This Mexican Street Corn on The Cob recipe (aka Elote recipe) is the perfect side dish to make right on the grill. It’s easy to make and tastes just like the one you can get from street vendors.
As someone with Spanish heritage, we grew up making and eating a lot of Elotes especially during the summer months (after all, summer is the best time to be outside grilling).
So, I can safely say that if you are looking for a classic Mexican street food, this is one that you have to try. And if you’re looking for a Mexican Street Corn Dip, try this Elote Dip. It is SO GOOD! If you want a different recipe, try this Smoked Corn on The Cob.
It makes a great side dish and you can customize your toppings to your liking (make it spicer or milder, etc). It is perfect for backyard barbecues, summer cookouts, Cinco de Mayo, and even Hispanic Heritage Month.
In the past, I have tried to use parmesan cheese but it tends to melt with the high heat of the cooked ears of corn.
With that being said, my big suggestion is to use Queso Fresco cheese (translated from Spanish it means fresh cheese)like we did in this recipe or cotija cheese so you don’t have that problem.
And if you are looking for another similar recipe, try this Cheetos Street Corn – yum!
How to Make Mexican Street Corn
While you can cook your ear of corn any way you’d like, I think the way you get that authentic Mexican street corn taste is by grilling the corn. That smokey grilled flavor is the best when paired with the creamy mayo sauce on top. I prefer fresh sweet corn but any fresh corn will do.
I also tend to leave the husks on (makes it easier to hold and eat without getting your hands dirty) but if you prefer, I recommend removing the corn husks after the corn is grilled and ready to be consumed.
Once your corn is made, it’s time to enjoy it. I prefer it hot, covered in a good layer of creamy mayo and spices and of course, more Queso Fresco cheese is a MUST!
Mexican Street Corn on The Cob
Ingredients
- 6 ears of corn
- ½ cup mayo
- ¼ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika + extra for dusting
- 2 teaspoon chopped cilantro + extra for topping
- ⅓ cup crumbled Queso Fresco cheese + extra for topping
Instructions
- Cook corn on a closed grill for 20 minutes set on high, turning once.
- While corn is cooking, mix up your sauce by whisking together all the ingredients.
- When corn is done, peel it but don’t tear off husk.
- Blacken your corn by setting on the grill and rolling for about 1 minute.
- Make easy holders: Taking three husk petals, wrap them around the base of your corn twice, and tuck the excess under.
Generously brush on sauce, then sprinkle with more cilantro, queso fresco, and paprika. - Serve hot and enjoy!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.