Easy Mexican Street Corn

Easy Mexican Street Corn on the Cob aka ELOTES– this street corn is super easy to make on the grill and is the perfect side dish that everyone will enjoy!

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This month just so happens to be Hispanic Heritage Month and I’m excited to be sharing some of my FAVORITE Hispanic recipes with you here on the blog! First up: THIS amazingly easy and so incredibly delicious Easy Mexican Street Corn often found in street carts in Mexico.

It’s seriously insane how mind blowing this corn is and I kind of want to eat it every single day.

Today we’re using Cacique Crema Mexicana Agria Sour Cream to make the sauce that goes on the corn and also mixing in some of their Cotija cheese.

The nice thing about the Cotija cheese is that it does not melt. So, when you put it on the warm corn and take a bit, you get the warmth of the corn, the creaminess of the Crema sauce WITH the nice little pockets of Cotija cheese. I’m obsessed! ??

Ingredients we’re working with

• Grilled corn – you can grill this in a grill pan or on a grill but be sure to get it nice and charred for maximum flavor!
• Mexican Crema – this is similar to sour cream but with a milder, less tangy flavor.
• Creamy Mayo – this really adds a lot of flavor to the elote corn
• Lime juice + zest- for a little tang
• Fresh garlic
• Cilantro
• Cotija cheese – if you can’t find this, feta is a good substitute in a pinch
• Sea salt + chipotle chili powder

How to Make It

When making this Easy Mexican Street Corn, you can cook the fresh corn however you like. For me, it HAS to be grilled. I’m a big fan of cooking the corn directly on the grill, husked removed, to ensure that I get those nice darned corn kernels AND to give it that undeniable smokey grilled flavor. You could, however, also leave the husks on.

While the corn is grilling, we make the sauce that will go on top. Simple mix together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.

Once your corn is cooked and the sauce is ready, all that’s left to do is generously rub the sauce over top of each corn on the cob and then sprinkle on a bit of chipotle chili powder. I also garnish mine with a little extra Cotija and cilantro.

And that’s it! Isn’t it SO EASY!? I’m definitely adding this dish to our regular rotation for easy dinners.

Have you ever made Mexican Street Corn at home before?? If not then you’re missing out and should add this to your must try list ASAP!

How to store leftovers

You can prepared this ahead of time but I suggest that you don’t combine everything until you’re ready to eat. You can go ahead and grill the corn and then store it in the fridge.

Make the topping sauce in a bowl and store in an air tight container.

Once ready to enjoy, simply heat up the corn and top with the crema mixture. Sprinkle on some paprika and cotija!

How to make this into a SALAD

If you’re looking for a salad version of this recipe, aka esquites, no worries! I have a FULL RECIPE HERE on how to make that. It’s pretty similar to this recipe but with the corn removed from the cobb.

I love this version because it’s a little easier to eat and a lot less messy :) AND it’s a great option to serve as a party dish.

4.97 from 29 votes

Easy Mexican Street Corn

By Brita Britnell

Prep: 5 minutes mins

Cook: 12 minutes mins

Total: 17 minutes mins

Servings: 4 servings

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This easy Mexican street corn is simple to make and the perfect summer side dish!

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Ingredients 

1x2x3x

• ▢ 4 ears of corn
• ▢ ¼ cup Crema Mexican Agria Sour Cream, regular sour cream will work as well
• ▢ ¼ cup mayonnaise
• ▢ ½ cup Cotija cheese, crumbled
• ▢ 2 cloves garlic, crushed (or finely minced)
• ▢ ¼ teaspoon fine sea salt
• ▢ Juice and zest of 1 lime
• ▢ ¼ cup Cilantro, finely chopped
• ▢ ½ teaspoon chipotle chili powder

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Instructions 

• Heat your grill to roughly 400 degrees F.
• You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
  4 ears of corn
• Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
• Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
  ¼ cup Crema Mexican Agria Sour Cream, ¼ cup mayonnaise, ½ cup Cotija cheese, 2 cloves garlic, ¼ teaspoon fine sea salt, Juice and zest of 1 lime, 1/4 cup Cilantro
• Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.
  ½ teaspoon chipotle chili powder
• ENJOY!

Video

Notes

**You can also make this by cooking the corn in the oven. Preheat the oven to 425 degrees. Lightly spray the husked corn on the cob with cooking spray and wrap in foil individually. Roast for 20-25 minutes.

Nutrition

Serving: 4g, Calories: 254kcal, Carbohydrates: 19g, Protein: 6g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 31mg, Sodium: 471mg, Potassium: 292mg, Fiber: 2g, Sugar: 6g, Vitamin A: 488IU, Vitamin C: 7mg, Calcium: 114mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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