Mexican Street Corn, also known as Elote, is a beloved snack and side dish that’s bursting with flavor. This recipe takes the vibrant taste of traditional Elote and makes it incredibly easy to prepare at home, offering a delicious and cheesy corn experience that will elevate any meal. If you’ve heard whispers of the legendary street corn from Torchy’s Tacos, you’re in for a treat – this recipe captures that same irresistible magic!
Close up image of Mexican street corn topped with cotija and cilantro.
What is Mexican Street Corn? Elote Explained
Mexican Street Corn, or Elote, is a popular street food in Mexico. Traditionally, it’s grilled corn on the cob slathered with a creamy, flavorful mixture of mayonnaise, crema or sour cream, chili powder, cheese (usually cotija), and lime juice. The combination of smoky grilled corn, creamy dressing, spicy chili, salty cheese, and zesty lime is simply irresistible.
This recipe focuses on a version of Mexican street corn served off the cob, sometimes called Esquites when served this way. While Elote is fantastic, esquites, or Mexican street corn off the cob, is often easier to eat and prepare, especially for larger groups or as a side dish. It retains all the wonderful flavors of Elote but in a convenient and less messy form.
Why This Mexican Street Corn Recipe is a Must-Try
This isn’t just any corn recipe; it’s inspired by the famous street corn from restaurants like Torchy’s Tacos, known for their bold and delicious flavors. Here’s why you’ll love this recipe:
- Copycat Flavor: Enjoy that crave-able Torchy’s Tacos street corn taste right in your kitchen.
- Quick and Easy: Ready in under 20 minutes, making it perfect for weeknight dinners or quick side dishes.
- Versatile: Works with fresh, frozen, or canned corn, offering flexibility and convenience.
- Crowd-Pleasing: A guaranteed hit at BBQs, potlucks, or any gathering.
- Customizable Spice: Adjust the chili powder to control the heat, making it perfect for everyone.
Corn kernels piled in a cast iron skillet with butter on top.
How to Make Mexican Street Corn: Step-by-Step
Get ready for a flavor explosion! Here’s how to bring this amazing Mexican street corn recipe to life:
Ingredients:
- 3 (15.25-ounce) cans of corn, drained (or equivalent fresh or frozen corn)
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice, fresh is best
- 2 teaspoons chili powder, divided (adjust to your spice preference)
- ½ cup Cotija cheese, crumbled (plus extra for serving)
- ¼ cup fresh cilantro, roughly chopped (plus extra for garnish)
Instructions:
- Sauté the Corn: Heat a large cast iron skillet or heavy-bottomed skillet over high heat. Add the drained corn to the hot skillet. Cook for 8-10 minutes, stirring occasionally to prevent burning. The goal is to get a slight char and enhance the corn’s sweetness.
- Add Butter and Salt: Remove the skillet from the heat. Add the butter and salt to the hot corn. Stir until the butter is melted and coats all the kernels. The butter adds richness and the salt enhances the flavors.
- Create the Creamy Base: In a large bowl, combine the sautéed corn, mayonnaise, and lime juice. Stir well to ensure the corn is evenly coated in the creamy mixture. The mayonnaise provides creaminess and tang, while lime juice adds essential brightness and acidity that cuts through the richness.
- Spice it Up: Add 1 teaspoon of chili powder to the corn mixture and stir to combine. Taste and adjust the amount of chili powder to your liking. Remember, you can always add more, but you can’t take it away!
- Cheese and Cilantro: Sprinkle the cotija cheese and chopped cilantro over the corn mixture in the bowl. Gently toss to combine, ensuring the cheese and cilantro are distributed throughout. Cotija cheese is a hard, salty Mexican cheese that is essential for authentic street corn flavor. Cilantro adds a fresh, herbaceous note.
- Serve Immediately: For the best flavor and texture, serve your Mexican street corn immediately. Garnish with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro if desired.
Ingredients for Mexican street corn mixed together in glass bowl.
Tips for the Best Mexican Street Corn
- Fresh, Frozen, or Canned Corn? This recipe is flexible! Fresh corn kernels cut off the cob will offer the best flavor, especially if grilled first. Frozen corn works great too – just thaw it before sautéing. Canned corn is the most convenient option and works perfectly well for a quick version.
- Grilling Fresh Corn: If using fresh corn on the cob, consider grilling it before cutting off the kernels. Brush husked corn with vegetable oil and grill on high heat, turning every few minutes, until slightly charred on all sides. This adds a wonderful smoky flavor.
- Cheese Swaps: Can’t find cotija? Feta cheese or parmesan cheese can be used as substitutes, although cotija provides the most authentic taste.
- Herb Alternatives: If you’re not a cilantro fan, parsley can be used, but cilantro is traditionally used in Mexican street corn and provides a distinct flavor.
- Creamy Variations: For a slightly different flavor profile, try using Mexican crema, Greek yogurt, avocado mayo, or even a drizzle of olive oil instead of regular mayonnaise. Keep in mind that substitutions will alter the flavor slightly.
- Lime Wedges on the Side: Serve with extra lime wedges for those who like an extra burst of citrus.
Serving and Storing Your Street Corn
Mexican street corn is incredibly versatile and pairs perfectly with a wide range of dishes.
Serving Suggestions:
- As a Side Dish: It’s a fantastic side for tacos, enchiladas, grilled meats, or any Mexican-inspired feast.
- Warm or Cold: While best served warm, it’s also delicious at room temperature or even cold, making it great for picnics and BBQs.
- Taco Topping: Get creative and use it as a topping for tacos or nachos for an extra layer of flavor and texture.
- Bowl Ingredient: Add it to grain bowls or salad bowls for a flavorful and vibrant component.
Storing Leftovers:
- Store leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. The texture may change slightly upon refrigeration, but the flavor will still be delicious.
Mexican street corn recipe off the cob in a white bowl.
FAQs About Mexican Street Corn
Can I use frozen corn for Mexican street corn?
Yes, absolutely! Thaw frozen corn before using and sauté it in the skillet as directed. You might need to cook it for a few extra minutes to ensure it heats through and gets slightly charred.
Is Mexican street corn spicy?
Traditional Mexican street corn has a mild spice level from the chili powder. This recipe uses 2 teaspoons of chili powder, but you can easily adjust this to your preference. Use less for a milder flavor, or add more if you love the heat. You can also add a pinch of cayenne pepper for extra spice!
Enjoy this incredible Mexican street corn recipe and bring the vibrant flavors of the streets of Mexico to your table!
