Mexican Street Corn – a popular side dish for any meal, this Mexican street corn recipe is easy and delicious!
The Best Mexican Street Corn Recipe
Anything involving corn on the cob is an absolute staple in our house all summer long! The whole family loves it and while plain sweet corn on the grill by itself is delicious…. sometimes you have to take it to the next level and change it up. This mexican street corn is just that! So much flavor and a great way to mix up your sweet corn game in the summer. Got leftovers: make some Mexican Street Corn Burgers or Mexican Street Corn Nachos!!
Why You Will Love This Recipe
- Flavor packed – these flavors together are SO GOOD! Especially if you use the cotija cheese on top…. oh my! It really takes it to another level!
- Easy – just mix your topping ingredients in a bowl and once your corn comes of the grill slather your mixture all over it.
- Summer classic – nothing says classic summer food more than grilled sweet corn and that is the main player in this delicious side dish!
Love Corn Recipes – try our Delicious Corn Fritters!
What You Will Need
- Grilled sweet corn – the flavor really is best with sweet corn that has been grilled but you can there are also instructions for using the oven.
- Mayo – this helps to bind all the ingredients of the topping together – we love using our homemade paleo mayo.
- Feta cheese (option to use dairy-free) – everything is better with a little cheese in the mix!
- Cilantro – is the perfect addition to any summer dish!
- Purple onion – adds a little spicy-to-mild flavor and fun color to the dish.
- Lime juice – provides some fresh flavor and a little acidity to help round out some of the other flavors.
- Garlic, chili powder, & kosher salt – these are bringing some of the essential flavors of the dish.
- (optional) Cotija cheese – the flavor of this is out of this world, just try it!
Tips For Cooking The Corn
In our opinion, the best way to cook the corn is on the grill – hands down it gives the best flavor! You could prep the topping ingredients in a bowl and then toss the corn on the grill with other items you are grilling for dinner to help minimize your cooking time. Checkout our post on How To Grill Sweet Corn for step-by-step instructions! But we totally understand that you don’t always have the time. So you could also follow our directions below for making sweet corn in the oven.
How Should I Serve Mexican Street Corn?
This is an amazing side dish that is best served warm. Perfect to go with some Burgers, Grilled Chicken Legs, or a perfectly Grilled Steak! Basically it is a great addition to ANYTHING you are already making on the grill for dinner.
What Are Esquites?
If you were to cut the corn off the cob (after cooking), then place the cut corn in a bowl with all the topping ingredients and mix it together it would be called Esquites (aka Mexican Street Corn Salad). It would just be another way to eat it! Making it this way also makes a great topping for Steak Tacos!
What Is The Difference Between Elotes and Esquites?
Elotes is the traditional name for Mexican Street Corn (on the cob) which is what this recipe is and Esquites is the traditional name for Mexican Street Corn Salad (off the cob).
How To Store Mexican Street Corn?
You can keep this in the fridge for 3-4 days but it really is best when it’s freshly made and still slightly warm. You could cook the corn ahead of time and then wait to put the topping on until you are ready to eat. If you do wait to put the topping on we highly suggest warming the corn slightly first. It’s just better slightly warm!
How To Make Mexican Street Corn
Rub your corn on the cob down with olive oil and place on the grill for 10-15 minutes, turning 1-2 times.
Let the corn cool slightly, making it easier to handle.
Combine mayo, feta cheese, lime juice, cilantro, garlic, chili powder and kosher salt.
Slather onto the grilled corn.
Enjoy!
Recipe FAQs and Tips
- Corn: it really is the best when made on the grill, but we also included directions to make it in the oven.
- Dairy-Free Feta Cheese: this is a great dairy-free feta!
- Mayo: when we have time we love making our own homemade mayo, but if you are short on time this store-bought one is great too!
- Options: this is a great side dish that you can eat right off the cob but you could also cut the corn off the cob, mix it with the topping ingredients in a bowl, and eat it with a fork – this is called Esquites.
- Storing Leftovers: This really is best when served warm and right after it is prepared. You can keep leftovers in the fridge for 3-4 days and then reheat if you want.
Other Recipes You Might Like
Grilled Potato Wedges
Delicious Grilled Vegetable Salad
Grilled Pork Chops
Grilled Spatchcock Chicken
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Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Grill
- Cuisine: Mexican-Inspired
Description
Mexican Street Corn Recipe – an easy and delicious side dish that can be made on the grill or in the oven! A summer favorite!
Ingredients
- 1/2 cup mayo
- 1/2 cup feta cheese, crumbled (+ extra for topping)
- 1–2 tablespoon lime juice, more if needed
- 2 tablespoons fresh cilantro, chopped (+ more for topping)
- 1 tablespoon garlic, minced
- 1–2 teaspoons chili powder
- 1/4 teaspoon kosher salt
- 1/4 cup red onion, chopped
- 6 pieces sweet corn, husked and silk removed
- (optional) grated cotija cheese for topping
Instructions
- Combine mayo, feta cheese, lime juice, cilantro, garlic, chili powder and kosher salt. Stir to combine and set aside.
- Ensure grill grates are clean and heat grill to 450 degrees F.
- Place clean, shucked ears of sweet corn on plate or baking sheet.
- Very lightly drizzle with olive oil.
- Use your hands to massage oil into each ear of corn.
- Sprinkle lightly with salt.
- Grill on direct heat for a total of 10-15 minutes, turning once or twice with grill tongs.
- Remove when corn is slightly charred.
- As soon as the corn comes off the grill, use a silicone basting brush (or something similar) to brush on the mayo mixture. Covering all sides of each piece of corn.
- Sprinkle corn with extra feta cheese, cilantro, red onion and cotija cheese (if using).
- Feel free to cut corn into halves or quarters if you want.
Oven Method:
- Preheat oven to 450 degrees F.
- Combine mayo, feta cheese, lime juice, cilantro, garlic, chili powder and kosher salt. Stir to combine and set aside.
- Cut corn into halves or quarters. Place in a large microwavable bowl and drizzle with 1-2 tablespoons of oil. Toss to coat. Cover bowl and microwave for 8 minutes on high.
- Remove from microwave (carefully) and add approx. half of the mayo mixture to the bowl. Toss to coat.
- Place corn pieces in a roasting pan and place in the oven for 10-15 minutes.
- Toss the corn in the remaining mayo mixture and then place on platter.
- Sprinkle corn with extra feta cheese, cilantro, purple onion and cotija cheese (if using).
- Serve and enjoy!
Notes
- Mayo: we love using our homemade paleo mayo.
- Got leftovers: make some Mexican Street Corn Burgers or Mexican Street Corn Nachos!!
- Non-Grill Method: Preheat oven to 450 degrees F. Combine mayo, feta cheese, lime juice, cilantro, garlic, chili powder and kosher salt. Stir to combine and set aside. Cut corn into halves or quarters. Place in a large microwavable bowl and drizzle with 1-2 tablespoons of oil. Toss to coat. Cover bowl and microwave for 8 minutes on high. Remove from microwave (carefully) and add approx. half of the mayo mixture to the bowl. Toss to coat.
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