This Mexican Street Corn is the perfect side dish to your Mexican feast! It’s smothered in a creamy, tangy lime sauce and takes 20 minutes to make.
There are a couple of ways to make Mexican street corn. You can serve it right on the cob, known as Elote, cut it off the cob and serve it as a side, often called esquites or serve it in a pasta salad. I personally love it off the cob because it’s easier to eat and less messy.
The real magic of this recipe is the sauce. When the balance of creamy mayo, fresh lime, and spices is just right, it coats every bite of corn and practically melts in your mouth. After lots of trial and error, this version is my go-to and honestly, it’s hard to beat.
If you love this Mexican-inspired side dish, also try my chicken quesadillas or chicken carnitas. They make the perfect addition to a Cinco de Mayo spread.
Recipe At A Glance
- Skill Level: Easy
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Stovetop
- Freezer Friendly: No
- Best For: BBQs, cookouts, taco nights, Cinco de Mayo, quick weeknight sides
Mexican Street Corn Ingredients
- Corn: sweet whole kernel corn, drained if using canned, or fresh/frozen
- Butter: unsalted, for sautéing
- Salt: to taste
- Mayonnaise: the base of the creamy sauce
- Lime juice: fresh squeezed for best flavor
- Chili powder: adds a little heat and smokiness
- Cotija cheese: crumbly, salty topping (can substitute with feta)
- Chopped cilantro: fresh finish for extra flavor
How to Make Mexican Street Corn
- Add the butter to a large skillet and heat over medium heat until melted.
- Add the corn and cook, stirring occasionally, until heated through and slightly charred in spots.
- Remove from heat and season with salt to taste.
- Stir in the mayonnaise, lime juice, and 1 teaspoon of chili powder until everything is well coated.
- Transfer to a serving bowl and top with cotija cheese, remaining chili powder, and chopped cilantro if desired.
Helpful Tips
- Use fresh corn when it’s in season for the best flavor.
- Let the corn char slightly, don’t rush this step.
- Add the sauce off heat so it stays creamy and doesn’t separate.
- Taste and adjust lime juice and salt at the end.
Variations & Substitutions
- Make it spicy: Add cayenne pepper or hot sauce
- No cotija?: Swap with feta or parmesan
- Lighter version: Use Greek yogurt instead of mayo
- On the cob: Grill corn and brush with the sauce instead when add toppings
- Add protein: Toss in black beans for extra protein
Storing Leftovers Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on stovetop or microwave to desired temperature.
- Add a splash of lime juice or a spoonful of mayo when reheating if neeeded.
Frequently Asked Questions
Yes, you can. Just thaw and pat dry before cooking so it can char properly.
It is best served warm or hot.
Yes, but for best texture, wait to add the creamy sauce and toppings until serving. Prepare and store everything in fridge in separate containers.
Recipe
Mexican Street Corn
Ingredients
- 3 15 oz. cans of sweet whole kernel corn, drained
- 2 tbsp. unsalted butter
- Salt, to taste
- 3 tbsp. mayonnaise
- 1 tbsp. lime juice
- 1 ½ tsp. chili powder
- Cotija, for topping
- Chopped cilantro, for topping
Instructions
- Add the butter to a large skillet and heat over medium heat until melted.
- Add the corn and cook, stirring occasionally, until heated through and slightly charred in spots.
- Remove from heat and season with salt to taste.
- Stir in the mayonnaise, lime juice, and 1 teaspoon of chili powder until everything is well coated.
- Transfer to a serving bowl and top with cotija cheese, remaining chili powder, and chopped cilantro if desired.
Notes
Variations & Substitutions
- Make it spicy: Add cayenne pepper or hot sauce
- No cotija?: Swap with feta or parmesan
- Lighter version: Use Greek yogurt instead of mayo
- On the cob: Grill corn and brush with the sauce instead when add toppings
- Add protein: Toss in black beans for extra protein
Storing Leftovers Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on stovetop or microwave to desired temperature.
- Add a splash of lime juice or a spoonful of mayo when reheating if neeeded.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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