If you’re craving a vibrant, flavorful dish that bursts with creamy, tangy, smoky, and spicy notes all in one bite, look no further than this Mexican Street Corn (Elote) Recipe. It’s a delicious homage to the beloved street food classic, transformed into a quick and easy skillet version that’s perfect for gatherings or a tasty snack. The combination of toasted corn, buttery richness, tangy lime, a hint of chili heat, and salty cotija cheese makes this recipe irresistibly satisfying and incredibly simple to whip up anytime.
Ingredients You’ll Need
Every ingredient in this Mexican Street Corn (Elote) Recipe plays a crucial role in delivering the perfect balance of flavor and texture. From the natural sweetness of corn to the richness of butter and the zing of lime, these simple ingredients come together to create a dish bursting with personality and warmth.
- Corn (3 cans, drained): The heart of the recipe, providing sweet kernels that toast up beautifully in the skillet.
- Butter (2 tablespoons): Adds luscious creaminess and helps develop that irresistible char on the corn.
- Kosher salt: Enhances all the flavors without overpowering them.
- Mayonnaise (3 tablespoons): Creates a creamy and tangy coating that makes each kernel indulgently smooth.
- Lime juice (1 to 2 tablespoons): Brings bright acidity that balances the richness.
- Chili powder (2 teaspoons, divided): Introduces just the right amount of mild heat and smokiness.
- Cotija cheese: This crumbly, salty cheese adds authentic flavor and a fantastic texture contrast.
- Cilantro, roughly chopped: Adds a fresh, herbaceous finish that lightens the dish.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Heat the Skillet
Start by heating your cast iron skillet over high heat until it’s smoking hot. This intense heat is essential to get a beautiful, slightly charred toast on the corn kernels, adding a depth of flavor reminiscent of street vendors’ grills.
Step 2: Cook the Corn
Dump the drained corn right into the hot skillet. Let it cook without stirring too much for about 8 to 10 minutes. You want to hear that satisfying sizzle as the kernels toast and develop little brown spots, bringing out their natural sweetness alongside a smoky edge.
Step 3: Add Butter and Salt
Once the corn is nicely toasted, remove the skillet from the heat and stir in the butter and kosher salt. The butter melts into the corn, coating each kernel with a silky richness, while the salt sharpens all the natural flavors.
Step 4: Mix with Mayo and Lime
Transfer the warm, buttery corn into a mixing bowl. Add the mayonnaise and fresh lime juice, then stir thoroughly. This creamy, tangy mixture is what transforms simple corn into a luscious and addictive treat.
Step 5: Season with Chili Powder
Add one teaspoon of chili powder to the mixture and stir well. This brings a mild heat and smoky undertone that’s signature to Mexican street corn, awakening your taste buds with just the right amount of kick.
Step 6: Garnish and Serve
Now it’s time to bring your creation to life! Generously sprinkle the corn with crumbled cotija cheese, the remaining chili powder, and freshly chopped cilantro. Serve it immediately to enjoy that perfect contrast of creamy, spicy, salty, and fresh flavors and textures all working together.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
Garnishes are what make this dish sing. Cotija cheese adds a salty crunch, chili powder heightens the smoky heat, and cilantro lends fresh herbal brightness. For an extra touch, you can squeeze an additional wedge of lime just before serving for that added citrus zing that wakes up every bite.
Side Dishes
This Mexican Street Corn (Elote) Recipe pairs beautifully with grilled meats, tacos, or even a light salad. If you’re hosting a summer barbecue, serve it alongside juicy carne asada or spicy grilled chicken for a meal packed with authentic Mexican flavors.
Creative Ways to Present
If you want to impress your guests, present the corn in small individual cups or jars topped with all the garnishes. Another fun idea is to spoon the mixture onto tostadas or stuffed peppers for a playful and portable twist that keeps all the deliciousness intact.
