Healthy Mexican Street Corn

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These grilled Mexican Street corn are made with a lighter twist than the classic recipe. They are easy to make, delicious, and perfect as a side dish for a Mexican-themed lunch, dinner, or party. They are made with Cotija Cheese, Garlic Salt, Lime Juice, and some Chili Powder for extra heat!

top view of 3 corn on the cob on a white plate

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This easy Mexican Street Corn on the cob recipe will be a crowd-pleaser. You can also char-grill them outside if you are having a barbecue or if you have any event going on. Put a little twist to your basic grilled corn and make this recipe for Mexican Street Corn. This dish is also known as Elotes even though it is a much healthier version of the classic Elotes recipe!

For a variety of Mexican Street corn dishes, try my Mexican Street Corn Salad or Mexican Street Corn Pasta Salad.

Summary

Great Mexican-Themed Dinner: Great for Mexican dinners to add as a side dish to your dinner table.
Easy to make: Making street corn shouldn’t be complicated. You can customize the toppings but you only need a handful of ingredients.
Simple and Lighter: Making this grilled Street corn recipe is simple and a lighter version to the original recipe.

hand holding a single corn on the cob topped with crumbled cheese

Ingredients You will need

Sweet Corn Kernels- corn on the cob
Melted Butter: you can also use avocado oil or vegetable oil
Garlic Salt or Garlic Powder
Sour Cream: or lite mayonnaise
Crumbled Cotija Cheese
Fresh Cilantro chopped
Chipotle Chili Powder
Lime cut into wedges

How to make Mexican Street Corn

Preheat the oven to 350F.
Cut 4 pieces of aluminum foil large enough to hold a cob, then place a cob on each piece.
Brush each one with melted butter, and sprinkle generously with garlic salt. Seal the edges of your foil to form packets.
Bake, or grill, for 30-35 minutes or until tender. Once the corn is done, carefully remove the foil and brush the corn with sour cream.
Sprinkle with cheese, chili powder and cilantro on all sides. Squeeze lime over and enjoy!

close up corn on the cob topped with crumbled cotija cheese and chopped cilantro

Recipe Notes

There are many ways to prepare the corn. You can either bake or roast it in the oven, boil it, or grill it outside on your grill for a char-grilled corn finish.
Be sure to use Crumbled Cotija Cheese, or you can swap it with another crumbled cheese option like feta cheese.
Many people like to top the street corn with some crumbled hot Cheetos. A fun idea!
Spice it up and add some cayenne pepper.

side shot of a dish with 3 corn on the cob street style

Frequently asked questions

What is Elotes (Mexican Street Corn) Made of?

Also referred to as Elotes, it is made of grilled or boiled corn on the cob, covered in a spicy mixture that’s usually made out of mayonnaise, Crema (which is similar to sour cream), Chili powder, and then rolled in crumbled cheese called cotija.

What happens if you don’t soak corn before grilling?

Soaking corn on the cob is only recommended when you are leaving the husk on. This will prevent them from burning and catching on fire and also helps steam and cook the corn evenly. You do not need to do this for this Street Corn recipe.

Should you grill corn in foil?

It is not a must but helpful. It will help trap moisture and cook/steam the corn. Doing this will prevent the corn from charing too much and ensure the corn is cooked through.

close up of Mexican street corn in a dish topped with crumbled cheese

Storing and Reheating

Storing: Wrap your leftover street corn on the cob and store it in the fridge for up to 5 days. You can place them in a freezer-safe bag and freeze them for up to 3 months.
Reheating: Place the leftovers in the microwave and reheat for 1 minute or so until heated through. You can also place them in the preheated oven for 5-7 minutes.

More Mexican-Inspired Recipes

side shot of a white dish with 3 corn on the cob topped with crumbled cheese and cilantro

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5 from 9 votes