Easy Mexican Street Corn Recipe

A wooden platter holding 5 yellow cobs of corn covered with mayonnaise and sprinkled with cheese, spices, and cilantro.

This version of Mexican Street Corn, or Elotes, transports you right to the streets of Mexico for the ultimate taste sensation without ever leaving your backyard. 

Fresh Corn on the Farm

Fresh corn on the cob in season is a wonderful thing. Sweet and juicy, it’s a real late summer treat. My mom always tried to grow corn but never really had any luck at it. It just wouldn’t grow in her soil. Meanwhile, 10 kilometers away, my grandma always had a bumper crop. When the time was right, we were always invited over for a feed of nothing but boiled corn smothered in butter. 

A wooden platter holding 5 yellow cobs of corn covered with mayonnaise and sprinkled with cheese, spices, and cilantro.

A New Way to Eat Corn On the Cob

While butter is always better, it’s always fun to experiment with new flavours and techniques.  Just last year I started cooking corn, husks and all in the microwave. It’s much easier to just zap them in there for about 5 minutes, instead of peeling them raw and boil a huge pot of water. Especially when it’s hot in the kitchen! After 5 minutes in the microwave, just grab the stem end and push the cob right out. If it doesn’t remove easily, put them back in the microwave for a few more minutes. 

A wooden platter holding 5 yellow cobs of corn covered with mayonnaise and sprinkled with cheese, spices, and cilantro.

Mexican Street Corn

While meso-american countries have eaten elote as part of their diet for thousands of year, Mexican Street Corn, often called Elotes locos is corn on a whole other level. This more well known version begins with a cob pre-cooked in it’s husk. Then, the cob is grilled over coals often until the kernels become dark and crunchy. The elotero then tops it with additions according to the customer’s preference. The most popular condiments are butter, mayonnaise, chile powder, lime juice, salt, and of course cotija cheese. 

A wooden platter holding 5 yellow cobs of corn covered with mayonnaise and sprinkled with cheese, spices, and cilantro.

How to Eat Mexican Street Corn

Mexican Street Corn is best eaten straight away, preferably with a napkin. Sometimes the husk is left on to make a convenient handle but mostly it is served on stick. Who doesn’t love street food on a stick?! There is no clean or graceful way to eat corn on the cob, you just have to go for it and damn the consequences. Of course if you want to be really fancy, or if you are unable to eat it straight from the cob, cut it directly off the cob with a sharp knife. If you mix it with all the same ingredients as your elotes but eat it in a cup, just call it esquites like the locals do. Any way you eat this corn it’s crazy delicious. 

A wooden platter holding 5 cobs of Mexican Street Corn covered with mayonnaise and sprinkled with cheese, spices, and cilantro.

Grilling Dishes from Dish ‘n’ the Kitchen

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Pin it HERE.

Pinterest image showing a wooden platter holding 5 cobs of Mexican Street Corn covered with mayonnaise and sprinkled with cheese, spices, and cilantro.

Yield: 5 Cobs

Easy Mexican Street Corn Recipe

Easy Mexican Street Corn Recipe

This version of Mexican Street Corn, or Elotes, transports you right to the streets of Mexico for the ultimate taste sensation without ever leaving your backyard.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 5 cobs fresh sweet corn
  • Mayonnaise
  • Cotija cheese; shredded (or feta)
  • Tajin spice
  • fresh cilantro
  • fresh lime wedges (to serve) 

Instructions

  1. Prepare the corn by shucking off any dry or brown husks. Do not remove all of the husks.
  2. Place whole cobs in the microwave and cook on high for 5 minutes. Pre-heat grill.
  3. Remove from microwave and carefully peel back husks. Tear off one small strip and use it to tie the bunch of husks back. This makes a handy place to hold the corn.
  4. Place cobs on hot grill, making sure the husks are not over direct heat. Grill until the corn becomes slightly charred.
  5. Slather mayonnaise all over the corn. Shake Tajin (or chili lime spice mixture) all over the corn.
  6. Place corn on serving platter and scatter shredded cotija cheese (or feta) all over. Garnish with cilantro and drizzle lime juice over all (if using).

20 comments

  1. Julia

    I’ve heard so much about Mexican Street Corn, but never knew what it was. Looks and sounds fantastic. My son and I love corn and grilled some a few weeks back. We can’t get our hands on fresh corn often here and when we can it’s usually expensive. Which is bizarre because there are fields and fields of it growing! Anyway, I’m going to give this a try this summer because it looks great.

    Reply

    1. Bernice Hill

      That is odd! Well I think it is a bit early. Hopefully you get a good corn feed or two this summer.

      Reply

  2. Matt - Total Feasts

    I love corn on the BBQ, but have never made elotes! Gonna have to give this one a try soon!

    Reply

    1. Bernice Hill

      Wonderful! I hope you enjoy the new flavours.

      Reply

  3. Leanne

    I love corn on the cob, and I’ve enjoyed it many different ways, but I’ve never had Mexican street corn! Love that you made this recipe easy. I’ll have to give it a try when fresh, local corn starts popping up around here in August. Hopefully I can find cotija cheese too!

    Reply

    1. Bernice Hill

      I hope you can find it too! Try a Mexican or latin grocer or even Superstore. If not, you can grate feta on top of the corn too.

      Reply

  4. Laura

    Looks absolutely delicious! I’ve never done more than butter and salt on my corn so I’m super excited to try this recipe! Those topping will taste magnificent on sweet grilled corn 🙂

    Reply

    1. Bernice Hill

      They sure do! I hope you enjoy the corn!

      Reply

  5. Kristen

    Love a good Mexican corn recipe.
    This is a favorite dish of ours in the summer.

    Reply

    1. Bernice Hill

      Sweet sweet corn IS summer to me! So good.

      Reply

  6. Jaclyn

    My new favorite way to prepare corn — so much flavor! Everyone in the family LOVED it!

    Reply

    1. Bernice Hill

      It is one of our favourites too! Thanks for stopping by!

      Reply

  7. Swathi

    I love Mexican street corn as every bite has lot of flavor, especially salty cheese brings out sweetness of corn a lot. You made it perfectly tempting,

    Reply

  8. Linda

    I love corn on the cob and this easy Mexican version is a must-try. Especially before Fall gets in here anytime soon.

    Reply

    1. Bernice Hill

      I don’t mind fall, it’s the thing that comes after that I hate! I’m hoping for a really long, sunny fall this year.

      Reply

  9. Sandi

    Such gorgeous shots of this street corn. We will be making this soon!

    Reply

    1. Bernice Hill

      Wonderful! I hope you enjoy it very much.

      Reply

  10. Lillian

    the photos look amazing Bernice! They are making me hungry for sure! once I am back in a place where we can have a bbq again I will have to make this recipe! Also ontario corn just can’t be beat!
    ~Lillian

    Reply

    1. Bernice Hill

      uh oh….are you turning into one of THEM Lillian?! LOL. JK I’m sure Ontario corn is delicious. Have you ever tried the microwave trick? I just learned it last year.

      Reply

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