Mexican Corn on the Cob

Name: Mexican Corn on The Cob
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 6 ears of corn, (husked and all silk removed); olive oil; sea salt, (to taste); 2 teaspoons chipotle chili powder; ¼ to ⅓ cup cotija cheese, (crumbled); ¼ cup fresh parsley, (finely chopped); Juice from 2 limes; 1 cup heavy cream; 2 tablespoons sour cream; Juice from 1 lime; ¼ teaspoon chipotle chili powder; ¼ teaspoon salt

This easy Mexican corn on the cob coats grilled sweet corn in a tangy Mexican crema and is topped off with chili powder and sprinkled cotija cheese.

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Prep Time5

Cook Time20

Total Time25

Servings

Table of Contents

What Is Mexican Street Style Corn?
Mexican Corn Ingredients
Street Corn On The Cob Substitutions And Additions
How to Make Street Corn
What To Serve With This Mexican Corn Recipe
How To Store Mexican Street Style Corn
You’ll Love This Mexican Corn On The Cob Recipe
Mexican Corn On The Cob Recipe FAQs
More Recipes You’ll Love
JUMP TO RECIPE
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Our Mexican corn on the cob, also known as Mexican street corn or Elote, is the best way to enjoy corn this summer. Once your corn is grilled, you can slather it in our authentic, Mexican-style crema and sprinkle spicy seasoning and cotija cheese on top.

close up shot of Mexican Corn on the Cob topped with parsley

What Is Mexican Street Style Corn?

Mexican street corn is a popular street food in Mexico that consists of corn on the cob that is grilled and then coated with mayonnaise, sour cream, cotija cheese, chile powder, and lime.

Mexican Corn Ingredients

Mexican Corn on the Cob raw ingredients that are labeled

Mexican street food is known for its bold flavors and exciting combinations, and corn on the cob is no exception.

Grilled to perfection, the corn is brushed with a savory mix of spices, lime juice, and mayo or crema. The result is a sweet and salty sensation that explodes with smoky hints of cumin and paprika.

You’ll need:

6 ears of corn, husked and all silk removed
Olive oil
Sea salt
2 teaspoons of chipotle chili powder
¼ to ⅓ cup of cotija cheese crumbled
¼ cup of fresh parsley, finely chopped
Juice of 2 limes

For The Mexican Crema:

1 cup of heavy cream
2 tablespoons of sour cream
Juice of 1 lime
¼ teaspoon of chipotle chili powder
¼ teaspoon of salt

Street Corn On The Cob Substitutions And Additions

CREMA: Mexican crema is not the same as sour cream, although you can use it as a substitute if you wish. Mexican crema is lighter than sour cream and has a tangy sweetness to it that sour cream is lacking.

The outcome of your Mexican street corn will be greatly enhanced by using the crema recipe over just sour cream, but it is an acceptable alternative if needed.

CORN: Fresh corn on the cob is going to give you grilled corn with the most crunch and flavor; however, you could use frozen corn for this recipe if that is all that is available.

OLIVE OIL: You can substitute butter for olive oil when wrapping the corn in foil as well so that your corn comes off the grilled dripping with melted butter.

COTIJA CHEESE: If you can’t find traditional Mexican cheese at your local grocery store, you can substitute parmesan cheese or feta cheese instead.

SPICE: If you love extra spice, you can add a dash of cayenne pepper to your seasoning. Mexican street vendors usually provide a wide variety of hot sauces for their customers to put on top of this popular street food, so you can certainly spice it up as much as you like!

How to Make Street Corn

Follow our quick instructions below to whip up this flavorful twist on a classic summer food.

STEP ONE: Place each ear of corn on a piece of foil.

STEP TWO: Brush olive oil on each ear of corn. Lightly sprinkle all sides of the corn with sea salt.

corn being brushed with olive oil on aluminum foil

STEP THREE: Wrap the aluminum foil tightly around each ear of corn.

STEP FOUR: Preheat the grill to medium heat and place corn cobs on the grill grates and close the lid.

Cook for 15 to 20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob. When the corn is done cooking, carefully remove the foil.

OUR RECIPE DEVELOPER SAYS

Make sure the heat isn’t too high on the grill. You don’t want a direct flame coming into contact with the foil.

aluminum foil Mexican Corn on the Cob on the grill

STEP FIVE: Combine the ingredients for the Mexican cream sauce in a small bowl. You can also make this while the corn is on the grill.

ingredients being mixed together in a bowl

STEP SIX: Lightly brush each ear of corn with the crema.

