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!
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
- Sour cream
- Cotija (Mexican cheese)
- Lime juice
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.
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.
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.
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!
Mexican Street Corn
- 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)
- 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.
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