This authentic street corn recipe brings the bold flavors of Mexican elote straight to your kitchen. I’ve been making this dish for years after falling in love with it at local food trucks.
The combination of sweet corn, creamy mayo, tangy lime, and salty cotija cheese creates an irresistible side dish that pairs perfectly with any Mexican meal. You can have this flavorful corn ready in just 15 minutes using simple ingredients.
Ingredients for Mexican Street Corn
Here’s everything you need to make this delicious Mexican corn dish:
- 3 cans (15.25 oz each) corn kernels, drained
- 2 tablespoons butter
- 1/2 teaspoon kosher salt
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 2 teaspoons chili powder, divided
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
How to Make Street Corn
Mexican street corn is surprisingly easy to prepare at home. The key is getting the corn nicely charred for that authentic street vendor flavor.
- Cook the Corn. Heat a large cast iron skillet over high heat. Add the drained corn kernels and cook for 8-10 minutes, stirring occasionally. You want some kernels to get golden and slightly charred.
- Add Butter and Seasoning. Remove the skillet from heat. Add the butter and salt, stirring until the butter melts and coats all the corn.
- Mix the Creamy Base. Transfer the corn to a large mixing bowl. Stir in the mayonnaise and lime juice until well combined. Add 1 teaspoon of chili powder and mix thoroughly.
- Finish and Serve. Sprinkle the remaining chili powder, crumbled cotija cheese, and chopped cilantro over the corn. Serve immediately with lime wedges on the side.
Pro Tips
Getting the best results from your corn recipe requires attention to a few key details. I’ve learned these tricks through years of making this dish.
- Use High Heat Don’t be afraid to crank up the heat when cooking the corn. The high temperature creates those delicious charred bits that give street corn its signature flavor.
- Fresh vs. Frozen Corn While canned corn works great for convenience, you can use frozen corn too. Just add 2-3 extra minutes to the cooking time to ensure it’s heated through.
- Cotija Cheese Alternatives If you can’t find cotija cheese, try crumbled feta or grated parmesan. Each gives a slightly different flavor but still tastes amazing.
Serving Suggestions
This Mexican corn side dish complements many dishes perfectly. I love serving it alongside grilled chicken, fish tacos, or beef fajitas.
Perfect Pairings:
- Carne asada tacos
- Chicken enchiladas
- Grilled shrimp
- Mexican rice and beans
- Barbecue meals
The creamy, spicy flavors also work well at summer cookouts and potluck dinners. Many guests ask for the recipe every time I bring it.
Storage and Reheating
Store leftover street corn in the refrigerator for up to 3 days in an airtight container. The flavors actually develop more over time, making leftovers taste even better.
Reheating Options:
- Microwave in 30-second intervals
- Reheat in a skillet over medium heat
- Serve cold as a corn salad
I often make extra on purpose because it’s delicious cold the next day as a quick lunch or snack.
Variations to Try
Once you master the basic elote recipe, try these simple variations that I’ve developed over the years.
- Spicy Version Add 1/4 teaspoon cayenne pepper or a diced jalapeño for extra heat. This works especially well for those who love spicy Mexican food.
- Herb Twist Replace cilantro with fresh parsley or add some chopped green onions for a different flavor profile.
- Grilled Corn Method For authentic street-style preparation, grill whole corn cobs first, then cut off the kernels. Brush the cobs with oil and grill over high heat, turning every 2-3 minutes until charred.
Why This Recipe Works
This street corn recipe succeeds because it balances all the classic Mexican flavors perfectly. Here’s what makes it so effective:
- Sweet corn base. Provides the foundation that pairs well with bold seasonings
- Lime brightness. Adds essential acidity that cuts through the richness
- Chili powder warmth. Brings authentic Mexican heat without being overwhelming
- Creamy mayonnaise. Ties all flavors together and creates smooth texture
- Salty cotija finish. Delivers the essential briny taste that completes the dish
- Quick preparation. Ready in just 15 minutes with simple one-pan cooking
- Crowd-pleasing appeal. Even corn skeptics ask for seconds every time
Try this authentic Mexican street corn recipe at your next gathering. Your guests will think you spent hours in the kitchen, but you’ll know the delicious secret takes just 15 minutes.
Easy Street Corn (Elote)
Ingredients
Equipment
Method
- Heat a large cast iron skillet over high heat. Add the drained corn kernels and cook for 8-10 minutes, stirring occasionally. You want some kernels to get golden and slightly charred.
- Remove the skillet from heat. Add the butter and salt, stirring until the butter melts and coats all the corn.
- Transfer the corn to a large mixing bowl. Stir in the mayonnaise and lime juice until well combined. Add 1 teaspoon of chili powder and mix thoroughly.
- Sprinkle the remaining chili powder, crumbled cotija cheese, and chopped cilantro over the corn. Serve immediately with lime wedges on the side.