Corn On The Cob Mexican Style

Corn on the cob Mexican style brings the heat, the creaminess, and the tang all in one perfect bite. Imagine grilled corn sizzling over flames, slathered with a rich chili-lime sauce, then finished with a generous dusting of crumbled cheese and fresh cilantro. It’s messy, bold, and absolutely unforgettable.

This guide will show you exactly how to make Mexican street corn two ways. You’ll learn the classic version on the cob, called Elote, and the off-the-cob version known as Esquites. With simple steps, flexible cooking methods, and expert-level tips, you’ll get everything you need to recreate this street food favorite at home.

Why You’ll Love This Recipe

• Quick and easy to make with simple ingredients
• Works great for cookouts, BBQs, or casual weeknight dinners
• Bursting with bold flavor from chili, lime, and cotija cheese
• Perfect for feeding a crowd or making ahead in batches
• Offers two complete versions (Elote & Esquites) in one guide

What makes this recipe stand out is the attention to both flavor and flexibility. You’ll get perfectly grilled or roasted corn every time, balanced with creamy richness and just the right hit of spice. Whether you’re impressing guests or treating yourself, this dish brings comfort, joy, and serious flavor to the table.

The 5 Key Elements of Authentic Mexican Street Corn

Understanding these core components is the secret to getting that perfect street-food taste every time.

1. The Corn

Fresh, sweet corn is always best, as its natural sugars caramelize when cooked, creating a perfect flavor base. Both yellow and white corn work well. If fresh corn is out of season, you can use frozen corn kernels for the Esquites (in-a-cup) recipe.

2. The Creamy Base

This is what gives the dish its signature richness. A classic combination of mayonnaise provides a savory depth, while sour cream or Mexican crema adds a cooling, tangy balance. Full-fat versions will give you the best texture and prevent a watery sauce.

3. The Cheese

The right cheese adds a salty, savory finish that cuts through the richness of the sauce. Cotija is the classic choice, but you have excellent options.

4. The Spice

A sprinkle of chili powder provides a gentle warmth and smoky flavor. For more heat, add a pinch of cayenne pepper. For a tangy, citrus-spice blend, Tajín is another popular and excellent choice.

5. The Finishing Touches

Never skip the final touches! A generous squeeze of fresh lime juice brightens all the flavors and adds a necessary acidic kick. Freshly chopped cilantro adds a fresh, herbal note that completes the dish.

How to Make Classic Elote (On the Cob)

Ingredients Needed for Elote

• 8 ears of corn on the cob, husks removed
• Cooking spray or oil, for grilling/roasting
• ½ cup mayonnaise
• ½ cup sour cream or Mexican crema
• ½ cup crumbled cotija cheese
• ½ teaspoon chili powder, adjust to taste
• 1 pinch cayenne pepper, optional
• ½ cup chopped fresh cilantro
• 2 limes, quartered for serving

Instructions for Elote

Step 1: Cook the Corn (3 Ways)

Choose the method that works best for you. The goal is to cook the corn until the kernels are tender and juicy.

• Grilling Instructions (Classic Method): Preheat your outdoor grill to medium-high heat (about 450°F). Lightly oil the grates. Place the corn directly on the hot grill and cook for 10-15 minutes, turning every few minutes, until tender and lightly charred on all sides. The char adds a wonderful smoky flavor.
• Oven-Roasting Instructions: Preheat your oven to 425°F. Place the corn on a baking sheet, spray lightly with oil, and roast for 20-25 minutes, turning halfway through. For extra char, place the corn under the broiler for 1-2 minutes per side at the end.
• Boiling Instructions: Bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes, until the kernels are bright yellow and tender. This method is fast but won’t produce any char.

Step 2: Mix the Sauce

While the corn cooks, combine the mayonnaise and sour cream in a small bowl. Stir until completely smooth.

Step 3: Coat the Corn

As soon as the corn is cooked and still hot, use a brush or the back of a spoon to generously coat each cob with the creamy sauce. The heat helps the sauce adhere to the kernels.

Step 4: Add Toppings

Immediately sprinkle the coated corn with crumbled cotija cheese, making sure to cover all sides. Follow with a dusting of chili powder and a pinch of cayenne if you like it spicy. Finish with a handful of chopped cilantro.

Step 5: Serve with Lime
Serve each cob with a lime wedge. A fresh squeeze right before eating adds the perfect zesty balance to the rich flavors.

Corn On The Cob Mexican Style

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• Author: Callie Brooks
• Total Time: 25 minutes
• Yield: 8 servings 1x

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Description

Smoky, charred corn on the cob slathered in a creamy chili-lime sauce and topped with cotija cheese. The ultimate Mexican street food favorite!

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Ingredients

Scale 1x2x3x

8 ears corn on the cob, husks removed

1 tbsp vegetable oil or cooking spray

½ cup mayonnaise

½ cup sour cream or Mexican crema

½ cup crumbled cotija cheese

½ teaspoon chili powder

1 pinch cayenne pepper (optional)

½ cup chopped fresh cilantro

2 limes, quartered for serving

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Instructions

1. Grill (Recommended): Preheat grill to medium-high. Lightly oil the corn and grill for 10-15 minutes, turning occasionally, until tender and charred in spots.

