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ByKrystle SmithPosted onUpdated on
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My Mexican Street Corn features a tangy sauce and crumbly cotija cheese sprinkled with just the right amount of spice. This is the best corn I've ever tried!
Serve with tacos, Doritos Casserole, and carne asada fries fries for a true fiesta.
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I love enjoying fresh sweet corn from the farmer's market in the summer. Usually, I just eat it with a little bit of butter and salt.
However, this Mexican street corn recipe is my new favorite! It features creamy sauce, crumbly cheese, and a hint of spice.
My mouth is watering just writing this post. You need to try it before the end of summer.
Fun Variation: You can also serve this recipe off the cob (also called esquites) like I did in my street corn salad.
It is perfect for lazy weeknight dinners, picnics, and BBQs. It's equally at home besides Mexican favorites and grilled meats like burnt ends.
❓What Is Mexican Street Corn?❓
Also called Elotes (Spanish for corn cob), this dish is traditionally served by food vendors on, you guessed it, the streets of Mexico. The garlic mayo is creamy, the cotija cheese is crumbly, and the chili powder hits you at the end! SO good!
🌽Why This Is My Favorite Way To Eat Corn🌽
- Flavorful: The combination of tangy lime, spicy chili powder, and crumbly cheese is a flavor and texture explosion.
- Easy To Make: This roasted street corn requires just a few simple ingredients, with no fancy equipment or techniques.
- Fun To Eat: Eat on a stick or use corn holders.
🌽Ingredient Notes and Shopping Tips🌽
- Corn: Fresh corn will taste best.
- However, if it is out of season, frozen can be substituted.
- Mayonnaise: If you're not a fan, you can use sour cream or Mexican Crema instead. However, I find mayo provides better flavor and helps the cheese stick better.
- Avoid Miracle Whip, which is too sweet for this recipe.
- Chili Powder: If you're sensitive to spice, you can use paprika instead.
- Lime Juice: Use freshly squeezed. It has more flavor and less acid than squeeze bottles.
- To get the most juice out of your lime, roll it on the counter and microwave it for 20-30 seconds.
- Cilantro: Measure before chopping.
Ingredient Spotlight Cojita Cheese
Cojita Cheese: This salty, crumbly cow's milk cheese can be found in the specialty cheese section of the store.
It has a strong salty flavor and doesn't melt easily, which is perfect for this recipe.
If you can't find it, queso fresco has the same texture but a slightly milder flavor.
Feta or parmesan can also be used, but they have a slightly different flavor.
👩🍳How To Make Mexican Street Corn👩🍳
- Cook Corn: Cook corn in the oven for 35-40 minutes. Or grill for 3-5 minutes per side over medium heat.
- Make the sauce: Combine garlic powder and mayonnaise. Brush over corn.
- Top: Top with chili powder, cheese, and cilantro.
🧺Leftovers🧺
These are best enjoyed fresh; storing them is not recommended. However, cooked corn on its own holds up well.
Storage:
Store corn on the cob (without toppings) in the fridge for up to 3 days.
Add toppings right before serving.
Reheating:
Oven:
Reheat at 350 degrees for 5-7 minutes.
Microwave:
Heat for 40-60 seconds.
Freezing:
Freeze cooked corn on the cob for up to 6 months.
FAQs
How To Tell When It's Done
Grilled corn is done when the husk is charred. You can also peel back the husk to check. The kernels would be plump and squirt milk when cooked through.
What Can I Use Instead Of Cilantro?
If you are among the 14% of the population who think cilantro tastes soapy, parsley can be used instead. You could also use chives if you prefer a mild onion flavor.
🗂️Tips and Tricks🗂️
- Storage: Don't remove your corn from the husk until you're ready to use it, or it may dry out. Store in the husk in the fridge for up to days before cooking.
- Make husking corn easier: Microwave for around 1 minute.
- Use a silicone basting brush or a pastry brush to easily coat your corn.
- Easy Eating: Serve with a metal or bamboo skewer for easy eating while mingling.
Corn Buying Tips
When buying fresh corn, I like to go to my local farmers' market.
Look for corn with a bright green husk and a pale yellow tassel.
Also, look at the spot where the corn was removed from the plant. It should be pale, not brown.
More Corn Recipes To Try This Summer
Crab and Corn Soup
Street Corn Salad
Corn Fritters
📖 Recipe
Easy Mexican Street Corn
Sweet corn topped with crumbly cotija cheese and sprinkled with just the right amount of spice. The best corn you've ever had guaranteed!
4.77 from 34 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Prep Time: 6 minutes minutes
Cook Time: 6 minutes minutes
Total Time: 12 minutes minutes
Servings: 6 Ears
Calories: 247kcal
Author: Krystle Smith
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Ingredients
- 6 Ears Fresh Sweet Corn
- 6 Tablespoons Mayonnaise
- ½ Teaspoon Garlic Powder
- 1 Cup Cotija Cheese Crumbled
- ⅓ Cup Fresh Cilantro Roughly Chopped
- 1 Teaspoon Chipotle Chili Powder
- 2 Limes Quartered
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Instructions
Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
You can also grill over medium heat for 3-5 minutes per side.
While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
When corn is done brush with garlic mayo. Roll in cotija cheese.
Sprinkle with cilantro and chili powder.
Squeeze with fresh lime juice if desired.
Notes
Ingredient Notes and Shopping Tips
- Corn: Fresh corn will taste best. However, if it is out of season, frozen can be substituted.
- Mayonnaise: If you're not a fan, you can use sour cream or Mexican Crema instead. However, I find mayo provides better flavor and helps the cheese stick better. Avoid Miracle Whip, which is too sweet for this recipe.
- Lime Juice: Use freshly squeezed. It has more flavor and less acid than squeeze bottles.
- Cilantro: Measure before chopping. You can also use parsley.
- Cojita: Look for it in the specialty chees section. You can also use queso fresco, feta, or even parmesean.
Tips
- Corn Buying Tips: When buying fresh corn, I like to go to my local farmers' market. Look for corn with a bright green husk and a pale yellow tassel. Also, look at the spot where the corn was removed from the plant. It should be pale, not brown.
- Storage: Don't remove your corn from the husk until you're ready to use it, or it may dry out. Store in the husk in the fridge for up to days before cooking.
- Make husking corn easier: Microwave for around 1 minute.
- Use a silicone basting brush or a pastry brush to coat your corn easily.
- Easy Eating: Serve with a metal or bamboo skewer for easy eating while mingling.
Nutrition
Calories: 247kcal | Carbohydrates: 20g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 387mg | Potassium: 287mg | Fiber: 2g | Sugar: 7g | Vitamin A: 420IU | Vitamin C: 12.6mg | Calcium: 132mg | Iron: 0.8mg
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