Corn on the Cob (Mexican Street Corn) is a delightful and flavorful dish that brings a taste of Mexico to your table. Perfect for summer barbecues or as a side dish for any meal, it’s easy to prepare and packed with delicious flavors. This recipe transforms ordinary corn on the cob into a mouthwatering treat with creamy toppings, tangy lime, and a hint of spice.
Why You’ll Love This Corn on the Cob (Mexican Street Corn)
- Bursting with flavors that blend creamy, spicy, and zesty elements.
- Quick to prepare, making it perfect for busy weeknights or impromptu gatherings.
- Family-friendly dish that appeals to kids and adults alike.
- Excellent as leftovers, tasting great the next day too.
- Versatile enough to serve at barbecues, picnics, or taco nights.
Ingredients Needed
Vegetables:
- Corn on the cob
Condiments:
- Lime
- Mayo
- Sour cream or crema
Cheese:
- Cotija cheese
Spices:
- Chili powder or Tajín
- Salt
Step-by-Step Instructions
1. Preheat the grill or stovetop as per your preference.
2. Grill the corn until charred and cooked through, about 10-15 minutes.
3. In a bowl, mix mayo and sour cream or crema until well combined.
4. Once the corn is grilled, remove it from the heat and coat it with the mayo-crema mixture.
5. Sprinkle chili powder or Tajín generously over the coated corn.
6. Crumble cotija cheese on top.
7. Squeeze fresh lime juice over the elote before serving.
8. Serve warm and enjoy!
Serving Suggestions Corn on the Cob (Mexican Street Corn)
- Pair with grilled meats like chicken or steak for a perfect barbecue.
- Serve with a side of fresh salad for a light meal.
- Top with extra cotija cheese for added creaminess.
- Enjoy with refreshing beverages like horchata or a chilled margarita.
- Consider a sprinkle of fresh cilantro for extra flavor.
Tips for Success Corn on the Cob (Mexican Street Corn)
- Make sure to soak the corn in water before grilling for extra moisture.
- Monitor grill heat to achieve the right char without burning.
- Use fresh lime for the best zesty flavor.
- Store leftover corn in an airtight container in the refrigerator for up to 3 days.
Variations
Here are a few easy ways to change it up:
- Spice it up with diced jalapeños mixed into the mayo-crema.
- For a dairy-free option, use a dairy-free mayo and omit cheese.
- Try adding diced bell peppers or corn salsa for added crunch.
- Incorporate smoked paprika for a unique flavor twist.
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What is Mexican street corn?
Mexican street corn, or elote, is corn on the cob coated with a mixture of mayo, cheese, and spices, typically enjoyed as a street food in Mexico.
Can I make Mexican street corn without grilling?
Yes, you can boil or roast the corn in the oven if you prefer not to grill it, though grilling adds a unique smoky flavor.
How do I store leftover Mexican street corn?
Store leftover corn in an airtight container in the refrigerator and consume within 3 days for the best flavor.
Can I make this dish spicy?
Absolutely! You can add diced jalapeños or use spicy hot sauce in the mayo mixture for a kick.
Mexican Street Corn
A delightful and flavorful dish of corn on the cob topped with creamy mayo, tangy lime, and cotija cheese, perfect for summer barbecues or as a side dish.
Ingredients
Method
Preparation
- Preheat the grill or stovetop as per your preference.
- Soak the corn in water for extra moisture.
Cooking
- Grill the corn until charred and cooked through, about 10-15 minutes.
Assembly
- In a bowl, mix mayo and sour cream or crema until well combined.
- Once the corn is grilled, remove it from the heat and coat it with the mayo-crema mixture.
- Sprinkle chili powder or Tajín generously over the coated corn.
- Crumble cotija cheese on top.
- Squeeze fresh lime juice over the elote before serving.
Notes
Great as leftovers, tasting even better the next day. Consider topping with extra cotija cheese and serving with refreshing beverages like horchata or a chilled margarita.
