Seeded At The Table - Easy recipes for your family.

Seeded at the Table - Easy recipes for your family.

Mexican Street Corn

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Mexican Street Corn (Elote) is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican spiced cheese topping.

Three corns on the cob next to each other on a place and skewerIt’s Memorial Day weekend and I’m in denial.  Does it seem like it came quickly this year?  Down here, kids are now out of school for the summer.  I never remember being out of school before Memorial Day.  Pretty sure we even went well into June.

Three corn on the cob on skewers for mexican street cornThat must be because it’s Mississippi.  It’s hot here, so they let the kids out early and bring them back early August, too.  I guess that’s okay.  When do your kids end school for the summer?

Three mexican street corn on skewerI’m guessing everyone is looking for grilling recipes this weekend.  I have a few favorite ideas already on the blog, but we can always add new ones to the list, right?  This Mexican Street Corn is the best.  I first had it a little over a year ago at one of our favorite local restaurants.  We now make it at home on our grill, because it’s super easy and amazingly flavorful.

Mexican street corn on a skewerWhenever we turn on the grill, Ben asks if we can make this Mexican Street Corn.  Does that tell you anything?  😉

How to make Mexican Street Corn on the Cob

It is so easy to make this Mexican Street Corn on the cob at home.  Just a quick mixture of mayonnaise, sour cream and a few spices does the trick!  Traditionally it’s grilled first then smothered with the cream.  Sprinkle with Cotija cheese, or Parmesan if you can’t find Cotija.  Queso fresco can work here as well.

Mexican Street Corn on a skewerWhat to serve with Mexican Street Corn (Elote)?

This Mexican Street Corn is great with any Mexican meal or outdoor barbecue party!  Try it with grilled chicken tacos, enchiladas, my Santa Fe Burger, or whatever floats your boat!

What are you up to this Memorial Day weekend?  We have no plans until Monday, when we leave for North Carolina for about 1 1/2 weeks.  We are spending a few days at Wrightsville Beach and then another few days in Winston-Salem.  I want to check out the restaurants, bakeries, etc while there, so please let me know if you have any recommendations!

5 from 2 votes
Mexican Street Corn on a skewer
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Mexican Street Corn
Prep Time
5 mins
Cook Time
10 mins
Total Time
2 mins
 

Mexican Street Corn is grilled corn on the cob, smeared with a creamy spread and sprinkled with a spiced cheese topping.

Servings: 5 servings
Ingredients
  • 5 ears fresh corn , husked
For the Spread:
  • 1/4 cup mayonnaise
  • 2 Tablespoons sour cream
  • 1/4 teaspoon garlic salt
  • Juice from one lime
For the Topping:
  • 1/4 cup grated Cotija cheese (or Parmesan or Queso Fresco)
  • 1 teaspoon smoked paprika (or chili powder if you want heat)
  • Chopped cilantro , for garnish (optional)
Instructions
  1. Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
  2. Preheat the grill to medium heat (between 350-450 degrees F).
  3. Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
  4. Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.
  5. 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.
Recipe Notes

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Collage of Mexican Street Corn on the cob.

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Comments

    • 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.

      Reply

        • You forgot your period. Let’s try being grammatically correct if we’re going to correct someone… K, Cupcake?

          Reply

          • 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

            Reply


          • 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

            Reply

  2. 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.

    Reply

    • 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? 🙂

      Reply

    • 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! ☺️

      Reply

  6. 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!

    Reply

  8. 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..

    Reply

  10. 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

    Reply

  11. 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.

    Reply

  12. 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.

    Reply

  14. Having been to Mexico and purchased street corn: I never had it with a mayonnaise sauce on it.

    Reply

  15. I love this stuff my husband is Mexican and we get it at the Mexican store or one of the events <3

    Reply

    • 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! 🙂

      Reply

  17. I am wondeting if anyone has ever tried this because it just doesn’t sound appetizing to me. I mean cheese on corn? Eewww!

    Reply

  19. 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

    Reply

    • 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! 🙂

      Reply

    • 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

      Reply

    • 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!!

      Reply

  20. I love it! In chicago the Hispanics use Parkay butter, Mayo, Parmesan cheese & Cayenne pepper. Sometimes a salsa too. Talk about mouth watering!

    Reply

  22. I think one picture would have been fine. There are 5 pics of the same thing from slightly different angles. Geez.

    Reply

    • 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.

      Reply

  24. 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!

    Reply

    • Ha! Thanks, Amanda! We go every other year, so we’ll be there next summer. I’ll have to remember to try Las Olas!

      Reply

  27. Just tried this and it’s amazing such good flavour! I substituted the cheese though for smoked apple wood cheddar

    Reply

  29. 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.

    Reply

  30. 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?

    Reply

  31. 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!

    Reply

  32. 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?

    Reply


    • 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!

      Reply

  33. 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.

    Reply

  34. 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.

    Reply

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