Easy Mexican Street Corn Recipe
I make this creamy, charred corn slathered in lime and spice more often than I should admit — it’s sloppy, bright, a little addictive, and somehow feels like a party even when it’s Tuesday. This is my easy take on elote: charred corn kernels with a tangy mayo/sour-cream mix, a dusting of salty cheese, and that cheek-tingling chili finish. You should try it because it’s quick, wildly satisfying, and turns boring corn into something you’ll shamelessly snack on straight from the bowl.
My family treats this like magic. My husband will wander in from the garage, sniff the air, and suddenly there are no plans but to stand around the counter with napkins and argue about who gets the bigger cob. The kid calls it “party corn” and insists on adding extra chili powder every time. Once I forgot the cheese and he staged a tiny meltdown until I rescued a block from the fridge and grated it like it was the final act of a thriller. It’s become our default side for grilling night, taco night, and “we-bought-too-much-corn” night.
Why You’ll Love This Easy Mexican Street Corn Recipe
– Bright, tangy, and creamy — all the contrast you want in one bite.
– Smoky charred corn gives you that outdoor-grill vibe without starting a charcoal war.
– Kid-approved and grown-up spicy in the same bowl — everyone gets to top their own.
– Quick to pull together but feels like something you’d order from a food truck.
Kitchen Talk
Okay, real talk: I’ve torched a few cobs (blackened beyond “char”) and discovered scraping off the darkest bits actually concentrates flavor — don’t panic and start over. I once swapped sour cream for plain Greek yogurt when the grocery trip went south, and honestly? It was tangier and still creamy, so I kept doing it. Also, using the back of a spoon to smear the mayo mix onto whole cobs looks messy but makes for excellent eating. Embrace the mess.
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Shopping Tips
– Produce/Fruit: Pick ears with bright green husks and silky, moist tassels; test a kernel with your thumbnail — milky juice = fresh.
– Dairy: If you like tang, grab full-fat sour cream or Greek yogurt for richness; low-fat versions will work but taste thinner.
– Cheese: Cotija is classic for its crumbly, salty bite — Parmesan or a fine feta can stand in if you’re in a pinch.
– Spices: Chili powder or smoked paprika are great; check the aroma — stale chili powder will be flat, skip it.
– Citrus: Choose firm, heavy limes for juiciness; avoid ones with mushy spots or dry rinds.
Prep Ahead Ideas
– Char the corn (or roast it) a day ahead and keep it chilled in an airtight container; reheat briefly on the stove or serve at room temp.
– Mix the mayo/sour-cream sauce and chill in a jar — it actually gets more flavorful after an hour or two.
– Pre-grate the cheese and keep it in a sealed container so assembly is fast; label it if it’s not going to be used same day.
– Store lime wedges in a small sealed bag in the fridge; they’ll stay fresh and handy for serving.
Time-Saving Tricks
– Use a hot cast-iron or ridged grill pan to get char without going outside — quicker and less effort.
– Frozen corn kernels work fine for a fast skillet version; toss them on high heat to get some color.
– Grate cheese and mix sauce while the corn chars to streamline things.
– Don’t rush the final rest: a few minutes off the heat lets flavors settle, so it tastes more cohesive.
Common Mistakes
– Burning the corn: I once left a pan unattended and learned that a little char is great, but black = bitter. Rescue with a quick scrape or lemon squeeze.
– Watery sauce: If the mayo mix seems thin, add a spoonful more mayo or a little grated cheese to thicken.
– Underseasoned: Corn needs bold seasoning — taste the sauce before you slather it on. If it’s flat, add salt and more lime.
– Overdoing chili: You can always add heat at the table; I’ve fixed too-spicy bowls by dolloping extra sour cream.
What to Serve It With
– Grilled chicken or carne asada — the smoky corn pairs like a dream.
– Warm corn tortillas and your favorite taco fillings for a full Mexican spread.
– A simple green salad or charred broccoli to balance the richness.
– Mexican rice or cilantro lime rice for a comforting, filling plate.
Tips & Mistakes
– Heat levels: start with a little chili powder and let folks add more at the table.
– Pan size: don’t crowd the corn — give kernels space to char.
– Salt timing: salt the sauce, not the corn directly at first, so you can control seasoning.
– Oops fix: too-thick sauce? Thin with a teaspoon of lime juice or a splash of milk.
Storage Tips
Leftovers keep in an airtight container in the fridge for 2–3 days. The sauce can make the kernels a bit soggy over time, so if you like texture, store sauce separately and toss before serving. Cold corn is not blasphemy — it’s snackable; slap it on toast for breakfast, or reheat gently in a skillet to revive some of the char (microwave = limp).
Variations and Substitutions
– No mayo? Use extra sour cream or Greek yogurt; for vegan, try cashew cream.
– No cotija? Crumbled feta or finely grated Parmesan works surprisingly well.
– Want more smoke? Add a pinch of smoked paprika or use chipotle powder.
– Short on time? Use frozen corn and blister it in a hot pan for a similar effect.
Frequently Asked Questions
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Easy Mexican Street Corn Recipe
Ingredients
Main Ingredients
- 1.5 lb fresh corn on the cob about 4 medium ears
- 1 tbsp vegetable oil or melted butter
- 0.33 cup mayonnaise
- 0.25 cup Mexican crema or sour cream
- 0.5 cup crumbled cotija cheese
- 1.5 tbsp fresh lime juice
- 0.5 tsp minced garlic
- 1 tsp chili powder Tajín works too
- 0.5 tsp kosher salt or to taste
- 0.25 tsp black pepper
- 2 tbsp chopped fresh cilantro for garnish
Instructions
Preparation Steps
- Preheat grill to medium-high heat.
- Husk corn and remove silk. Brush all sides with oil.
- Grill corn, turning often, until tender and charred, 10–12 minutes.
- Stir mayonnaise, crema, lime juice, garlic, salt, and pepper in a bowl.
- Slather hot corn with the creamy sauce.
- Shower with cotija, chili powder, and cilantro.
- Serve immediately while hot and juicy.
Notes
Featured Comments
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“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
