Craving that authentic taste of Mexican street food? Look no further! This Recipe For Mexican Street Corn, also known as Elote (off the cob style), brings the vibrant flavors and textures of Mexico’s beloved street snack right to your kitchen. At streetsounds.net, we’re passionate about bringing you the best global culinary experiences, and this cheesy, perfectly spiced corn dish is no exception. Get ready to elevate your next BBQ, potluck, or Mexican fiesta with this irresistible side dish.
Have you ever experienced the joy of biting into perfectly grilled corn slathered in creamy, tangy, and spicy goodness from a street vendor? That’s the magic of Mexican street corn. While traditionally enjoyed on the cob (Elote), this recipe simplifies the process by offering a delicious and equally authentic version served off the cob. This makes it incredibly easy to prepare and share, perfect for any gathering. Think of it as a flavor explosion in a bowl, and a guaranteed crowd-pleaser!
Close up image of Mexican street corn topped with cotija and cilantro.
Unlocking Authentic Mexican Street Corn Flavor at Home
This isn’t just any corn recipe; it’s a journey to the heart of Mexican street food. Many compare this dish to the famous street corn from Torchy’s Tacos, and for good reason! While Torchy’s might be a local favorite in certain states, this recipe allows you to recreate that same incredible taste no matter where you are. We focus on capturing the essence of authentic Elote, ensuring every bite is bursting with flavor. Forget complicated techniques – this recipe is straightforward, quick, and delivers maximum taste with minimal effort.
Sometimes you’ll find street corn served as the whole cob, gloriously charred and dressed, known as “elote”. However, this recipe focuses on the equally delightful and arguably more convenient version: Mexican corn off the cob. Preparing it this way makes it incredibly easy to serve as a side dish, incorporate into bowls, or even enjoy as a flavorful topping. Plus, no messy corn on the cob situations!
Corn kernels piled in a cast iron skillet with butter on top.
Step-by-Step to Perfect Mexican Street Corn
Ready to make your own restaurant-quality Mexican street corn? Here’s a simple breakdown of how to bring this flavorful side dish to life:
Sautéing the Corn: The base of our recipe starts with perfectly cooked corn. Heat a large skillet over high heat and add your drained corn. Cooking it in a skillet allows the kernels to slightly char and develop a wonderful roasted flavor, mimicking the char from traditional grilling. Cook for approximately 8-10 minutes, remember to stir occasionally to ensure even cooking and prevent burning.
Seasoning and Creaminess: Once the corn is tender and slightly charred, remove the skillet from the heat. Stir in butter and salt while the corn is still hot, allowing the butter to melt and coat every kernel. This adds richness and enhances the natural sweetness of the corn. Next, transfer the corn to a mixing bowl. This is where the magic happens! Stir in mayonnaise and lime juice. The mayonnaise provides that signature creamy texture while the lime juice adds a crucial tangy zest that balances the richness and spice.
Spice and Finish: Now it’s time to layer in the iconic Mexican street corn flavors. Add 1 teaspoon of chili powder and mix everything together thoroughly. For the final flourish, generously sprinkle the mixture with crumbled cotija cheese, another dusting of chili powder, and freshly chopped cilantro. Cotija cheese is a firm, salty Mexican cheese that adds a wonderful salty and savory counterpoint to the sweetness of the corn and creaminess of the mayo. Fresh cilantro brightens the dish and adds a pop of fresh, herbaceous 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.
Ingredients for Mexican street corn mixed together in glass bowl.
Tips for the Best Mexican Street Corn Recipe
Want to take your Mexican street corn to the next level? Here are some pro tips and variations to consider:
Fresh vs. Frozen vs. Canned Corn: This recipe is incredibly versatile. While canned corn is convenient and works perfectly for a quick side dish, using fresh or frozen corn can elevate the flavor even further.
- Fresh Corn: If using fresh corn on the cob, husk the cobs and grill them for the most authentic smoky flavor. Brush the corn with a little vegetable oil and grill over high heat, turning every few minutes until kernels are slightly charred. Then, cut the kernels off the cob before proceeding with the recipe.
- Frozen Corn: Frozen corn is a great compromise between convenience and flavor. Simply thaw the frozen corn before sautéing it in the skillet. You may need to cook it a few minutes longer than canned corn to ensure it’s heated through.
Ingredient Swaps and Customizations: Feel free to adapt this recipe to your preferences and what you have on hand. However, keep in mind that substitutions will slightly alter the authentic flavor profile.
