Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping. This is the best street corn recipe!
My recipe for Mexican street corn is very easy and smothered with a delicious creamy Mexican cheese spread. You will love this Mexican corn on the cob (also called elote). Watch the step by step video and scroll for the full recipe at the end of this post.
This Mexican Street Corn on the cob is the best. It's our favorite way to eat grilled corn on the cob. We first had street corn years ago at one of our local restaurants. We now make it at home on our grill, because it's super easy and amazingly flavorful.
Ingredients for Street Corn
Do you ever wonder what you can put on corn instead of butter? Our Mexican street corn is made with a bit more pep than normal corn on the cob.
Grocery List:
- Corn on the cob
- Mayonnaise
- Sour cream
- Cotija (Mexican cheese)
- Lime juice
- Paprika.
The cilantro is totally optional -- really just to make it look pretty. If you cannot find Cotija cheese, you can sub with Parmesan (which we often do just to save money!)
What Others Are Saying
This has been requested at least once per week in my house since we first tried it! Thanks so much! -Amy
Made this tonight, but with parmesan cheese because it’s what I had on hand. Absolutely fabulous. Hubby and son both raved over it. Thanks for a great recipe! -Stephanie
It is so delicious. My children ask for it every time we grill or they even see corn. -Anonymous
How to Make Mexican Street Corn
It is so easy to make this Mexican corn recipe at home. Just a quick mixture of mayonnaise, sour cream and a few spices does the trick! Traditionally the corn on the cob is grilled first then smothered with the cream.
- Preheat the grill to medium heat.
- Grill corn directly over heat for 10 to 15 minutes, turning often.
- Combine spread ingredients in one bowl and crumble topping ingredients in another bowl.
- Transfer corn cobs to large platter.
- Smother with creamy spread. Sprinkle evenly with crumble topping.
- Serve immediately.
Sprinkle with Cotija cheese, or Parmesan if you can't find Cotija. Queso fresco and feta can work here as well. You can pierce with a wooden skewer or not. If choosing to use the wooden skewer, soak them in water for 30 minutes to avoid scorching on the grill.
Click here for the full Mexican Street Corn recipe ingredients, step by step video and instructions.
Frequently Asked Questions
Do I have to grill the corn?
Although I love the charred bits from grilling the corn, you can boil the corn cobs for 5 minutes in a large pot of water on your stove top.
Do I have to use Cotija cheese?
No, absolutely not. In fact, we often use Parmesan or feta. We do love the Cotija flavor, but it can be expensive and sometimes hard to find. (Although in recent years it's been more available.) You can use queso fresco, as well.
What to Serve With Street Corn
Street corn is great with any Mexican meal or backyard barbecue! Try it with grilled chicken tacos, enchiladas, my Santa Fe Burger, or whatever floats your boat!
If you're looking for more grilling recipes, I have a few favorite ideas already on the blog. But, I'm guessing you came here for the corn!
Other Favorite Mexican Recipes:
- Mexican Corn Salad
- Taco Soup
- Slow Cooker Chicken Tortilla Soup
- Homemade Taco Seasoning
- Easy Mexican Rice
Print the recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
This article was originally published in May 2014 and updated with additional photos without changes to the recipe in February 2022.
Mexican Street Corn
Ingredients
- 5 ears fresh corn , husked
For the Spread:
- ¼ cup mayonnaise
- 2 Tablespoons sour cream , or greek yogurt
- ¼ teaspoon garlic salt
- Juice from one lime
For the Topping:
- ¼ cup grated Cotija cheese (or Parmesan, Feta or Queso Fresco)
- 1 teaspoon smoked paprika (or chili powder if you want heat)
- Chopped cilantro , for garnish (optional)
Instructions
- Pierce a skewer halfway into the bottom of each corn cob. (If using wooden skewers, soak skewers in water for 30 minutes, first.)
- Preheat the grill to medium heat (between 350-450 degrees F).
- Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
- Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in a separate small bowl; set aside.
- Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.
Video
Notes
- Grilling: If you do not have time to first grill the corn cobs, you can boil them on the stove top for 5-7 minutes. Or, use an open flame burner to achieve the charred kernels.
- Skewers: Skewers are optional. If using wooden skewers, first soak the skewers in water for 30 minutes.
- Topping: Use any crumbly white cheese like Cotija, feta, queso fresco or Parmesan. Cilantro is optional.
- Video: Watch the step by step video for more.
- Nutrition: Nutrition information is an estimate only.
Nutrition
Brie says
This was so good! I made it for the first time tonight and it was such a hit. I didn’t have Cotija cheese so I subbed the freshly grated Parmesan instead. I have to admit I didn’t think it would be as good, but wholly cow it was amazing! I live in San Diego and am often disappointed with recipes I find for Mexican food since I have access to truly authentic Mexican food here. I was so impressed. I can’t wait to make it again!
Nikki Gladd says
Thank you, Brie! This truly says a lot knowing you live in San Diego! 🙂 We used to live in Southern California and very much miss the Mexican food we could find there. Thanks for taking the time to leave your feedback!
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Marie says
Move over buttered hot corn, this is next level. I ate this on it's own for dinner, it was so so good. Will definitely be making these again.
Nikki Gladd says
I love this was dinner for you! 😉
Shan says
I made this tonight, my boyfriend and I really enjoyed it. Thank you for this recipe and your photos of the dish are very appealing.
Nikki Gladd says
Thank you for the feedback, Shan! I'm so glad you and your boyfriend enjoyed this!
Amy says
This has been requested at least once per week in my house since we first tried it! Thanks so much!
Nikki Gladd says
That's great to hear, Amy! Thanks!
Brenna Davis says
OHHHHHHHH MY GOSH!!!!!!!
Just made this! I didn't make them on a grill. I can't imagine them tasting any better than they just did. Will try on the grill when I get one.
thanks for the recipe.
Anonymous says
This looks absolutely amazing! I cook my corn on the cob on the grill and season cream cheese then smear on it. It is simple yet adds so much more to corn on the cob. I'll definitely have to try this recipe as well.
SLLewis says
Hello! I realize this is an older post, but I had some questions. If any one knows, your help will be greatly appreciated. Thank you!
Questions: There are TWO types of Mexican Crema. 1) sour cream 2) table cream Which to use? We also have a Mexican mayonesa, which is mayonnaise with lime. Second question. Someone mentioned using queso fresco if cotija couldn't be found. The one I found is in a package like fresh mozzarella. Not like "spaghetti" dried, crumbly parmesan. Which is the correct one?
Laura says
I think the sour cream type of Mexican Crema would be best and Queso Fresco is a good substitute if you can't find Cotija.(they're for sale next to each other at my Walmart) It is packaged like mozzarella but is crumbly once you break it up with a fork. It isn't as salty as Cotija. I bet the Mexican mayo would be good but might need a bit more lime juice for this recipe. I just made this as instructed but as a corn salad instead of on the cob. The only change I made was adding lime zest, it was delicious!
Stephanie Snow says
Made this tonight, but with parmesan cheese because it's what I had on hand. Absolutely fabulous. Hubby and son both raved over it. Thanks for a great recipe!
Mary says
I can't wait until corn is in season, so am going to try this with frozen corn. I know, I know, it's not gonna be the same. Has anyone done this, and if so, how did you cook your corn?
Eden Passante says
What a great recipe for Cinco de Mayo! Looks so good!
Anonymous says
Just tried this and it's amazing such good flavour! I substituted the cheese though for smoked apple wood cheddar
Jenny @ Savour the Senses says
I love your presentation of the elite; beautiful photos!
Amanda L says
Thanks for the recipe! I was searching Pinterest for a recipe for Mexican Street Corn and yours was the first to come up. It's funny, because there's a restaurant near my house that has this corn (the reason for my recipe search) and we're a few miles from Wrightsville Beach... just where you mentioned going in your post! If you ever head back to Wrightsville Beach, check out Las Olas restaurant and try their corn!
