This vibrant and flavorful Mexican street corn recipe, also known as Elote, brings the authentic taste of Mexican street food right to your kitchen. Perfectly cheesy and spiced, this dish is an irresistible side that will elevate any meal.
Mexican street corn, or Elote, is a beloved snack and side dish in Mexico, typically sold by street vendors. Traditionally, it’s served as grilled corn on the cob, slathered with creamy, cheesy, and spicy toppings. This recipe takes all those incredible flavors and makes them easy to enjoy off the cob, in a convenient skillet version. Just like our favorite Refried Beans and Spanish Rice, this Mexican street corn is destined to become a staple side dish in your home.
Close up image of Mexican street corn topped with cotija and cilantro, showcasing its creamy texture and fresh garnish.
Inspired by Torchy’s Tacos Street Corn
Have you ever heard of Torchy’s Tacos? For those lucky enough to have experienced this taco chain, you know it’s a treasure trove of delicious tacos and sides. While Torchy’s is famed for its creative and mouthwatering tacos, their Mexican Street Corn is a standout side that often steals the show. It’s so good, it’s practically addictive!
This recipe is inspired by that very Torchy’s Tacos Mexican Street Corn. We aimed to recreate the magic of their version at home. While we still need to crack the code on their queso (stay tuned!), we’re thrilled to share this copycat recipe for their incredible street corn. Whether you call it Mexican street corn, Elote off the cob, or skillet corn, get ready for a flavor explosion!
Some variations of Elote are served as whole corn cobs, often called “elote en vara,” skewered and grilled. However, this recipe focuses on the “esquites” style – Mexican corn off the cob. We find this method easier to eat and perfect for serving as a side dish at gatherings or family dinners.
Corn kernels sautéing in a cast iron skillet with melting butter, illustrating the initial cooking process.
How To Make the Best Mexican Street Corn Recipe
This recipe for the best Mexican street corn is surprisingly simple to make and explodes with authentic flavor. Here’s how to bring this taste of Mexico to your table:
COOK THE CORN: Begin by heating a large skillet over high heat. Once hot, add your corn (canned or frozen works perfectly!). Cook for 8-10 minutes, stirring occasionally. This step is key to roasting the corn slightly, bringing out a subtle sweetness and char that mimics grilled corn.
ADD BUTTER AND SEASON: Remove the skillet from the heat. Add butter and kosher salt to the hot corn. Stir until the butter is melted and coats all the kernels. The butter adds richness, while the salt enhances all the flavors.
MAKE IT CREAMY: Transfer the corn to a mixing bowl. Stir in mayonnaise and lime juice. The mayonnaise provides the signature creaminess of Mexican street corn, and the lime juice adds a crucial tangy zest that balances the richness.
SPICE IT UP: Add 1 teaspoon of chili powder and mix everything thoroughly. For an extra layer of flavor and visual appeal, sprinkle the mixture with cotija cheese, another dash of chili powder, and freshly chopped cilantro. Cotija cheese is a firm, salty Mexican cheese that’s essential for authentic Elote flavor.
SERVE IMMEDIATELY: For the best taste and texture, serve your Mexican street corn immediately while it’s warm and the cheese is slightly melted.
Mexican street corn ingredients mixed together in a glass bowl, ready to be served and showcasing the creamy texture and vibrant colors.
Tips for Perfect Skillet Street Corn
This skillet street corn recipe is quite forgiving, but here are a few tips to ensure it turns out perfectly every time:
Fresh vs. Frozen vs. Canned Corn: We’ve tested this recipe with all three! Canned corn is the quickest and easiest option. Frozen corn is also convenient and tastes great; just thaw it slightly before cooking. For the ultimate flavor, especially during summer, use fresh corn. Grill fresh corn on the cob for a smoky flavor before cutting off the kernels and proceeding with the recipe. To grill fresh corn, husk the cobs, brush with vegetable oil, and grill over high heat, turning every few minutes, until slightly charred on all sides.
