If you crave a snack that bursts with vibrant flavors and irresistible textures, you are going to love this Mexican Street Corn (Elote) Recipe. This dish captures the heart of traditional Mexican street food with smoky charred corn, creamy tangy sauce, and a kick of chili powder, all crowned with salty cotija cheese and fresh cilantro. It’s a joyous explosion of taste that’s surprisingly easy to prepare, perfect for sharing with friends or transforming any meal into a festive occasion.
Ingredients You’ll Need
Don’t let the short list fool you; each ingredient in this Mexican Street Corn (Elote) Recipe plays a key role in creating a harmonious blend of flavors and textures. From the buttery richness to the zesty lime, every component is essential and wonderfully straightforward.
- 3 (15.25-ounce) cans corn, drained: Convenient and sweet, canned corn is perfect for soaking up smoky char flavors quickly.
- 2 tablespoons butter: Adds creamy richness and helps caramelize the corn for that irresistible depth.
- Kosher salt, to taste: Essential for enhancing all the vibrant flavors evenly.
- 3 tablespoons mayonnaise: Provides a luscious, creamy base that ties all ingredients together perfectly.
- 1-2 tablespoons lime juice: Brings a fresh, bright tang that balances the richness beautifully.
- 2 teaspoons chili powder, divided: Adds smoky heat in just the right amount to awaken the palate.
- Cotija cheese, for sprinkling: Salty and crumbly, it gives that authentic, savory finish.
- Cilantro, roughly chopped, for garnish: A fresh, herbal note that lifts the dish’s entire flavor profile.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Heat the Skillet
Start by placing a cast iron skillet over high heat and let it warm up fully. This step is crucial because a hot skillet ensures your corn will get the perfect toasty char that defines true elote.
Step 2: Cook the Corn
Add your drained corn to the hot skillet and cook it for 8 to 10 minutes. Stir occasionally, giving the kernels time to lightly char and develop that smoky flavor that makes this recipe uniquely delicious.
Step 3: Add Butter and Salt
Once the corn is perfectly toasted, remove the skillet from heat. Stir in butter and kosher salt, allowing the butter to melt into every kernel, enhancing sweetness and creating a luscious texture.
Step 4: Mix with Mayo and Lime
Transfer the buttery corn to a mixing bowl. Stir in mayonnaise and lime juice thoroughly, creating a creamy, tangy sauce that’s an absolute showstopper in this Mexican Street Corn (Elote) Recipe.
Step 5: Season with Chili Powder
Add one teaspoon of chili powder and mix well to evenly distribute the smoky heat. This layering of flavor elevates the dish from simple corn to an exciting, mouthwatering treat.
Step 6: Garnish and Serve
Finally, sprinkle cotija cheese generously all over the corn along with the remaining chili powder for an extra pop of spice, and chopped cilantro for freshness. Serve immediately to enjoy the best flavor and texture.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
The finishing touches make a world of difference. Cotija cheese adds salty richness, chili powder brings vibrant color and a gentle heat, while fresh cilantro introduces herbaceous brightness that wakes up every bite. These garnishes make your corn irresistible and ready for any occasion.
Side Dishes
Mexican Street Corn (Elote) Recipe shines as a side for grilled meats, tacos, or even a zesty salad. Pair it with spicy grilled chicken or a fresh avocado salad to create a colorful, balanced meal full of contrasting textures and flavors that everyone will rave about.
Creative Ways to Present
Want to wow your guests? Serve this elote in small cups for easy handheld street-style appeal or top grilled corn on the cob with this mixture for a fun twist. You can also use it as a topping for nachos or baked potatoes to add that festive Mexican flair anywhere on your plate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The flavors will deepen overnight, making it perfect for enjoying the next day. Just give it a good stir before serving to redistribute the creamy sauce evenly.
Freezing
This Mexican Street Corn (Elote) Recipe is best enjoyed fresh, so freezing is not recommended. The creamy mayonnaise and dairy toppings don’t freeze well and might separate upon thawing, affecting texture and flavor.
Reheating
To reheat, warm the corn gently in a skillet over medium-low heat. Avoid the microwave to prevent the sauce from breaking. Stir occasionally and add a splash of lime juice if needed to freshen it up before serving.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn will make this dish even more vibrant. Simply cut the kernels off the cob and cook them similarly, adjusting timing to get that perfect char.
Is there a dairy-free alternative for cotija cheese?
Yes! Crumbled firm tofu seasoned with a bit of salt or a dairy-free cheese alternative works nicely as a substitute, keeping that salty kick without dairy.
How spicy is this Mexican Street Corn (Elote) Recipe?
The level of heat is moderate, thanks to the chili powder. You can easily adjust the amount to suit your spice preference, adding more for a bolder kick or less for a milder taste.
Can I make this recipe vegan?
Definitely! Use vegan mayonnaise and substitute butter with a plant-based spread. Skip the cotija or replace it with a vegan cheese alternative to keep it completely plant-based.
What’s the best way to serve this at a party?
Serve in small cups or bowls with mini spoons for easy grab-and-go snacks. This encourages mingling and makes cleanup a breeze while guests enjoy authentic Mexican flavors.
Final Thoughts
This Mexican Street Corn (Elote) Recipe never fails to impress with its perfect balance of smoky, creamy, tangy, and spicy notes. It’s one of those simple yet magical dishes that brings people together and brightens any meal or gathering. Give it a try—you might just find your new favorite way to enjoy corn!
Print
Mexican Street Corn (Elote) Recipe
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn (Elote) recipe offers a deliciously creamy and smoky side dish featuring toasted corn kernels mixed with buttery mayonnaise, lime juice, chili powder, and topped with salty Cotija cheese and fresh cilantro. It’s a quick, flavorful treat perfect for any occasion.
Ingredients
Corn Mixture
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
- 3 tablespoons mayonnaise
- 1–2 tablespoons lime juice
- 2 teaspoons chili powder, divided
Garnish
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the Skillet: Place a cast iron skillet over high heat and allow it to heat up thoroughly before adding any ingredients. This ensures the corn will toast properly.
- Cook the Corn: Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally. This process allows the kernels to toast and develop a slight char, enhancing the smoky flavor.
- Add Butter and Salt: Remove the skillet from heat. Stir in the butter and kosher salt until the butter is fully melted and evenly coats the corn mixture.
- Mix with Mayo and Lime: Transfer the toasted corn to a mixing bowl. Stir in the mayonnaise and lime juice thoroughly to create a creamy and tangy base that balances the smokiness of the corn.
- Season with Chili Powder: Add 1 teaspoon of chili powder into the corn mixture, stirring well to blend the spicy, smoky flavor evenly throughout.
- Garnish and Serve: Generously sprinkle the corn mixture with Cotija cheese, the remaining teaspoon of chili powder, and chopped cilantro for freshness. Serve immediately to enjoy the best texture and flavor.
Notes
- Using fresh corn instead of canned can enhance the flavor and texture.
- Adjust lime juice and chili powder according to your taste preferences.
- Cotija cheese can be substituted with feta or Parmesan if unavailable.
- For a spicier kick, consider adding a dash of hot sauce or chopped jalapeños.
- This dish is best served immediately to keep the corn warm and creamy.
