Mexican Street Corn
My Mexican Street Corn features sweet grilled corn slathered in a creamy sauce and topped with crumbly, salty cheese. This easy picnic side dish is best corn I've ever tried!
We're big fans of Mexican street corn around here. We've previously shared street corn salad, crock pot street corn dip, and even street corn chowder. However, the original Mexican street corn might be my favorite! You need to try it before the end of summer. It's equally at home besides Mexican favorites like tacos as it is with grilled meats like burnt ends.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Use Fresh Local Corn: Corn's sugar turns to starch quickly after picking which can make it tough and not as flavorful. Using fresh local corn minimizes the time from field to plate.
- We Grill It: This adds smoky nutty flavors where it caramelizes.
- We Mix the Cheese and Sauce: This helps it stay put so you get some in every bite.
Ingredient Notes and Shopping Tips
- Corn: Fresh local corn will taste best. I like to get mine from the farmer's market to minimize its transport time. Look for bright green husks and moist golden brown (not black) silk. If allowed, peel back the husk for a peek. Kernels should be plump and closely packed.
- Mayonnaise: If you're not a fan, you can use all crema or sour cream. However, I find mayo provides better flavor. For best results use full fat and avoid Miracle Whip, which is too sweet for this recipe.
- Lime Juice: Use freshly squeezed. It has more flavor than bottled. To get the most juice out of your lime, roll it on the counter to break the juice sacs and microwave it for 20-30 seconds to make it easier to squeeze.
- Cilantro: Measure before chopping.
- Cotija Cheese: If you can't find it, queso fresco has the same texture but a slightly milder flavor. You could also use feta which is slightly tangier or even parmesan. If using parm, you may need to add a little more salt.
- Crema: This Mexican version of sour cream is thinner and sweeter than sour cream. You can use sour cream if you can't find it.
- Chipotle Chili Powder: This is made with smoked jalapenos which provides a smoky and spicy flavor. If you can't find it use regular chili powder with a pinch of smoked paprika.
How To Make Mexican Street Corn
- Cook Corn: Grill for 3-5 minutes per side over medium heat.
- Make the sauce: Combine chili powder, mayonnaise, crema, and cheese. Brush over corn.
- Garnish: Garnish with chili powder, cilantro and lime juice.
FAQs
Grilled corn is done when it is charred and the kernels are plump and squirt milk when pierces.
If you think cilantro tastes soapy, parsley can be used instead. You could also use chives for a mild onion flavor.
The flavor won't be exactly the same but you can also brush it with oil and broil for 8-10 minutes per side.
I wouldn't suggest this. It contains more water and will not char well. You can use frozen corn kernels to make our street corn salad though.
Krystle's Tips: Steal My Culinary School Secrets
- Storage: Don't remove your corn from the husk until you're ready to use it, or it may dry out.
- Make husking corn easier: Microwave for around 1 minute and use a wet paper towel to remove any remaining silk.
- Easy Eating: Serve with a metal or bamboo skewer for easy eating while mingling.
More Corn Recipes To Try This Summer
Still Hungry? Follow Baking Beauty on Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too.
📖 Recipe
Easy Mexican Street Corn
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
- 6 Ears Sweet Corn The Fresher the Better, Local Preferred
- 6 Tablespoons Mayonnaise
- ¼ Cup Mexican Crema Or Sour Cream
- 1 Clove Garlic
- ¼ Teaspoon Salt
- 1 Cup Cotija Cheese Crumbled, Or Feta or Parmesan
- ⅓ Cup Fresh Cilantro Roughly Chopped
- 1 Teaspoon Chipotle Chili Powder
- ¼ Teaspoon Cayenne Optional
- 2 Limes Quartered
Instructions
- Preheat grill and lightly oil grates. Grill for 3-5 minutes per side or until charred.
- While corn is cooking, in a small bowl combine garlic, mayonnaise, chili powder, cayenne, and salt. Fold in cotija cheese.
- When corn is done brush with garlic mayo/cheese mixture.
- Sprinkle with cilantro and extra chili powder and/or squeeze over some fresh lime juice if desired.
Notes
Nutrition
My family loved this!
Thank you for sharing this recipe
Loooove this
For some reason, it wouldn’t let me give 5 stars. So authentic when grilled in the husk, stripped down and dressed. Beware, most people want at least two ears, one is kind of a tease!
Just did this. We loved it and wow what a presentation! Thanks
Loved, loved, loved this corn recipe. I'll be making it again tomorrow for the 4th.
I tried your Mexican Street Corn recipe, and it was amazing! The combination of spices and cheese is perfect. This has become a new favorite in our household.
We grow corn on our farm and look forward to it every year! I love Elote corn and your recipe look delicious! I can't wait to try this!
I look forward to sweet corn season every year just for this recipe! It's so good!
This was so great. My kids devoured it and that's really saying something, haha! Thanks!
This sweet corn recipe is a delightful blend of flavors and textures that will elevate your summer meals. Best corn I've had!
Mexican street corn is perfect taste I have tried yesterday.
This worked exactly as written, thanks!
It was my first time making these mexican street corn and we loved them! Perfect summer side dish!
This was amazing! The combination of texture was fantastic! Creamy, crunchy, and a little salty! Loved It! This is worth repeating!