Easy Mexican Street Corn
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Mexican street corn is truly one of the simplest and easiest things you can make all summer long. Fresh corn gets grilled until it’s perfectly charred, then coated in a creamy lime and chili sauce and piled high with cotija cheese. It’s smoky, tangy, a little salty, and absolutely wonderful.
This Summer BBQ side dish recipe comes together quickly with just a handful of wholesome ingredients, and most of them are probably already in your kitchen. You can make it on an outdoor grill, in your oven or air fryer, which makes it easy to pull off no matter which way you make it.
Whether you’re throwing a big backyard barbecue or just making a weeknight dinner feel a little more festive, this one never disappoints.
My roasted bell peppers and zucchini are another simple and easy veggie side that pairs beautifully with this corn if you want to round out your summer spread.
Why You’ll Love This Recipe
- Delicious – Smoky, charred corn slathered in a creamy lime-chili sauce and topped with Cotija cheese is a flavor combination that is truly hard to beat.
- Simple and Easy – This recipe comes together quickly with just a few simple ingredients and barely any prep time.
- Festive – Mexican street corn is the ultimate summer recipe. It is a great for backyard barbecues, Cinco de Mayo celebrations, and family dinners alike.
Ingredients for Mexican Street Corn
- Fresh corn on the cob – You want fresh ears of corn for the best results. Look for bright green husks and plump, tightly packed kernels at your farmers market or grocery store.
- Butter – Melted butter is brushed on before cooking to help the corn get those beautiful golden char marks.
- Mayonnaise and sour cream – These two together create the creamy, rich base of the sauce. Do not skip either one because they each bring something different to the flavor.
- Lime zest and lime juice – Fresh lime is a must here. It adds a bright, citrusy kick.
- Chili powder – This gives the sauce its warm, smoky heat. A little extra gets dusted on top at the end for color and flavor.
- Cotija cheese – Cotija is a firm, salty Mexican cheese that crumbles beautifully over the corn. You can usually find it near the specialty cheeses at most grocery stores.
- Fresh cilantro – Adds a fresh, herby finish. If you are not a cilantro fan, you can leave it off.
Equipment Needed
- Pastry brush
- Small bowl
- Spoon or brush for spreading the sauce
Substitutions and Variations
- No cotija cheese? Crumbled feta cheese is a great substitute and gives a similar salty, creamy flavor.
- You can swap the sour cream for Mexican crema if you can find it at your store. It has a slightly thinner texture but works great.
- Not a fan of cilantro? Fresh parsley or thinly sliced green onions make a nice topping instead.
- Want more heat? Add a pinch of cayenne pepper to the cream sauce or top with a few dashes of your favorite hot sauce.
- This recipe also works great with frozen corn on the cob. Just thaw completely and pat dry before brushing with butter.
How to Make Mexican Street Corn
This is an overview of the step-by-step instructions. For the full list of ingredients and detailed instructions, see the recipe card below.
Step 1 Preheat your outdoor grill, oven or air fryer to 400°F. In a medium bowl, prepare the Elote sauce.
Step 2 – stir together the mayonnaise, sour cream, lime zest, lime juice, chili powder, garlic powder, and salt in a small bowl until smooth and creamy.
Step 3 – Brush each ear of corn lightly with melted butter.. Grill the corn for 8-10 minutes on the outdoor grill, turning occasionally, until tender and lightly charred. For the air fryer, cook for 10-15 minutes, turning occasionally.
Step 4 – Once the corn is cooked and has a char, pull off of the heat (or out of the oven/air fryer).
Step 5 – When the corn comes off the heat, immediately brush or spoon the creamy sauce generously over each ear while it is still hot.
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Step – 6 Roll each ear in crumbled cotija cheese, then sprinkle with fresh cilantro and a dusting of extra chili powder.. Serve right away with lime wedges on the side for squeezing over the top.
Tips and Tricks
- Brush the sauce on while the corn is still hot. The warmth helps the sauce soak in a little and cling to every kernel beautifully.
- If you are grilling outdoors, do not walk away. The corn can go from lightly charred to overdone quickly, so keep an eye on it and turn it every couple of minutes.
- If you are serving a crowd, set up a little topping station with the sauce, cotija, cilantro, chili powder, and lime wedges so everyone can dress their own corn. It is fun and festive!