Nikki Gladd says
Ha! Thanks, Amanda! We go every other year, so we'll be there next summer. I'll have to remember to try Las Olas!
donna pope says
it look so good
Crystal B says
I love it! In chicago the Hispanics use Parkay butter, Mayo, Parmesan cheese & Cayenne pepper. Sometimes a salsa too. Talk about mouth watering!
pat says
This looks really super good and I'm sure it's delicious!!! Problem? Have both upper & lower dentures.. result ... I can no longer bite into things, like corn on cob or ribs, etc. I f I still grill the cobs cut the kernels off when done how do you suggest I handle the remaining ingredients??? Thanks
Nikki Gladd says
Hi Pat, I would just mix it up into a corn salad with the remaining ingredients. So, combine the rest of the ingredients in a separate bowl from the corn kernels into a sort of dressing, then pour in the kernels and toss to coat. I'm curious how it turns out for you so please come back and let us know! 🙂
Anonymous says
You just mix it in a bowl with the corn. N y husband is mexican and we eat it in a bowl instead oin the cob
Anonymous says
I have dentures too but am fortunate to have a good fit. I'd miss my corn on the cob or candy apples at the fair!!
linda lemley says
I don't like the taste of cilantro so I think I would try green onions.
Nikki Gladd says
Great idea, Linda!
Lilith Thorensen says
I am wondeting if anyone has ever tried this because it just doesn't sound appetizing to me. I mean cheese on corn? Eewww!
Anonymous says
It is so delicious. My children ask for it every time we grill or they even see corn.
Anonymous says
Cheese is good on everything!! Many corn casseroles are made with corn!
Anonymous says
It's amazing! Try it.
Anonymous says
The cheese dont sound so bad but the mayonnaise now that is what i can't see tasting good. But thats me
Jason j says
I live in Winston what are you looking for?
Nikki Gladd says
Hi Jason,
This recipe post was from last year, and we have since been in Winston-Salem visiting family a couple of times. I've done a post on a few favorite places we found to eat, but always up for more suggestions as we travel there often. We love any type of food, especially locally owned restaurants! 🙂
Lisa says
I love this stuff my husband is Mexican and we get it at the Mexican store or one of the events <3
Chris says
Having been to Mexico and purchased street corn: I never had it with a mayonnaise sauce on it.
Tammy wells says
Thank u so much been looking on how to make Mexican corn on the cob.
Crissy says
The Cotija cheese is very salty, not sure about Feta so maybe added salt as a topper if you are using Feta. I Love the Cotija cheese! Mixed with paprika or chile sounds amazing.
CDAMommy says
They sell this here in Texas at flea markets and sometimes out of the little push carts at the park that also have ice cream and snacks. I've had it in a cup, too. Tastes the same, little bit easier and less messy to eat. Corn roasted and cut off the cob, garlic salt, mayo and some time of Mexican cheese, chili powder (I like just a little for the flavor, but not too much heat), and a squeeze of lime juice. Mix it altogether In the cup and enjoy. They also usually have Parmesan cheese to sprinkle on/in it at the flea markets. Gives it a grittier texture and adds to the taste. Never tried cilantro, but I think I will because I love it so much.
Laura says
We had something similar when we were in Mexico, but it was in a clear cup not still on the cob. I LOVED it, very yummy street food! That was many years ago though, maybe they have gotten lazy like the Americans and just leave it on the cob now? who knows, lol
Ellie says
Can't wait to try this with good ol' Indiana corn!
Kathie says
Love it! This is what is sold from food trucks and sometimes out of the car trunks here in SoCal. I remember going back to school the first week of Sept..
Julie says
We don't have cotija cheese around here. What would you recommend as a substitute?
