Mexican Street Corn

5 from 4 votes

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Mexican Street Corn, traditionally known as Elote, is the best corn recipe for the summer. Mexican street corn 🌽 is incredibly delicious, so easy to make, and a crowd-pleaser for kids and adults. It will blow everyone away at your next barbecue or gathering. It is creamy, tangy, and a little sweet: everything you want in a summer salad recipe and more. I don’t know if this recipe is traditional by any means as I am not from 🇲🇽 Mexico but please do let me know in the comments how you make your Mexican street corn. I love learning from you all.

Mexican Street Corn

Why You’ll Love Mexican Street Corn

This is my version of Mexican Street Corn. Made with summer-fresh 🌽 corn on the cob, they’re slathered with mayonnaise, seasoned with chili powder and fresh lime juice and sprinkled all over with salty Cotija cheese and fresh 🌿 cilantro. These may be messy to eat, but so worth it. Mexican Street Corn is the perfect summertime side dish and a must on your table.

How to Prepare Mexican Street Corn

🔥 Preheat the barbecue to medium-high heat.

🥑 Now, brush each ear of corn with some avocado oil.

⏲️ Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.

🌡️ Now, remove the corn and let it cool. Once the corn has cooled, insert a skewer into one end, pushing it towards the middle.

🌶️ Next, in a bowl, mix the mayo, chili powder and lime juice.

🖌️ Brush the corn all over with the mayo mixture and then roll it in grated cotija cheese.

🌿 Finally, sprinkle with Tajín and cilantro and enjoy.

Nonna’s Tip 🌽

Feel free to boil the corn, or cook them in the air-fryer if you don’t have a barbecue or grill.

Mexican Street Corn

Variations and Substitutions for Mexican Street Corn

  1. I grilled my corn but it can also be boiled as well.
  2. If you cannot find Cotija cheese you can use grated Parmesan instead but make sure it is good quality Parmigiano Reggiano.
  3. If you don’t like 🌿 cilantro feel free to use parsley instead.
  4. You can substitute the mayo with Greek yogurt or sour cream for a tangier flavor.
  5. Traditionally, I believe the chili powder is sprinkled on top of the mayo and the lime juice is squeezed into the corn but I like to 🥣 mix it all together.
  6. Tajín is a delicious chili lime seasoning that you can find online or in practically any grocery store now. If you can’t find Tajín you can absolutely leave it out, or sub with a bit of lime zest.

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Best Served With

Common Questions

can I make this Mexican street corn dairy-free?

Yes, you absolutely can make this recipe dairy-free by replacing the mayo and Cotija cheese with your favorite non-dairy variety.

What can I use instead of Cotija cheese?

You can omit the Cotija cheese altogether or use Parmesan or feta cheese instead.

do I have to prepare the corn on the barbecue?

Not at all! I do love the charred flavor of the corn in this dish, but you can certainly boil the corn or use an air fryer to cook the corn. I have a whole post about making Air Fryer Corn!

what is tajin seasoning?

Tajín Seasoning is a delicious chili-lime seasoning that you can find online or in practically any grocery store now. If you can’t find Tajín you can use chili powder with some lime zest.

Can I make this recipe without using skewers?

Yes, the skewers are optional and primarily for easier handling. You can serve the Mexican Street Corn without skewers if you prefer.

Can I prepare the corn ahead of time?

Yes, you can grill the corn ahead of time and store it in the refrigerator. When ready to serve, reheat the corn on the grill or in the oven, then apply the mayo mixture and toppings.

what can I use instead of mayonnaise?

You can substitute the mayo with Greek yogurt or sour cream for a tangier flavor.

Mexican Street Corn

Mexican Street Corn

This is my version of Mexican Street Corn. Made with summer-fresh corn on the cob, they're slathered with mayonnaise, seasoned with chili powder and fresh lime juice and sprinkled all over with salty Cotija cheese and fresh cilantro
5 from 4 votes
Course: Side Dish, Snack
Cuisine: Mexican
Servings: 4
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

  • 4 ears corn, husks removed
  • 1 tablespoon avocado oil
  • cup mayo
  • ½ teaspoon chipotle chili powder, to taste
  • ½ lime, juiced
  • ½ cup Cotija cheese , or Parmesan, finely grated
  • 1 teaspoon Tajín seasoning, for garnish
  • fresh cilantro , or parsley, finely chopped

Instructions 

  • Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.
  • Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool.
  • In a bowl mix the mayo, chili powder (according to your spice preference), and lime juice.
  • Once the corn has cooled you can insert a skewer into one end, pushing it towards the middle (optional).
  • Brush the corn all over with the mayo mixture and then roll it in grated cotija cheese. Dust with some Tajín and sprinkle on some cilantro and enjoy.

Video

Nutrition

Calories: 213kcal, Carbohydrates: 2g, Protein: 3g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 25mg, Sodium: 337mg, Potassium: 42mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 418IU, Vitamin C: 3mg, Calcium: 99mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish, Snack
Cuisine: Mexican
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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