Mexican Street Corn, also known as Elote, is a beloved snack and side dish that bursts with flavor and texture. This recipe brings the vibrant taste of authentic Mexican street corn right to your kitchen, perfect for BBQs, potlucks, or spicing up your weeknight meals. Forget bland sides – this creamy, cheesy, and slightly spicy corn will steal the show and become your new go-to recipe.
Close up of vibrant Mexican street corn adorned with cotija cheese and cilantro, showcasing its creamy and cheesy texture.
What Makes This Mexican Street Corn Recipe Special?
Inspired by the popular Torchy’s Tacos street corn, this recipe captures the essence of that menu favorite while being incredibly easy to make at home. Unlike traditional elote served on the cob, this recipe features the kernels conveniently cut off the cob, making it simpler to eat and perfect as a side dish. We’ve focused on creating a balance of flavors and textures that will tantalize your taste buds:
- Sweet Corn: The base of our dish, offering a naturally sweet and juicy foundation.
- Creamy Mayo and Lime: These create the signature creamy and tangy dressing that coats every kernel.
- Spicy Chili Powder: Adding a warm and subtly spicy kick that complements the sweetness and creaminess.
- Salty Cotija Cheese: This firm, salty Mexican cheese provides a wonderful counterpoint to the other flavors and adds a delightful textural element.
- Fresh Cilantro: A final touch of freshness and herbaceousness that brightens the dish.
Whether you’re already a fan of Mexican street corn or looking to try it for the first time, this recipe is designed to be foolproof and utterly delicious.
Close-up of corn kernels cooking in a cast iron skillet with melting butter, highlighting the initial step of roasting the corn for depth of flavor.
Simple Steps to Delicious Mexican Street Corn
This recipe comes together quickly with just a few simple steps:
- Roast the Corn: Heat a large skillet over high heat. Add your corn (canned, frozen, or fresh – see tips below) and cook for 8-10 minutes, stirring occasionally. This step is key to enhancing the corn’s flavor by slightly charring and caramelizing it.
- Melt Butter and Season: Remove the skillet from the heat. Stir in butter and salt until the butter is melted and coats the corn. This adds richness and savory depth.
- Create the Creamy Dressing: In a separate bowl, combine the roasted corn with mayonnaise and lime juice. Mix well to ensure every kernel is coated in the creamy dressing.
- Spice it Up: Add chili powder and mix again. Start with 1 teaspoon for a milder flavor, or add up to 2 teaspoons if you prefer a spicier kick.
- Garnish and Serve: Sprinkle generously with cotija cheese, another dash of chili powder, and freshly chopped cilantro. Serve immediately for the best warm and cheesy experience.
Bowl filled with vibrant Mexican street corn ingredients being mixed together, showcasing the combination of corn, creamy dressing, and spices before garnishing.
Tips for the Best Recipe Mexican Street Corn
- Fresh, Frozen, or Canned Corn? This recipe is versatile! Canned corn (drained) is the quickest option. Frozen corn should be thawed before cooking and may require a few extra minutes in the skillet. For the ultimate flavor, use fresh corn: grill or roast corn on the cob until slightly charred, then cut off the kernels.
- Cheese Variations: While cotija is traditional and highly recommended, feta or parmesan cheese can be used as substitutes if needed, though they will slightly alter the flavor profile.
- Spice Level: Adjust the amount of chili powder to your preference. You can also add a pinch of cayenne pepper for extra heat or a milder paprika for less spice but more smoky flavor.
- Creaminess Customization: For a richer, tangier flavor, try using Mexican crema or Greek yogurt instead of mayonnaise, or a combination. Avocado mayo or olive oil can also be used for a healthier twist, but will change the taste.
- Serving Suggestions: Mexican street corn is fantastic served warm or at room temperature. It’s the perfect side dish for tacos, enchiladas, grilled meats, or enjoyed as a flavorful appetizer. Add lime wedges on the side for an extra burst of citrus.
- Storage: Store leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I grill the corn for this recipe?
Absolutely! Grilling fresh corn on the cob before cutting off the kernels will add a wonderful smoky flavor. Brush husked corn with vegetable oil and grill over high heat, turning occasionally, until kernels are slightly charred.
Is Mexican street corn spicy?
This recipe as written is mildly spicy due to the chili powder. You can easily control the spice level by adjusting the amount of chili powder used. For less spice, use only 1 teaspoon or even half a teaspoon. For more heat, increase to 2 teaspoons or add a pinch of cayenne pepper.
Can I make this recipe ahead of time?
While best served fresh and warm, you can prepare the corn mixture (corn, butter, salt, mayo, lime juice, chili powder) ahead of time and store it in the refrigerator. Just before serving, sprinkle with cotija cheese and cilantro.
Enjoy this easy and flavorful Recipe Mexican Street Corn – a guaranteed crowd-pleaser that will elevate any meal!
