Creamy Mexican Street Corn

torchys mexican street corn copycat recipe

4.48 from 2829 votes

This Mexican street corn (elote) is slathered in a creamy blend of mayonnaise, sour cream, and lime juice, then sprinkled with chili powder and a dash of cayenne for a spicy kick. Topped off with crumbled queso fresco and fresh cilantro, this authentic street food favorite is bursting with bold flavors.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mexican

Servings: servings

Calories: 173kcal

Author: Danelle

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

US Customary - Metric

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.

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