Mexican Street Corn (Elote) Recipe

If you’ve ever wandered through a bustling street market in Mexico, you might remember the irresistible smell of Mexican street corn, or elote, grilling right before your eyes. I absolutely love this Mexican Street Corn (Elote) Recipe because it brings that same vibrant flavor straight to your kitchen without needing a grill or fancy equipment. It’s creamy, tangy, a little smoky, and perfectly balanced with a sprinkle of chili powder and crumbly cotija cheese — a true fiesta for your taste buds.

Whether you’re hosting a casual summer barbecue, looking for a quick snack, or just craving something a little different, this recipe is a fantastic go-to. I remember the first time I tried making it at home; I was amazed at how fast and simple it was, yet how authentic it tasted. Trust me, you’ll find that Mexican Street Corn (Elote) Recipe is one of those crowd-pleasers you’ll keep coming back to.

this Recipe

Ingredients You’ll Need

Each ingredient in this Mexican Street Corn (Elote) Recipe plays a special role to give you that creamy, tangy, spicy, and salty profile that makes this dish unforgettable. I like sticking to canned corn for convenience, but you can swap to fresh if you prefer.

• Canned Corn: Look for good quality, whole kernel corn—it saves time and gives consistent results compared to fresh.
• Butter: Adds richness and helps carry the flavor of the other ingredients.
• Kosher Salt: Enhances the sweetness of the corn and balances the tangy mayonnaise nicely.
• Mayonnaise: The key to creamy, luscious coating—don’t skip it or substitute something too watery.
• Lime Juice: Adds bright acidity that keeps the dish fresh and lively.
• Chili Powder: Gives that subtle smoky spice that warms up each bite.
• Cotija Cheese: This crumbly cheese is a must—its salty punch pairs perfectly with the corn and spices.
• Cilantro: Fresh chopped cilantro adds a herbaceous contrast and a pop of green color.

Variations

I’ve played around with this Mexican Street Corn (Elote) Recipe quite a bit, and it really responds well to tweaks. Feel free to make it your own by adjusting the spice, swapping cheeses, or adding extras for a twist that suits your style.

• Spicy Kick: I sometimes add a pinch of cayenne or smoked paprika for a deeper smoky heat, which my family goes crazy for.
• Dairy-Free Version: Replacing mayonnaise with a vegan mayo and using dairy-free cheese keeps it accessible without losing richness.
• Fresh Corn Option: When fresh corn is in season, grilled or boiled kernels add fantastic texture and sweetness.
• Herb Substitutions: If you’re not a cilantro fan, fresh parsley or chives work surprisingly well.

How to Make Mexican Street Corn (Elote) Recipe

Step 1: Toast the Corn

Start by heating a cast iron skillet over high heat—this is where the magic happens. Add your drained canned corn and let it cook, stirring every few minutes, for about 8-10 minutes. You’re aiming for a little charring and caramelization; that smoky flavor is key. Don’t rush this step or overload the pan, or the corn will steam instead of toast.

Step 2: Mix in Butter and Salt

Once your corn has those beautiful browned spots, remove the pan from heat and stir in the butter and a pinch of kosher salt. The butter melts right into those caramelized bits, creating a rich base. Make sure the butter is fully incorporated — it’ll help carry the flavor in the next steps.

Step 3: Add the Creaminess and Tang

Transfer the corn to a mixing bowl and stir in mayonnaise and fresh lime juice. This is where that classic creamy, tangy coating develops that makes Mexican street corn so addictive. Add one teaspoon of chili powder now and mix well to infuse a subtle heat.

Step 4: Garnish and Serve

Just before serving, sprinkle the dish generously with crumbled cotija cheese, a dusting of extra chili powder for color and punch, and plenty of chopped cilantro. Serve immediately for the best flavor and texture—you’ll want to eat it while it’s warm and fresh!

How to Serve Mexican Street Corn (Elote) Recipe

Garnishes

I always top mine with extra cotija and a generous handful of fresh cilantro—that final sprinkle really makes the flavors pop and gives it that classic look. Sometimes I like to add a wedge of lime on the side for anyone who loves an extra zesty squeeze.

Side Dishes

This Mexican Street Corn (Elote) Recipe pairs amazingly with grilled meats like carne asada or chicken, but it also shines alongside simple rice and beans for a vegetarian feast. I often serve it as part of a casual taco night since it’s easy and quick to whip up.

Creative Ways to Present

For a fun party twist, try serving it layered in clear glasses as a Mexican street corn salad, or pile it onto skewers to hand out at casual get-togethers. I once brought this to a picnic in mini mason jars—it was a hit and looked adorable!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which sometimes doesn’t happen in my house!), store them in an airtight container in the fridge. Because of the mayo, the texture changes a bit, so I recommend using leftovers within 1-2 days for the best experience.

Freezing

I don’t recommend freezing this Mexican Street Corn (Elote) Recipe due to the mayonnaise and fresh garnishes—it just doesn’t hold up well after thawing. Fresh is definitely best here.

Reheating

To reheat, warm gently in a skillet over low heat just until heated through. Avoid microwaving if you can, as it can make the mayo separate and the texture less appealing.

FAQs

Final Thoughts

This Mexican Street Corn (Elote) Recipe has become a kitchen favorite for me because it’s so straightforward and packed with flavor. It reminds me of sunny summer nights and joyful gatherings with friends and family. Give it a try—you won’t believe how such simple ingredients come together to create something this mouthwatering. I can’t wait for you to experience the same joy and deliciousness this recipe has brought my table!

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