Mexican Street Corn Recipe + VIDEO - Easiest recipe for home cooks! (2024)

May 23, 2014

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Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping. This is the best street corn recipe!

My recipe for Mexican street corn is very easy and smothered with a delicious creamy Mexican cheese spread. You will love this Mexican corn on the cob (also called elote). Watch the step by step video and scroll for the full recipe at the end of this post.

This Mexican Street Corn on the cob is the best. It's our favorite way to eat grilled corn on the cob. We first had street corn years ago at one of our local restaurants. We now make it at home on our grill, because it's super easy and amazingly flavorful.

Ingredients for Street Corn

Do you ever wonder what you can put on corn instead of butter? Our Mexican street corn is made with a bit more pep than normal corn on the cob.

Grocery List:

Corn on the cob
Mayonnaise
Sour cream
Cotija (Mexican cheese)
Lime juice
Paprika.

The cilantro is totally optional -- really just to make it look pretty. If you cannot find Cotija cheese, you can sub with Parmesan (which we often do just to save money!)

What Others Are Saying

This has been requested at least once per week in my house since we first tried it! Thanks so much! -Amy
Made this tonight, but with parmesan cheese because it’s what I had on hand. Absolutely fabulous. Hubby and son both raved over it. Thanks for a great recipe! -Stephanie
It is so delicious. My children ask for it every time we grill or they even see corn. -Anonymous

How to Make Mexican Street Corn

It is so easy to make this Mexican corn recipe at home. Just a quick mixture of mayonnaise, sour cream and a few spices does the trick! Traditionally the corn on the cob is grilled first then smothered with the cream.

Preheat the grill to medium heat.
Grill corn directly over heat for 10 to 15 minutes, turning often.
Combine spread ingredients in one bowl and crumble topping ingredients in another bowl.
Transfer corn cobs to large platter.
Smother with creamy spread. Sprinkle evenly with crumble topping.
Serve immediately.

Sprinkle with Cotija cheese, or Parmesan if you can't find Cotija. Queso fresco and feta can work here as well. You can pierce with a wooden skewer or not. If choosing to use the wooden skewer, soak them in water for 30 minutes to avoid scorching on the grill.

Click here for the full Mexican Street Corn recipe ingredients, step by step video and instructions.

Frequently Asked Questions

Do I have to grill the corn?
Although I love the charred bits from grilling the corn, you can boil the corn cobs for 5 minutes in a large pot of water on your stove top.

Do I have to use Cotija cheese?
No, absolutely not. In fact, we often use Parmesan or feta. We do love the Cotija flavor, but it can be expensive and sometimes hard to find. (Although in recent years it's been more available.) You can use queso fresco, as well.

What to Serve With Street Corn

Street corn is great with any Mexican meal or backyard barbecue! Try it with grilled chicken tacos, enchiladas, my Santa Fe Burger, or whatever floats your boat!

If you're looking for more grilling recipes, I have a few favorite ideas already on the blog. But, I'm guessing you came here for the corn!

Other Favorite Mexican Recipes:

Mexican Corn Salad
Taco Soup
Slow Cooker Chicken Tortilla Soup
Homemade Taco Seasoning
Easy Mexican Rice

Print the recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!

This article was originally published in May 2014 and updated with additional photos without changes to the recipe in February 2022.

Recipe Card

Print Recipe

4.60 from 62 votes

Mexican Street Corn

Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping. This is the best street corn recipe!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Side Dish

Cuisine: Mexican

Keyword: Easy Mexican Corn Salad, how to make mexican street corn, mexican corn on the cob, mexican street corn, mexican street corn recipe, Street Corn

Servings: 5 servings

Calories: 184kcal

Author: Nikki Gladd

Ingredients

5 ears fresh corn , husked

For the Spread:

¼ cup mayonnaise
2 Tablespoons sour cream , or greek yogurt
¼ teaspoon garlic salt
Juice from one lime

For the Topping:

¼ cup grated Cotija cheese (or Parmesan, Feta or Queso Fresco)
1 teaspoon smoked paprika (or chili powder if you want heat)
Chopped cilantro , for garnish (optional)

Instructions

Pierce a skewer halfway into the bottom of each corn cob. (If using wooden skewers, soak skewers in water for 30 minutes, first.)
Preheat the grill to medium heat (between 350-450 degrees F).
Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.
Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in a separate small bowl; set aside.
Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.

