Mexican Street Corn, or Elote, is a beloved street food known for its creamy, spicy, and cheesy flavor. This recipe brings the authentic taste of Mexican Elote right to your kitchen, but served conveniently off the cob. Perfect as a vibrant side dish, or a flavorful topping, this Mexican street corn recipe will quickly become a favorite.
Close up image of Mexican street corn topped with cotija and cilantro.
What is Mexican Street Corn (Elote)?
Often called Elote when served on the cob, Mexican Street Corn is traditionally grilled corn slathered in a creamy, tangy sauce, sprinkled with cheese, chili powder, and cilantro. It’s a staple of Mexican street food culture, offering an explosion of flavors in every bite. While traditionally enjoyed on the cob, this recipe focuses on Mexican street corn off the cob, sometimes known as Esquites, which makes it easier to eat and incorporate into other dishes. This version captures all the authentic flavors of Elote in a convenient and versatile form.
This recipe is inspired by the popular Mexican street corn from Torchy’s Tacos, a restaurant chain known for its innovative and flavorful taco creations. While Torchy’s Tacos has a cult following, their locations are limited. This copycat recipe allows you to enjoy that same irresistible Mexican street corn flavor, no matter where you are. While we still dream of perfecting a copycat queso recipe, for now, we’re thrilled to share this incredible Mexican street corn recipe with you.
Corn kernels piled in a cast iron skillet with butter on top.
How to Make Authentic Mexican Street Corn at Home
Creating this flavorful Mexican street corn is surprisingly simple and quick. Here’s how to bring this street food favorite to your table:
Cooking the Corn: Start by heating a large skillet over high heat. Add your corn – whether using canned, frozen, or fresh kernels – to the hot skillet. Cook for 8-10 minutes, stirring occasionally. This step is crucial to slightly char the corn and enhance its natural sweetness, mimicking the grilling process of traditional Elote.
Adding Flavor: Remove the skillet from the heat. Stir in butter and salt while the corn is still hot. The butter will melt beautifully, coating each kernel and adding richness. Next, transfer the cooked corn to a bowl. This is where the magic happens! Stir in mayonnaise and lime juice. The combination of creamy mayonnaise and zesty lime juice creates the signature tangy and rich sauce of Mexican street corn. For a touch of authentic spice, add 1 teaspoon of chili powder and mix everything thoroughly.
Finishing Touches: The final step is to sprinkle generously with cotija cheese, another dash of chili powder, and fresh, chopped cilantro. Cotija cheese, a hard, salty Mexican cheese, provides the perfect salty and savory counterpoint to the sweetness of the corn and creaminess of the sauce. Serve your homemade Mexican street corn immediately while it’s warm and the flavors are at their peak.
Ingredients for Mexican street corn mixed together in glass bowl.
Tips for the Best Mexican Street Corn Recipe
To ensure your Mexican street corn is a success, consider these helpful tips and variations:
Fresh vs. Frozen vs. Canned Corn: This recipe is versatile! While canned corn is convenient, for the best flavor, especially during corn season, opt for fresh corn. Grill fresh corn on the cob until slightly charred, then cut off the kernels. Frozen corn is a great middle-ground and works perfectly well – just thaw it before cooking.
Ingredient Swaps and Customizations: Feel free to adapt this Mexican street corn recipe to your taste:
- Cheese: If you can’t find cotija, feta cheese or parmesan cheese can be used as substitutes, although they will alter the authentic flavor slightly.
- Herbs: Parsley can be used if you don’t have cilantro, but cilantro is highly recommended for that classic Mexican street corn taste.
- Creaminess: Experiment with Mexican crema, Greek yogurt, avocado mayo, or even a drizzle of olive oil instead of regular mayonnaise for different flavor profiles and textures.
- Spice: Adjust the amount of chili powder to control the heat. For extra spice, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Lime: Serve lime wedges on the side for an extra burst of freshness and acidity.
Serving and Storing Your Street Corn
Serving Suggestions: Mexican street corn is incredibly versatile. It’s a fantastic side dish for any Mexican-inspired meal, such as tacos, enchiladas, or grilled meats. It also makes a delicious topping for salads, nachos, or even grilled chicken or fish.
Temperature: While this Mexican street corn is delicious served warm, it’s also enjoyable at room temperature or even chilled, making it perfect for picnics and potlucks.
Storing Leftovers: Store any leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days. It’s important to note that the creamy sauce may slightly change texture upon refrigeration, but the flavor will remain delicious.
Mexican street corn recipe off the cob in a white bowl.
Frequently Asked Questions
Can I use frozen corn for Mexican street corn?
Yes! Frozen corn works wonderfully. Simply thaw it before cooking and add a few extra minutes to the skillet cooking time to ensure it heats through properly. You can also use kernels cut from cooked corn on the cob.
Is Mexican street corn spicy?
This recipe as written has a mild spice level from the chili powder. You can easily adjust the amount of chili powder to your preference. For a milder version, reduce the chili powder. If you like it spicy, increase the chili powder or add other spices like cayenne pepper.
Enjoy bringing the vibrant and authentic flavors of Mexican street corn into your home with this easy-to-follow recipe!
