Mexican Corn on the Cob is one of the best street foods in the world!! It’s slathered in cheese, mayo and spices and is perfectly delicious!
the best mexican Corn
Mexican Corn on the Cob (aka Elote) is a family favorite and pairs perfectly with our favorite Mexican meals.
Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime.
While it is most often served on the cob, there is a tasty version off-the-cob known as Esquites. The flavors are similar, and it’s just as tasty!
The best part of this delicious side dish is that it’s completely customizable. You can spice it up or cool it down to your liking. Either way, it’s delish!!
how to make mexican corn on the cob
You’ll see that it’s so easy!!
PREP. Preheat your grill to a medium-high heat.
COMBINE. Mix mayo, lime juice and cumin while grill is heating up. Set aside.
GRILL. Grill your corn on the cob for 7-9 minutes or until hot and slightly charred.
SEASON + SERVE. As soon as you’re done grilling, roll the cob in melted salted butter and then in the mayo mix, or brush it on with a basting brush. Sprinkle with Cotija cheese, chili powder and chopped cilantro and serve immediately.
Picking the Corn: Making this recipe really begins at the market. The better the corn cobs are, the better the recipe will turn out. Here are a few tricks I’ve picked up along the way in picking the best corn cobs:
- If you see a roadside stand or farmers market, that is the place to go to get the freshest corn.
- Look for ears that have tight bright green husks. The silk should be brown or yellow and a bit sticky.
- Avoid peeing back the husk as it dries out the cob and exposes the cob to fungi. Insead 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.
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.
Here are a few ways to change it up:
- If you aren’t able to grill your corn you can 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 some heat with extra chili powder, red chili flakes or a sprinkle of hot sauce.
- In leu of Mayonnaise you could 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.
- Use parmesan cheese instead of cotija.
- Esquites 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.
How to store? Store leftover cobs wrapped with foil in the fridge. 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.
How to reheat the cobs? Preheat the oven to 350°F. You can wrap the cobs in foil before placing them in the oven. Cook for 7-10 minutes or until warm throughout.
For more Favorite Corn Recipes:
Mexican Corn on the Cob Recipe
- 4 corn ears, shucked
- 1/4 cup salted butter, melted
- 1/4 cup mayonnaise
- 2 tsp lime juice
- 1 tsp cumin
- 1/2 cup Cotija cheese, grated
- chili powder
- cilantro, chopped fresh
- 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.