Video

Notes

Grilling: If you do not have time to first grill the corn cobs, you can boil them on the stove top for 5-7 minutes. Or, use an open flame burner to achieve the charred kernels.
Skewers: Skewers are optional. If using wooden skewers, first soak the skewers in water for 30 minutes.
Topping: Use any crumbly white cheese like Cotija, feta, queso fresco or Parmesan. Cilantro is optional.
Video: Watch the step by step video for more.
Nutrition: Nutrition information is an estimate only.

Nutrition

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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

Brie says
May 30, 2020 at 9:35 pm

This was so good! I made it for the first time tonight and it was such a hit. I didn’t have Cotija cheese so I subbed the freshly grated Parmesan instead. I have to admit I didn’t think it would be as good, but wholly cow it was amazing! I live in San Diego and am often disappointed with recipes I find for Mexican food since I have access to truly authentic Mexican food here. I was so impressed. I can’t wait to make it again!
Reply
- Nikki Gladd says
  May 31, 2020 at 2:25 pm
  
  Thank you, Brie! This truly says a lot knowing you live in San Diego! 🙂 We used to live in Southern California and very much miss the Mexican food we could find there. Thanks for taking the time to leave your feedback!
  Reply
Ghulam Mohyudin says
May 16, 2020 at 10:52 am

It was perfect the first time. I learn so much from you as well! Keep it up great post.
Reply
Marie says
April 04, 2020 at 11:45 pm

Move over buttered hot corn, this is next level. I ate this on it's own for dinner, it was so so good. Will definitely be making these again.
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Reply
- Nikki Gladd says
  April 05, 2020 at 9:35 am
  
  I love this was dinner for you! 😉
  Reply
Shan says
August 12, 2019 at 10:25 pm

I made this tonight, my boyfriend and I really enjoyed it. Thank you for this recipe and your photos of the dish are very appealing.
Reply
- Nikki Gladd says
  August 13, 2019 at 12:12 pm
  
  Thank you for the feedback, Shan! I'm so glad you and your boyfriend enjoyed this!
  Reply
Amy says
July 21, 2019 at 9:05 pm

This has been requested at least once per week in my house since we first tried it! Thanks so much!
Reply
- Nikki Gladd says
  July 22, 2019 at 11:08 am
  
  That's great to hear, Amy! Thanks!
  Reply
Brenna Davis says
July 25, 2018 at 5:54 pm

OHHHHHHHH MY GOSH!!!!!!!
Just made this! I didn't make them on a grill. I can't imagine them tasting any better than they just did. Will try on the grill when I get one.
thanks for the recipe.
Reply
Anonymous says
June 30, 2018 at 1:51 pm

This looks absolutely amazing! I cook my corn on the cob on the grill and season cream cheese then smear on it. It is simple yet adds so much more to corn on the cob. I'll definitely have to try this recipe as well.
Reply
SLLewis says
June 20, 2017 at 4:45 pm

Hello! I realize this is an older post, but I had some questions. If any one knows, your help will be greatly appreciated. Thank you!
Questions: There are TWO types of Mexican Crema. 1) sour cream 2) table cream Which to use? We also have a Mexican mayonesa, which is mayonnaise with lime. Second question. Someone mentioned using queso fresco if cotija couldn't be found. The one I found is in a package like fresh mozzarella. Not like "spaghetti" dried, crumbly parmesan. Which is the correct one?
Reply
- Laura says
  June 25, 2017 at 3:11 pm
  
  I think the sour cream type of Mexican Crema would be best and Queso Fresco is a good substitute if you can't find Cotija.(they're for sale next to each other at my Walmart) It is packaged like mozzarella but is crumbly once you break it up with a fork. It isn't as salty as Cotija. I bet the Mexican mayo would be good but might need a bit more lime juice for this recipe. I just made this as instructed but as a corn salad instead of on the cob. The only change I made was adding lime zest, it was delicious!
  Reply
Stephanie Snow says
August 30, 2016 at 8:46 pm

