Oh, the magic of Mexican Street Corn (Elote) Recipe! I absolutely love how vibrant and bursting with flavor this dish turns out every single time. It has that perfect balance of smoky, creamy, tangy, and a little spicy kick that keeps me coming back for more. Whether you’re craving a quick snack or a show-stopping side for your next barbecue, this recipe fits right in and truly shines.
When I first tried making Mexican Street Corn (Elote) Recipe at home, I discovered how incredibly easy it is to whip up in just minutes, yet it tastes like you spent hours perfecting it. You’ll find that having this recipe in your kitchen arsenal is a game-changer, especially for summer gatherings or any time you want to add a splash of fiesta flavor to your meal.
Why You’ll Love This Recipe
- Quick and Easy: It takes under 15 minutes from start to finish, perfect for busy weeknights or last-minute entertaining.
- Authentic Flavor: The combination of cotija cheese, lime, and chili powder gives you that true Mexican street food vibe.
- Versatile and Crowd-Pleasing: My family goes crazy for this, and it pairs beautifully with everything from grilled meats to casual picnics.
- Simple Ingredients: You probably already have everything on hand, making it super accessible.
Ingredients You’ll Need
Each ingredient in this Mexican Street Corn (Elote) Recipe plays a key role in creating that irresistible mix of creamy, smoky, and tangy flavors. I recommend grabbing good-quality canned corn and fresh lime juice to make all the difference.
- Canned Corn: Using canned corn saves time without sacrificing sweetness and texture.
- Butter: Adds richness and helps everything bind together perfectly.
- Kosher Salt: I like kosher salt because it seasons evenly and brings out the corn’s natural sweetness.
- Mayonnaise: Gives the elote its creamy base—don’t skip this!
- Lime Juice: Fresh is best here—it brightens and balances the rich flavors.
- Chili Powder: Adds that signature spicy warmth with a beautiful smokiness.
- Cotija Cheese: This crumbly cheese adds a salty, tangy bite that’s essential for authentic elote.
- Cilantro: A burst of fresh herbal brightness to top things off.
Variations
I love mixing things up with this Mexican Street Corn (Elote) Recipe depending on what I have on hand or the vibe I want to create. Feel free to make it your own—you’ll find that this dish is super flexible.
- Grilled Corn Variation: When I have fresh corn on the cob, grilling it whole before mixing up the toppings brings a smoky depth I adore.
- Spicy Kick: Add more chili powder or even a dash of cayenne if you like extra heat—my family loves it with a little extra punch.
- Dairy-Free Version: Swap mayo for avocado crema and use nutritional yeast instead of cotija for a delicious dairy-free twist.
- Herb Substitutes: If you’re not a cilantro fan, finely chopped parsley or green onions work beautifully as a fresh garnish.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Toast That Corn
Heat a cast iron skillet over high heat until it’s really hot—that’s key to get that beautiful toast on your corn. Add the drained corn and cook it for 8-10 minutes, stirring occasionally. You want the corn to get some nice charred spots without burning, so keep an eye on it and stir gently to toast it evenly.
Step 2: Mix in Butter and Season
Once the corn is toasted, remove the skillet from heat and stir in the butter and kosher salt until everything is well coated and melted together. The butter adds richness and helps the seasoning adhere to the corn perfectly.
Step 3: Add the Creamy Zing
Transfer the buttery, toasted corn to a mixing bowl. Now stir in the mayonnaise, lime juice, and one teaspoon of chili powder. This creates the creamy, tangy base with just a hint of spice—trust me, this combo is irresistible!
Step 4: Top It Off and Serve
Sprinkle the corn generously with crumbled cotija cheese, the remaining chili powder for added color and spice, and finish with freshly chopped cilantro. Serve immediately so you get that fresh, creamy, and slightly spicy mix in every bite.
Pro Tips for Making Mexican Street Corn (Elote) Recipe
- Use a Cast Iron Skillet: It retains heat evenly and helps get that perfect char on the corn.
- Fresh Lime Juice is a Must: Bottled lime juice won’t give you the same bright, fresh zing I adore in this recipe.
- Don’t Skimp on Cotija Cheese: Its salty tang really makes the flavors pop.
- Serve Right Away: The dish is best enjoyed fresh; if you wait too long, the mayo can cause the corn to get a bit soggy.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
I usually stick with the classic garnishes—cotija cheese, freshly squeezed lime, a sprinkle more chili powder, and a handful of chopped cilantro. Sometimes, I add a dash of smoked paprika or even some crumbled queso fresco for variation, but these staples always bring the authentic flair I love.