Ingredient Swaps (and why to stick to the original): While you can experiment with substitutions, remember that changing ingredients will alter the authentic Torchy’s copycat flavor.
- Cheese: Cotija is traditional, but in a pinch, you could use feta or parmesan. However, cotija’s salty, crumbly texture is truly unique.
- Herbs: Cilantro is classic. Parsley will offer a different, less citrusy flavor.
- Creamy Base: Authentic Mexican crema, Greek yogurt, avocado mayo, or even olive oil can replace mayonnaise, but each will change the taste profile slightly. For the closest copycat, stick with mayonnaise.
- Extra Zing: Serve lime wedges on the side for those who like an extra burst of lime.
Serving and Storing Your Mexican Street Corn
Mexican street corn is incredibly versatile! It’s the perfect side dish for any Mexican-inspired meal, but it also pairs wonderfully with grilled meats, BBQ, and more.
Serving Suggestions:
Temperature: While we think this Best Mexican Street Corn Recipe is absolutely divine served warm, it’s also delicious at room temperature or even slightly chilled, making it great for potlucks and picnics.
Main Dish Pairings: Serve alongside Chicken Tacos, fajitas, enchiladas, or grilled chicken or fish. It’s also a fantastic addition to taco bars.
Beyond Mexican Night: Don’t limit this side dish to just Mexican meals! It’s a flavorful accompaniment to burgers, grilled steak, or roasted chicken.
Garnish: Extra cilantro, a sprinkle of smoked paprika, or a drizzle of hot sauce can add extra flair.
STORE: Got leftovers? Store them in an airtight container in the refrigerator for up to 3 days. While it’s best fresh, it still tastes great the next day!
Mexican street corn recipe served off the cob in a white bowl, highlighting its vibrant colors and inviting presentation.
Mexican Street Corn Recipe FAQs
Can I use frozen corn to make Mexican street corn? Yes! This recipe works beautifully with frozen corn. Simply thaw it slightly before cooking, and you may need to cook it for a few extra minutes to ensure it’s heated through. You can also use kernels cut from cooked corn on the cob, including grilled corn for extra flavor.
Is Mexican street corn spicy? As written, this recipe has a mild spice level from the chili powder. If you prefer a milder flavor, reduce the chili powder to ½ teaspoon. If you love heat, increase the chili powder, add a pinch of cayenne pepper, or include a finely diced jalapeño for a spicier kick.
Enjoy this incredibly flavorful and easy Mexican Street Corn recipe! It’s sure to become a new family favorite.
Mexican Street Corn Recipe
By: Lil’ Luna
Made in under 20 minutes, this deliciously cheesy Mexican street corn recipe is a perfectly spiced complement to any Mexican dinner.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 6
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 3 (15.25-ounce) cans corn, drained (or equivalent frozen or fresh corn kernels)
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice, fresh preferred
- 2 teaspoons chili powder, divided
- ½ cup Cotija cheese, crumbled
- ¼ cup Cilantro, roughly chopped
Instructions
- Heat a large cast iron skillet over high heat and add the drained corn. Cook for 8-10 minutes, stirring occasionally, until corn is slightly roasted and heated through.
- Remove skillet from heat and add butter and salt. Stir until butter is melted and corn is coated.
- Transfer corn to a medium mixing bowl. Stir in mayonnaise and lime juice until well combined.
- Add 1 teaspoon chili powder and mix again.
- Sprinkle the Mexican street corn with crumbled cotija cheese, remaining 1 teaspoon chili powder, and chopped cilantro.
- Serve immediately and enjoy warm!
Recipe Notes
- Serving Suggestions: Serve warm as a side dish to your favorite Mexican meals, grilled dishes, or BBQ.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Spice Level: Adjust chili powder to your preference. Add more for extra spice or reduce for a milder flavor.
Nutrition
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
Nutritional information is an approximation and may vary based on specific ingredients.