Nikki Gladd says
Hi Julie,
Feta is a good substitute. 🙂
Jennifer says
While in Winston, I would definitely recommend the Old Salem Tavern. Sweet Potatoes restaurant, or on a different note, Speedy Lohr's BBQ in Arcadia.
We moved to WS from Mississippi three years ago. Small world!
Nikki Gladd says
Thanks, Jennifer! And, yes, very small world!
Judith Tuttle says
I am from Winston Salem. Be sure to try Mr. Barbecue on Peters Creek Parkway. Krispy Kreme and Deweys Bakery are original there also.
Maegan @ The BakerMama says
This looks so amazing & easy! Can't wait to try it soon!
Anna @ Crunchy Creamy Sweet says
This has to be the best looking corn on the cob ever. Pinned.
traditionallymodernfood says
Corn looks delicious
Pat Deck says
My son-in-law's father is from Mexico, and we have visited a number of times. This corn really is sold on the street, but usually with a sharpened dowel shoved into the end so you can eat it on the stick. It is addictive! By the way, I think you mean COJITO cheese (pronounce co-HEE-toe). If you can get Mexican crema, use that instead of sour cream.
Nikki Gladd says
Hi Pat,
Yes, very addictive! You can see, also, that I use wooden skewers shoved into them to eat on a stick...but sometimes forget to soak them first so they don't just burn off. haha! Also, the cheese is actually correct as I listed "Cotija". From what I searched, Cojito is a cocktail drink? 🙂
Gina says
I thought the same thing, but I looked it up too and it is cotija. However, cojito is nothing. Mojito is a Cocktail 😉
Laurie says
Actually, cojito IS a cocktail, its cuban like a mojito but made with coconut rum rather than white rum.
What can you use if you can't find cotija cheese?
Nikki Gladd says
Hi Laurie,
Try using Feta.
Ashleigh Melendez says
Our family uses Queso Fresco. Its a mexican white crumbly cheese. You can find it at your local grocery store. We buy ours either at the local mexican store OR walmart.
Anonymous says
Try "queso fresco" it crumbles easy.
Papavon says
I've made them with dried Parmesan cheese, as well, with great success.
bob says
Yum ...mojitos and corn I will have both!
Myra says
Try boiling the corn with salt once it's boiled wait for it to cool & apply mayonnaise, cheese "queso fresco" & chilli powder thats the original recipe 🙂
Anonymous says
Cojita cheese is named for a city- Cojita, Michoacán. 🙂
Anonymous says
Cojito is s sweet coconut (alcohol) drink
Anonymous says
No the author was correct. It's called Cotija cheese. It's a crumbly, slightly stinky cheese. I put it in my al pastor tacos and it goes great with refried beans. And yes, creama is awesome! ☺️
Anonymous says
That's the correct spelling for Cojita
Stephanie @ Plain Chicken says
I love, love, love corn on the cob! This sounds delicious! I will definitely be trying this next time we fire up the grill.
Anonymous says
I was at a huge flea market in Denver Colorado, and I had this for first time ever,, I tried all the toppings, even mayonnaise. it was sooooooooooooo good. I was with a Mexican friend, he and his girlfriend a friend of mine, told me it was a must try, I could have ate more then one that is for sure. very odd combinations but awesome.
Anonymous says
could have eaten
Anonymous says
You forgot your period. Let's try being grammatically correct if we're going to correct someone... K, Cupcake?
Anonymous says
There is no punctuation needed when only writing a phrase which is part of a sentence, do you understand cupcake? Make sure you can write a proper sentence when using criticism. Why does anyone find the need to be so judgemental? Just read the posted opinions
Marvie says
The person who criticised and wrote could have eaten is criticizing you for being judgemental.
Wow. That is like the pot calling the kettle black. Why was it necessary to be the grammar police in the first place. I just don't get people who feel they have to correct a person they don't even know. And manners I say.
Thankful that the recipes are amazing
Anonymous says
You are rude.
Joyce Mashburn says
Yes!!! I Would try this. Sounds awesome.