Name: Mexican Corn on the Cob
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 4-6 ears of fresh corn; 1/4 cup sour cream; 1/4 cup mayonnaise; 1 teaspoon minced garlic; 1/2 teaspoon chili powder; 1/4 cup chopped cilantro; 1/2 cup feta cheese

Try this simple Mexican Corn on the Cob Recipe. It tastes just like authentic Mexican Street corn but you can make it at home!

Close up image of Mexican Corn on the Cob on a white plate.

Mexican Street Corn:

If you have been following me for awhile, you know that I love Mexican food. I love everything about it and needed some more sides to serve with some of my favorite Mexican dishes. Once I tried this delicious corn on the cob recipe, I knew I had to share it with you as soon as possible and I hope you love it as much as I do.

Have you ever had Grilled Mexican Street Corn before? If not, you are truly missing out. Mexican street corn is grilled corn topped with a delicious mixture of mayonnaise, sour cream and spices.

Generally, you can get the best Mexican grilled corn on the cob from street vendors in Mexico City but you’ll be surprised by how quick and easy it is to make this recipe at home and in no time at all.

What is elote made of?

Grilled Mexican Corn on the Cob is often called Elote. In Mexico, elote means ear of the cob. This recipe is a popular street food that can be found in Mexico.

The flavors are hard to describe. It is sweet, savory and spicy all at the same time! Plus, it is super easy to make. You have to try this super simple Mexican corn recipe this week.

I think you will be surprised how delicious this corn on the cob recipe Mexican side dish is! Now let’s continue with how to make this delicious corn on the cob recipe.

How to grill Mexican Corn on the Cob:

Grilled corn is my favorite way to eat corn. I love to grill so anytime I can cook an entire meal on the grill, we do it.

I like to grill the corn and then top with all the mexican topping. It is so easy and so good. This will become your favorite way to eat corn.

Ingredients:

Fresh Ear of Corn on the Cob
Sour cream
Mayonnaise
Minced garlic
Chili powder
Chopped cilantro
Feta cheese

How to make Mexican Corn on the Cob:

First shuck the corn and place onto a preheated grill. Technically you can cook the corn however you like, but I definitely prefer grilled. You can grill the corn with the husk still on, but I’m a fan of removing the husk and placing the corn directly on the high heat grill

Close up image of corn on the cob on the grill.

Then grill the corn for 10-15 minutes, rotating frequently until the corn is cooked through and slightly charred. Make sure that you close the cover on the grill as this helps cooks the corn more evenly.

While cooking the corn, prepare the sauce. In a small bowl, combine the sour cream, mayonnaise, minced garlic, chili powder and cilantro.

Close up image of the seasoning being combined in a glass bowl.

Mix well until all the ingredients are thoroughly combined and a thick sauce is formed.

Close up image of Mexican mixture being mixed together in a clear glass bowl.

Once the corn on the cob is done cooking, brush the sauce onto the cooked corn while it’s still hot. I used a basting brush to brush the sauce onto the hot corn and it worked perfectly.

Close up image of Mexican Corn on the Cob with the seasoning being brushed on.

Then sprinkle with feta cheese over the top just before serving. You can squeeze lime juice right over the corn when serving as well to add a citrus flavor.

Serve immediately with lime wedges, salt and pepper and enjoy!

Close up image of Mexican Corn on the Cob on a white plate with lime wedges.

Tips for this Recipe:

Corn: Generally, I serve this on the cob; however, you can remove the kernels and mix the kernels with the sauce before serving if you hate eating corn directly off the cob. I do recommend grilling the corn and removing the kernels from the cob after it has been grilled.
Feta Cheese: Generally, I use feta cheese for this recipe as I have a hard time finding cotija cheese at my local grocery store. However, if you do have crumbled cotija cheese that will work great for this recipe.
Mayonnaise: You can use plain greek yogurt for the mayonnaise and sour cream in this recipe for a lighter version of this Mexican street corn.
Spice: If you enjoy heat (like I do), I recommend adding a pinch of cayenne pepper to the sauce mixture before spreading it on the corn. This cayenne pepper adds a delicious kick to this recipe.
Cilantro: If you don’t like cilantro, leave it out. This recipe is delicious with or without the cilantro.
Parmesan Cheese – We love sprinkling a little Parmesan Cheese on top. Queso Fresco is amazing on top of this Mexican Corn as well.

How to serve Mexican Street Corn:

Generally, in Mexico this Elotes Recipe is served as an appetizer or a late night snack; however, I generally serve it as a side dish to some of my favorite Mexican recipes.

Here are a few entrees that would go great with this delicious Mexican Street Corn recipe.

Close up image of Mexican Corn on the Cob on a white plate with a side of lime wedges.

Print this Mexican Corn recipe below:

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