Authentic Mexican Street Corn Recipe

There are few things I enjoy more than grabbing a cup or cob of street corn from the vibrant food carts of Mexico. Our recipe brings this beloved comfort food classic straight to your kitchen, using authentic ingredients like Cotija cheese and Mexican crema. If you can’t find these specific items, we provide some alternatives to help you recreate this dish no matter where you live. Whether you’re hosting a backyard BBQ or simply craving a flavorful side dish, this recipe is perfect for any occasion.

For those who enjoy a bit of spice, we’ve included an option to drizzle Mexican hot sauce, adding an extra kick to every bite. The combination of creamy, cheesy, and spicy elements ensures a mouthwatering experience that’s sure to impress. Finish with freshly chopped cilantro for a corn-on-the-cob experience that will leave you licking your fingers clean.

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Ingredient Notes:

Corn: Opt for white corn for an authentic taste, but yellow or sweet corn works too. Look for ears with bright green husks and plump kernels for the best flavor.
Mayonnaise: A high-quality mayonnaise forms the creamy base and helps the other ingredients adhere.
Mexican Crema: If Mexican crema is unavailable, sour cream is a good substitute.
Cotija Cheese: Grate the Cotija cheese rather than crumbling it for even coverage and better flavor.
Ancho Chili Powder: Provides a mild smokiness; regular chili powder is a suitable alternative.
Hot Sauce: Use Mexican-style hot sauces like Cholula, Tapatio, or Valentina for an authentic kick.
Cilantro: Adds color and flavor; substitute with parsley if you prefer.

Elote vs Esquites:

In Mexico, “elote” refers to the irresistible Mexican street corn on the cob, grilled to perfection. For a less messy alternative, try “esquites”—the same great ingredients but served off the cob in a bowl. Simply grill or roast the corn, cut the kernels off, and mix with the delicious ingredients. Serve warm in bowls or cups, and garnish with hot sauce and chopped cilantro.

Make it Less of a Mess:

Mexican street corn can be a bit messy. Use sticks or holders for easier handling:

Put it on a Stick: Soak wooden skewers for 30 minutes before grilling to prevent burning. Bamboo skewers are thicker and offer better grip. Metal or silicone skewers are reusable and don’t require soaking.
Corn Holders: Available in pairs, these holders provide a comfortable grip with stainless steel prongs and often come in fun designs.

Cooking for a Crowd:

Preparation: Prepare the corn ahead of time by wrapping it in aluminum foil and mix the spread separately. Refrigerate until ready to serve, and have Cotija, cilantro, and hot sauce ready.
Cooking: The corn can be made in large batches in the oven or on the grill without extending cooking time. Foil will keep it warm for at least an hour.
Serving: Let guests coat their own cobs and add their preferred toppings, such as Cotija, hot sauce, and cilantro.