Mexican Corn on the Cob

Have you ever had Grilled Mexican Street Corn before? If not, you are truly missing out.  Mexican street corn is grilled corn topped with a delicious mixture of mayonnaise, sour cream and spices.

This side dish recipe is loaded with flavor. If you like this recipe, then you will love Chipotle Corn Salsa Recipe or Black Bean Corn Salsa recipe.

What is Elote Made of?

Grilled Mexican Corn on the Cob is often called Elote.  In Mexico, elote means ear of the cob.  This recipe is a popular street food that can be found in Mexico. 

The flavors are hard to describe. It is sweet, savory and spicy all at the same time! Plus, it is super easy to make. You have to try this super simple Mexican corn recipe this week.

I think you will be surprised how delicious this corn on the cob recipe Mexican side dish is! Now let’s continue with how to make this delicious corn on the cob recipe.

Ingredients

• Corn on the Cob – Husks and Silk removed
• Sour Cream – You can also use Mexican Crema
• Chili Powder– If you are out, check out The Best Chili Powder Substitute

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

• Mayonnaise: You can use plain greek yogurt for the mayonnaise and sour cream in this recipe for a lighter version of this Mexican street corn.
• Spice: If you enjoy heat (like I do), I recommend adding a pinch of cayenne pepper to the sauce mixture before spreading it on the corn.  This cayenne pepper adds a delicious kick to this recipe.
• Cilantro: If you don’t like cilantro, leave it out.  This recipe is delicious with or without the cilantro.

How to Make Mexican Corn on the Cob

• Step 1 – Preheat a grill or grill pan to medium-high heat.

Step 2 – Place the ears of corn on the grill and cook, turning occasionally, until the corn is charred in spots and tender, about 10 minutes.

Step 3 – In a small bowl, mix the mayonnaise, sour cream or Mexican crema, garlic powder, and smoked paprika.

Step 4 – When the corn is done, brush each ear with the mayonnaise and sour cream mixture, using a spoon or brush to coat the corn evenly.

Step 5 – Sprinkle the coated corn with crumbled cotija cheese and chili powder. Add salt to taste. Squeeze lime juice over the corn and garnish with chopped cilantro.

• Step 6 – Serve the Mexican street corn immediately with extra lime wedges and a sprinkle of chili powder if desired.

Recipe Tips

• Corn – Generally, I serve this on the cob; however, you can remove the kernels and mix the kernels with the sauce before serving if you hate eating corn directly off the cob.   I do recommend grilling the corn and removing the kernels from the cob after it has been grilled.
• Cooking Corn – When grilling the corn, make sure it is turned occasionally to get an even char and tender texture. The slight charring adds a smoky flavor that enhances the overall taste of the dish.
• Adding Toppings – Crumbling the cotija cheese over the coated corn provides a salty and tangy contrast. Press the cheese gently into the mayonnaise and sour cream mixture to help it adhere.
• Cooking Methods – Instead of grilling the corn on the cob, you can Air Fryer Corn on the Cob and then add the spread.

Serving Suggestions

Generally, in Mexico this Elotes Recipe is served as an appetizer or a late night snack; however, I generally serve it as a side dish to some of my favorite Mexican recipes.

Here are a few entrees that would go great with this delicious Mexican Street Corn recipe.

• Sour Cream Chicken Enchiladas
• Crock Pot Chicken Quesadillas Recipe
• Ground Beef Tacos
• Grilled Chicken Fajitas Recipe
• Street Tacos

How to Store Leftover Mexican Corn on the Cob

Store leftovers in an airtight container in the fridge for up to 3-4 days.