Mexican Corn on the Cob

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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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.

Mexican Corn on the Cob Ingredients

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You’ll need:

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

For the Mexican Crema

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

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 bring about 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 the 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 This Mexican Corn on the Cob Recipe

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.

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.

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.

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

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

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

How To Serve

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.

MORE MEXICAN RECIPES

Casserole Ideas

Mexican Casserole

Side Dishes

Mexican Street Corn Salad Recipe

Storage

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.

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. Roasted sweet corn layered with yummy Mexican crema, spicy chipotle, and fresh cotija cheese is so delicious.

More Recipes You’ll Love

• Enchilada Cups
• Easy Mexican Layered Salad
• Taco Bake
• Fried Corn on the Cob
• Ground Beef Enchiladas
• Taco Bar
• Creamed Corn

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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 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

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Ingredients

  

1x2x3x

• 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
• 2 lime juice

Mexican Cream Sauce

• 1 cup heavy cream
• 2 tablespoons sour cream
• 1 lime juice
• 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

Calories: 240kcal | Carbohydrates: 19g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 207mg | Potassium: 318mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1236IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg

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