Savor the sizzle of Mexican Corn on the Cob! Charred to perfection and seasoned for your pleasure, it’s the ultimate side to your favorite Mexican dishes.
Mexican street corn, also known as elote, is a really popular antojito (street food). It is essentially grilled corn, smothered in a creamy mayo sauce, and topped with chili powder, cheese, and lime. I love how many flavors this Mexican corn on the cob recipe has, everyone will keep coming back for more!
This Mexican corn on the cob is a mouth-watering side, perfect for summer BBQs! Try pairing this with flavorful Flavorful Spanish Rice, Mexican Black Beans, or Refried Beans.
Table of Contents
Reasons to Love This Mexican Corn
- This elote recipe is a top pick for summer sides, offering an effortless homemade delight.
- It brings a fresh and flavorful taste. To make a scrumptious snack, cut the kernels off the cob and pair them with tortilla chips
- This Mexican Corn on the Cob is versatile. You can enjoy it solo as a delectable side dish or spoon it onto tacos, nachos, or quesadillas for an extra burst of flavor.
Recipe Ingredients
- Corn: Sweet corn provides a sweet, juicy crunch. Its natural sugars caramelize when grilled.
- Chili Powder: Chili powder introduces a smoky heat, adding a spicy kick.
- Mayonnaise: Mayonnaise contributes a creamy, tangy base for the toppings.
See the recipe card for full information on ingredients and quantities.
Variations
- Seasoning Variations: Experiment with different types of chile powder, such as ancho or chipotle, for varied heat and flavor. Consider adding a touch of smoked paprika or cayenne pepper for a smoky twist.
- Cheese Options: Ricotta cheese can provide a creamy, milder taste. Feta cheese offers a tangy alternative, though less authentic. For a nutty and slightly salty flavor, add Parmesan cheese.
- Cream Alternatives: Sour cream is a great substitute for Mexican crema, with a slightly thicker texture. For a healthier option, plain Greek yogurt can be used, though it alters the flavor profile significantly.
- Corn Choices: Fresh corn is ideal for the best flavor and texture. Avoid old or freezer-burned frozen corn to prevent a dry outcome.
How to Make Mexican Corn on the Cob
Step 1: Preheat the grill to medium-high heat.
Step 2: In a small bowl, add the mayo, lime juice, and cumin together. Set aside.
Step 3: Lightly oil the grill grates and place the cobs on them. Grill for 7-9 minutes, or until hot and the cobs are slightly charred all over.
Step 4: After removing them from the grill, immediately roll the cobs in the butter and then roll them in the mayo mixture.
Step 5: Sprinkle the cheese and chili powder over the cobs.
Frequently Asked Questions
Grill the corn for 8-10 minutes, rotating occasionally, until it’s charred and cooked through. After grilling, spread the crema and cheese mixture over the corn for the final touch.
Yes, boiling is a good alternative. Boil the corn until it’s fully cooked, then let it cool for five minutes. After cooling, skewer the corn and apply the crema and cheese mixture. This method won’t provide the smoky flavor of grilling, but it’s still delicious.
Storage Info
STORE leftover grilled corn on the cob in an airtight container in the fridge; it will stay good for up to 3-4 days. You can also place the ears of corn on a plate, and cover them with plastic wrap.
To REHEAT, wrap the corn in aluminum foil and warm it in the oven at 350 degrees F (175 degrees C) for about 10 minutes, or until heated through.
Great Side Dish to Pair with This Recipe
Mexican Corn on the Cob Recipe
Ingredients
- 4 ears corn - shucked
- 1/4 c melted butter
- 1/4 c mayonnaise
- 2 tsp lime juice
- 1 tsp cumin
- 1/2 c grated cotija cheese
- chili powder
- 1/4 cup chopped cilantro - for optional garnish
- 1 lime - cut into 4 lime wedges for serving
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, add the mayo, lime juice, and cumin together. Set aside.
- Lightly oil the grill grates and place the cobs on. Grill for 7-9 minutes, or until hot and the cobs are slightly charred all over.
- After removing them from the grill, immediately roll the cobs in the butter and then roll them in the mayo mixture.
- Sprinkle the cheese and chili powder over the cobs.
We grilled these ears and they turned out smoky and juicy. Slathered them in the mayo-lime mix, rolled them in cheese. So delish!
I love it!
So good, right?!
Enjoyed this with dinner and it does not disappoint! Not only easy to prepare, but quite possibly the best way to enjoy corn; hands down delicious!
I’m so happy you enjoyed it so much! Thanks for sharing. I love an easy and delicious side dish!
This is the only way I’ll be eating corn from now on! It was so good!! Love the spices & flavor!
I never realized how easy this was to make at home but we made it last night and it is SO good!
I’m so happy you liked it so much! My favorite ingredient is the cotija cheese. 🙂