This delicious Mexican street corn brings a burst of flavor to your table. It’s creamy, savory, and oh-so-easy to whip up. Perfect for a family snack or a fun side dish, this recipe will quickly become a favorite!
Table of Contents
Why You’ll Love This Mexican Street Corn Recipe
A Flavor Explosion
Imagine sinking your teeth into tender, sweet corn, coated in a creamy, tangy sauce. You’ll experience a delightful crunch from the cotija cheese and a hint of spice from the tajin. This dish is a total flavor explosion that celebrates the vibrant tastes of Mexico.
Easy to Make
Even if you’re a kitchen novice, making this Mexican street corn is a breeze. With just a handful of ingredients and simple steps, you’ll serve up a gourmet snack in no time. Plus, there’s minimal cleanup involved!
Crowd-Pleasing Snack
Whether it’s a backyard barbecue or a cozy family dinner, this Mexican street corn is sure to impress. It’s a hit with kids and adults alike, making it an ideal choice for gatherings. Everyone loves that rich, zesty flavor!
Ingredients for Authentic Mexican Street Corn
Fresh Corn Cobs
Start with 4 cobs of sweet corn, shucked and ready to go. Look for firm cobs with tightly wrapped, slightly damp green husks for the best flavor.
Creamy Sauce Ingredients
You’ll need 3 tablespoons of butter, 3 tablespoons of mayonnaise, 3 tablespoons of Mexican-style cream, and ¼ cup of grated cotija cheese. The combination creates a luscious, creamy dressing that elevates the corn.
Essential Garnishes
Don’t forget the finishing touches! Gather ¾ teaspoon of tajin spice, ½ teaspoon of salt, ½ teaspoon of paprika, and 2 tablespoons of chopped cilantro for garnishing. These make each bite tantalizing!
How to Make Mexican Street Corn (Elote)
Prepare the Sauce
Begin by mixing the sauce ingredients: tajin spice, mayonnaise, Mexican-style cream, salt, paprika, 2 tablespoons of cilantro, and lime juice. Refrigerate this flavorful concoction until you’re ready to use it.
Grill the Corn to Perfection
Next, melt the butter and brush it generously on each corn cob. Wrap each cob in aluminum foil to protect it from direct heat. Grill on medium heat for 15-18 minutes, flipping every 3-5 minutes until the corn is blistered and tender.
Assemble and Serve
Once grilled, unwrap the corn and let it cool slightly. Brush with your prepared sauce and top with remaining cotija cheese, additional tajin spice, and chopped cilantro. Serve this scrumptious Mexican street corn immediately for the best experience!
Tips for the Best Elote
Choosing the Best Corn
For optimal flavor, select fresh corn with tight, green husks. The sweetness of the corn makes all the difference in your finished dish.
Ingredient Substitutions
If cotija cheese isn’t available, feel free to swap it with grated Parmesan or crumbled feta. These alternatives will still provide that delightful creamy texture and salty flavor.
Baking Alternative
If you prefer baking, you can achieve similar results. Be sure to follow specific oven instructions to get that perfect tenderness.
Spice Level Adjustment
Want to kick it up a notch? Add a sprinkle of chili powder on top of the tajin for an extra spicy kick that will awaken your taste buds!
Storage and Reheating
Store any leftover Mexican street corn in an airtight container in the fridge for up to 3 days. When it’s time to enjoy again, simply reheat in a 350°F oven or the microwave.
Related Recipes to try
FAQs
What ingredients do I need for mexican street corn?
You need 4 cobs of sweet corn, 3 tablespoons of butter, ¼ cup of cotija cheese, ¾ teaspoon of tajin spice, 3 tablespoons of mayonnaise, 3 tablespoons of Mexican-style cream, ½ teaspoon of salt, ½ teaspoon of paprika, 2 tablespoons of chopped cilantro, and the juice of ½ lime. Additional garnishes can include more cotija cheese, cilantro, and tajin spice.
How do I make mexican street corn step by step?
Start by preheating your grill. Prepare the sauce by mixing tahini, mayonnaise, cream, salt, paprika, cilantro, and lime juice. Brush melted butter on the corn, wrap in foil, and grill for 15-18 minutes. Unwrap, brush with sauce, and top with garnishes before serving.
Can I make mexican street corn ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge. However, it is best to grill the corn and apply the toppings just before serving for the freshest flavor and texture.
How should I store leftover mexican street corn?
Store any leftover corn in an airtight container in the fridge for up to 3 days. Reheat it in the oven or microwave before enjoying it again.
Conclusion
This Mexican street corn recipe is not only easy to make but also remarkably delicious. For more inspiration, check out my Pinterest page where you’ll find a treasure trove of recipes to try. Enjoy this unique dish today, and savor every bite!
Mouthwatering Mexican Street Corn That’s Easy to Make
Equipment
- grill
- aluminum foil
- small bowl
- whisk
- plate
- oven (optional)
Ingredients
- 4 cobs sweet corn peeled
- 3 tbsp butter melted
- ¼ cup cotija cheese grated
- ¾ tsp tajin spice
- 3 tbsp mayonnaise
- 3 tbsp Mexican-style cream
- ½ tsp salt
- ½ tsp paprika
- 2 tbsp chopped cilantro for sauce
- ½ lime lime juice approx. 1 tbsp
- Additional chopped cilantro, cotija cheese, and tajin spice for garnish (optional)
For Baking (if not grilling)
- 4 sweet corn cobs shucked
- 3 tbsp butter melted
For Sauce
- 3 tbsp mayonnaise
- 3 tbsp Mexican-style cream
- ¾ tsp tajin spice
- ½ tsp salt
- ½ tsp paprika
- 2 tbsp chopped cilantro
- 1 tbsp lime juice freshly squeezed
For Garnish
- chopped cilantro
- cotija cheese crumbled or grated
- tajin spice
Instructions
- Preheat your grill to medium heat. If baking, preheat your oven according to specific baking instructions.
- In a small bowl, whisk together the mayonnaise, Mexican-style cream, tajin spice, salt, paprika, 2 tbsp cilantro, and lime juice. Refrigerate the sauce until ready to use.
- Melt the butter and brush it evenly over the corn cobs. Wrap each buttered cob tightly in aluminum foil.
- Grill the corn for 15-18 minutes, turning every 3-5 minutes, until tender and slightly blistered. If baking, follow your oven’s instructions for cooking foil-wrapped corn.
- Carefully unwrap the corn cobs and let them cool for a few minutes on a plate.
- Brush each cob generously with the prepared sauce. Top with crumbled cotija cheese, a sprinkle of tajin spice, and fresh chopped cilantro.
- Serve the Mexican street corn immediately for the best flavor and texture.
Notes
- For optimal flavor, always use fresh lime juice. If cotija cheese is unavailable, grated Parmesan or crumbled feta make good substitutes.
- Corn can be baked instead of grilled; ensure you follow specific baking instructions for the oven method. For extra heat, add chili powder on top of the tajin spice.
- Select corn with firm cobs and tightly wrapped, slightly damp green husks. Use aluminum foil to protect the corn from direct heat for even cooking.
- Topped corn can be stored in an airtight container in the fridge for up to 3 days, though it’s best to apply toppings just before serving.