- Cheese Variations: If you can’t find cotija cheese, you can substitute feta cheese or parmesan cheese. Feta will offer a similar salty and crumbly texture, while parmesan will provide a more umami and slightly nutty flavor.
- Herb Alternatives: While cilantro is traditional, if you’re not a fan, you can use parsley for a milder, more peppery flavor.
- Creaminess Boost: For an extra creamy texture, try incorporating a touch of Mexican crema or even Greek yogurt along with or in place of some of the mayonnaise. Avocado mayo or olive oil can be used for a healthier twist, but will alter the flavor profile slightly.
- Spice Level: Adjust the amount of chili powder to your liking. For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. For a milder flavor, reduce the chili powder or use a mild chili powder blend. Serving lime wedges on the side allows everyone to customize their level of tanginess.
Serving and Storing Your Street Corn
Mexican street corn is incredibly versatile and pairs perfectly with a wide range of dishes.
Serving Suggestions:
Temperature Preference: While we love this Mexican street corn recipe served warm to highlight the melty cheese and vibrant flavors, it’s also delicious served at room temperature or even chilled as a corn salad.
Perfect Pairings: Naturally, this is an ideal side dish for any Mexican-inspired meal. Think alongside tacos, enchiladas, fajitas, or grilled meats. It’s also a fantastic addition to BBQ spreads, potlucks, and summer picnics.
Creative Uses: Don’t limit yourself to just serving it as a side! Mexican street corn is also delicious spooned over grilled chicken or fish, mixed into salads, or used as a topping for nachos or tostadas.
Storing Leftovers: Have leftovers? Lucky you! Store leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days. It’s delicious cold or gently reheated in the microwave or skillet.
Mexican street corn recipe off the cob in a white bowl.
Frequently Asked Questions
Can I use frozen corn for Mexican street corn?
Absolutely! This recipe is flexible. You can easily use thawed frozen corn instead of canned. Just ensure you cook it a few extra minutes in the skillet to heat it through and allow any excess moisture to evaporate. You can also use kernels cut from cooked corn on the cob – grilling the corn beforehand adds a fantastic smoky dimension.
Is Mexican street corn spicy?
The spice level in this recipe is easily adjustable. As written, it uses chili powder, which provides a mild warmth and earthy flavor. If you prefer less spice, simply reduce the amount of chili powder. Love heat? Increase the chili powder, add a pinch of cayenne pepper, or incorporate a dash of your favorite hot sauce to kick it up a notch!
Enjoy bringing the vibrant flavors of Mexican streets to your table with this easy and delicious recipe for Mexican Street Corn!
For More Favorite Mexican Sides, Try:
(link to Refried Beans recipe on streetsounds.net) Refried Beans
(link to Spanish Rice recipe on streetsounds.net) Spanish Rice
(link to other Mexican sides on streetsounds.net) More Mexican Sides
Pinterest Print Recipe
5 from 578 votes
Mexican Street Corn Recipe
By: Lil’ Luna (Note: Keep original author credit, but adapt for streetsounds.net context if needed, e.g., “Adapted from Lil’ Luna for streetsounds.net”)
Made in under 20 minutes, this deliciously cheesy Mexican street corn recipe is a perfectly spiced complement to any Mexican dinner.
Servings: 6
Prep: 5 minutes mins
Cook: 8 minutes mins
Total: 13 minutes mins
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Equipment
[ (affiliate link to cast iron skillet) Cast Iron Skillet ]
Ingredients
- 3 (15.25-ounce) cans corn, drained (or equivalent fresh or frozen corn)
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice, fresh preferred
- 2 teaspoons chili powder, divided
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup Cilantro, roughly chopped
Instructions
- Heat a cast iron skillet over high heat and add the drained corn. Cook for 8-10 minutes, stirring occasionally, until slightly charred.
- Remove from heat and stir in butter and salt until melted and combined.
- Transfer corn to a mixing bowl and stir in mayonnaise and lime juice. Add 1 teaspoon chili powder and mix well.
- Sprinkle with crumbled cotija cheese, remaining 1 teaspoon chili powder, and chopped cilantro. Serve immediately.
Video
[ (link to recipe video if available, or remove section) Watch Recipe Video ]
Notes
Warm or cold. Enjoy this Mexican street corn recipe warm for the best cheesy texture, or serve at room temperature as a salad.
STORE. Keep leftovers in an airtight container in the fridge for up to 3 days.
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
Nutrition information is an approximation and may vary.
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