Made this tonight, but with parmesan cheese because it's what I had on hand. Absolutely fabulous. Hubby and son both raved over it. Thanks for a great recipe!
Reply
Mary says
June 18, 2016 at 4:04 pm

I can't wait until corn is in season, so am going to try this with frozen corn. I know, I know, it's not gonna be the same. Has anyone done this, and if so, how did you cook your corn?
Reply
Eden Passante says
May 01, 2016 at 11:07 am

What a great recipe for Cinco de Mayo! Looks so good!
Reply
Anonymous says
August 01, 2015 at 7:02 pm

Just tried this and it's amazing such good flavour! I substituted the cheese though for smoked apple wood cheddar
Reply
Jenny @ Savour the Senses says
July 21, 2015 at 10:04 am

I love your presentation of the elite; beautiful photos!
Reply
Amanda L says
May 30, 2015 at 2:42 pm

Thanks for the recipe! I was searching Pinterest for a recipe for Mexican Street Corn and yours was the first to come up. It's funny, because there's a restaurant near my house that has this corn (the reason for my recipe search) and we're a few miles from Wrightsville Beach... just where you mentioned going in your post! If you ever head back to Wrightsville Beach, check out Las Olas restaurant and try their corn!
Reply
- Nikki Gladd says
  May 30, 2015 at 3:53 pm
  
  Ha! Thanks, Amanda! We go every other year, so we'll be there next summer. I'll have to remember to try Las Olas!
  Reply
donna pope says
May 25, 2015 at 2:55 pm

it look so good
Reply
Crystal B says
May 20, 2015 at 6:52 pm

I love it! In chicago the Hispanics use Parkay butter, Mayo, Parmesan cheese & Cayenne pepper. Sometimes a salsa too. Talk about mouth watering!
Reply
pat says
May 07, 2015 at 5:32 am

This looks really super good and I'm sure it's delicious!!! Problem? Have both upper & lower dentures.. result ... I can no longer bite into things, like corn on cob or ribs, etc. I f I still grill the cobs cut the kernels off when done how do you suggest I handle the remaining ingredients??? Thanks
Reply
- Nikki Gladd says
  May 07, 2015 at 10:55 am
  
  Hi Pat, I would just mix it up into a corn salad with the remaining ingredients. So, combine the rest of the ingredients in a separate bowl from the corn kernels into a sort of dressing, then pour in the kernels and toss to coat. I'm curious how it turns out for you so please come back and let us know! 🙂
  Reply
- Anonymous says
  May 07, 2015 at 12:43 pm
  
  You just mix it in a bowl with the corn. N y husband is mexican and we eat it in a bowl instead oin the cob
  Reply
- Anonymous says
  August 14, 2015 at 12:50 pm
  
  I have dentures too but am fortunate to have a good fit. I'd miss my corn on the cob or candy apples at the fair!!
  Reply
linda lemley says
May 07, 2015 at 12:16 am

I don't like the taste of cilantro so I think I would try green onions.
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Reply
- Nikki Gladd says
  May 07, 2015 at 10:56 am
  
  Great idea, Linda!
  Reply
Lilith Thorensen says
May 06, 2015 at 7:51 pm

I am wondeting if anyone has ever tried this because it just doesn't sound appetizing to me. I mean cheese on corn? Eewww!
Reply
- Anonymous says
  May 20, 2015 at 12:35 pm
  
  It is so delicious. My children ask for it every time we grill or they even see corn.
  Reply
- Anonymous says
  May 22, 2015 at 11:01 pm
  
  Cheese is good on everything!! Many corn casseroles are made with corn!
  Reply
- Anonymous says
  May 24, 2015 at 11:27 am
  
  It's amazing! Try it.
  Reply
- Anonymous says
  July 01, 2015 at 12:48 am
  
  The cheese dont sound so bad but the mayonnaise now that is what i can't see tasting good. But thats me
  Reply
Jason j says
May 06, 2015 at 7:42 pm

I live in Winston what are you looking for?
Reply
- Nikki Gladd says
  May 07, 2015 at 10:58 am
  
