Name: Mexican Street Corn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 cups fresh corn; ¼ cup mayonnaise; ¼ cup sour cream; 1 ½ tablespoons fresh lime juice (plus ¼ teaspoon packed lime zest); 1 tablespoon extra virgin olive oil; 1 tablespoon finely chopped chives (or scallions); ¼ teaspoon chili powder; ¼ teaspoon smoked paprika; Small handful fresh cilantro or parsley (finely chopped); Small handful cotija or queso fresco cheese (crumbled); Salt (to taste)

This Mexican street corn or elote is served off the cob, so it’s way easier to eat! While you absolutely can make this recipe on the cob (see the recipe for details), I prefer street corn in salad form, which means less mess and more yum!

First, let’s talk corn. Yes, you can use frozen corn if you’re in a pinch or if corn isn’t in-season, but fresh sweet corn can’t be beaten. Either Grill Corn on the Cob until it’s nicely charred and smoky, sauté it, or do a 50/50 blend of both (which is my favorite method!). Either way, you really can’t go wrong after whipping up the most insanely delicious elote sauce to toss into those sweet little kernels.

A blend of mayo and sour cream create a perfect creamy base, while fresh lime adds a pop of citrusy freshness, and a blend of chili powder and smoked paprika create the best no-fuss spice blend to mix into your crema.

Top with cilantro (or parsley) and cotija cheese for street corn that will feel more like a main dish than a side dish after how much your crew eats!

Ingredients You’ll Need for Mexican Street Corn

This recipe for street corn, or elote, is made with 10 accessible ingredients in just 25 minutes…and it will be the best you’ve ever had!

Fresh corn – the best option, without a doubt, is fresh sweet corn on the cob. You can use a sharp kitchen knife to cut the corn off the cob after grilling or before sauteing. If you can’t find fresh corn, you can use frozen corn. Prefer street corn on the cob? My recipe instructions include that option in the notes section!
Mayonnaise – mayonnaise is a classic creamy base for the sauce.
Sour cream – sour cream adds a touch of tang.
Fresh limes – lime zest and juice add citrusy freshness.
Extra virgin olive oil – olive oil helps to grill or sauté the corn.
Chives, or scallions – for a pop of green and onion undertones, chives are my favorite option but scallions can be used too.
Chili powder – chili powder is a blend of traditional Mexican spices.
Smoked paprika – for smoky flavor, smoked paprika is the best option.
Fresh cilantro or parsley – cilantro is a classic garnish, but for any cilantro haters, you can use parsley instead.
Cotija or queso fresco cheese – crumbly, salty cotija cheese is most commonly used, but queso fresco is a good alternative.

How to Make Mexican Street Corn

Making street corn isn’t difficult! Either grill or sauté fresh corn (or both!), add your quick sauce to it, and garnish with cilantro and cotija cheese. That’s it! For the full recipe, including measurements and ingredients, see the recipe card below. This is an outline.

Grill or sauté corn.
To grill, brush each cob with a light layer of olive oil, and grill for about 12 minutes (3 minutes per side) over medium-high heat. Or sauté corn in olive oil for 4-7 minutes over medium heat.
Make sauce.
Let corn cool to room temp. While cooling, mix mayo, sour cream, lime zest and juice, chives, chili powder, smoked paprika, and salt.
Garnish.
Add corn to the sauce. Top with cilantro and cotija cheese.

Recipe Tips

Use fresh corn if it all possible, but frozen corn can be used if you can’t find fresh!
If you have a little extra time, I love a 50/50 blend of grilled and sauteed corn. It’s the perfect amount of smoky versus sweet flavor.
To cut kernels off the cob, place the wide end down, and use a chef’s knife to slice downward from the top of the cob to the bottom until all kernels are removed.
For elote on the cob, brush the sauce on the grilled cobs and sprinkle with cilantro and cotija.

Variations and Substitutions

Use frozen corn if fresh corn isn’t in-season.
If you can’t find cotija or queso fresco, you can use feta cheese.
Instead of sour cream, feel free to use Greek yogurt.
Add more flavor with a sprinkle of Tajín, a Mexican chili lime seasoning to garnish.
If you like it hot, use chipotle powder instead of smoked paprika for a spicy kick.

Storage Tips

You can make elote ahead, storing in the refrigerator for up to 3 days, although fresh street corn is always the best! After storing, serve chilled or at room temperature (for no more than 2 hours). Garnish with fresh cilantro and cotija last minute if possible. I don’t recommend freezing leftovers.