Mexican Street Corn (Elote) Recipe

Introduction

Mexican Street Corn is a vibrant and flavorful dish that transforms simple corn into a creamy, tangy treat with a hint of spice. It’s a perfect side for summer barbecues or any time you want a taste of authentic Mexican street food at home.

Ingredients

• 1 pound (450 g) frozen corn
• 2 tablespoons granulated sugar
• 1/4 cup (60 ml) mayonnaise
• 1/4 cup (60 ml) sour cream
• 1/2 teaspoon sriracha sauce, or to taste
• Kosher salt, to taste
• Lime salt, optional, to taste
• 1/2 cup (65 g) cotija cheese or queso fresco, crumbled
• 1/4 cup (10 g) fresh cilantro, chopped, to taste
• Chili powder, to taste
• 1 lime, cut into wedges

Instructions

1. Step 1: Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
2. Step 2: Add the frozen corn to the boiling water. Cover with a lid and simmer gently for 3 to 5 minutes, or until the kernels are heated through and tender.
3. Step 3: While the corn simmers, combine mayonnaise, sour cream, sriracha, kosher salt, and lime salt (if using) in a bowl. Stir until a smooth sauce forms.
4. Step 4: Once the corn is cooked, drain thoroughly and return it to the pan. Allow it to cool for about 3 minutes.
5. Step 5: Fold the sriracha-mayo mixture into the warm corn, making sure all kernels are evenly coated.
6. Step 6: Divide the dressed corn among four serving cups. Top each serving with crumbled cotija cheese, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.

Tips & Variations

• For a smoky flavor, try grilling the corn before mixing with the sauce.
• Adjust the sriracha to your preferred spice level or substitute with hot sauce of choice.
• Use fresh corn if available; cook kernels in a skillet with a bit of butter until tender and slightly charred.
• Garnish with chopped green onions or a dash of smoked paprika for added depth.

Storage

Store any leftover Mexican Street Corn in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but you can reheat gently in a microwave or on the stovetop. Add fresh lime wedges and sprinkle extra cheese and chili powder before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

While you can prepare the sauce in advance, it’s best to assemble the corn just before serving to maintain freshness and texture.

What if I don’t have cotija cheese?

Queso fresco is a great alternative. If unavailable, feta cheese can work in a pinch, though the flavor will be slightly different.

Mexican Street Corn (Elote) Recipe

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★★★★★

4.9 from 146 reviews

This Mexican Street Corn recipe is a flavorful and easy-to-make dish featuring tender corn kernels coated in a creamy, tangy, and mildly spicy sauce, topped with crumbly cotija cheese, fresh cilantro, and a hint of chili powder. Perfect as a snack or side dish, this street food favorite brings authentic Mexican taste to your table.

• Author: Dylan
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Corn and Cooking

• 1 pound (450 g) frozen corn
• 2 tablespoons granulated sugar
• 240 ml water (for boiling)

Sauce

• 1/4 cup (60 ml) mayonnaise
• 1/4 cup (60 ml) sour cream
• 1/2 teaspoon sriracha sauce, or to taste
• Kosher salt, to taste
• Lime salt, optional, to taste

Toppings

• 1/2 cup (65 g) cotija cheese or queso fresco, crumbled
• 1/4 cup (10 g) fresh cilantro, chopped, to taste
• Chili powder, to taste
• 1 lime, cut into wedges

Instructions

1. Prepare boiling water: Bring 240 ml of water to a rolling boil in a saucepan. Add the granulated sugar and stir until it dissolves completely, creating a sweetened boiling liquid.
2. Cook the corn: Add the frozen corn to the boiling water. Cover the saucepan with a lid and allow the corn to simmer gently for 3 to 5 minutes, or until the kernels are thoroughly heated and tender.
3. Make the sauce: While the corn cooks, combine mayonnaise, sour cream, sriracha, kosher salt, and optional lime salt in a bowl. Stir well until the mixture is smooth and uniform.
4. Drain and cool the corn: Once the corn is cooked, drain it thoroughly using a colander and return the corn to the pan. Let it cool for about 3 minutes to be warm but not hot.
5. Combine corn with sauce: Fold the prepared sriracha-mayo sauce into the warm corn, mixing gently to ensure all kernels are evenly coated with the flavorful sauce.
6. Serve and garnish: Divide the dressed corn evenly among four serving cups. Top each serving with crumbled cotija cheese, freshly chopped cilantro, a light sprinkle of chili powder, and a lime wedge. Serve immediately while warm.

Notes

• For a spicier version, increase the amount of sriracha sauce or chili powder according to your taste.
• If cotija cheese is unavailable, queso fresco or feta cheese make excellent substitutes.
• Lime salt can add a unique citrusy saltiness, but regular kosher salt works perfectly fine.
• You can toast the corn lightly before boiling for a smokier flavor, although this recipe simmers the corn for a tender texture.
• This recipe can be made dairy-free by substituting vegan mayonnaise and sour cream alternatives.

Keywords: Mexican Street Corn, Elote, Corn Salad, Cotija Cheese, Mexican Side Dish, Easy Mexican Recipe