Do you wish sweet corn season was year round? So do I! When the fields are bursting with fresh ears of corn, it’s time to make a delicious garden fresh Mexican street corn! This recipe is as simple as it gets, with just 6 ingredients! It comes together in less than 20 minutes, too!
There is nothing quite like fresh sweet corn. Whether I buy it from the grocery store, a local farmer or I grow it myself, it’s still one of my favorite summer foods!
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Why this Recipe Works
When my family is running back and forth between summer activities, I try to have really quick and hearty meals ready to go. I can prep this ahead of time and have it ready to reheat, or even cut the leftover seasoned corn off of the cob to make into a dip.
This corn is a perfect side that can be served with hamburgers, steaks, salads or grilled chicken. Truly, it is very versatile and can go so many directions!
Ingredients
Sweet corn | find a variety that is fresh and available in your area. Look for unshucked ears with tassels that are still vibrant and healthy, not dry and brown.
Mayonnaise | make it fresh or buy it from the store! Either is fine, but PLEASE don’t ask me if you can substitute miracle whip (I think it’s one of the nastiest condiments and cannot advise you to use it. Personal preference)
Distilled white vinegar | pretty basic, right? Or should I say "acidic..." I'm so funny.
Cotija cheese | This one might be tricky to find if you live in a rural area or small town. If you are unable to find it, try substituting mild feta cheese or mild parmesan. It won’t be a perfect sub, but the flavor will still be tasty.
Chili lime seasoning | This is a blend that I find at Trader Joes, Kroger or online. It has a mild flavor and makes a heck of a rim dip for ranch waters if you are into those!
Lime | The fresher the better! Grab an extra for garnishes or to squeeze into a beverage to serve with this corn.
How do I make street corn?
- Choose fresh ears of corn with tight, green husks and plump kernels. Look for corn with bright green husks and golden silk.
- Peel the ears of corn. This is called shucking! Remove as many of the little tassel “hairs” as possible. Hold the ear under cold running water and twist your hands gently back and forth over the corn to remove any sneaky tassels.
3. Boil the ears of corn in a large stockpot for 4-6 minutes. Remove the corn and place it on a towel or cooling rack to let the water evaporate while you prepare the mayo sauce. From here you can choose to char the corn on the grill or continue on to the next step.
Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook, turning occasionally, until the kernels are tender and charred in spots, about 10-15 minutes.
4. In a small bowl, mix together the mayonnaise and vinegar. Use a brushing stroke to lightly coat the corn with the mixture. Sprinkle the corn with crumbled cotija cheese, chili lime seasoning and a squeeze of lime juice.
How to use leftovers
The most basic way to eat this garden fresh Mexican style street corn as a leftover is to refrigerate it after cooking, and then reheat in the stove or microwave. The mayo sauce and cotija cheese will melt and nearly disappear, but a quick dusting of the chili lime seasoning will perk it back up!
Now that we’ve talked about the most common way to use leftover ears of street corn, let me through you for a curve ball. The flavors of this corn are bold: lime, cotija, sweet corn, chili. What if I told you that a surprisingly delicious compliment to these ingredients are BLUEBERRIES? I’m not even kidding.
Cut the corn off of the cob and place it in a bowl to make a Mexican corn salad of sorts. Squeeze the juice of one lime over the corn and add a teaspoon of maple syrup or honey. Toss in a cup or two of fresh blueberries and serve as a cold side salad. You won’t regret it!
Helpful Tips:
- Choosing Fresh Corn: Select ears of fresh corn with plump kernels and green husks from local grocery stores or farmers' markets for the best flavor.
- Grilling vs. Roasting: Use an outdoor grill or a grill pan for that authentic charred kernels , or roast the corn in the oven for a similar effect.
- Creamy Sauce Options: Experiment with different creamy sauces like sour cream, Mexican crema, or a mixture of mayonnaise and Greek yogurt for added richness.
- Toppings Galore: Sprinkle your skillet Mexican street corn with queso fresco, cilantro, green onions, and a squeeze of fresh lime juice for a burst of flavor.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator and enjoy within a few days. Reheat at room temperature or gently warm in a skillet.
Frequently Asked Questions
Mexican street corn, or elote, is a popular street food in Mexico City and beyond, typically consisting of grilled corn on the cob slathered with a creamy sauce and topped with cheese and chili powder. It is commonly sold from street cars in Mexico, hence the name.