Make Ahead and Storage
Storing Leftovers
You can store leftover Mexican Street Corn (Elote) in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, but keep in mind the corn might lose a bit of its crisp charred texture.
Freezing
Freezing is not recommended for this dish because the creamy mayo and fresh garnishes don’t freeze well, leading to a change in texture and flavor upon thawing.
Reheating
To reheat, gently warm the leftover corn in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving as it can make the mayonnaise separate and change the texture. After reheating, add a fresh sprinkle of cotija cheese and cilantro for brightness.
FAQs
Can I use fresh corn instead of canned for this Mexican Street Corn (Elote) Recipe?
Absolutely! Fresh corn adds a wonderful sweetness and texture, especially if you grill the ears first and then cut off the kernels. Just adjust the cooking time slightly to ensure the corn toasts perfectly.
What can I substitute for cotija cheese if I can’t find it?
If cotija isn’t available, try using feta cheese as a substitute. It provides a similar salty, crumbly texture that complements the other flavors nicely.
Is there a vegan version of this Mexican Street Corn (Elote) Recipe?
Yes! You can swap out the butter for vegan margarine, use vegan mayonnaise, and skip the cotija cheese or substitute it with nutritional yeast or a vegan cheese alternative for a delicious plant-based take.
How spicy is this Mexican Street Corn (Elote) Recipe?
The chili powder adds mild to moderate heat depending on how much you use. You can adjust the amount to suit your spice preference, or add a pinch of cayenne pepper for an extra kick.
Can I prepare this recipe ahead of time for a party?
Yes, you can prepare the corn and the creamy mixture ahead, but save the garnishes for last-minute assembly. This way, your corn stays fresh, flavorful, and visually appealing when it hits the table.
Final Thoughts
This Mexican Street Corn (Elote) Recipe is a total winner for those who love vibrant, bold flavors with a creamy and smoky twist. It’s easy to make but feels special enough to wow any crowd, whether at a casual family dinner or a lively summer party. I encourage you to give it a try and discover just how delightful and addictive this little taste of Mexican street food magic can be!
Print
Mexican Street Corn (Elote) Recipe
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This authentic Mexican Street Corn (Elote) recipe features smoky, charred corn kernels cooked in a hot cast iron skillet, then tossed with creamy mayonnaise, tangy lime juice, chili powder, and finished with crumbly cotija cheese and fresh cilantro. It’s a flavorful, easy-to-make side dish or snack that’s perfect for summer cookouts or anytime you crave vibrant Mexican street food.
Ingredients
Corn Mixture
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
- 3 tablespoons mayonnaise
- 1–2 tablespoons lime juice
- 1 teaspoon chili powder
For Garnish
- Cotija cheese, for sprinkling
- 1 teaspoon chili powder
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the Skillet: Place a cast iron skillet over high heat and allow it to preheat until very hot, which helps develop a smoky char on the corn.
- Cook the Corn: Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally to evenly toast the kernels and create a slight char for a smoky flavor.
- Add Butter and Salt: Remove the skillet from heat and immediately stir in the butter and kosher salt until the butter melts and coats the corn evenly.
- Mix with Mayo and Lime: Transfer the warm corn to a mixing bowl, then stir in the mayonnaise and lime juice thoroughly to create a creamy and tangy corn mixture.
- Season with Chili Powder: Add 1 teaspoon of chili powder to the mixture and stir well to distribute the spice evenly throughout the corn.
- Garnish and Serve: Sprinkle the corn generously with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately to enjoy the best flavor and texture.
Notes
- For extra freshness, add a squeeze of additional lime juice before serving if desired.
- If fresh corn is in season, you can substitute canned corn with fresh corn cut from the cob for a more natural texture.
- Adjust chili powder quantity to taste depending on your spice preference.
- Serve this dish immediately as the creamy mixture pairs best with warm, toasted corn.
- To make it gluten-free, verify the chili powder brand does not contain any gluten additives.
