Mexican Street Corn

Grilled Mexican Street Corn is slathered in Cotija cheese and warm cilantro butter. It's an easy, must-have recipe to elevate your summer cookouts.

What is Mexican Street Corn?

Mexican Street Corn (also known as Elote), is a popular Mexican street food that is grilled and smothered in a seasoned sauce made from variations of mayonnaise, sour cream, Cotija cheese, and spices. Like our Chicken Street Tacos and Banh Mi Street Tacos, it's a delicious and flavor-packed food you can eat with your hands.

I introduced Keith to Mexican corn on the cob in New York, at local street fairs and at La Esquina, one of my favorite Mexican restaurants. He's experimented at home ever since, and this is our favorite recipe that we eat on repeat all summer. It's simple (not saucy), and only takes 30 minutes!

SERVE IT WITH: Ultimate Umami Burgers, Grilled Chicken, Smash Burgers, Grilled Ribeye Steak, and Cilantro Lime Rice

Jump to:

• What is Mexican Street Corn?
• Ingredients
• Instructions
• 🔥 More Grilling Recipes
• Top tip
• Substitutions and variations
• Storage
• FAQ
• Related Recipes
• Mexican Street Corn recipe

Ingredients

• SWEET CORN: we use local sweet corn (corn on the cob). Yellow corn or white corn works. We grill it with the husks on for a pretty presentation.
• BUTTER: we prefer salted butter for this recipe, but unsalted butter works. Just add more salt at the end!
• CILANTRO: fresh cilantro, chopped
• SALT: course kosher salt or sea salt
• BLACK PEPPER: fresh ground black pepper
• COTIJA CHEESE: aged Mexican cheese made from cow's milk. It is salty and mild. If you can find Cotija, use queso fresco or feta cheese.
• LIME WEDGES: fresh squeezed lime juice

*see recipe card for quantities.

Instructions

1. Prepare the corn: my method is to cut the stem off the end of the corn and then peel only the loose husk away. You will have corn with husk and corn silk still attached.
2. Pre-cook corn: Place a damp tea towel in bottom of microwave and place corn on top of towel.Cook corn 3 minutes for every 2 ears of corn, so in this recipe you would cook the corn for 9 minutes.Carefully remove corn from microwave with tongs and remove husk and silk and let cool.
3. Grill corn: With grill on medium high heat, place ears of corn on grill and turn occasionally until corn is slightly toasted.
4. Make the Cilantro Butter: While corn is grilling, mix together the chopped cilantro with the butter and set aside at room temperature.
5. Slather grilled corn in Cilantro Butter and cheese: When corn is done, coat with the cilantro butter and roll in Cotija cheese.
6. Add lime juice: Squeeze fresh lime juice over corn.
7. Salt and pepper to taste

Top tip

Pre-cook the corn in the microwave before grilling to save time. Make sure the corn is dry before putting it on the grill to get the best charred look and taste.

Substitutions and variations

• Can't find Cotija cheese? Quest Fresco or a good quality, fresh grated parmesan are good substitutes.
• Make Esquites: you can eat this recipe right off the cob, or slice the corn kernels off the cob and mix them with more butter, cheese, and cilantro (Esquites).
• Go Traditional: add a little mayonnaise to the cilantro butter for a more authentic Mexican Street Corn.
• Spice it up: top it with Tajin Seasoning (chili lime seasoning) or crushed red pepper

Storage

• Store leftovers in the refrigerator for up to 3 days. Wrap each ear tightly in aluminum foil or plastic wrap to keep it fresh.
• Reheat: remove foil or plastic wrap. To reheat in microwave, cover with a damp paper towel and microwave on high for 1 to 2 minutes.

FAQ

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