  Hi Jason,
  This recipe post was from last year, and we have since been in Winston-Salem visiting family a couple of times. I've done a post on a few favorite places we found to eat, but always up for more suggestions as we travel there often. We love any type of food, especially locally owned restaurants! 🙂
  Reply
Lisa says
May 06, 2015 at 3:55 pm

I love this stuff my husband is Mexican and we get it at the Mexican store or one of the events <3
Reply
Chris says
May 06, 2015 at 8:26 am

Having been to Mexico and purchased street corn: I never had it with a mayonnaise sauce on it.
Reply
Tammy wells says
May 06, 2015 at 6:36 am

Thank u so much been looking on how to make Mexican corn on the cob.
Reply
Crissy says
May 06, 2015 at 6:36 am

The Cotija cheese is very salty, not sure about Feta so maybe added salt as a topper if you are using Feta. I Love the Cotija cheese! Mixed with paprika or chile sounds amazing.
Reply
CDAMommy says
May 05, 2015 at 6:11 pm

They sell this here in Texas at flea markets and sometimes out of the little push carts at the park that also have ice cream and snacks. I've had it in a cup, too. Tastes the same, little bit easier and less messy to eat. Corn roasted and cut off the cob, garlic salt, mayo and some time of Mexican cheese, chili powder (I like just a little for the flavor, but not too much heat), and a squeeze of lime juice. Mix it altogether In the cup and enjoy. They also usually have Parmesan cheese to sprinkle on/in it at the flea markets. Gives it a grittier texture and adds to the taste. Never tried cilantro, but I think I will because I love it so much.
Reply
Laura says
May 05, 2015 at 4:25 pm

We had something similar when we were in Mexico, but it was in a clear cup not still on the cob. I LOVED it, very yummy street food! That was many years ago though, maybe they have gotten lazy like the Americans and just leave it on the cob now? who knows, lol
Reply
Ellie says
February 20, 2015 at 3:56 pm

Can't wait to try this with good ol' Indiana corn!
Reply
Kathie says
August 10, 2014 at 1:21 pm

Love it! This is what is sold from food trucks and sometimes out of the car trunks here in SoCal. I remember going back to school the first week of Sept..
Reply
Julie says
July 26, 2014 at 7:14 pm

We don't have cotija cheese around here. What would you recommend as a substitute?
Reply
- Nikki Gladd says
  July 26, 2014 at 8:23 pm
  
  Hi Julie,
  Feta is a good substitute. 🙂
  Reply
Jennifer says
May 31, 2014 at 9:46 am

While in Winston, I would definitely recommend the Old Salem Tavern. Sweet Potatoes restaurant, or on a different note, Speedy Lohr's BBQ in Arcadia.
We moved to WS from Mississippi three years ago. Small world!
Reply
- Nikki Gladd says
  June 02, 2014 at 7:29 am
  
  Thanks, Jennifer! And, yes, very small world!
  Reply
- Judith Tuttle says
  January 25, 2018 at 12:04 am
  
  I am from Winston Salem. Be sure to try Mr. Barbecue on Peters Creek Parkway. Krispy Kreme and Deweys Bakery are original there also.
  Reply
Maegan @ The BakerMama says
May 26, 2014 at 5:53 pm

This looks so amazing & easy! Can't wait to try it soon!
Reply
Anna @ Crunchy Creamy Sweet says
May 24, 2014 at 11:43 am

This has to be the best looking corn on the cob ever. Pinned.
Reply
traditionallymodernfood says
May 24, 2014 at 11:06 am

Corn looks delicious
Reply
Pat Deck says
May 23, 2014 at 4:30 pm

My son-in-law's father is from Mexico, and we have visited a number of times. This corn really is sold on the street, but usually with a sharpened dowel shoved into the end so you can eat it on the stick. It is addictive! By the way, I think you mean COJITO cheese (pronounce co-HEE-toe). If you can get Mexican crema, use that instead of sour cream.
Reply
- Nikki Gladd says
  May 23, 2014 at 5:21 pm
  
