This vibrant and flavorful Mexican Street Corn Recipe, also known as Elote, is a guaranteed crowd-pleaser! Inspired by the famous Torchy’s Tacos version, this cheesy and perfectly spiced corn side dish is incredibly easy to make and will elevate any Mexican-inspired meal. Get ready to experience the irresistible taste of authentic street corn right in your kitchen!
What exactly is Mexican Street Corn? Often called “Elote” when served on the cob, Mexican street corn is a beloved snack and side dish that’s popular throughout Mexico. It’s traditionally grilled corn slathered in a creamy, tangy, and spicy mixture of mayonnaise, chili powder, cheese, and lime juice. This recipe simplifies the process by using corn kernels off the cob, making it even easier to prepare and enjoy anytime.
Why You’ll Love This Mexican Street Corn Recipe:
- Authentic Flavor: Captures the delicious taste of traditional Mexican street corn with a perfect balance of creamy, spicy, and cheesy goodness.
- Easy and Quick: Ready in under 20 minutes, making it a perfect side dish for busy weeknights or quick gatherings.
- Versatile: Use fresh, frozen, or canned corn – whatever you have on hand!
- Crowd-Pleasing: A guaranteed hit at parties, BBQs, or as a side dish for family dinners.
- Torchy’s Tacos Inspired: Enjoy a copycat version of the famous street corn from Torchy’s Tacos, right at home.
Close up shot of vibrant Mexican street corn topped with cotija cheese and fresh cilantro, showcasing its creamy texture and inviting aroma.
Ingredients for the Best Street Corn
This simple recipe uses readily available ingredients to create an explosion of flavor. Here’s what you’ll need:
- Corn: 3 cans (15.25 ounces each) of corn, drained, or equivalent fresh or frozen corn.
- Butter: 2 tablespoons of butter to add richness and flavor.
- Salt: Kosher salt to enhance the taste of the corn and other seasonings.
- Mayonnaise: 3 tablespoons of mayonnaise for that signature creamy texture.
- Lime Juice: 1-2 tablespoons of fresh lime juice for a tangy zest.
- Chili Powder: 2 teaspoons of chili powder, divided, for a mild spice and authentic flavor. Adjust to your preference.
- Cotija Cheese: A generous sprinkle of cotija cheese, crumbled, for a salty and cheesy finish.
- Cilantro: Fresh cilantro, roughly chopped, for a fresh, herbaceous touch.
How to Make Mexican Street Corn: Step-by-Step
Making this delicious side dish is incredibly easy and quick. Follow these simple steps:
- Cook the Corn: Heat a large cast iron skillet over high heat. Add the drained corn to the hot skillet. Cook for 8-10 minutes, stirring occasionally to ensure even cooking and slight charring. This step enhances the corn’s natural sweetness and adds depth of flavor.
Close-up view of corn kernels cooking in a cast iron skillet with melting butter, illustrating the initial cooking stage of the street corn recipe.
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Add Butter and Salt: Remove the skillet from the heat. Add butter and kosher salt to the hot corn. Stir until the butter is melted and evenly coats the corn. The residual heat will perfectly melt the butter.
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Combine with Creamy Sauce: Transfer the cooked corn to a mixing bowl. Add mayonnaise and lime juice. Stir to combine, creating a creamy and tangy base for the street corn.
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Season and Cheese: Sprinkle 1 teaspoon of chili powder over the corn mixture and stir well to distribute the spice.
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Garnish and Serve: Sprinkle the Mexican street corn generously with cotija cheese, the remaining chili powder, and chopped fresh cilantro. Serve immediately and enjoy the explosion of flavors!
Image showing the vibrant mixture of Mexican street corn ingredients in a glass bowl, ready to be served, highlighting the creamy sauce and seasonings.
Tips for the Best Mexican Street Corn
- Fresh, Frozen, or Canned Corn: This recipe is versatile! Use fresh corn kernels cut off the cob, thawed frozen corn, or canned corn – all work wonderfully. If using fresh corn, grilling it first will add a fantastic smoky flavor.
- Spice Level: Adjust the amount of chili powder to your liking. For a milder flavor, use less chili powder. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce.
- Cheese Substitutions: If you can’t find cotija cheese, feta cheese or parmesan cheese can be used as substitutes, although cotija provides the most authentic flavor.
- Creamy Base Variations: For a slightly different flavor profile, try substituting Mexican crema, Greek yogurt, avocado mayo, or even a drizzle of olive oil for the mayonnaise. Keep in mind that substitutions will alter the overall taste slightly.
- Serving with Lime Wedges: Offer lime wedges on the side for those who like an extra burst of citrus.
Serving and Storing Mexican Street Corn
This Mexican street corn is the perfect side dish to complement a wide array of Mexican main courses.
Serving Suggestions:
- Temperature: Enjoy it warm for the best flavor and texture, but it’s also delicious at room temperature or even slightly chilled.
- Pairings: Serve alongside tacos, enchiladas, fajitas, grilled chicken, or fish. It’s also a fantastic addition to BBQ spreads and potlucks.
Storing Leftovers:
- Storage: Store leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave. The texture may change slightly upon reheating, but the flavor will still be delicious.
Delicious and vibrant Mexican street corn served off the cob in a white bowl, ready to be enjoyed as a side dish or snack.
Frequently Asked Questions
Can I use frozen corn for Mexican street corn?
Yes! You can absolutely use frozen corn. Thaw it slightly before cooking and allow a few extra minutes in the skillet to ensure it heats through completely.
Is Mexican street corn spicy?
This recipe, as written, has a mild spice level from the chili powder. You can easily control the spice by adjusting the amount of chili powder used. Add more for a spicier dish or reduce the amount for less heat.
Mexican Street Corn Recipe
By: Lil’ Luna
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
Servings: 6
Ingredients:
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, crumbled
- Fresh cilantro, roughly chopped
Instructions:
- Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
- Remove from heat and add butter and salt. Stir until melted and combined.
- Transfer corn to a bowl and stir in mayonnaise and lime juice. Add 1 teaspoon chili powder and mix well.
- Sprinkle with cotija cheese, remaining chili powder, and chopped cilantro. Serve immediately.
Recipe Notes:
- Serving Temperature: Serve warm, room temperature, or cold.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (per serving, approximate):
Calories: 291kcal, Carbohydrates: 46g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 94mg, Potassium: 488mg, Fiber: 5g, Sugar: 10g, Vitamin A: 955IU, Vitamin C: 12.6mg, Calcium: 9mg, Iron: 1.1mg
Enjoy this incredible Mexican Street Corn Recipe! It’s the perfect side dish to bring a taste of Mexico to your table.
