big bowl of guacamole with peas. It’s a guaranteed way to make any dinner feel special.

Mistakes to Avoid

Over the years, I’ve learned a few lessons the hard way when making Mexican Street Corn. I want to share these with you so your first attempt turns out perfectly. Trust me, avoiding these simple mistakes makes all the difference between good corn and unforgettable corn.

One common error is applying the sauce too early. If you slather it on before grilling, the mayonnaise or yogurt can burn rather than creating that creamy chili powder sauce for corn we love. Instead, brush it on during the last few minutes of cooking. Another mistake is overcooking the corn. You want those kernels tender with a bit of crunch, not mushy. For more on proper grilling methods, I often turn to trusted resources.

Don’t forget the lime! Squeezing it on at the very end ensures that bright, tangy flavor cuts through the richness. And finally, use freshly grated cotija cheese instead of pre-crumbled versions, which can be too dry. For a complete meal, pair your corn with my healthy Mexican food for Cinco de Mayo spread or a simple Mexican street corn kale salad.

How to Store Mexican Street Corn

I’ll never forget the summer we grilled dozens of ears for a big family reunion. We had plenty leftover, and I quickly learned the best ways to keep that savory street corn with crumbled cheese tasting fresh. Whether you’re saving a single ear or a whole batch, these tips will help you enjoy it later.

First, let the corn cool completely before storing. I transfer any leftover grilled Mexican Street Corn to an airtight container and refrigerate it for up to two days. The sauce may separate slightly, but a quick stir brings it back together. You can also freeze the kernels without the sauce for up to three months. Just thaw and mix with fresh sauce when ready to serve.

When reheating, I prefer the oven or grill to maintain that wonderful texture. Microwaveing can make the corn rubbery. For more ideas on using leftovers, try adding them to my black bean succotash or healthy guacamole with frozen peas. It’s a fantastic way to reduce food waste while creating new family favorites.

Try This Mexican Street Corn Yourself

I hope this Mexican Street Corn recipe brings as much joy to your table as it has to mine. There’s something magical about sharing food that feels both festive and comforting. I still remember my children’s faces when they first tried this chili lime corn – now it’s a regular request during summer gatherings.

Don’t be intimidated by the process. This dish comes together quickly once you get the hang of it. The combination of sweet corn, tangy lime, and creamy cheese is simply irresistible. I promise it will become a staple in your summer rotation alongside favorites like ground beef tacos, Mexican shrimp cocktail, and healthy Mexican layer dip.

For more inspiration, explore my vegan burrito bowl, seasoned ground beef tacos, or refreshing cilantro lime juice. Each recipe is designed to make your meals special without requiring hours in the kitchen. Now go fire up that grill and create some delicious memories!

Frequently Asked Questions

What is Mexican street corn?

Mexican street corn, known as elote, is a popular street food featuring grilled corn slathered in a creamy sauce, sprinkled with cotija cheese, chili powder, and fresh lime juice. It’s a beloved treat throughout Mexico and has gained popularity worldwide for its irresistible combination of sweet, spicy, and tangy flavors.

What are the toppings for Mexican street corn?

Traditional toppings include a creamy mixture of mayonnaise or Mexican crema, crumbled cotija cheese, chili powder (usually ancho or guajillo), and fresh lime juice. Some variations add chopped cilantro, garlic powder, or hot sauce. The beauty of this Mexican Street Corn is how customizable it is to your taste preferences.

What is the Spanish term for Mexican street corn?

The Spanish term is “elote” when served on the cob. When the kernels are cut off and served in a cup, it’s called “esquites.” Both versions feature the same delicious combination of flavors. For more on traditional Mexican street food terminology and origins, I find cultural resources helpful.

What is the secret to great Mexican corn?

The secret lies in getting a good char on the corn while keeping it juicy inside, using high-quality cotija cheese, and balancing the creamy, spicy, and tangy elements perfectly. Don’t skip the fresh lime juice at the end – it makes all the difference! Also, serve it immediately while still warm for the best texture and flavor.

More Summer Recipes You’ll Love

When the weather warms up, I crave bright, fresh flavors that come together quickly. These recipes have become staples in our home for their simplicity and incredible taste.

Cilantro Lime Chicken – Juicy grilled chicken bursting with zesty citrus and fresh herb flavors.

Pineapple Salsa – A sweet and spicy salsa that’s perfect with chips or atop grilled fish.

Skinny Margarita – A refreshing cocktail that’s light on calories but big on flavor.

Easy Black Bean Dip – A protein-packed dip that comes together in minutes.

Guacamole with Peas – A clever twist on classic guacamole that adds sweetness and nutrients.

Authentic Mexican Street Corn Recipe