The Street Corn Everyone Will Ask About
Creamy, tangy, and just the right amount of spicy—this Mexican street corn (aka elote) is always a hit. Whether you’re grilling out or bringing a dish to share, it’s one of those sides that disappears fast.
- Ready in 20 minutes, start to finish
- Works with fresh, canned, or frozen corn
- Creamy lime-mayo dressing with a hint of heat
- Finished with crumbled cheese and fresh cilantro
- Serve warm or room temp—either way is delicious
After you preview the recipe, be sure to look below the recipe card for tips, ingredient substitutions and answers to frequently asked questions.
Creamy & Spicy Mexican Street Corn
Ingredients
- 6 ears fresh corn on the cob, husked (or 3 cups canned or frozen corn)
- Vegetable oil
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro optional
Instructions
- For fresh corn on the cob: Preheat grill for high heat. Brush 6 ears fresh corn on the cob, husked with Vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off the cob.For canned or frozen corn: Heat the oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until black spots begin to appear on the kernels, about 8-10 minutes.
- In a medium bowl, combine 2-3 tablespoons mayonnaise, 2-3 tablespoons sour cream,1 tablespoon lime juice, 1 teaspoon chili powder and Dash of cayenne pepper.
- Stir in corn kernels. Season with Salt and pepper, to taste. Before serving, garnish with 1/4 cup crumbled queso fresco and 1/4 cup chopped fresh cilantro.
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Nutrition
Ingredient Notes & Substitutions
Variations & Fun Twists
- Add seeded, diced jalapeños for extra spice and crunch.
- Add crumbled bacon for a smoky crunch and added texture.
- Add black beans for added protein, or diced avocado for added texture.
Using Different Types of Corn (Fresh, Canned or Frozen)
- Fresh corn: If fresh corn on the cob is available, it will definitely give your street corn the best flavor and texture. Which makes this side dish especially great during the summer months, when corn is in season. But sometimes you’ll need to use well-drained canned corn or thawed frozen corn.
- Canned or frozen corn: Obviously you can’t grill canned or frozen corn, but you can still get that char by putting it under the broiler for a few minutes, or sautéing it in a cast iron skillet. You’ll need about three cans of corn (well drained), or about three cups of frozen corn to replace the fresh corn in this recipe.
No Queso Fresco? No Problem!
Cotija and crumbled feta cheese are both great substitutes if you can’t find queso fresco. I’ve even used grated Parmesan cheese in a pinch. Dairy-free cheese crumbles are a great vegan option.
Alternatives to Mayo & Sour Cream
Feel free to use light or low-fat options of both mayonnaise and sour cream in this recipe. Both can also be replaced with Mexican crema, Greek yogurt, and vegan or dairy free alternatives.
Recipe Tips
- Get some char: Let the corn sit without stirring too often—whether it’s on the grill or in a skillet. That browning = flavor.
- Adjust the heat: More cayenne = more kick. Want it milder? Add extra sour cream or a tiny drizzle of honey to mellow things out.
- Make it your own: Stir in black beans, diced jalapeños, avocado, or even a handful of crumbled bacon.
Pairings for Mexican Street Corn
Mexican Street Corn is a great side dish for almost any meal, including grilled chicken or fish, steak, shrimp and pork chops. But our favorite time to enjoy this tasty corn dish is on Taco Tuesday–which we celebrate any day of the week!
Try these delicious taco recipes the next time you’re serving street corn for dinner.
Common Problems and How to Fix Them
My Corn Isn’t Charred
- Make sure you’re grill is hot enough before adding the corn.
- If you’re using a skillet, cook the corn without stirring it too much—letting it sit for a minute before stirring helps develop color.
- For an extra smoky taste, add a pinch of smoked paprika or chipotle powder to the sauce.
My Corn is too Spicy/Not Spicy Enough
To tone down the heat, add more sour cream or mayo, or a little honey to add sweetness and balance the spice. To increase spice, sprinkle in more cayenne, Tajín, or hot sauce. Minced fresh jalapenos are another great way to kick things up a notch!
The Sauce is Too Thick
I like to make the sauce in a separate bowl before adding it to the corn so I can make sure all those flavorful ingredients are smooth and distributed evenly. If your sauce seems too thick after mixing it with the corn, try adding an extra splash of lime juice or a bit of milk to loosen things up.
Make-Ahead, Storage & Reheating
This side dish is make-ahead friendly and great cold or warm:
- To prep ahead: Mix the dressing and grill or sauté the corn up to a day in advance. Keep separate, then combine just before serving.
- Leftovers: Store in the fridge for up to 3 days in an airtight container.
- To reheat: Microwave briefly or warm in a skillet with a splash of water or butter. (Or eat cold—it’s honestly great both ways.)
141 comments
Michelle
Fabulous street corn! We ALL loved it! Used frozen corn. Turned out perfect. Will absolutely make again.
Darlene
I am confused, is this served room temp? Or is it cool?
Danelle
It works either way. If it becomes to cool for your liking, pop it in the microwave to warm it back up.
TM
Made this recipe for dinner last evening. (without looking!) I decided to hold the mayo for the pickiest eater in our family. Came out less creamy, but good! Sprinkled with tarjin spice for the finish! Yum!!!