If you’ve ever wandered through a bustling Mexican market or enjoyed a summer barbecue, you know that few things capture the vibrant spirit of flavor quite like this Homemade Mexican Street Corn Recipe. This dish is a celebration of smoky, tangy, creamy, and spicy notes all grilled onto fresh corn on the cob, creating an irresistible medley that dances across your taste buds. It’s a simple yet unforgettable way to elevate ordinary corn into an extraordinary experience that’s perfect for sharing with friends or savoring solo.
Ingredients You’ll Need
Gathering just a handful of fresh and pantry staples, this recipe proves that incredible flavor doesn’t require complicated ingredients. Each one plays a vital role, whether it’s to enhance texture, impart zest, or add a sprinkle of vibrant color.
- 4 ears of corn (husks removed): The star ingredient; fresh corn grilled to smoky perfection.
- 2 tablespoons mayonnaise: Brings creaminess and a subtle tang to the sauce.
- 2 tablespoons sour cream: Adds richness and smooths out the flavors.
- ½ cup crumbled cotija cheese: Salty and crumbly, it adds authentic Mexican flair and texture.
- 1 clove garlic (minced): Infuses the sauce with a gentle savory kick.
- 1 tablespoon fresh lime juice: Brightens the dish with citrusy zing.
- 1 teaspoon chili powder: Lends warmth and a mild spicy punch.
- ¼ teaspoon smoked paprika: Deepens the smoky notes complementing the grilled corn.
- 1 tablespoon chopped cilantro: Adds fresh, vibrant green flavor and color.
- Lime wedges (for serving): Provide an extra burst of tang at the table.
- 1 tablespoon olive oil or melted butter (for grilling): Ensures the corn grills up beautifully with a golden char.
How to Make Homemade Mexican Street Corn Recipe
Step 1: Prepare the Grill and Corn
First things first, preheat your grill to medium-high. Brush each ear of corn generously with olive oil or melted butter to help achieve that gorgeous char and prevent sticking. This simple step lays the foundation for maximum flavor and a beautifully grilled exterior.
Step 2: Grill the Corn
Place the corn on the grill and turn it every couple of minutes for about 8 to 10 minutes. You want all sides to have those enticing char marks while unlocking the natural sweetness inside. The aroma during this time is pure summer bliss!
Step 3: Make the Creamy Sauce
While the corn is grilling, whisk together mayonnaise, sour cream, minced garlic, fresh lime juice, and half of the cotija cheese in a small bowl. This creamy, zesty mixture is the heart of the Homemade Mexican Street Corn Recipe, coating the corn with irresistible richness.
Step 4: Dress the Corn
Once the corn is off the grill and still warm, spread the sauce all over each ear generously. The heat helps it melt slightly into every kernel. Immediately sprinkle with the remaining cotija cheese, chili powder, smoked paprika, and the chopped cilantro. This is where the layers of flavor come alive.
How to Serve Homemade Mexican Street Corn Recipe
Garnishes
Lime wedges are classic for a reason. A quick squeeze right before eating adds a refreshing brightness that cuts through the creamy richness. You can also add extra chopped cilantro or a light dusting of chili powder for a personalized touch. Fresh herbs and citrus elevate the eating experience immensely.
Side Dishes
This recipe shines as a festive appetizer or a perfect side at any Mexican-themed meal. Pair it with grilled meats, a fresh salsa, or even a simple bean salad to round out the plate. The creamy, smoky corn complements bold flavors beautifully and adds a satisfying bite to any spread.
Creative Ways to Present
Want to take your presentation up a notch? Try serving the corn cut off the cob in a bowl tossed with all the toppings for easier sharing at parties. For an extra twist, use colorful heirloom corn varieties or serve with a side of spicy aioli for dipping. The Homemade Mexican Street Corn Recipe is versatile and invites creativity!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), wrap the corn tightly in plastic wrap or place in an airtight container in the refrigerator. It’s best enjoyed within 1 to 2 days to keep those creamy flavors fresh and the corn tender.
