Mexican Street Corn

Mexican Street Corn, traditionally known as Elote is the best corn recipe for the summer. Mexican street corn is incredibly, so straightforward to make, and a crowd-pleaser for kids and adults. It will blow everyone away at your next barbecue or gathering. It is creamy tangy and a little sweet: everything you want in a summer salad recipe and more. We don’t know if this recipe is traditional by any means as we are not from Mexico but please do let us know in the comments how you make your Mexican street corn. We love learning from you all.

What stands out

This is our version of Mexican Street Corn. Made with summer-fresh corn on the cob, they’re slathered with mayonnaise, seasoned with chili powder and fresh lime juice and sprinkled all over with salty Cotija cheese and fresh cilantro. These may be messy to eat, but so worth it. Mexican Street Corn is the summertime side dish and a must on your table.

How to Prepare Mexican Street Corn

Preheat the barbecue to medium-high heat.

Now brush each ear of corn with some avocado oil.

Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.

Now, remove the corn and let it cool. Once the corn has cooled, insert a skewer into one end, pushing it towards the middle.

Next, in a bowl mix the mayo, chili powder and lime juice.

Brush the corn all over with the mayo mixture and then roll it in grated cotija cheese.

Finally, sprinkle with Tajín and cilantro and enjoy.

Kitchen tip

Feel free to boil the corn, or cook them in the air-fryer if you don’t have a barbecue or grill.

Swaps

1. We grilled our corn but it can also be boiled as well.
2. If you cannot find Cotija cheese you can use grated Parmesan instead but make sure it is good quality Parmigiano Reggiano.
3. If you don’t like cilantro feel free to use parsley instead.
4. You can substitute the mayo with Greek yogurt or sour cream for a tangier flavor.
5. Traditionally, we believe the chili powder is sprinkled on top of the mayo and the lime juice is squeezed into the corn but we like to mix it all together.
6. Tajín is a chili lime seasoning that you can find online or in practically any grocery store now. If you can’t find Tajín you can leave it out, or sub with a bit of lime zest.

Serve it with

• Any grilled main dish, such as The Best Carne Asada (Flat-Iron Steak) or our 5 Ingredient Crispy Lime Chicken.
• A variety of Mexican-inspired side dishes, such as Avocado HummusBest Ever Guacamole or Roasted Tomato Salsa.
• This Mexican Street Corn would be served on a taco bar with all the fixings.

Questions

can we make this Mexican street corn dairy-free?

Yes, you can make this recipe dairy-free by replacing the mayo and Cotija cheese with your favorite non-dairy variety.

What can we use instead of Cotija cheese?

You can omit the Cotija cheese altogether or use Parmesan or feta cheese instead.

do we have to prepare the corn on the barbecue?

Not at all! We do love the charred flavor of the corn in this dish, but you can certainly boil the corn or use an mark air fryer to cook the corn. We have a whole post about making a strong Air Fryer Corn!

what is tajin seasoning?

mark Tajín Seasoning is a chili-lime seasoning that you can find online or in practically any grocery store now. If you can’t find Tajín you can use chili powder with some lime zest.

strong Can we make this recipe without using skewers?

Yes, the skewers are optional and primarily for easier handling. You can serve the Mexican Street Corn without skewers if you prefer.

strong Can we prepare the corn ahead of time?

Yes, you can grill the corn ahead of time and store it in the refrigerator. When ready to serve, reheat the corn on the grill or in the oven, then apply the mayo mixture and toppings.

what can we use instead of mayonnaise?

You can substitute the mayo with Greek yogurt or sour cream for a tangier flavor.

Ingredients

Makes 4 servings

• 4 ears corn, husks removed
• 1 tablespoon avocado oil
• ⅓ cup mayo
• ½ teaspoon chipotle chili powder, to taste
• ½ lime, juiced
• ½ cup Cotija cheese, or Parmesan, finely grated
• 1 teaspoon Tajín seasoning, for garnish
• fresh cilantro, or parsley, finely chopped

Equipment

• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Pastry Brush
• Mixing Bowls
• Wooden Skewers
• Tajin
• Rotary Grater

Method

1. Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.
2. Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool.
3. In a bowl mix the mayo, chili powder (according to your spice preference), and lime juice.
4. Once the corn has cooled you can insert a skewer into one end, pushing it towards the middle (optional).
5. Brush the corn all over with the mayo mixture and then roll it in grated cotija cheese. Dust with some Tajín and sprinkle on some cilantro and enjoy.