Classic Mexican Street Corn

This hearty Mexican street corn off the cob transforms the beloved elote experience into a convenient, spoonable dish that brings all the vibrant flavors of Mexican street food right to your dinner table. The combination of charred sweet corn kernels coated in a creamy, tangy, slightly spicy sauce and topped with salty cheese creates an irresistible side dish that disappears quickly at any gathering.

I first made this recipe for a backyard barbecue when I wanted to serve traditional elote without the mess of corn cobs. My guests couldn't stop raving about it and now it's requested at every summer gathering. The way the sweet corn pops against the creamy sauce and salty cheese creates a flavor experience that's absolutely addictive.

Ingredients

• Fresh or frozen corn kernels: bring natural sweetness and serve as the foundation of the dish. In summer opt for fresh sweet corn cut from the cob for the best flavor
• Butter: adds richness and helps achieve that beautiful golden char on the corn kernels
• Mayonnaise: creates the creamy base that coats each kernel perfectly. Use good quality mayo for the richest flavor
• Sour cream: balances the richness with a pleasant tanginess that brightens the dish
• Chili powder: adds that authentic Mexican street food flavor with gentle heat and earthy notes
• Smoked paprika: brings a subtle smokiness that enhances the charred corn flavor
• Garlic powder: infuses the sauce with aromatic depth without overpowering the other flavors
• Fresh lime juice: cuts through the richness with bright acidity essential for balance
• Cotija cheese: contributes that signature salty crumbly texture that defines authentic street corn
• Fresh cilantro: adds a pop of color and herbaceous freshness to finish the dish
• Optional jalapeño: provides customizable heat for those who like their street corn with a kick

Step-by-Step Instructions

Cook the Corn:

Heat your skillet until it's properly hot before adding the butter. Once the butter is melted and begins to foam slightly add your corn kernels in a single layer if possible. The key here is to let the corn sit undisturbed for about a minute before stirring to develop those beautiful charred spots. Continue cooking for about 5 minutes total stirring occasionally until you see golden brown spots forming on some kernels. This charring process is essential for developing that authentic street corn flavor.

Prepare the Sauce:

In a separate bowl whisk together all your sauce ingredients until completely smooth. The mayonnaise and sour cream should be fully incorporated with the spices creating a uniform pale orange sauce. Make sure to taste and adjust the lime juice and seasonings at this point. The sauce should have a perfect balance of creaminess tanginess and subtle heat that will complement the sweet corn.

Mix Everything:

Transfer your beautifully charred corn to a large mixing bowl while it's still hot. Pour the prepared sauce over the warm corn and fold gently to ensure every kernel gets evenly coated. The heat from the corn will slightly warm the sauce creating that perfect creamy consistency that clings to each piece of corn.

Add Toppings:

Sprinkle the crumbled cotija cheese over the dressed corn while it's still warm so the cheese slightly softens without melting. Add the chopped cilantro and diced jalapeño if using distributing them evenly throughout. The contrast of flavors and textures here is what makes this dish special. Season with salt and pepper to taste remembering that cotija cheese is quite salty on its own.

Serve Warm:

Transfer to a serving dish and finish with an extra sprinkling of cotija cheese on top and a few cilantro leaves for presentation. Serve immediately while still warm with lime wedges on the side for those who enjoy an extra citrus kick. The contrast between the warm corn and cool toppings creates the perfect textural experience.

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My favorite part of this dish is the cotija cheese. I discovered it years ago on a trip to Mexico City and was amazed at how its salty crumbly texture perfectly balances the sweet corn and creamy sauce. When I'm feeling nostalgic I close my eyes while taking a bite and I'm instantly transported back to the bustling street markets where vendors skillfully prepare elotes with practiced hands and generous cheese sprinkles.

Ingredient Spotlight: Cotija Cheese

Cotija cheese is a staple ingredient that truly defines authentic Mexican street corn. Named after the town of Cotija in Michoacán Mexico this cheese is known for its crumbly texture and salty bold flavor. Unlike creamy melting cheeses Cotija doesn't melt when heated making it perfect for sprinkling over hot dishes like esquites and elotes. When using Cotija it's best to crumble it finely by hand or with a fork so it spreads evenly across the corn. If you can't find Cotija feta cheese makes a decent substitute though it tends to be tangier and slightly creamier. For a more authentic taste seek out Cotija in the Latin American cheese section of your grocery store or at local Hispanic markets. Its briny sharp punch beautifully balances the sweetness of corn and the richness of the creamy sauce elevating the dish into something truly memorable.

