Mexican Street Corn Recipe

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

📝 Ingredients

• 6 medium-size ears of yellow corn on the cob
• 1 tablespoon vegetable oil or melted butter
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon chile powder
• 1 tablespoon lime juice (plus wedges of a lime for serving)
• 1/2 cup crumbled cotija cheese
• 3 tablespoons fresh cilantro (chopped)

👨‍🍳 Instructions

1. 1--- For Grilled Mexican Street Corn on The Cob: ---
2. 2To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
3. 3Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
4. 4To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
5. 5Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
6. 6--- For Skillet Mexican Street Corn: ---
7. 7To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
8. 8Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
9. 9Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
10. 10Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.