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Street Corn Recipe

Easy Street Corn (Elote)

This authentic Mexican street corn recipe brings bold flavors of elote straight to your kitchen. Ready in just 15 minutes, it combines sweet corn with creamy mayo, tangy lime, and salty cotija cheese for an irresistible side dish that pairs perfectly with any Mexican meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 291
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 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

Equipment

  • Large Cast Iron Skillet
  • Large mixing bowl
  • Wooden spoon

Method
 

  1. 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.
  2. Remove the skillet from heat. Add the butter and salt, stirring until the butter melts and coats all the corn.
  3. 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.
  4. Sprinkle the remaining chili powder, crumbled cotija cheese, and chopped cilantro over the corn. Serve immediately with lime wedges on the side.

Notes

Storage: Store leftover street corn in the refrigerator for up to 3 days in an airtight container.
Variations: Can't find cotija cheese? Try crumbled feta or grated parmesan as substitutes.
Fresh Corn Option: For authentic street-style preparation, grill whole corn cobs first, then cut off the kernels. Brush cobs with oil and grill over high heat, turning every 2-3 minutes until charred.