Preheat your grill to medium-high heat and place the whole cobs of corn directly on the grates. Turn occasionally until charred and tender, about 10-15 minutes.
Absolutely! Simply char the corn kernels in a cast-iron skillet, then toss with creamy mayo sauce, queso fresco, and other toppings for a delicious twist on the classic street food.
Adjust the heat level to your preference by adding more or less hot sauce, chili powder, or cayenne pepper to the creamy sauce.
Yes! Preheat your oven to 400°F (200°C). Place the corn on a baking sheet lined with parchment paper and roast for 20-25 minutes, turning halfway through, until the kernels are tender and lightly browned.
For that authentic street corn flavor, allow the corn to char slightly during grilling or roasting. This adds a smoky sweetness to the kernels. It's totally optional, though! I skip it because my kids are picky and don't like it.
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Variations
- Mexican Street Corn Salad with Black Beans and Avocado
- Combine grilled corn kernels, cooked black beans, diced avocado, red onion, and fresh cilantro in a large bowl.
- Dress with a creamy sauce made from sour cream, lime juice, garlic powder, and a sprinkle of cayenne pepper for a little heat.
- Garnish with crumbled queso fresco, chopped green onions, and a squeeze of fresh lime juice before serving.
- Serve this refreshing salad as a side dish or as a topping for carne asada tacos for a delicious and colorful meal.
- Skillet Mexican Street Corn with Shrimp
- In a large skillet, char whole cobs of corn until lightly charred on all sides.
- Cut the kernels off the cob and return them to the skillet along with cooked shrimp, diced red onion, and minced garlic.
- Stir in a creamy mayo sauce seasoned with chili powder, lime zest, and chopped cilantro.
- Top with crumbled cotija cheese and a drizzle of hot sauce for an extra kick.
- This flavorful skillet dish is perfect for a quick weeknight dinner or a festive Cinco de Mayo celebration.
- Grilled Mexican Street Corn Dogs
- Brush whole cobs of corn with vegetable oil and grill until charred and tender.
- Remove the kernels from the cob and skewer them onto wooden skewers.
- Dip each corn skewer in a creamy chili sauce made from Greek yogurt, lime juice, and garlic powder.
- Sprinkle with crumbled queso fresco and chopped green onions for added flavor.
- Serve these fun and flavorful corn dogs alongside your favorite hot dogs for a unique twist on classic street food fare.
- Torchy's Tacos: Try adding a sprinkle of chili powder or a squeeze of lime to your Torchy's Tacos for a flavor boost reminiscent of Mexican street corn.
What should I serve with this garden fresh Mexican style sweet corn?
Let me count the ways to enjoy this corn. It's the perfect side dish for any evening at the grill or backyard barbecue. It pairs well with any red meat, smoked or grilled chicken or shrimp skewers.
I like to serve it as a side when I make Sweet Potato Street Tacos, and bonus points if you top them with Mango Salsa! The spiciness of the tacos gets a cooldown with these citrusy and mild ears of corn. When I make my Best Venison Burgers, this corn is a rockstar pairing.
A really quick meal that I like to keep in my back pocket for busy weeknights are Chicken Taquitos in the air fryer. Pair it with this garden fresh street corn and you've got a main dish and a veggie on the table in under twenty minutes!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Garden Fresh Mexican Style Sweet Corn
Equipment
- large stockpot
- small mixing bowl
Ingredients
- 4 ears sweet corn
- 4 tablespoons mayonnaise
- 1 teaspoon distilled white vinegar
- ⅓ cup cotija cheese crumbled
- 2 tablespoons chili lime seasoning
- 1 lime cut into wedges
Instructions
- Cook peeled corn in boiling water for 4-6 minutes.
- Once cooked, allow to cool slightly. Whisk together the mayo and vinegar. Spread the mayo sauce onto the cob.
- Dust the mayonnaise covered corn with crumbled cotija cheese.
- Sprinkle chili lime seasoning over the corn.
- Cut the lime into four wedges. Serve the corn with a lime wedge and squeeze lime juice over the corn right before eating. Garnish with fresh chopped cilantro, if desired.
Mel
love love love this recipe!
Meg
Hey Mel!
I'm so glad you like this recipe! It's pretty easy, isn't it? Thanks for leaving a review!
- Meg