The Street Corn Everyone Will Ask About
Creamy, tangy, and just the right amount of spicy—this Mexican street corn (aka elote) is always a hit. Whether you’re grilling out or bringing a dish to share, it’s one of those sides that disappears fast.
- Ready in 20 minutes, start to finish
- Works with fresh, canned, or frozen corn
- Creamy lime-mayo dressing with a hint of heat
- Finished with crumbled cheese and fresh cilantro
- Serve warm or room temp—either way is delicious
After you preview the recipe, be sure to look below the recipe card for tips, ingredient substitutions and answers to frequently asked questions.
Creamy Mexican Street Corn
Ingredients
- 6 ears fresh corn on the cob, husked (or 3 cups canned or frozen corn)
- Vegetable oil
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro optional
Instructions
- For fresh corn on the cob: Preheat grill for high heat. Brush 6 ears fresh corn on the cob, husked with Vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off the cob.For canned or frozen corn: Heat the oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until black spots begin to appear on the kernels, about 8-10 minutes.
- In a medium bowl, combine 2-3 tablespoons mayonnaise, 2-3 tablespoons sour cream,1 tablespoon lime juice, 1 teaspoon chili powder and Dash of cayenne pepper.
- Stir in corn kernels. Season with Salt and pepper, to taste. Before serving, garnish with 1/4 cup crumbled queso fresco and 1/4 cup chopped fresh cilantro.
Nutrition
Ingredient Notes & Substitutions
Variations & Fun Twists
- Add seeded, diced jalapeños for extra spice and crunch.
- Add crumbled bacon for a smoky crunch and added texture.
- Add black beans for added protein, or diced avocado for added texture.
Using Different Types of Corn (Fresh, Canned or Frozen)
- Fresh corn: If fresh corn on the cob is available, it will definitely give your street corn the best flavor and texture. Which makes this side dish especially great during the summer months, when corn is in season. But sometimes you’ll need to use well-drained canned corn or thawed frozen corn.
- Canned or frozen corn: Obviously you can’t grill canned or frozen corn, but you can still get that char by putting it under the broiler for a few minutes, or sautéing it in a cast iron skillet. You’ll need about three cans of corn (well drained), or about three cups of frozen corn to replace the fresh corn in this recipe.
No Queso Fresco? No Problem!
Cotija and crumbled feta cheese are both great substitutes if you can’t find queso fresco. I’ve even used grated Parmesan cheese in a pinch. Dairy-free cheese crumbles are a great vegan option.
Alternatives to Mayo & Sour Cream
Feel free to use light or low-fat options of both mayonnaise and sour cream in this recipe. Both can also be replaced with Mexican crema, Greek yogurt, and vegan or dairy free alternatives.
Recipe Tips
- Get some char: Let the corn sit without stirring too often—whether it’s on the grill or in a skillet. That browning = flavor.
- Adjust the heat: More cayenne = more kick. Want it milder? Add extra sour cream or a tiny drizzle of honey to mellow things out.
- Make it your own: Stir in black beans, diced jalapeños, avocado, or even a handful of crumbled bacon.
Pairings for Mexican Street Corn
Mexican Street Corn is a great side dish for almost any meal, including grilled chicken or fish, steak, shrimp and pork chops. But our favorite time to enjoy this tasty corn dish is on Taco Tuesday–which we celebrate any day of the week!
Try these delicious taco recipes the next time you’re serving street corn for dinner.
Common Problems and How to Fix Them
My Corn Isn’t Charred
- Make sure you’re grill is hot enough before adding the corn.
- If you’re using a skillet, cook the corn without stirring it too much—letting it sit for a minute before stirring helps develop color.
- For an extra smoky taste, add a pinch of smoked paprika or chipotle powder to the sauce.
My Corn is too Spicy/Not Spicy Enough
To tone down the heat, add more sour cream or mayo, or a little honey to add sweetness and balance the spice. To increase spice, sprinkle in more cayenne, Tajín, or hot sauce. Minced fresh jalapenos are another great way to kick things up a notch!
The Sauce is Too Thick
I like to make the sauce in a separate bowl before adding it to the corn so I can make sure all those flavorful ingredients are smooth and distributed evenly. If your sauce seems too thick after mixing it with the corn, try adding an extra splash of lime juice or a bit of milk to loosen things up.
Make-Ahead, Storage & Reheating
This side dish is make-ahead friendly and great cold or warm:
- To prep ahead: Mix the dressing and grill or sauté the corn up to a day in advance. Keep separate, then combine just before serving.
- Leftovers: Store in the fridge for up to 3 days in an airtight container.
- To reheat: Microwave briefly or warm in a skillet with a splash of water or butter. (Or eat cold—it’s honestly great both ways.)
142 comments
Les
I’m making street corn for the first time. I bought 4 ears of corn, steamed them for 45 minutes in my steamer pot till soft, then added a little sugar and salt and chili lime seasoning, no cilantro, it tastes like soap. I HATE that spice. Walmart sells the cojita cheese all ready grated, but I had a solid piece that I chopped up and added it to the mix. Then, I added a couple of tablespoons of mayo and sour cream. I heated everything in a skillet and it came out delicious. You can make this recipe in advance and just microwave it when you are ready to eat it. I think i’m going to add some chopped red onion in it. That should taste great.
Mary Anderson
Did you serve it cold?
Danelle
I serve it warm or room temperature.
Michelle
for those whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves. This genetic quirk is usually only found in a small percent of the population, though it varies geographically. Interestingly, places where cilantro is especially popular, such as Central America and India, have fewer people with these genes, which might explain how the herb was able to become such a mainstay in those regions. East Asians have the highest incidence of this variation, with some studies showing that nearly 20% of the population experiences soapy-tasting cilantro. There is some evidence that cilantrophobes can overcome their aversion with repeated exposure to the herb, especially if it is crushed rather than served whole, but many people simply choose to go with their genetic inclinations and avoid its soapiness altogether.
Pati
Wow, that is very interesting. I’ve had several people say they hate cilantro. Now i know why. Thanks for the information!
And I LOVE street corn. I lived in Mexico for a bit. The comment about Chihuahua cheese made me giggle. Chihuahua is a state in Mexico, where Juarez and the city of Chihuahua is located, not Chihuahua milk. Lol. I use cotija cheese because i like the strong flavor, and it’s similar to Parmesan (which we used to call stinky feet cheese) so I can see that some people would be put off. Anyway, I never use mayo, I actually use butter, cotija, lime and Valentina or Cholula sauce. Sometimes I use the taking powder instead because it already contains lime. But to each their own!
Jennifer
This sounds great. I can’t wait to try it. Thanks for the recipe. People can find anything to Bitch about. Some will always try to find a negative in a positive full off sunshine. For those fussing about the recipe being buried in advertisements…..there is a nice little button at the top of the recipe that reads “jump straight to recipe.” Wow what a novel idea. I’m sure y’all will attempt to find another negative though…..so I’ll wait.
Dannene
after posting my comment now I see reviews. very bizarre