Can I make this with frozen corn instead of fresh corn on the cob?

Yes, though the experience won't be quite the same. If using frozen corn kernels, sauté them in a skillet until warm and slightly charred, then mix with the sauce ingredients and sprinkle with cheese and cilantro. Serve as "esquites" (Mexican street corn salad) instead.

I can't find Cotija cheese. What's a good substitute?

Feta cheese makes an excellent substitute for Cotija. It has a similar crumbly texture and salty flavor. In a pinch, grated parmesan will also work, though the flavor profile will be slightly different.

Is Mexican street corn very spicy?

Not typically! Traditional elote has a mild heat that comes from chili powder. You can easily adjust the spice level by adding more or less chili powder and hot sauce according to your preference.

Can I prepare this for a large crowd?

Absolutely! This recipe scales up beautifully for parties. You can prepare the sauce in advance and set up an "elote bar" where guests can dress their own corn. For very large gatherings, consider cutting the corn off the cob after cooking for easier eating.

Authentic Mexican Street Corn Recipe

Name: Authentic Mexican Street Corn Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 ears corn on the cob, shucked; 1/4 cup mayonnaise; 1/4 cup Mexican crema or sour cream; 1/2 cup grated Cotija cheese, divided; 1/2 teaspoon ancho chili powder; 1/4 teaspoon salt; 1 teaspoon Mexican hot sauce (optional); 1/4 cup chopped fresh cilantro (optional)

This Authentic Mexican Street Corn brings the vibrant flavors of Mexican street food right to your dinner table! Juicy corn on the cob gets slathered with a creamy, tangy sauce, then topped with salty cheese, zesty spices, and fresh herbs. It’s the perfect side dish for summer barbecues or taco nights, and comes together in just 20 minutes. The combination of flavors and textures will transport you straight to the bustling streets of Mexico City!

Why You’ll Love This Recipe

Quick and Simple: With just 20 minutes from start to finish and minimal prep work, this recipe is perfect for busy weeknights or last-minute gatherings.
Authentic Flavors: Experience the genuine taste of Mexican street food without leaving your home. The combination of creamy sauce, salty cheese, and mild heat creates that unmistakable elote flavor.
Crowd-Pleaser: Even picky eaters love this corn! It’s a guaranteed hit at barbecues, potlucks, and family dinners.
Versatile: Works beautifully as a side dish for almost any meal, from grilled meats to tacos to burgers.

Ingredients You’ll Need

Corn on the cob: The star of the show! Fresh corn provides the perfect sweet base for the savory toppings. Try to find corn with bright green husks and golden silk for the freshest flavor.
Mayonnaise: Creates the creamy base for the sauce that coats the corn. It helps all the other flavors stick to the corn while adding richness.
Mexican crema: Adds tanginess and silky texture to the sauce. If you can’t find it, sour cream works wonderfully as a substitute.
Cotija cheese: This crumbly, salty Mexican cheese is essential for authentic flavor. It’s like Mexican parmesan and adds the perfect savory punch.
Ancho chili powder: Brings mild heat and smokiness that makes this dish special. It’s not too spicy, just flavorful.
Salt: Enhances all other flavors in the dish.
Mexican hot sauce: Optional for those who enjoy a kick of heat. Valentina or Cholula work particularly well here.
Fresh cilantro: Optional garnish that adds freshness and color. The bright herbal notes balance the rich, creamy sauce perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Regional Twists

Esquites Style: Cut the corn off the cob after cooking and serve in a cup with all the toppings mixed in – easier to eat but equally delicious!
Tajin Version: Replace the ancho chili powder with Tajin seasoning for a limier, slightly different flavor profile.

Dietary Adaptations

Vegan Option: Use vegan mayonnaise and skip the crema or use a plant-based alternative. Replace Cotija with nutritional yeast or a vegan parmesan substitute.
Lighter Version: Use Greek yogurt instead of mayonnaise and light sour cream instead of crema for a healthier twist.

Flavor Boosters

Garlic Lover’s: Add a clove of minced garlic to the mayo mixture for extra flavor.
Lime Zest: Add some lime zest to the sauce for a brighter, more citrusy punch.

How to Make Authentic Mexican Street Corn

Step 1: Prepare the Corn

Preheat your oven to 400°F or fire up your outdoor grill to medium-high heat. Shuck the corn, removing all husks and silk. Wrap each cob individually in aluminum foil and place them on a baking sheet if using the oven, or directly on the grill rack.

