mexican corn

Learn how to make this EASY and FLAVORFUL grilled Mexican corn at home in minutes!! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro!!

Grilled Mexican Corn (Elote)

mayonnaise

cream

garlic,

vegetable oil,

corn,

cotija cheese, crumbled

lime limes

chili powder, cayenne powder,

cilantro

Preheat an outdoor grill to medium-high heat (or...

Preheat an outdoor grill to medium-high heat (or indoor grill pan).

To a medium bowl, add the mayo, crema,...

To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.

Brush grill grates with oil, add the corn...

Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.

Remove corn from grill, evenly brush all ears...

Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you don’t you will likely have some left over)

Either sprinkle with the cheese or add the...

Either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.

Evenly squirt with lime juice and sprinkle with...

Evenly squirt with lime juice and sprinkle with chili powder, cayenne powder, and/or smoked paprika, to taste.

Optionally garnish with cilantro and serve immediately.

Mexican Corn on the cob with cheese, mayo and Latin spices. Enjoy this Mexican street food anytime with this easy recipe!

Mexican Corn

corn

cotija cheese (crumbled

lime (quartered)

Hot sauce (such

Chili powder (such

Wooden sticks (for taffy apples, corn dogs, etc)

Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add the corn to water, cover and cook for 5 minutes, then remove.

When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.&nbsp;

Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste. Repeat with remaining ears of corn and serve.

https://embed.mediavine.com/videos/tceicvlznv2nmyfzkfvc

Corn is smothered in a mixture of sour cream, mayonnaise and spices, then baked until hot and bubbly in this baked version of Mexican street corn.

Mexican Street Corn Casserole

sour cream

lime juice

chili powder

garlic salt

cayenne pepper

Salt and pepper,

queso fresco or cotija cheese

cilantro,

Preheat oven to 350 degrees. Lightly grease a...

Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.

In a large bowl, mix together corn, mayonnaise,...

In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.

Bake for 30-35 minutes, or until heated through...

Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.

Rich and creamy, this Mexican corn recipe is made with Cotija cheese mixed with charred kernels of corn and then incorporates the mild spice of a jalapeno. Add in seasoning and fresh squeezed lime juice and you are ready to dig into this irresistible dish! It can be eaten as a side dish, a topper, or as a dip!

Quick &amp; Easy Mexican Corn Recipe

cilantro (finely chopped)

red onion (finely chopped)

jalapeño pepper (finely chopped)

garlic (minced)

olive oil

oz Cotija cheese (crumbled)

cumin

onion powder

Paprika

salt

pepper

chop

Start by finely chopping the cilantro, red onion, jalapeño, and garlic. Set aside.

heat

Heat the olive oil over medium-high heat in a large skillet.

sear

Add the frozen corn and allow it to cook until the kernels start to sear, about 4-5 minutes. From there, use a spatula to flip the kernels so the other side can sear. The goal for this recipe is to really sear the corn until seared on almost every kernel.

While it is charring, mix together the mayonnaise, Cotija cheese, fresh lime juice, jalapeño pepper, cilantro, red onion, garlic, cumin, chili powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Set aside.

combine

When the corn is done, gently fold it into the bowl of cheese and seasonings and combine well.

serve

Serve immediately and store any leftovers in the refrigerator.

This Mexican street corn, also known as elote, is grilled corn on the cob coated in a creamy mixture of mayonnaise, crema, cotija cheese and chili powder. The ultimate summer side dish that always gets rave reviews!

Mexican Street Corn

vegetable oil

Mexican crema (or sour cream)

cotija cheese (finely grated)

cilantro leaves (chopped)

Preheat a grill to medium heat. Brush the oil over the corn cobs.

Grill the corn for 8-10 minutes, turning occasionally until cooked through.

While the corn is cooking, whisk together the mayonnaise, crema and lime juice in a small bowl.

Let the corn cool for 5 minutes. Brush the mayonnaise mixture all over the corn.

Sprinkle the cotija cheese, chili powder and cilantro leaves over the corn, then serve.

The classic Mexican street-corn, elote, gets a new spin with mayonnaise blended with roasted fresno peppers and a sprinkling of togarashi.

Creamed Elote with Fresno Aioli and Togarashi

fresno peppers

garlic

kosher salt

unsalted butter

togarashi (See Notes)

queso fresco

Roast peppers

Preheat the oven to 475 degrees F. Split the peppers in half lengthwise so they will lay relatively flat. Remove the stems, seeds, and ribs. Place the pepper halves in a foil lined rimmed baking sheet skin side up. Bake until the skin is blistered over most of the surface, 15-25 minutes. Remove the peppers from the oven and carefully fold the edges of the foil to wrap the peppers up. Let sit until cool enough to handle then peel away the skin from each pepper half and discard. You should end up with about 1 tablespoon of roasted fresno peppers.

Make aioli

In the small bowl of a food processor, add in the roasted peppers, mayonnaise, garlic and salt. Process the mixture until the peppers are finely chopped and evenly mixed into the mayonnaise, stopping to scrape down the side of the bowl as needed. Set aside.

For the fresno aioli

Prep grill

Prep corn

Shuck the corn and rinse under cold water.

Cook corn

Grill the corn over direct heat and cook, turning occasionally, until charred on all sides and fully tender, about 8-10 minutes total.

Cut corn

Remove corn from the grill and let sit until cool enough to handle. For each cob, remove the kernels by standing the cob upright in a rimmed baking sheet and running a knife down the side of the corn cutting off the kernels as you go. Save 3 of the cobs. Set the cut kernels aside.

Cook cobs

In a large saucepan, add cream and the reserved corn cobs (breaking them in half if necessary so they fit in the pan). Bring the mixture to a low simmer and cook for 5 minutes. Remove from heat and let sit for 5 minutes. Working with one corn cob at a time, pick up one cob from the pan using tongs. While holding the cob over the pan, run the back side of a knife down the cob to remove any extra cream and corn flavor. Discard the cobs.

Return the pan to low heat and add the butter. When the butter is melted, whisk in the fresno pepper aioli. Then add the reserved kernels and stir until the corn is evenly coated and heated through. Season with salt to taste.

Serve

Transfer the corn to a large serving dish or individual ramekins. Sprinkle with togarashi and then sprinkle with queso fresco. You can serve the corn as is or, if desired, put the serving dish or ramekins under the broiler for a few minutes to melt the queso fresco.

For the corn

Indulge in the flavors of Mexico with our mouthwatering elote recipe. Learn how to make this classic street food favorite at home today!

Elote - Mexican Street Corn

Sriracha ()

chicken stock

black pepper

sugar

cotija cheese (broken

chili powder (to taste)

Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to uniformly char the husk while not burning the kernels underneath it. Set the charred husk aside to cool, then shuck them and cut off the corns from the cob.

Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside

When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.

This is always a crowd pleaser. My boys love this and always ask me to make some when making tacos. Loved your recipe and the siracha kick was delicious.

This is the perfect recipe! so mouthwatering and delicious with the best flavors. I love everything about this!

This was a delicious elote recipe. Super easy to make too. I really loved how the lime comes through.

Wow, so I did not know that the tighter the corn husk the more tender the kernels are!! Thank you for this tip!

This recipe works so well. The corn comes out addictive! I can have this every day if you let me. Thank you, this is a staple recipe now for us.

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Top 7 mexican corn recipes from across the web

The most viewed mexican corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Mexican Corn (Elote)

Mexican Corn

Mexican Street Corn Casserole

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The most viewed mexican corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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