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Tips for Perfectly Charring Corn

Charring corn correctly adds a smoky depth that brings out the natural sweetness of the kernels. To achieve the perfect char use high heat and minimal stirring. If you're using a skillet let the corn sit undisturbed for a minute or two at a time before tossing allowing the edges to caramelize and blacken slightly. For an even more pronounced flavor you can grill the corn cobs over an open flame and then cut off the kernels. If using frozen corn make sure to thaw and dry it first excess moisture can cause steaming instead of charring. Avoid overcrowding the pan as this traps steam and prevents proper browning. A little bit of smokiness goes a long way and takes your Mexican street corn from good to spectacular.

Making a Healthier Version

For those looking to enjoy Mexican street corn with a lighter twist there are several easy ingredient swaps that maintain flavor without all the calories. Substitute Greek yogurt for both the mayonnaise and sour cream to slash fat while adding extra protein. Choose a low-fat or reduced-fat version of Cotija or use just a sprinkle for flavor without overloading on sodium. You can also cut back slightly on the butter used for sautéing or swap it with a heart-healthy oil like avocado oil. To further lighten the dish consider adding extra vegetables like diced bell peppers or shredded cabbage for more fiber and crunch. These simple modifications allow you to savor all the bold creamy tangy flavors you love guilt-free.

How to Scale the Recipe for Parties

This street corn off the cob is a fantastic choice for entertaining because it's easy to scale up for large groups. Simply double triple or quadruple the ingredients based on your guest count. When preparing for a party it's best to cook the corn in batches to maintain that important charred texture. Keep the cooked batches warm in a large baking dish in a low oven around 200°F until ready to serve. You can also make the sauce ahead of time and store it separately in the fridge. Right before serving toss the warm corn with the sauce cheese and toppings. For easier buffet-style service offer a build-your-own street corn bar with bowls of cotija cilantro jalapeños and lime wedges so guests can customize their portions.

Recipe FAQs

→ What's the best type of corn to use for this dish?

Fresh corn kernels cut from the cob offer the best flavor and texture, especially when lightly charred. However, frozen corn works well too, just make sure to thaw and pat it dry before cooking to achieve proper charring. Canned corn can be used in a pinch, but drain and rinse it thoroughly first.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, feta makes the best substitute as it has a similar crumbly texture and salty flavor. Parmesan, queso fresco, or even crumbled goat cheese can work in a pinch. Each will bring a slightly different flavor profile, with feta being tangier and creamier than authentic cotija.

→ Can I make this dish ahead of time?

Yes! You can prepare the sauce mixture (mayo, sour cream, spices, lime juice) up to 2 days ahead and store it in the refrigerator. The corn can be charred a few hours in advance and kept at room temperature. Combine everything and add the cheese, cilantro and jalapeños just before serving for the freshest result.

→ How can I make this dish spicier?

To increase the heat level, add more finely diced jalapeño with seeds intact, increase the chili powder, or add a pinch of cayenne pepper. For serious heat lovers, try incorporating a small amount of minced habanero pepper or a dash of your favorite hot sauce into the creamy sauce mixture.

→ How do I properly char the corn for the best flavor?

For optimal charring, use high heat and avoid stirring the corn too frequently. Let the kernels sit undisturbed for 1-2 minutes at a time to develop brown spots. Use a wide skillet to avoid overcrowding, which causes steaming rather than charring. Cast iron works exceptionally well for developing that smoky flavor. If grilling the corn first, get nice char marks before cutting off the kernels.

→ What are some creative ways to use leftovers?

Leftover Mexican street corn is incredibly versatile! Use it as a topping for tacos, quesadillas, or nachos. Mix it into scrambled eggs for a flavorful breakfast. Fold it into a pasta salad or grain bowl. Stir it into rice for a quick Mexican-inspired side. You can even use it as a filling for stuffed peppers or as a topping for baked potatoes.