Freezing
Freezing isn’t recommended for this dish because the creamy sauce and fresh toppings can separate and lose their texture once thawed. For the best experience, it’s better to consume fresh or store refrigerated.
Reheating
To reheat, gently warm the corn in the oven at 350°F (175°C) for about 10 minutes. Avoid the microwave if possible, as it can make the sauce watery. You might want to add a little fresh cotija and a squeeze of lime after reheating to revive those bright flavors.
FAQs
Can I make this recipe without a grill?
Absolutely! If you don’t have a grill, you can roast the corn in the oven at 450°F (230°C) under the broiler until lightly charred. Just keep a close eye to avoid burning. The smoky flavor might be slightly less intense, but the taste will still be fantastic.
What can I substitute if I don’t have cotija cheese?
If cotija isn’t available, feta cheese is the closest substitute. It has a similar crumbly texture and salty bite that will keep the spirit of this Homemade Mexican Street Corn Recipe intact.
How spicy is the chili powder in this recipe?
The chili powder adds a warm, mild heat that enhances the corn without overwhelming it. If you prefer a spicier dish, feel free to increase the amount or add a pinch of cayenne pepper for an extra kick.
Can this dish be made vegan?
You can easily make a vegan version by swapping the mayonnaise and sour cream for plant-based alternatives and using a vegan-friendly cheese or nutritional yeast. The grilling and seasoning steps remain the same for that delicious flavor.
Is this recipe suitable for parties or large gatherings?
Definitely! The Homemade Mexican Street Corn Recipe scales beautifully, and you can grill several ears at once. Serving the corn cut off the cob in a big bowl also makes it perfect for buffet-style parties where guests can dig in effortlessly.
Final Thoughts
There’s something truly magical about the sizzle of corn on the grill and the irresistible blend of creamy, tangy, smoky, and spicy flavors that this Homemade Mexican Street Corn Recipe offers. Whether you’re hosting friends or indulging on a quiet night, this dish promises to bring joy and a burst of vibrant flavor every single time. Give it a try and make a new favorite tradition in your kitchen!
Print
Homemade Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian, Gluten Free
Description
Homemade Mexican Street Corn, also known as Elote, is a classic and flavorful side dish featuring grilled corn slathered in a creamy, tangy, and spicy sauce made from mayonnaise, sour cream, cotija cheese, and lime. Perfect for summer cookouts, this easy-to-make recipe brings authentic Mexican flavors to your table with a delicious charred finish.
Ingredients
For the Corn
- 4 ears of corn (husks removed)
- 1 tablespoon olive oil or melted butter (for grilling)
For the Sauce & Toppings
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ cup crumbled cotija cheese, divided
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 tablespoon chopped cilantro
- Lime wedges, for serving
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough to char the corn evenly.
- Prepare the Corn: Brush each ear of corn with olive oil or melted butter to prevent sticking and enhance flavor during grilling.
- Grill the Corn: Place the corn on the grill and cook for 8–10 minutes, turning occasionally to achieve a light char on all sides.
- Make the Creamy Sauce: While the corn is grilling, in a small bowl, combine mayonnaise, sour cream, minced garlic, lime juice, and half of the crumbled cotija cheese. Mix until well blended.
- Coat the Corn: Remove the grilled corn from the grill and immediately spread the creamy sauce all over each ear while still hot, allowing the flavors to meld.
- Add Toppings: Sprinkle the remaining cotija cheese evenly over the corn, then dust with chili powder and smoked paprika. Garnish with chopped cilantro.
- Serve: Serve the Mexican street corn with fresh lime wedges on the side for squeezing, adding a bright and zesty finish.
Notes
- To make this off the cob, use 3 cups of cooked corn kernels and toss with the sauce and toppings.
- Feta cheese can be used as a substitute for cotija if unavailable.
- Adjust the amount of chili powder depending on your preferred spice level.
- For extra flavor, you can add a pinch of cayenne pepper or smoked chipotle powder to the seasoning.
