Homemade Mexican Street Corn Recipe
If you’re looking for a dish that instantly transports you to a bustling Mexican plaza, it’s time to try Homemade Mexican Street Corn. This irresistible treat, known as “elote,” is all about juicy charred corn slathered in a creamy, tangy sauce, showered in cotija cheese, chili powder, and fresh cilantro. Every bite is a celebration of summer, street food, and good company. Whether you’re grilling for a crowd or just want to elevate your weeknight dinner, Homemade Mexican Street Corn is the side dish you’ll crave again and again.
Ingredients You’ll Need
The beauty of Homemade Mexican Street Corn lies in its harmony of simple, fresh ingredients. Each one offers something essential, whether it’s a pop of color, a creamy finish, or a smoky note that makes the corn sing. Here’s what you’ll need to gather before you fire up the grill.
- 4 ears of corn (husks removed): Fresh, sweet corn is the star—look for plump kernels and bright green husks at the market.
- 2 tablespoons mayonnaise: This adds creaminess and helps the flavors cling to every kernel.
- 2 tablespoons sour cream: Brings a tangy note that balances out the richness.
- ½ cup crumbled cotija cheese: Salty and crumbly, cotija is the classic cheese for this dish—don’t skip it unless you have to!
- 1 clove garlic (minced): Just a touch for bold, savory depth.
- 1 tablespoon fresh lime juice: Zesty lime wakes up all the flavors and gives the corn its signature brightness.
- 1 teaspoon chili powder: Adds a gentle heat and gorgeous color.
- ¼ teaspoon smoked paprika: For a hint of smokiness that echoes the grill.
- 1 tablespoon chopped cilantro: Fresh, herby, and totally optional if you’re not a cilantro fan.
- Lime wedges (for serving): Squeezing extra lime at the table is half the fun.
- 1 tablespoon olive oil or melted butter (for grilling): Helps the corn char and adds flavor.
How to Make Homemade Mexican Street Corn
Step 1: Preheat the Grill
Start by preheating your grill to medium-high heat. You want it hot enough to give the corn those gorgeous char marks, but not so hot that it burns. If you don’t have a grill, a grill pan on the stovetop works beautifully too!
Step 2: Prep and Grill the Corn
Brush each ear of corn generously with olive oil or melted butter. This not only prevents sticking but also helps the kernels caramelize and take on a rich, smoky flavor. Place the corn on the grill and let it cook for 8 to 10 minutes, turning every couple of minutes so each side gets a little love and color.
Step 3: Make the Creamy Sauce
While your corn is grilling, mix up the superstar sauce. In a small bowl, combine mayonnaise, sour cream, minced garlic, fresh lime juice, and half of the cotija cheese. Stir until it’s smooth and luscious. This mixture is what transforms simple corn into unforgettable Homemade Mexican Street Corn.
Step 4: Dress the Corn
Once your corn is beautifully charred and still piping hot, slather it all over with the creamy sauce using a brush or spoon. Don’t be shy—this is where the magic happens!
Step 5: Add Toppings and Serve
Sprinkle the remaining cotija cheese over the sauced corn, followed by a dusting of chili powder, smoked paprika, and a shower of chopped cilantro. Serve immediately with plenty of lime wedges on the side for squeezing. Get ready for oohs and aahs!
How to Serve Homemade Mexican Street Corn
Garnishes
The best part about Homemade Mexican Street Corn is piling on the garnishes. A classic finish includes extra cotija cheese, a sprinkle of chili powder, fresh cilantro, and plenty of lime wedges. These toppings add crunch, brightness, and just the right kick of heat.
Side Dishes
This corn is a showstopper, but it plays well with others! Serve alongside grilled meats, black bean salads, tacos, or even a simple tomato and avocado salad. Homemade Mexican Street Corn turns any backyard meal into a true fiesta.
