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This Mexican corn on the cob recipe is one of the best street foods in the world!! It’s slathered in cheese, mayo, and spices.
If you like Mexican Street Corn, you’ll LOVE this on-the-cob version! It’s a zesty Mexican-style version of the classic Corn on the Cob.
WE Love a Bit of Spice!
Mexican corn on the cob (aka Elote) is one of our family’s favorite Mexican side dishes that pairs perfectly with our favorite Mexican meals.
We love this Mexican corn recipe for so many reasons, but mostly because it’s delicious and quite addicting.
Why we love it:
- A tasty classic. It’s a flavor bomb with a bit of spice.
- A quick side or snack. With a quick prep, it’s ready in only 15 minutes!
- Spice it up or down. The best part of this delicious side dish is that it’s completely customizable. Spice it up or cool it down to your liking.
- Authentic taste. Enjoy the taste of Mexican street corn at home.
Ingredients
- fresh corn on the cob
- salted butter
- mayonnaise
- lime juice – use store-bought or fresh lime juice
- cumin
- Cotija cheese – or parmesan cheese
- chile powder – sprinkle on a bit of cayenne pepper
- fresh cilantro
Picking the Best Corn
The better the corn cobs are, the better the recipe will turn out.
- Look for ears that have tight bright green husks. The silk should be brown or yellow and a bit sticky.
- Avoid peeling back the husk as it dries out the cob and exposes the cob to fungi. Use your fingers to feel for plump kernels through the silky husks.
- The weight of the ear should match the size.
- Fresh is best, but when they are in season and inexpensive I like to buy several, shuck the cobs, and store them in the freezer.
how to make Mexican Corn on the Cob
- PREP. Preheat your grill to medium-high heat.
- COMBINE. Mix mayo, lime juice, and cumin while the grill is heating up. Set aside.
- GRILL. Grill corn on the cob for 7-9 minutes or until hot and slightly charred.
- SEASON + SERVE. Roll the cob in melted salted butter and then in the mayo mix, or brush it with a basting brush. Sprinkle with Cotija cheese, chili powder, and chopped cilantro. Serve immediately.
Pretty Presentation
I have seen people leave the end of the husks on the cob. This gives a pop of green and makes a beautiful presentation.
- Peel the husks away from the cob, but do not break them off.
- Use a piece of kitchen twine to tie the husk together about 1 ½ to 2 inches above the end of the cob.
- Trim any longer pieces. (The corn cobs will look like they have a man bun)
- Remove all of the silky strands.
- Grill as directed.
Variations
- Cooking alternatives. Boil it or even roast it in the oven. To roast it, preheat the oven to 350°F. Place the corn cobs, with the husks on, directly on the oven rack. Bake for about 30 minutes. Allow to cool, remove the husks and strands of silk.
- Add spice with extra chili powder, red chili flakes, or a sprinkle of hot sauce.
- Mayonnaise. As an alternative use Mexican crema, sour cream, or Vegannaise.
- For a nice heavy coating roll the cobs in the cotija. You may need extra for full coverage.
- Cheese. Use parmesan cheese instead of cotija.
- Esquites (Mexican corn salad) is a similar dish, but is made with corn OFF the cob and is served in a cup. This is a great alternative when corn on the cob is not in season because you can use a package of frozen corn.
Storing Info
- STORE leftover Mexican street corn recipe wrapped with foil in the refrigerator. You can also use a knife to cut the kernels from the cobs and store them in an airtight container in the fridge. Leftover corn will last 3-4 days in the fridge.
- REHEAT. Preheat the oven to 350°F. Wrap the cobs in foil before placing them in the oven. Cook for 7-10 minutes or until warm throughout.
More Favorite Corn Recipes:
Mexican Corn on the Cob
This Mexican corn on the cob recipe is one of the best street foods in the world!! It's slathered in cheese, mayo, and spices.
Ingredients
- 4 ears of corn, shucked
- ¼ cup salted butter, melted
- ¼ cup mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon cumin
- ½ cup Cotija cheese, grated
- chili powder
- cilantro, chopped fresh
Instructions
- Preheat your grill to a medium-high heat.
- Mix mayo, lime juice and cumin while grill is heating up. Set aside.
- Grill your corn on the cob for 7-9 minutes or until hot and slightly charred.
- As soon as you're done grilling, roll the cob in melted salted butter and then in the mayo mix.
- Sprinkle with Cotija cheese, chili powder and chopped cilantro and serve immediately.
Video
Nutrition
Calories: 249kcal, Carbohydrates: 1g, Protein: 3g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 400mg, Potassium: 30mg, Fiber: 1g, Sugar: 1g, Vitamin A: 450IU, Vitamin C: 1mg, Calcium: 102mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I wish I had taken a picture. The recipe went perfect for our family here in Houston Texas. I tweeked the ingredients based on what I had in the fridge. Instead of lime I used lemon, I used feta cheese grated finely, and used the Tajin Clasico Seasonings. The fresh cilantro added a richness. I served it for lunch. Each person had two ears of sweet corn which I steam boiled. I included 2 boiled eggs, which got dipped in the sauce. The plates were clean, all enjoyed. I saved the recipe in my favorite file. Thank you for sharing. I plan to take the recipe to Idaho when I go to visit in August.
Seriously my favorite way to make corn!! Love this so much and the cheese is perfect.
This is sooo easy and turned out sooo good! I’m addicted to it!