This Mexican Street Corn is the perfect side dish to just about any meal. Buttery off-the-cob corn kernels are served warm with our homemade chili lime sauce, cotija cheese, and fresh cilantro.
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Best Mexican Street Corn Recipe
This Mexican Street Corn recipe takes all of the flavors you love about Elote and combines them into a tasty side dish served in a bowl. Think of it as a warm Mexican Street Corn salad, filled with buttery corn, zesty chili lime sauce, and your favorite traditional Elote toppings like cotija cheese, cilantro, and sliced green onions.
I love to serve this Mexican style street corn as a side dish using grilled corn at summer barbeques. However, you can make this recipe all year long by using frozen corn and it will still taste incredible. For a more traditional Mexican style recipe, you can also try our Grilled Mexican Street Corn on the Cob.
Mexican Street Corn Ingredients
- Butter - you can warm your corn in either salted or unsalted butter. Olive oil or avocado oil would also work.
- Corn - you can use frozen corn all year long. Or, during the summer feel free to use fresh corn on the cob. Either grill ahead of time and slice off, or slice the kernels off of the cob and heat with the butter.
- Mayonnaise - you can use any type of mayo for this recipe including regular and low fat mayo. Homemade mayonnaise would work great too.
- Lime Juice - freshly squeezed lime juice always has the best flavor. In a pinch you can use bottled lime juice. If you want your mayo to have a little extra boost of lime flavor, feel free to add a bit of lime zest as well.
- Chili Powder - you can use regular chili powder or experiment with other spices such as cayenne powder, dried chipotle powder, or even a little chipotle lime seasoning.
- Sriracha - Sriracha is a Thai hot sauce that is absolutely delicious and has a touch of sweet and sour. You can feel free to substitute any other hot sauce if you would like.
- Smoked Paprika - this adds an amazing smokey flavor that perfectly compliments the other spicy sour flavors.
Mexican Street Corn Seasoning and Toppings
Feel free to add all or any of these yummy Mexican Street Corn toppings:
- Cilantro
- Cotija cheese (or feta cheese if you can’t find it)
- Green onions
- Diced tomatoes
- Taijin seasoning
- Diced red onion
- Lime wedges
How to Make Mexican Street Corn Off the Cob
- Heat the corn. Heat a large skillet over medium high heat, then add the butter. Once melted, add the corn kernels and continue to cook until warmed through, or about 3 minutes.
- Make the chili lime mayo. In a large bowl, whisk together the mayo, lime juice, hot sauce, chili powder, and paprika and refrigerate until ready to use.
- Add toppings and serve. To serve, add about ⅔ cup of warm corn to each bowl. Top with about 1 tablespoon of chili mayo and sprinkle with cotija cheese, cilantro, and sliced green onions. Enjoy!
Recipe Variations for Mexican Style Street Corn
The possibilities for Mexican Street Corn variations are endless! Get creative and explore different flavor combinations, then let us know what you liked!
- Avocado Lime Mexican Street Corn - Mash ripe avocados with lime juice, salt, and pepper. Spread the avocado mixture over grilled corn and sprinkle with chopped fresh cilantro. Serve with lime wedges on the side for an extra squeeze of tanginess.
- Cilantro Lime Mexican Street Corn - Mix together melted butter, lime juice, and chopped cilantro. Brush the mixture over grilled corn and sprinkle with a pinch of salt and chili powder. Squeeze fresh lime juice over the corn before serving for an extra burst of citrus.
- Honey Lime Mexican Street Corn - Add an extra touch of sweetness to your corn with this delectable variation. Mix honey, lime juice, and a pinch of salt together. Brush the honey-lime mixture over grilled corn and sprinkle with crumbled cotija cheese.
- Mexican Street Corn Dip Recipe - Transform the beloved street food into a crowd-pleasing dip. Cut grilled corn off the cob and mix it with mayonnaise, sour cream, lime juice, chili powder, minced garlic, and cotija cheese. Serve with tortilla chips for a creamy and flavorful dip that's perfect for parties.
- Mexican Street Corn Tacos - Take your corn to-go by stuffing it into soft tortillas. Spoon the mixture into warm tortillas and top with additional cotija cheese and a squeeze of lime for a delicious handheld meal.
- Mexican Street Corn Pasta Salad - add cooked and cooled rotini pasta to your Mexican Street Corn to bulk it up a bit and turn this into a fun summer pasta salad.
Frequently Asked Questions
Mexican Street Corn and Elote both refer to the exact same dish that is an incredibly popular Mexican street food sold from street carts. Over the years, it has gained popularity in the United States where it is commonly referred to as Mexican Street Corn.
Yes! In fact, grilling the corn is the way to make authentic Mexican Street Corn. If you want to serve it off the cob like this recipe does, you can grill the corn and cut off the kernels.
While this Mexican Street Corn is delicious at any temperature, my favorite way to enjoy it is slightly warm or room temperature. This really highlights the flavors.
Sure! If it's winter, canned corn (or frozen corn) is going to be the way to go.
You'll often see a red powder on top of Mexican Street Corn which is Tajin seasoning. Tajin is a chili lime seasoning that tastes amazing on corn as well as a host of other things (ahem....try it on watermelon).
Storing and Reheating
- Refrigerator: store leftovers in an airtight container in the fridge.
- To reheat: you can microwave or toss the leftover corn into a skillet and reheat gently over medium. To serve, top again with the Chili Lime Mayo and any leftover toppings.
Best Mexican Street Corn Recipe
Ingredients
- 1 Tablespoon Butter
- 24 oz Corn frozen or fresh kernels
Chili Lime Mayo
- ½ cup Mayonnaise
- 1½ Tablespoons Lime Juice
- 1 teaspoon Chili Powder
- 1 teaspoon Sriracha
- ½ teaspoon Smoked Paprika
Toppings for Mexican Street Corn
- ½ cup Cilantro chopped
- ½ cup Cotija Cheese crumbled
- ¼ cup Green Onions sliced
- ½ cup Tomatoes diced
Instructions
- Heat a large skillet over medium high heat, then add the butter. Once melted, add the corn and continue to cook until warmed through, or about 3 minutes.
- In a large bowl, whisk together the mayo, lime juice, hot sauce, chili powder, and paprika and refrigerate until ready to use.
- To serve, add about ⅔ cup of warm corn to each bowl. Top with about 1 tablespoon of chili mayo and sprinkle with cotija cheese, cilantro, and sliced green onions. Enjoy!
Nutrition
More Mexican-Inspired Recipes
- Steak Fajitas
- Spanish Rice
- Refried Beans
- 7-Layer Bean Dip
- Chipotle Black Beans
- Guacamole Recipe
- Walking Tacos
- Cheesy Bean Dip
- Chipotle Chicken Burrito
- Crispy Ground Beef Tacos
- More Side Dishes
- More Tex Mex Recipes
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This easy Mexican Street Corn recipe is the perfect savory snack or simple side dish. It's got buttery corn, zesty chili lime sauce, and your favorite traditional Elote toppings like cotija cheese, cilantro, and sliced green onions.
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