Creative Ways to Present
If you want to mix things up, try cutting the corn into smaller pieces for a fun, shareable appetizer platter. Or, for a twist, slice the kernels off the cob and toss them with the sauce and toppings for a “street corn salad” perfect for potlucks and picnics.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Homemade Mexican Street Corn (which is rare!), wrap each ear tightly in foil or plastic wrap and refrigerate. It will keep for up to 3 days and makes a delicious cold snack or quick side.
Freezing
While grilled corn freezes well, it’s best to freeze the corn without any toppings or sauce. Simply cut the kernels off the cob, let them cool, and store in an airtight container for up to 2 months. When ready to enjoy, thaw and toss with the sauce and toppings.
Reheating
To reheat, you can pop the corn in a hot oven (wrapped in foil) for about 10 minutes, or microwave briefly until warmed through. Add the garnishes after reheating for the freshest flavor and texture.
FAQs
Can I make Homemade Mexican Street Corn without a grill?
Absolutely! A grill pan or even your oven’s broiler will give the corn a similar charred flavor. Just keep an eye on it and turn the corn often for even coloring.
What if I can’t find cotija cheese?
No worries—crumbled feta is a great substitute and brings that same salty tang. You could also try parmesan or queso fresco for a slightly different twist.
Is there a way to make Homemade Mexican Street Corn less spicy?
Definitely. Just reduce the amount of chili powder or skip it entirely. You can also substitute a sweet paprika for a milder flavor without losing color.
Can I make this recipe ahead of time for a party?
You can grill the corn and mix up the sauce a few hours in advance, but for the best texture, slather on the sauce and toppings just before serving. That way, everything stays fresh and vibrant.
How do I make this recipe off the cob?
Simply use about 3 cups of cooked corn kernels, toss them with the creamy sauce, and finish with all the toppings. It’s a fantastic way to serve Homemade Mexican Street Corn as a salad or dip!
Final Thoughts
If you’ve never tried making Homemade Mexican Street Corn at home, now’s the time to dive in. This recipe is bright, bold, and endlessly satisfying—perfect for sharing with friends or savoring all to yourself. Go ahead, fire up the grill, and let the flavors of summer shine!
Print
Homemade Mexican Street Corn Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Homemade Mexican Street Corn, also known as Elote, is a flavorful grilled corn dish coated with a creamy mixture of mayonnaise, sour cream, and cotija cheese, seasoned with lime juice, garlic, chili powder, smoked paprika, and fresh cilantro. Perfect as a side dish for summer gatherings or barbecues, this recipe is both vegetarian and gluten-free.
Ingredients
Main Ingredients
- 4 ears of corn (husks removed)
- 1 tablespoon olive oil or melted butter (for grilling)
Creamy Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 clove garlic (minced)
- 1 tablespoon fresh lime juice
- ½ cup crumbled cotija cheese (divided)
Seasonings & Garnishes
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 tablespoon chopped cilantro
- Lime wedges (for serving)
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it’s hot enough for grilling the corn evenly and achieving a good char.
- Prepare Corn for Grilling: Brush each ear of corn thoroughly with olive oil or melted butter. This helps prevent sticking and adds flavor during grilling.
- Grill the Corn: Place the corn directly on the grill grates. Grill for 8–10 minutes, turning occasionally to allow all sides to char lightly and cook evenly.
- Make the Creamy Sauce: While the corn is grilling, combine mayonnaise, sour cream, minced garlic, fresh lime juice, and half of the crumbled cotija cheese in a small bowl. Mix well until creamy and smooth.
- Apply Sauce to Corn: Remove the grilled corn from the heat and immediately spread the creamy sauce mixture all over each ear of corn so it sticks well while warm.
- Add Toppings: Sprinkle the remaining cotija cheese over the coated corn, then dust with chili powder and smoked paprika for spice and color. Garnish with freshly chopped cilantro.
- Serve: Serve the Mexican street corn hot with lime wedges on the side for extra zest and tang. Enjoy immediately.
Notes
- To make this dish off the cob, use 3 cups of cooked corn kernels and toss with the creamy sauce and toppings.
- If cotija cheese is unavailable, feta cheese is a good substitute.
- Adjust the amount of chili powder according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 220
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