Time Saving Tips
- Mix the sauce a day ahead and refrigerate.
- Buy pre-shucked corn to save prep time.
- Grill extra corn for salads, tacos, and burrito bowls later in the week. .
- Crumble the cheese ahead of time or buy pre-crumbled Cotija cheese to save prep time
- Prep cilantro and lime wedges ahead of time.
- Make the topping in a small mason jar for easy storage.
How to Serve Mexican Street Corn
There are so many ways to enjoy this recipe. Here are a few of my favorites.
- Serve it as a side dish right alongside grilled chicken, ribs, or burgers at your next backyard cookout.
- Cut the kernels off the cob after cooking and serve it as a dip or topping for tacos. My pico de gallo recipe alongside it makes for the most amazing taco night spread.
- Add the corn kernels to a Street Corn potato salad.
- Serve it at a Cinco de Mayo party or summer fiesta alongside your favorite drinks and appetizers. I love setting it out as part of a fun spread with my 5 minute guacamole recipe because the two together are absolutely wonderful.
There are so many great vegetable side dish recipes that pair wonderfully with this corn for a full summer spread.
How to Store Leftovers
Mexican street corn is absolutely best enjoyed fresh and hot right off the grill. If you do have leftovers, allow the corn to cool completely before storing.
Store leftover corn in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the ear of corn in a damp paper towel and microwave for 1-2 minutes until heated through, or place it in a 350°F oven for about 10 minutes.
Keep in mind that the cotija cheese and cilantro topping may soften a bit after storing, but the flavors will still be delicious.
FAQs
What is cotija cheese? Cotija is a firm, aged Mexican cheese with a salty, slightly tangy flavor. It crumbles easily and is used as a topping for many Mexican dishes. You can usually find it in the specialty cheese section at most grocery stores. Crumbled feta is the closest substitute if you cannot find it.
Can I make this without a grill? Yes! The air fryer method works great and gives the corn a nice char without needing an outdoor grill. You can also roast the corn in the oven at 400°F for about 20-25 minutes, turning halfway through.
Can I use frozen or canned corn? Fresh corn on the cob gives you the best results and that classic street corn experience. Frozen corn on the cob works in a pinch – just thaw and dry it well before cooking. Canned corn kernels can be used if you want to make a street corn salad version, but it will not have the same charred smoky flavor.
Is this recipe spicy? It has a mild warmth from the chili powder, but it is not spicy. If you want more heat, add a pinch of cayenne to the sauce or serve with hot sauce on the side.
Can I make the sauce ahead of time? Absolutely! The cream sauce can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. Just give it a good stir before using.
More Side Dish Recipes You’ll Love
Corn Tomato and Zucchini SaladÂ
Roasted Bell Peppers and ZucchiniÂ
Mexican Street Corn
Equipment
- small mixing bowl
Ingredients
- 4 ears fresh corn on cob husks removed
- 2 tablespoons butter melted
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder plus more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat an outdoor grill to 400°F. Brush the corn lightly with melted butter. Place the corn on the grill grates and cook for 8–10 minutes, turning occasionally, until the corn is tender and lightly charred in spots.
- For the air fryer: Preheat the air fryer to 400°F. Brush the corn lightly with melted butter. Place the corn on the air fryer basket and cook for 10-15 minutes, turning occasionally, until the corn is tender and lightly charred in spots. (The exact time depends on the wattage of the air fryer.)
- For the oven: Preheat the oven to 400°F. Brush the corn lightly with melted butter. Place the corn directly on the middle oven rack or on a baking sheet. Roast for 25 to 30 minutes, turning once, until the kernels are tender. For an authentic grilled char, raise oven temp to "Broil" for the last 3 to 5 minutes.
- While the corn cooks, stir together the mayonnaise, sour cream, lime zest, lime juice, chili powder, garlic powder, and salt in a small bowl until smooth.
- When the corn is finished cooking, brush or spoon the creamy mixture over each ear while it is still hot.
- Roll in Cotija cheese and sprinkle with chopped cilantro, then dust lightly with additional chili powder. Serve immediately with lime wedges for squeezing over the top.
Notes
- For the air fryer method, the exact cook time will vary depending on the wattage of your air fryer, so start checking around the 10-minute mark.
- Store any leftover cream sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition
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