I absolutely love this Mexican Street Corn (Elote) Recipe because it brings that classic street food vibe right into my kitchen without any fuss. The combination of smoky, buttery corn mixed with creamy mayo, tangy lime, and the spicy kick of chili powder makes every bite irresistible. Whenever I serve this at summer cookouts or casual get-togethers, it’s always the first dish to disappear!
What’s great about this Mexican Street Corn (Elote) Recipe is how simple it is to whip up but still feels so indulgent. If you’re looking to add some authentic Mexican flair to your meals or just love that perfect balance of creamy, spicy, and fresh, you’ve got to try making it yourself. Plus, it’s ready in just about 15 minutes, so it’s perfect for last-minute cravings or easy weeknight dinners.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything in your pantry, making it super easy to prepare.
- Bold Flavors: The mix of chili powder, lime, and cotija cheese creates a flavor explosion that’s addictively good.
- Quick to Make: From start to finish, this Mexican Street Corn (Elote) Recipe takes under 15 minutes—perfect for busy days.
- Versatile Dish: Serve it as a snack, side, or party appetizer and watch it disappear fast!
Ingredients You’ll Need
These ingredients come together to create that perfect Mexican Street Corn flavor you crave. I always recommend fresh lime juice and authentic cotija cheese for the best taste, but I’ll share tips on substitutions if you can’t find them.
- Canned Corn: I use canned corn drained because it’s quick and consistent, but fresh corn works great if you’re in the season.
- Butter: Adds that silky richness that coats the corn perfectly.
- Kosher Salt: Essential for balancing all the flavors without being overpowering.
- Mayonnaise: Gives a creamy tang and helps all those spices stick to the corn.
- Lime Juice: The lime juice brings a zesty brightness that really lifts the whole dish.
- Chili Powder: I split it between mixing and sprinkling for layers of warm spice.
- Cotija Cheese: This salty crumbly cheese is a must—if you can’t find it, feta is a decent substitute.
- Cilantro: Fresh cilantro adds a herbaceous pop that rounds everything out.
Variations
I love tweaking this Mexican Street Corn (Elote) Recipe based on whatever I have in the fridge—and you should too! It’s a great base for adding your favorite flavors or adjusting to dietary needs.
- Add Some Heat: My family goes crazy when I sprinkle a little cayenne or smoked paprika alongside the chili powder for an extra kick.
- Dairy-Free Version: Swap mayo for vegan mayo and use nutritional yeast instead of cotija cheese for a tasty dairy-free option I’ve tested and enjoyed.
- Fresh Corn: When fresh corn is in season, grilling the ears and cutting off the kernels amps up the smoky, fresh flavor beautifully.
- Herbs Swap: Not a fan of cilantro? Parsley or green onions make great substitutes that still keep the dish bright and fresh.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Sizzle the Corn Until Slightly Charred
Heat a cast iron skillet over high heat—this is key for that beautiful char and smoky flavor without needing a grill. Once hot, add your drained corn and cook for about 8-10 minutes, stirring every couple of minutes so the corn cooks evenly and picks up those golden-brown bits. You want to see some color but don’t let it burn, so keep an eye on it!
Step 2: Mix in Butter and Seasoning
Remove the skillet from heat and toss the corn with butter and kosher salt while it’s still hot—this melts the butter perfectly and seasons the corn. Stir until everything is evenly combined and glossy. This step really brings that buttery richness-packed flavor that feels indulgent but is so comforting.
Step 3: Add Creaminess and Brightness
Transfer the buttery corn to a bowl, then stir in mayonnaise and fresh lime juice. Adding mayo here is what makes this Mexican Street Corn (Elote) Recipe truly authentic and wonderfully creamy. Toss in 1 teaspoon of chili powder to the mix, blending well so the heat is balanced throughout the corn.
Step 4: Top with Cheese, Spice, and Herbs
Sprinkle generously with crumbly cotija cheese followed by a pinch more chili powder for some vibrant spice on top. Finish with a handful of roughly chopped cilantro. Serve immediately—this is one dish that tastes best fresh and warm!
Pro Tips for Making Mexican Street Corn (Elote) Recipe
- Use a Hot Cast Iron Skillet: This gives you even heat and helps get that perfect char without burning the corn.
- Don’t Skip the Lime: The acidity brightens the dish and stops the mayo from feeling too heavy.
- Toast the Corn Well: Stir often but give it time to develop color; that smoky hint makes all the difference.