Side Dishes
This Mexican Street Corn (Elote) Recipe pairs beautifully with grilled chicken, carne asada, or even a simple green salad for a lighter meal. I also love serving it alongside my favorite black bean and rice dishes—makes for a colorful, flavorful fiesta on the plate!
Creative Ways to Present
For special occasions, I’ve served this corn in mini mason jars for a portable, fun presentation. Another favorite trick is to spread the elote mixture over grilled corn halves on a wooden board, then sprinkle with garnishes for a vibrant family-style dish everyone can dig into.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 2 days. The flavors continue to meld nicely, but the texture of the corn changes a bit, so it’s best fresh. When storing, I avoid adding extra garnishes until right before serving to keep them fresh.
Freezing
Freezing isn’t my go-to for this recipe—I’ve found that the mayo and lime mix doesn’t freeze well and can separate. If you want to save time, you can freeze plain cooked corn kernels separately, then mix in the toppings fresh when you’re ready to eat.
Reheating
Reheating is best done gently in a skillet over medium heat to avoid drying out the corn. I recommend adding a little fresh lime juice or an extra dab of butter afterward to revive that creamy, tangy flavor.
FAQs
-
Can I use frozen corn instead of canned for this Mexican Street Corn (Elote) Recipe?
Absolutely! Just thaw and drain the frozen corn well before toasting it in the skillet. It might have a slightly different texture than canned, but it still works wonderfully and keeps the recipe quick and easy.
-
What can I substitute for cotija cheese if I can’t find it?
Pecorino Romano or feta cheese can be good stand-ins because they share a similar salty and crumbly texture, though cotija has a unique flavor that really shines in this recipe.
-
Is this Mexican Street Corn (Elote) Recipe spicy?
It has a mild, smoky heat from the chili powder, but nothing too overwhelming. You can easily adjust the spice level by adding more or less chili powder or including cayenne pepper if you want it hotter.
-
Can I make this recipe vegan?
Yes! Replace the butter with olive oil or vegan butter, use vegan mayonnaise, and swap cotija cheese for nutritional yeast or a vegan cheese alternative. Don’t forget plenty of lime and chili powder for that classic flavor.
Final Thoughts
This Mexican Street Corn (Elote) Recipe holds a special place in my heart because it’s one of those dishes that’s deceptively simple but wildly satisfying. Whenever I make it, it brings out smiles and lively conversation around the table, which is exactly what cooking is all about. You’ll enjoy how quickly it comes together and the big flavor it delivers—trust me, it’s a little slice of street food happiness you can make at home any day of the week!
Print
Mexican Street Corn (Elote) Recipe
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Total Time: 13-15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn recipe, inspired by the popular elote, features sweet corn cooked in a hot cast iron skillet, then combined with creamy mayonnaise, tangy lime juice, and a blend of chili powder and cotija cheese. Topped with fresh cilantro, it’s a flavorful and easy-to-make snack or side dish that captures the vibrant taste of Mexican street food.
Ingredients
Corn
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- kosher salt, to taste
Sauce and Toppings
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- cotija cheese, for sprinkling
- cilantro, roughly chopped, for garnish
Instructions
- Heat the skillet: Preheat a cast iron skillet over high heat until very hot, which will help to nicely char the corn and develop deep, smoky flavors.
- Cook the corn: Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally, allowing the corn to brown and caramelize slightly.
- Add butter and salt: Remove the skillet from heat, then stir in the butter and kosher salt until the butter melts and coats the corn evenly.
- Mix with mayonnaise and lime: Transfer the corn to a bowl and stir in the mayonnaise and lime juice for creamy texture and tangy brightness.
- Season with chili powder: Add 1 teaspoon of chili powder into the mixture and stir well to combine all the flavors.
- Garnish and serve: Sprinkle the corn with cotija cheese, the remaining teaspoon of chili powder, and chopped cilantro. Serve immediately to enjoy the best flavors and textures.
Notes
- For more authentic flavor, use fresh corn cut off the cob instead of canned corn.
- Adjust the amount of lime juice and chili powder to your taste preference for more tang or heat.
- If cotija cheese is unavailable, a salty feta can be used as a substitute.
- This dish is best served fresh and warm as the cheese and mayo coating taste best immediately after preparation.
- For a spicier kick, consider adding a pinch of cayenne pepper or using chipotle chili powder.
