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Home » Recipes » Grilling

Mexican Street Corn

Modified: Mar 30, 2025 · Published: May 27, 2014 by Jackie · This post may contain affiliate links · 1 Comment

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Jump to Recipe·Print Recipe·5 from 1 review
4 ears of grilled Mexican Street Corn with husks on blue plate

Grilled Mexican Street Corn is slathered in Cotija cheese and warm cilantro butter. This easy recipe brings bold, authentic flavor to summer grilling.

4 ears of grilled Mexican Street Corn with husks on blue plate

What is Mexican Street Corn?

Mexican Street Corn (also known as Elote), is a popular Mexican street food that's 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, and Cilantro Lime Rice

Jump to:
  • What is Mexican Street Corn?
  • Ingredients
  • 🔪Top tip
  • Instructions
  • 🔥 More Grilling Recipes
  • Substitutions and variations
  • Storage
  • FAQ
  • Related Recipes
  • Mexican Street Corn recipe
4 ears of grilled mexican street corn on blue plate with lime wedges

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.

🔪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.

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

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4 ears of grilled corn on the cob (Mexican Street Corn) with husks pulled back on blue plate

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

Can I use frozen or canned corn to make Mexican Street Corn?

You can, but we wouldn't recommend it. Fresh corn tastes best and does not have preservatives. If you do use frozen corn, thaw and pre-cook it (following package directions) before grilling. For canned corn, drain and heat it before adding the toppings.

What cheese is used in Mexican Street Corn?

Cotija cheese is traditionally used in Mexican Street Corn. It's a crumbly, salty cheese that adds a distinctive flavor. If you can't find cotija cheese, you can use quest fresco, feta cheese, or Parmesan as a substitute.

Can I make Mexican Street Corn ahead of time?

Mexican Street Corn is best served fresh off the grill. However, you can prepare the toppings ahead of time and grill the corn just before serving. If you must make it ahead, keep the corn and toppings separate and combine them just before serving.

Can I make Mexican Street Corn vegan?

Yes, you can make a vegan version of Mexican Street Corn by using vegan mayonnaise and sour cream. Substitute the cotija cheese with a vegan cheese alternative or nutritional yeast.

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4 ears of grilled corn on the cob (Mexican Street Corn) on blue plate with husks pulled back

Mexican Street Corn recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Grilled Mexican Street Corn is slathered in Cotija cheese and warm cilantro butter. This easy recipe brings bold, authentic flavor to summer grilling.

  • Total Time: 30 mins
  • Yield: 6 1x

Ingredients

Scale
  • 6 ears of corn
  • ¼ C. butter, softened
  • 1 tbsp fresh cilantro, chopped
  • Kosher salt
  • Black pepper
  • ½ C Cotija cheese
  • Lime wedges

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. Place a damp tea towel in bottom of microwave and place corn on top of towel.
  3. Cook corn 3 minutes for every 2 ears of corn, so in this recipe you would cook the corn for 9 minutes.
  4. Carefully remove corn from microwave with tongs and remove husk and silk and let cool.
  5. With grill on medium high heat, place ears of corn on grill and turn occasionally until corn is slightly toasted.
  6. While corn is grilling, mix together the cilantro with the butter and set aside at room temperature.
  7. When corn is done, coat with the cilantro butter and roll in Cotija cheese.
  8. Squeeze fresh lime juice over corn.
  9. Salt and pepper to taste
  10. Enjoy!
  • Author: Superman Cooks
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Side dish
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 ear
  • Calories: 196
  • Sugar: 9 g
  • Sodium: 404.4 mg
  • Fat: 8.9 g
  • Carbohydrates: 27.4 g
  • Protein: 6.8 g
  • Cholesterol: 20.5 mg

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Comments

  1. Elizabeth Davic says

    June 01, 2014 at 12:05 pm

    Wow! This looks so yummy! Can't wait to try it!

    Reply

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