Craving that irresistible, creamy, cheesy, and slightly spicy street corn you’ve tasted from food trucks or Mexican restaurants? Look no further! This recipe brings the vibrant flavors of authentic Mexican street corn, also known as Elote, right to your kitchen. Perfect as a side dish for your next fiesta or a flavorful snack, learning How To Make Street Corn is easier than you think.
Close up image of Mexican street corn topped with cotija and cilantro.
Have you ever heard of Torchy’s Tacos? For those in the know, Torchy’s is a beloved taco chain, famed not just for their creative tacos but also for their incredible sides. Among these, their Mexican street corn stands out as a fan favorite. While a trip to Torchy’s might not be in everyone’s plans, especially if you’re outside their limited locations, recreating their iconic street corn at home is absolutely achievable. Consider this recipe your copycat version to one of their most popular sides!
While traditional Elote is often served as grilled corn on the cob slathered in deliciousness, this recipe focuses on Mexican corn off the cob. Why off the cob? Because it’s incredibly convenient, easier to eat, and ensures every kernel is coated in that signature street corn flavor. Whether you call it Mexican street corn or Elote off the cob, the result is the same: a burst of flavor in every bite.
Corn kernels piled in a cast iron skillet with butter on top.
Step-by-Step Guide: Making Your Own Street Corn
This recipe for Mexican street corn is all about layering flavors and textures. Here’s how to bring this street food favorite to life:
Cooking the Corn: The base of any great street corn is, of course, the corn itself!
- Sauté the Corn: Heat a large skillet over high heat. Add your drained corn directly to the hot skillet.
- Dry Roast for Flavor: Cook the corn for 8 to 10 minutes, stirring occasionally. This dry roasting process is key as it slightly chars the corn, enhancing its natural sweetness and adding a subtle smoky flavor that mimics grilling.
- Butter and Salt: Remove the skillet from the heat. Add butter and salt to the hot corn. Stir until the butter is melted and the corn is evenly coated. The butter adds richness and the salt seasons the corn perfectly.
Creating the Creamy, Flavorful Coating: This is where the magic happens, transforming simple roasted corn into Mexican street corn.
- Combine Wet Ingredients: Transfer the buttered and salted corn to a mixing bowl. Add mayonnaise and lime juice. Stir everything together. The mayonnaise provides the creamy texture while the lime juice adds a crucial tangy zest that cuts through the richness.
- Spice it Up: Sprinkle 1 teaspoon of chili powder over the corn mixture and stir well to combine. Chili powder provides that signature warm, slightly spicy, and earthy flavor characteristic of street corn.
- The Finishing Touches: Now for the final flourishes that elevate this dish to street corn perfection! Sprinkle cotija cheese, another teaspoon of chili powder, and freshly chopped cilantro over the mixture. Gently toss to distribute the toppings evenly. Cotija cheese, a firm, salty Mexican cheese, adds a wonderful salty and savory dimension. Cilantro provides a fresh, herbaceous counterpoint to the richness and spice.
Serve Immediately: For the best experience, serve your homemade Mexican street corn immediately while it’s warm and the cheese is slightly melty.
Ingredients for Mexican street corn mixed together in glass bowl.
Tips for Perfect Homemade Street Corn
Want to ensure your street corn is a hit every time? Here are a few helpful tips:
- Fresh or Frozen Corn: While canned corn is convenient for this quick recipe, feel free to use fresh or frozen corn. If using fresh corn, grill the corn on the cob first for an even more authentic smoky flavor before cutting the kernels off. For frozen corn, thaw it completely and pat it dry before sautéing to avoid excess moisture in your skillet.
- Adjust the Spice: Not a fan of too much heat? Start with less chili powder and add more to taste. For those who love a spicy kick, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Cheese Variations: While cotija is traditional, it can sometimes be hard to find. Good substitutes include feta cheese or parmesan cheese. Each will offer a slightly different flavor profile, but still delicious.
- Herb Alternatives: If you’re not a cilantro fan (or just don’t have any on hand), parsley can be used as a milder, though less traditional, substitute.
- Creaminess Customization: For a richer, tangier flavor, try using Mexican crema or Greek yogurt instead of mayonnaise. Avocado mayo or olive oil can also be used for healthier alternatives, though they will alter the taste slightly.
- Lime is Key: Don’t skimp on the lime juice! It’s essential for balancing the richness of the mayonnaise and cheese and adding that signature street corn tang. Serve extra lime wedges on the side for those who like an extra burst of citrus.
Serving and Storing Your Street Corn
Mexican street corn is incredibly versatile!
Serving Suggestions:
- Temperature Preference: While this recipe is best served warm, it’s also delicious at room temperature or even slightly chilled, making it a great option for picnics and potlucks.
- As a Side Dish: Naturally, it’s the perfect sidekick to any Mexican meal. Think tacos, enchiladas, fajitas, or grilled meats.
- Beyond Mexican Food: Don’t limit yourself! Street corn is also fantastic alongside BBQ, burgers, grilled chicken, or even as a topping for salads or grain bowls.
- Party Favorite: It’s an excellent dish to bring to parties and gatherings as it’s always a crowd-pleaser.
Storing Leftovers:
- Storage: Store any leftover street corn in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave. Note that the texture may change slightly upon reheating, but the flavor will still be delicious.
Mexican street corn recipe off the cob in a white bowl.
Frequently Asked Questions
Can I use frozen corn to make Mexican street corn?
Absolutely! Frozen corn works wonderfully. Just make sure to thaw it completely and drain any excess water before cooking. You might need to cook it for a few extra minutes to ensure it heats through. You can also use corn kernels cut off cooked corn on the cob, especially grilled corn for added flavor.
Is Mexican street corn spicy?
This recipe, as written with 2 teaspoons of chili powder (1 tsp in the mixture and 1 tsp for topping), has a mild spice level. Chili powder offers more flavor than intense heat. You can easily adjust the spice to your liking. Reduce the chili powder for a milder version or increase it, or add other spices like cayenne pepper, for more heat.
Ready to bring the taste of authentic Mexican street food to your home? This easy-to-follow recipe will guide you through each step, ensuring delicious results every time. Enjoy!
