Mexican Street Corn is a Must Try Summer Side Dish!
Take the typical corn on the cob side dish next level with this zesty flavorful Mexican street corn recipe at your next bbq.
Ever had Mexican street corn called “Elote” before?
It’s an ear of mouth-watering grilled corn on the cob topped with a yummy sour cream/mayo, lime, and cotija cheese mixture that is insanely delicious. Mexican street corn makes a perfect snack or side dish to serve at a BBQ, and is surprisingly easy to make at home!
This grilling season, learn how to make Mexican street!
It’s easy to make your own version that’s bursting with bright flavor and a tasty creamy texture. Everyone loves corn on the cob as a summertime staple, but adding mayo, salty cotija cheese, and fresh cilantro takes it next level!
Tips for making this Mexican street corn recipe at home:
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- Cotija cheese can usually be found with other specialty cheeses, but if you can’t find it, I have used crumbled feta and parmesan cheese as alternates and those are tasty too.
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- You can leave a bit of the husk at the bottom to use as a handle, but it may be good to soak in water for a bit first before grilling since they tend to burn easily.
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- If you aren’t wanting to use an outdoor grill, you could bake the corn in the oven at 350 degrees for about 30 minutes or until the corn is soft.
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- For those that like food extra spicy, sprinkle extra chile powder to taste before eating. It’s yum!
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- Hip2Save Reader Melanie made this recipe into a corn salad! “I made this last night with a bag of frozen corn and feta cheese instead of cotija, and used all of the remaining ingredients. I cooked the corn in a frying pan to char it up a bit and then stirred in the sauce and feta. Amazing! I loved the cilantro and lime flavors.”
Mexican Grilled Street Corn
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 10 MINUTES
total time: 25 MINUTES
Grilled sweet corn on the cob topped with a creamy tangy mixture and rolled in crumbled cheese.
Ingredients
- 6 ears of corn
- 1/2 cup real mayonnaise
- 1/2 cup sour cream (or try Mexican Crema)
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon chili powder (or more to taste)
- juice from one lime
- zest from one lime
- 1/2 cup cotija cheese, crumbled
Directions
1
Wash and pull down the husk on the corn to remove.
2
Heat an outdoor grill to about 400 degrees and oil the grates. Grill the corn for about 10 minutes turning a couple times until evenly cooked.
3
Whisk together mayonnaise, sour cream, cilantro, garlic, lime juice, lime zest, and chili powder.
4
Take corn off the grill and spread the cream mixture over all sides.
5
Roll corn in crumbled Cotija cheese and add extra chili powder and lime juice if desired. Enjoy!
Get ready to bite into HEAVEN! SO GOOD!
This corn is my husband’s favorite side dish and he usually asks me to make it when smoking ribs on his Traeger grill. I’ve made it so many times over the years and half the time I don’t even measure ingredients and just eyeball it. It’s so easy to customize and is overall a family favorite!
This taco pasta salad would pair well as another side dish with the corn!
