Mexican Street Corn

Mexican Street Corn is the ultimate summer side or snack, grilled and tossed with cotija cheese, lime, mayo, and chili powder. This off the cob recipe is easy to make at home and perfect for serving warm or chilled.

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For more tasty corn recipes, check out my Black Bean and Corn Salsa and Chipotle Corn Salsa next.

Jump to:

• Mexican Street Corn
• What is Mexican Street Corn?
• What Ingredients Do I Need?
• How to Make Mexican Street Corn
• What to Serve with Mexican Street Corn
• Storage
• Recipe Tips
• FAQ's
• I hope you enjoy preparing this Mexican Street Corn Salad!
• Mexican Street Corn Recipe

Mexican Street Corn

I had my first taste of traditional Mexican street corn while living in Southern California, and it quickly became one of my favorite ways to serve corn. It’s typically cooked on the grill and slathered with a creamy, cheesy mix that’s packed with flavor. If you’ve never had it, you’re in for a treat.

This version is a fresh summer side that captures everything you love about elotes but is served off the cob for easy eating. You get that same grilled corn flavor without needing an actual grill. I’ve also added a few veggies for extra crunch, making it perfect for parties or weeknight dinners.

What is Mexican Street Corn?

Mexican street corn, also known as elote, is a popular street food made with grilled corn on the cob slathered in a creamy mixture of mayonnaise, sour cream, chili powder, lime juice, and Cotija cheese. It's traditionally served hot and often eaten on a stick for easy handling.

What Ingredients Do I Need?

This recipe uses simple, accessible ingredients, but when they come together, the flavor is anything but basic. It’s all about layering texture and spice with a mix of fresh veggies, creamy elements, and bold seasoning.

Ingredients for Mexican Street Corn

1. Fresh Corn. The base of the dish adds sweetness and a bit of smokiness when seared until golden and charred. Fresh corn is ideal for its natural sweetness and texture, especially when seared or grilled for that smoky flavor. Frozen corn works too—just thaw and pat it dry before cooking to help it char properly.
2. Butter. Helps caramelize the corn and gives the dish a rich, savory base.
3. Bell Peppers. Red and green bell peppers add crunch, color, and a hint of sweetness to balance the creamy ingredients.
4. Jalapeño. Adds a mild kick of heat that cuts through the richness without overpowering the dish.
5. Red Onion. Brings sharpness and depth while adding a crisp texture.
6. Cilantro. Adds freshness and a pop of herby flavor that brightens each bite.
7. Spices. A blend of chili powder, cumin, and garlic powder adds warmth, smokiness, and savory depth to round out the flavor.
8. Mayonnaise and Mexican Sour Cream. These work together to create a creamy base that coats the corn and ties all the flavors together.
9. Cotija Cheese. This is the white stuff on Mexican corn. Salty and crumbly, it’s a must for that classic Mexican street corn taste.
10. Lime Juice. Brightens the whole dish and cuts through the richness with a tangy finish.

How to Make Mexican Street Corn

Prep the Veggies

First, I start by dicing the red and green bell peppers, jalapeño, and red onion into small, even pieces so every bite has a good mix of flavor and texture. I chop the cilantro last and set everything aside in a bowl. Prepping everything ahead of time makes it easy to bring the salad together quickly once the corn is done.

Grill the Corn

Next, I heat a large skillet over medium-high heat and melt the butter. Once it’s hot, I add the corn and let it cook until it gets golden and slightly charred, stirring occasionally so it doesn’t burn. If you’re using frozen corn, make sure it’s thawed and dry so it can really sear instead of steam.

Mix Everything Together

Once the corn is charred, I transfer it to a large mixing bowl and add in all the prepped veggies. Then I stir in the chili powder, cumin, garlic powder, mayo, Mexican sour cream, Cotija cheese, and lime juice. I mix everything until it’s fully coated and give it a taste, adding salt and pepper if it needs it.

Serve and Enjoy

You can serve this warm right after mixing, but I also love it chilled. Letting it sit for 15 to 20 minutes gives the flavors a chance to come together even more. It’s always a hit whether I’m serving it as a side or bringing it to a cookout.

What to Serve with Mexican Street Corn

• Carne Asada Mushroom Tacos. Grilled marinated mushrooms offer a smoky, savory bite that pairs well with the corn’s texture and spice.
• Camarones Culichi. Creamy, poblano-based shrimp simmered in a vibrant green sauce with melted cheese on top. The rich, saucy shrimp contrast beautifully with the tangy lime and Cotija in the corn salad.
• Loaded Shrimp Baked Potato. Hearty and comforting, this stuffed potato is rich enough to hold its own next to the corn’s bold flavor. Street corn would also make for a delicious baked potato topping if you try my Baked Potato Bar Idea.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. I usually eat it cold straight from the fridge, but if you prefer it warm, you can gently reheat it in a skillet over low heat until just warmed through. Just keep in mind that reheating may slightly soften the texture.

Recipe Tips

• Use fresh corn when it’s in season. It gives the best texture and flavor, especially when charred in a hot skillet or on the grill. If using frozen corn, make sure it’s thawed and dry to avoid steaming.
• Don’t rush the sear. Let the corn sit undisturbed in the skillet for a few minutes at a time to get that golden, charred finish. Stirring too often will prevent proper browning.
• Adjust the spice to your taste. If you like it spicier, keep the jalapeño seeds or add a pinch of cayenne. For a milder version, remove the seeds or reduce the amount.
• Let it chill before serving. While it’s great warm, I find the flavors really come together after 15 to 30 minutes in the fridge. This also makes it a great make-ahead option for parties.

FAQ's

Is Mexican street corn spicy?

It has a mild kick from the jalapeño and chili powder, but it’s easy to control the heat. Remove the jalapeño seeds or reduce the amount to make it milder.

What is a substitute for cotija cheese in Mexican street corn?

Feta is the closest substitute in flavor and texture. It’s salty and crumbly, making it a good stand-in if cotija isn’t available.

Can I make this ahead of time?

Absolutely. You can prep it a few hours in advance and store it in the fridge. Just give it a stir before serving and adjust the lime or salt if needed.

I hope you enjoy preparing this Mexican Street Corn Salad!

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