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 and easiest Mexican street corn on the cob!
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My recipe for Mexican Street Corn is super easy and smothered with a delicious Mexican cheese spread. You will love grilling and eating this Mexican corn on the cob (also called Elote). Watch the video above on how to make our Mexican Street Corn and scroll below for additional tips.
Mexican Street Corn Recipe
Do you ever wonder what you can put on corn on the cob instead of butter? Our Mexican Street Corn is made of simple and common items. Gather these ingredients:
Grocery List for Mexican Street Corn
- 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!)
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 and instructions.
What people are saying about this Mexican corn recipe:
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
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.
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 Mexican Street Corn?
This Mexican 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 street corn!
Other favorite Mexican recipes:
Mexican Corn Salad
Taco Soup
Slow Cooker Chicken Tortilla Soup
Homemade Taco Seasoning
Easy Mexican Rice
Mexican Street Corn
Ingredients
- 5 ears fresh corn , husked
For the Spread:
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream , or greek yogurt
- 1/4 teaspoon garlic salt
- Juice from one lime
For the Topping:
- 1/4 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
Nutrition
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I love, love, love corn on the cob! This sounds delicious! I will definitely be trying this next time we fire up the grill.
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.
could have eaten
You forgot your period. Let’s try being grammatically correct if we’re going to correct someone… K, Cupcake?
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
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
You are rude.
Yes!!! I Would try this. Sounds awesome.
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.
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? 🙂
I thought the same thing, but I looked it up too and it is cotija. However, cojito is nothing. Mojito is a Cocktail 😉
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?
Hi Laurie,
Try using Feta.
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.
Try “queso fresco” it crumbles easy.
I’ve made them with dried Parmesan cheese, as well, with great success.
Yum …mojitos and corn I will have both!
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 🙂
Cojita cheese is named for a city- Cojita, Michoacán. 🙂
Cojito is s sweet coconut (alcohol) drink
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! ☺️
That’s the correct spelling for Cojita
Corn looks delicious
This has to be the best looking corn on the cob ever. Pinned.
This looks so amazing & easy! Can’t wait to try it soon!
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!
Thanks, Jennifer! And, yes, very small world!
I am from Winston Salem. Be sure to try Mr. Barbecue on Peters Creek Parkway. Krispy Kreme and Deweys Bakery are original there also.
We don’t have cotija cheese around here. What would you recommend as a substitute?
Hi Julie,
Feta is a good substitute. 🙂
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..
Can’t wait to try this with good ol’ Indiana corn!
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
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.
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.
Thank u so much been looking on how to make Mexican corn on the cob.
Having been to Mexico and purchased street corn: I never had it with a mayonnaise sauce on it.
I love this stuff my husband is Mexican and we get it at the Mexican store or one of the events <3
I live in Winston what are you looking for?
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! 🙂
I am wondeting if anyone has ever tried this because it just doesn’t sound appetizing to me. I mean cheese on corn? Eewww!
It is so delicious. My children ask for it every time we grill or they even see corn.
Cheese is good on everything!! Many corn casseroles are made with corn!
It’s amazing! Try it.
The cheese dont sound so bad but the mayonnaise now that is what i can’t see tasting good. But thats me
I don’t like the taste of cilantro so I think I would try green onions.
Great idea, Linda!
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
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! 🙂
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
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!!
I love it! In chicago the Hispanics use Parkay butter, Mayo, Parmesan cheese & Cayenne pepper. Sometimes a salsa too. Talk about mouth watering!
it look so good
I think one picture would have been fine. There are 5 pics of the same thing from slightly different angles. Geez.
Hi Slaf, Thank you for taking the time to comment. I’m sorry you are bothered by my photos. I’m a visual person and personally love a lot of photos, so will continue to post as I like on my own site. I will hope next time you’ll have something kind to say.
I love yr pics! They make me want to crawl into the computer and eat all the corn up!!!!
haha! Thanks, Linda!
I agree. People who can’t say something nice should not say anything at all. I love all the pictures and look forward to trying this the next time I cook out on the grill. By the way, your pictures are well done and makes my mouth water just looking at them.
Thank you, Linda!
check out any of the restaurants at https://www.liveeatsurf.com when in Wilmington. They make a great version of this corn, and the rest of the menu is terrific also.
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!
Ha! Thanks, Amanda! We go every other year, so we’ll be there next summer. I’ll have to remember to try Las Olas!
It’s ELOTE you ultra white people!
I love your presentation of the elite; beautiful photos!
Just tried this and it’s amazing such good flavour! I substituted the cheese though for smoked apple wood cheddar
What a great recipe for Cinco de Mayo! Looks so good!
The recipe sounds great and love the photos! Looks yummy and I plan on trying tonight. It’s too bad some persons are so unhappy that they cannot appreciate something without criticism. Thank you for sharing the recipe.
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?
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!
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?
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!
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.
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.
This has been requested at least once per week in my house since we first tried it! Thanks so much!
That’s great to hear, Amy! Thanks!
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.
Thank you for the feedback, Shan! I’m so glad you and your boyfriend enjoyed this!
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.
I love this was dinner for you! 😉
It was perfect the first time. I learn so much from you as well! Keep it up great post.
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!
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!