PRO TIP:

If the crema is too thick for your liking when you are ready to use it, a splash of lime juice will thin it out as needed.

Mexican Crema sauce being brushed on corn

STEP SEVEN: Sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.

PRO TIP:

If you are making this for a crowd, instead of adding extras of each topping yourself, set the ingredients out in bowls or sectioned trays and allow your guests to customize their corn toppings.

ingredients being sprinkled on top of corn

STEP EIGHT: Serve hot with lime wedges on the side and enjoy!

What To Serve With This Mexican Corn Recipe

This grilled Mexican street corn is the perfect side dish for a cookout and alongside plenty of different summer meals. Serve it as the perfect accompaniment to spicy shrimp tacos or grilled chicken.

Make a batch of this Elote recipe for any meals you are planning that feature Mexican food. What about whipping this up for a Cinco de Mayo celebration?

Don’t forget to make this Spanish rice to complete your Mexican-inspired meal. For a different spin on this great recipe, try our Mexican street corn salad.

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Mexican Casserole

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Mexican Fried Ice Cream Recipe

How To Store Mexican Street Style Corn

This Mexican corn keeps well. Here’s how to store it for the ultimate freshness.

IN THE FRIDGE: If you have Mexican grilled corn on the cob leftovers, store them tightly wrapped in plastic wrap and place them into an airtight container in the fridge.

The crema will help to make up for the corn if it is a bit dry the next day, so be sure to save any extra crema as well. Refrigerated crema can be used on a variety of recipes for 4 to 5 days.

REHEATING: When you are ready to eat the leftovers of this Mexican-style corn-on-the-cob recipe, warm in the microwave and add additional leftover Mexican crema to each cob to enhance the creaminess. After adding the leftover crema, you can also add more chipotle powder, cotija cheese, parsley, and lime juice.

IN THE FREEZER: We do not recommend freezing this corn. It is best made fresh on the grilled and garnished when you are ready to serve it.

You’ll Love This Mexican Corn On The Cob Recipe

Mexican street corn on the cob is an authentic and tasty side for any summer meal. This delicious dish is sold by street vendors in Mexico and the US and is a popular choice for a treat. Grilled sweet corn layered with yummy Mexican crema, spicy chipotle, and fresh cotija cheese is so delicious.

Mexican Corn On The Cob Recipe FAQs

What is Elote corn?

Elote is often served as corn on the cob, while other times, it is served as a corn salad. Authentic Mexican street corn is a dish made with cooked sweet corn that has been coated in a creamy topping called Mexican crema and topped off with chili powder and sprinkled with cotija cheese.

Can I cook the corn in the oven or boiled on the stove instead of on the outdoor grill?

While grilling gives the corn the smoky flavor that makes this corn dish taste authentic, you can cook it however you like before adding your toppings.

What is cotija cheese, and where can I find it?

Cotija cheese is a white, firm, dry, and slightly salty cheese that originated in Mexico. You can find it at most specialty stores or Latino markets. If you cannot find it, you can use either feta or parmesan in its place.

Is there something I can substitute for Mexican crema?

If necessary, you could substitute sour cream for the crema, although it will have a different taste. Crema is lighter than sour cream and has a tangy taste lacking in sour cream.

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Mexican Corn on The Cob

5 from 3 votes

This easy Mexican corn on the cob coats grilled sweet corn in a tangy Mexican crema and is topped off with chili powder and sprinkled cotija cheese.

Prep Time 5

Cook Time 20

Total Time 25

Servings

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Ingredients

6 ears of corn, husked and all silk removed
olive oil
sea salt, to taste
2 teaspoons chipotle chili powder
¼ to ⅓ cup cotija cheese, crumbled
¼ cup fresh parsley, finely chopped
Juice from 2 limes

Mexican Cream Sauce

1 cup heavy cream
2 tablespoons sour cream
Juice from 1 lime
¼ teaspoon chipotle chili powder
¼ teaspoon salt

Instructions

Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides with sea salt. Wrap foil tightly around corn.
Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15 to 20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
Combine the cream sauce ingredients in a small bowl.
When the corn is done cooking, carefully remove the foil.
Lightly brush each ear of corn with Mexican cream sauce.
Sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
Serve hot and enjoy!

Video

Notes

Make sure the heat isn’t too high on the grill. You don’t want a direct flame coming into contact with the foil.
If the crema is too thick for your liking when you are ready to use it, a splash of lime juice will thin it out as needed.
If you are making this for a crowd, instead of adding extras of each topping yourself, set the ingredients out in bowls or sectioned trays and allow your guests to customize their corn toppings.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant

Ingredients For Mexican Street Style Corn