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If you’re a fan of Mexican Street Corn, you’ll LOVE this on-the-cob version! It’s a zesty Mexican-style of the classic Corn on the Cob.
Mexican corn on the cob (aka Elote) is one of our family’s FAVORITE side dishes that pairs perfectly with our favorite Mexican meals. It’s slathered in seasoned mayo with a hint of lime with spice from chile powder and topped with cotija cheese making it beyond flavorful.
With a quick prep, it’s ready in only 15 minutes, so it’s an easy addition. Plus, our kids can customize their corn – add more spice or make it extra cheesy.
We love this corn for so many reasons, but mostly because it’s delicious and quite addicting – trust us, it will disappear in minutes! For similar flavors, we also love Esquites and Mexican Street Corn.
Why we think you’ll love it:
- 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 easy side dish is that it’s completely customizable. Spice it up or cool it down to your liking.
- Authentic taste. Enjoy the taste of street corn at home. It’s a flavor bomb with a bit of spice.
Mexican Corn on the Cob Ingredients and Substitutions
- 4 ears of corn, shucked
- ¼ cup salted butter, melted – or use unsalted butter and sprinkle on salt
- ¼ cup mayonnaise – or use Mexican crema, sour cream, or Vegannaise
- 2 teaspoons lime juice – We like fresh lime juice best, but store-bought juice also works.
- 1 teaspoon cumin
- ½ cup Cotija cheese – or parmesan cheese
- chile powder – or sprinkle on a bit of cayenne pepper
- fresh cilantro, chopped
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, we 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 the corn on the cob for 7-9 minutes (turning frequently) or until hot and slightly charred.
- SEASON + SERVE. Roll the grilled corn cob in melted salted butter and then in the mayo mixture, or brush it with a basting brush. Sprinkle with Cotija cheese, chili powder, and chopped cilantro. Serve immediately with lime wedges, if desired.
Kristyn’s Recipe Tips
- For a nice, heavy coating, roll the cobs in the cotija. You may need extra cheese for full coverage.
- To make it easier to eat, we cut the coated corn off the cob and serve it in a cup.
- For extra spice, we like to add red pepper flakes or hot sauce.
- Roast 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, then remove the husks and strands of silk.
Mexican Corn on the Cob
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 the grill is heating up. Set aside.
- Grill your corn on the cob for 7-9 minutes or until hot and slightly charred.
- Immediatley after grilling, roll the cob in melted salted butter and then in the mayo mix.
- Sprinkle with Cotija cheese, chili powder, and chopped cilantro. Serve immediately.
Video
Notes
- For a nice, heavy coating, roll the cobs in the cotija. You may need extra cheese for full coverage.
- To make it easier to eat, cut the coated corn off the cob and serve it in a cup.
- For extra spice, add red pepper flakes or hot sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers 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.
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.
Complete The Meal
Main Dishes
Chicken Tacos
25 mins
Carne Asada Recipe
3 hrs 20 mins
Slow Cooker Barbacoa
7 hrs 5 mins
Cilantro Lime Chicken
55 mins
Desserts
Chocolate Tres Leches Cake
4 hrs 45 mins
Bunuelos
1 hr
Churro Recipe
35 mins
Cheesecake Chimichanga
30 mins
Mexican Corn Recipes
Collections
This recipe was originally published April 2022.
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!