  Hi Pat,
  Yes, very addictive! You can see, also, that I use wooden skewers shoved into them to eat on a stick...but sometimes forget to soak them first so they don't just burn off. haha! Also, the cheese is actually correct as I listed "Cotija". From what I searched, Cojito is a co*cktail drink? 🙂
  Reply
  - Gina says
    July 14, 2014 at 10:43 pm
    
    I thought the same thing, but I looked it up too and it is cotija. However, cojito is nothing. Mojito is a co*cktail 😉
    Reply
    - Laurie says
      August 11, 2014 at 7:18 am
      
      Actually, cojito IS a co*cktail, its cuban like a mojito but made with coconut rum rather than white rum.
      What can you use if you can't find cotija cheese?
      Reply
      - Nikki Gladd says
        August 11, 2014 at 7:48 am
        
        Hi Laurie,
        Try using Feta.
        Reply
      - Ashleigh Melendez says
        May 05, 2015 at 5:44 pm
        
        Our family uses Queso Fresco. Its a mexican white crumbly cheese. You can find it at your local grocery store. We buy ours either at the local mexican store OR walmart.
        Reply
      - Anonymous says
        May 21, 2015 at 9:24 pm
        
        Try "queso fresco" it crumbles easy.
        Reply
      - Papavon says
        July 04, 2015 at 4:14 pm
        
        I've made them with dried Parmesan cheese, as well, with great success.
        Reply
    - bob says
      May 26, 2017 at 1:19 pm
      
      Yum ...mojitos and corn I will have both!
      Reply
  - Myra says
    August 11, 2014 at 12:46 am
    
    Try boiling the corn with salt once it's boiled wait for it to cool & apply mayonnaise, cheese "queso fresco" & chilli powder thats the original recipe 🙂
    Reply
- Anonymous says
  May 05, 2015 at 5:38 pm
  
  Cojita cheese is named for a city- Cojita, Michoacán. 🙂
  Reply
- Anonymous says
  May 09, 2015 at 9:16 am
  
  Cojito is s sweet coconut (alcohol) drink
  Reply
- Anonymous says
  August 02, 2015 at 10:24 am
  
  No the author was correct. It's called Cotija cheese. It's a crumbly, slightly stinky cheese. I put it in my al pastor tacos and it goes great with refried beans. And yes, creama is awesome! ☺️
  Reply
- Anonymous says
  October 19, 2015 at 7:28 am
  
  That's the correct spelling for Cojita
  Reply
Stephanie @ Plain Chicken says
May 23, 2014 at 9:48 am

I love, love, love corn on the cob! This sounds delicious! I will definitely be trying this next time we fire up the grill.
Reply
- Anonymous says
  November 01, 2014 at 8:50 pm
  
  I was at a huge flea market in Denver Colorado, and I had this for first time ever,, I tried all the toppings, even mayonnaise. it was sooooooooooooo good. I was with a Mexican friend, he and his girlfriend a friend of mine, told me it was a must try, I could have ate more then one that is for sure. very odd combinations but awesome.
  Reply
  - Anonymous says
    March 20, 2016 at 6:28 pm
    
    could have eaten
    Reply
    - Anonymous says
      May 10, 2016 at 6:26 am
      
      You forgot your period. Let's try being grammatically correct if we're going to correct someone... K, Cupcake?
      Reply
      - Anonymous says
        July 01, 2016 at 11:02 pm
        
        There is no punctuation needed when only writing a phrase which is part of a sentence, do you understand cupcake? Make sure you can write a proper sentence when using criticism. Why does anyone find the need to be so judgemental? Just read the posted opinions
        Reply
      - Marvie says
        August 07, 2017 at 12:09 pm
        
        The person who criticised and wrote could have eaten is criticizing you for being judgemental.
        Wow. That is like the pot calling the kettle black. Why was it necessary to be the grammar police in the first place. I just don't get people who feel they have to correct a person they don't even know. And manners I say.
        Thankful that the recipes are amazing
        Reply
    - Anonymous says
      May 01, 2019 at 10:51 am
      
      You are rude.
      Reply
- Joyce Mashburn says
  August 13, 2015 at 1:38 pm
  
  Yes!!! I Would try this. Sounds awesome.
  Reply

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