2. Oven-Roast: Preheat oven to 425°F. Place oiled corn on a baking sheet and roast for 20-25 minutes, turning halfway. Broil for 1-2 minutes for extra char.

3. Boil: Add corn to a large pot of boiling salted water. Cook for 5-7 minutes until tender.

4. Make the Sauce: While the corn cooks, whisk together mayonnaise and sour cream in a small bowl until smooth.

5. Coat the Corn: As soon as the corn is cooked and still hot, brush the creamy sauce generously over all sides of each cob.

6. Add Toppings: Immediately sprinkle the coated corn with crumbled cotija cheese, chili powder, and cayenne (if using).

7. Garnish and Serve: Top with fresh cilantro and serve immediately with lime wedges for squeezing.

Notes

Cheese Substitutes: If you can’t find Cotija, crumbled Feta is a great substitute. Queso Fresco offers a milder flavor.

No-Mayo Version: For a mayo-free sauce, whisk together ¾ cup sour cream, ¼ cup Greek yogurt, and the juice of one lime.

Spice Level: Adjust the amount of chili powder and cayenne to your preference. Tajín can also be used for a tangy-spicy kick.

Storage: Store leftover cooked corn and the sauce separately in the refrigerator for up to 3 days for best results.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish, Appetizer
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 ear
• Calories: 220
• Sugar: 3g
• Sodium: 270mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 15mg

The “In-a-Cup” Version: How to Make Esquites

Esquites, also known as Mexican Corn in a Cup, offers all the incredible flavor of Elote but in a convenient, less-messy form. It’s perfect for parties, making in a large batch, or for anyone who prefers a spoon over eating off the cob. The corn kernels are charred in a skillet to develop a smoky flavor before being tossed with the same creamy sauce and toppings.

Ingredients Needed for Esquites

• 4 cups corn kernels (from 5-6 fresh cobs, or one 16-oz bag frozen corn, thawed)
• 1 tablespoon butter or vegetable oil
• ½ cup mayonnaise
• ½ cup sour cream or Mexican crema
• ½ cup crumbled cotija cheese, divided
• ½ teaspoon chili powder
• ½ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions for Esquites

1. Char the Corn: Heat butter or oil in a large skillet over medium-high heat. Add the corn kernels in an even layer. Cook for 5-7 minutes, stirring only occasionally, until the kernels are tender and charred in spots.
2. Mix the Sauce: While the corn cooks, whisk together the mayonnaise and sour cream in a small bowl.
3. Combine and Mix: Remove the skillet from the heat. Pour the creamy sauce over the hot corn and add half of the cotija cheese. Stir until the corn is coated and the cheese begins to melt into the sauce.
4. Garnish and Serve: Spoon the esquites into serving cups. Top with the remaining cotija cheese, a sprinkle of chili powder, and cilantro. Serve immediately with lime wedges.

The “No Mayo” Mexican Street Corn Variation

If you’re not a fan of mayonnaise, you can still enjoy all the rich flavors of Mexican street corn. This easy variation creates a creamy, tangy base that is just as satisfying.

• Ingredients for the No-Mayo Sauce:
  • ¾ cup sour cream or Mexican crema
  • ¼ cup plain Greek yogurt
  • Juice of one lime
  • Pinch of salt
• Instructions:
  In a bowl, mix the sour cream, Greek yogurt, lime juice, and salt until smooth. Use this sauce in place of the mayo-based version on either Elote or Esquites.

Pro Tip: How to Create a Mexican Street Corn Bar

Turning your recipe into a self-serve bar is a fun way to impress guests at any party. It lets everyone customize their corn exactly how they like it.

Start by cooking the corn and keeping it warm. Offer both whole cobs (Elote) and a large bowl of charred kernels (Esquites). Set up a toppings station with small bowls: include creamy bases (mayo, sour cream, the no-mayo sauce), crumbled cheeses (cotija, feta, queso fresco), and spices (chili powder, Tajín, smoked paprika). Don’t forget chopped cilantro, lime wedges, and hot sauces. This interactive approach is always a huge hit.

Expert Pairing and Serving Suggestions

• Main Dishes: Serve with grilled meats like carne asada, pollo asado, barbacoa, or even something heartier like Garlic butter mushroom stuffed chicken.
• Other Sides: Round out your plate with black beans, cilantro lime rice, a scoop of fresh guacamole, or even a chilled bowl of Corn pasta salad for a twist on traditional BBQ sides.
• Drinks: Classic margaritas, fruity agua frescas, or a chilled Mexican lager complement the smoky, spicy flavors beautifully.

Storage and Reheating Instructions

For best results, store cooked, undressed corn in an airtight container in the fridge for up to 3 days. Store the sauce and toppings separately. To reheat, wrap cobs in foil and warm in a 350°F oven for 10-15 minutes, or reheat kernels in a skillet. Apply sauce and toppings after reheating.

Frequently Asked Questions

Conclusion

Corn on the cob Mexican style brings bold flavors, creamy textures, and a hit of spice that never fails to impress. Whether you stick to the classic grilled Elote or try the easy-to-eat Esquites, this recipe delivers comfort and fun in every bite.

With flexible ingredients, cooking methods, and a party-ready corn bar idea, it’s more than just a side dish it’s a conversation starter and a guaranteed crowd favorite.

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