Mexican Street Corn

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Mexican street corn is one of those sides that you can eat over and over (and over) and never get sick of. It’s easy to make this one all year long, but the very best time to enjoy this side dish is in sweet summertime. Peak corn season typically lasts during the summer months, so make this recipe anytime between May and September for optimal Mexican street corn satisfaction. 

This Mexican Street Corn recipe is Inspired by Fresa’s in Austin (one of our favorite restaurants in ATX!). This recipe is easy, packed full of amazing flavor, and is 100% a crowd pleaser. Bring this side to a friend’s BBQ and you’ll undoubtedly be invited back.

Make With: Enchiladas Suizas

What is Mexican Street Corn?

Mexican Street Corn is a traditional snack that’s sold on– you guessed it– the streets of Mexico. You can often find it sold from little push carts in Mexican cities but also in many parts of California and Texas, as well as other states. In Mexico, it’s simply called elote, literally translating to corn, but refers to the corn itself as well as the traditional fixings: mayo, chile, cheese, and cilantro.

It’s a perfect mesh of sweetness from the corn, creaminess from the mayo and cheese, zing from the tajin, and freshness from the cilantro.

Thankfully, you can achieve perfect Mexican Street Corn right in your home. If you’re craving something a little out of the ordinary, this dish is very easy to make and uses accessible ingredients.

Ingredients

  • 4 large ears corn
  • ¼ cup mayo
  • ¼ cup Tajin seasoning
  • ½ cup cotija cheese, crumbled
  • ¼ bunch of cilantro leaves, coarsely chopped

How to Make Mexican Street Corn 

To make Mexican Street Corn, you’ll want to gather up your ingredients. You can find Tajin and cotija cheese at most grocery stores. Make sure you don’t skip the Tajin– this chile and lime seasoning is the key ingredient that gives this corn its unique and authentic taste! If you grab a big bottle from the grocery store, use your leftovers sprinkled over fresh melon or citrus. 

Grilling your corn is key to making this amazing side dish. Make sure you get your grill nice and hot before grilling your shucked corn. If you absolutely do not have access to a grill, you can char your corn over the flame of a gas range, or under the broiler in a pinch.

This recipe is so simple, just grill up your corn, slather it with mayo, and generously top with all the fixings. You’ll want to use your hands to make sure the mayo and tajin are spread into every crevice of your corn cob. That way every bite is filled with incredible flavor. 

Serve with the crumbled cotija and chopped cilantro sprinkled right over top of the corn. Enjoy as a side to your favorite BBQ meal, or as a starter for a taco night.  

Make Next: Mexican Avocado Toast

Print

Mexican Street Corn

Total Time 30 minutes
Servings 6 servings

Ingredients

  • 4 large ears corn
  • ¼ cup mayo
  • ¼ cup Tajin seasoning
  • ½ cup cotija cheese, crumbled
  • ¼ bunch of cilantro leaves, coarsely chopped

Instructions

  • Heat your grill to medium-high heat for 5-10 minutes. In the meantime completely shuck your corn so there is no husk remaining. Rinse each corn cob with cold water and pat dry.
  • Once the grill has been thoroughly heated, place the corn cobs directly onto the grill grates. Set a timer for 5 minutes, and rotate the corn 90 degrees every 5 minutes, until all sides have a good amount of char and the corn is cooked. This should take about 20 minutes total. Remove corn from the grill.
  • After the corn has cooled slightly (just a minute or two), cut each cob in half widthwise. With your hands, coat each of the 8 pieces with mayo (about 1 teaspoon per half cobb), using your fingers to distribute the mayo evenly across the surface of the corn and into the crevices.
  • Sprinkle each half cob with roughly ½-1 teaspoon of the tajin seasoning to taste. Set all cobs on a serving plate, and evenly sprinkle the cotija and then cilantro on top of the corn cobs. Serve immediately.

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