Step 2: Cook the Corn

Roast or grill the wrapped corn for 15 minutes with the grill lid closed. This cooking method steams the corn inside the foil, resulting in perfectly tender kernels with just the right amount of char.

Step 3: Make the Sauce

While the corn cooks, whisk together the mayonnaise, Mexican crema (or sour cream), 1/4 cup of the Cotija cheese, ancho chili powder, and salt in a small bowl. The mixture should be smooth and well combined.

Step 4: Assemble Your Street Corn

Once the corn is cooked, carefully remove the foil (watch out for hot steam!) and place the cobs on a serving tray or cutting board. Use a brush or small spatula to generously coat each cob with the creamy sauce mixture.

Step 5: Add the Finishing Touches

Sprinkle the remaining Cotija cheese over the coated corn, making sure to rotate the cobs for even coverage. If you like heat, add dots or drizzles of Mexican hot sauce. Finish with a sprinkle of fresh chopped cilantro for color and flavor.

Pro Tips for Making the Recipe

Choose Fresh Corn: Look for corn with bright green, tightly wrapped husks and moist, golden silk for the sweetest flavor.
Even Coating: Use a silicone brush for the most even application of the sauce – it gets into all the nooks between kernels.
Char for Flavor: If using a grill, unwrap the corn for the last 2-3 minutes of cooking and place directly on the grates for some lovely charred spots.
Room Temperature Ingredients: Let your mayo and crema come to room temperature before mixing for the smoothest sauce.
Make Extra Sauce: The sauce is so delicious you might want to make a little extra for dipping or drizzling.

How to Serve

Perfect Pairings

Serve this incredible street corn alongside grilled meats, tacos, enchiladas, or as part of a Mexican-inspired feast. It pairs wonderfully with grilled chicken, carne asada, or fish tacos.

Presentation Ideas

For a beautiful presentation, serve on a large platter with lime wedges and extra cilantro scattered around. Place small bowls of additional Cotija cheese and hot sauce nearby for guests to add more to taste.

Drink Companions

Pair with an ice-cold Mexican beer, a classic margarita, or refreshing agua fresca for a complete experience.

Make Ahead and Storage

Preparing Components Ahead

You can mix the sauce up to 24 hours in advance and store it in the refrigerator. The corn can also be cooked earlier in the day and then reheated briefly before assembly.

Storing Leftovers

If you have leftover assembled street corn (which rarely happens!), store it in an airtight container in the refrigerator for up to 2 days. The sauce may soak into the corn a bit, but it will still be delicious.

Reheating

Gently reheat leftover corn in the microwave for 30-45 seconds, or wrap in foil and warm in a 350°F oven for about 5-7 minutes.

Freezing

This dish is best enjoyed fresh and doesn’t freeze well once assembled. If you have extra cooked corn, you can cut the kernels off and freeze them separately for future use.

FAQs

Can I make this with frozen corn instead of fresh corn on the cob?

Yes, though the experience won’t be quite the same. If using frozen corn kernels, sauté them in a skillet until warm and slightly charred, then mix with the sauce ingredients and sprinkle with cheese and cilantro. Serve as “esquites” (Mexican street corn salad) instead.
I can’t find Cotija cheese. What’s a good substitute?

Feta cheese makes an excellent substitute for Cotija. It has a similar crumbly texture and salty flavor. In a pinch, grated parmesan will also work, though the flavor profile will be slightly different.
Is Mexican street corn very spicy?

Not typically! Traditional elote has a mild heat that comes from chili powder. You can easily adjust the spice level by adding more or less chili powder and hot sauce according to your preference.
Can I prepare this for a large crowd?

Absolutely! This recipe scales up beautifully for parties. You can prepare the sauce in advance and set up an “elote bar” where guests can dress their own corn. For very large gatherings, consider cutting the corn off the cob after cooking for easier eating.

Final Thoughts

This Authentic Mexican Street Corn recipe brings the vibrant flavors of Mexican street food right to your table with minimal effort. It’s one of those magical dishes where simple ingredients combine to create something truly spectacular. The contrast between the sweet corn, creamy sauce, salty cheese, and hint of spice creates a perfect harmony of flavors that will have everyone reaching for seconds. Don’t be surprised if this becomes your most requested summer side dish!