- Serve Immediately: Leftovers can be tasty but taste best fresh—reheat gently to avoid drying out.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
I always top mine with extra cotija cheese and a sprinkle more chili powder for that final pop of flavor. Sometimes I scatter a few lime wedges on the side for guests who love an extra squeeze of citrus. Fresh chopped cilantro finishes it perfectly, adding a bright herbal note I can’t resist.
Side Dishes
This Mexican Street Corn (Elote) Recipe pairs amazingly well with grilled meats like carne asada or chicken tacos. I also love serving it alongside black bean salads or a zesty avocado salsa for a complete Mexican-inspired feast. It’s a perfect crowd-pleaser at barbecues and potlucks.
Creative Ways to Present
For parties, I like to serve this corn in small cups or bowls so everyone can grab and enjoy without the mess. Another fun idea is to spoon it over warm tortilla chips to make a quick elote-inspired nacho plate—my friends rave about this twist every time!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The corn tends to absorb the flavors overnight, making it taste even more intense the next day—though the texture changes slightly. Just give it a good stir before serving.
Freezing
I don’t recommend freezing this Mexican Street Corn (Elote) Recipe because fresh corn’s texture gets watery after thawing, and the creamy mayo mixture can separate. It’s best enjoyed fresh or refrigerated.
Reheating
To reheat leftovers, warm the corn gently in a skillet over low heat, stirring often until heated through. Avoid the microwave as it can dry out the corn and break the sauce. Adding a little more butter or a splash of lime juice can help refresh the flavors.
FAQs
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Can I use fresh corn instead of canned corn in this recipe?
Absolutely! Fresh corn works wonderfully and adds a natural sweetness, especially if you grill or sauté it. Just cut the kernels off the cob before cooking and follow the recipe as usual.
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What can I use if I don’t have cotija cheese?
If you can’t find cotija, crumbled feta cheese is a good substitute with a similar salty tang. Parmesan can also work in a pinch, although it’s less traditional.
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Is mayonnaise necessary in the Mexican Street Corn (Elote) Recipe?
The mayo adds creaminess and helps the spices stick, which makes the flavor more authentic. If you prefer, sour cream or Greek yogurt can be swapped for a lighter or tangier twist.
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How spicy is this recipe? Can I adjust it?
The chili powder gives a mild to medium heat level, but you can easily adjust the amount up or down depending on your spice preference without changing the dish’s essence.
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Can this Mexican Street Corn (Elote) Recipe be made vegan?
Yes! Use vegan mayo and substitute cotija cheese for nutritional yeast or vegan cheese options to keep it plant-based while still delicious.
Final Thoughts
This Mexican Street Corn (Elote) Recipe is one of those dishes I find myself coming back to again and again because it’s so easy, delicious, and full of personality. Whether you’re new to cooking Mexican street food or a longtime fan, this recipe’ll help you create that authentic, irresistible flavor with minimal effort. I really hope you give it a try—I promise your family and friends will be asking for seconds!
Print
Mexican Street Corn (Elote) Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and easy-to-make Mexican Street Corn recipe featuring sautéed corn tossed with creamy mayonnaise, tangy lime juice, chili powder, and topped with crumbly cotija cheese and fresh cilantro. This quick skillet dish captures the essence of classic Mexican street food in just minutes.
Ingredients
Corn and Butter Mix
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
Mix-ins and Toppings
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the skillet: Place a cast iron skillet over high heat and let it get hot for a minute.
- Cook the corn: Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally to ensure even browning without burning.
- Add butter and seasoning: Remove the skillet from heat and stir in the butter along with kosher salt to taste, mixing thoroughly to coat the corn evenly.
- Prepare the creamy mix: Transfer the cooked corn to a bowl and stir in mayonnaise and lime juice until well combined. Add 1 teaspoon of chili powder and mix again to incorporate the flavors.
- Garnish and serve: Sprinkle the corn with cotija cheese, remaining chili powder, and chopped cilantro. Serve immediately and enjoy this vibrant street food classic.
Notes
- Use fresh corn off the cob when available for a sweeter, fresher flavor.
- Adjust the amount of chili powder to your preferred level of spice.
- For extra creaminess, consider adding a bit more mayonnaise or a dollop of sour cream.
- Cotija cheese can be substituted with feta cheese if unavailable.
- Serve as a side dish at barbecues or Mexican-themed dinners for an authentic touch.
