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These grilled Mexican Street corn is 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.
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 lighter version of the classic Elotes recipe! When I make this my kids get really excited.
You may also like my Mexican Street Corn Salad or my Street Corn Pasta Salad.
Frequently asked questions
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.
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.
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.
Tips from my kitchen
- 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.
Ingredients needed
Below is a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- 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
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.
Mexican Street Corn (Lighter)
Video
Equipment
- baking dish
Ingredients
- 4 Sweet Corn Kernels
- 2 tablespoons Melted Butter
- 1 teaspoon Garlic Salt or Garlic Powder
- 4 tablespoons Sour Cream
- 1/3 Cup Crumbled Cotija Cheese
- 2-3 tablespoons Fresh Cilantro, chopped
- 1/2 teaspoon Chipotle Chili Powder
- 1 Lime, cut into wedges
Instructions
- Preheat the oven to 350F.
- Cut 4 pieces of aluminum foil large enough to hold a cob, then place one of the 4 Sweet Corn Kernels on each piece.
- Brush each one with 2 tablespoons Melted Butter, and sprinkle generously with 1 teaspoon Garlic Salt or Garlic Powder. 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 4 tablespoons Sour Cream.
- Sprinkle with 1/3 Cup Crumbled Cotija Cheese, 1/2 teaspoon Chipotle Chili Powder, and 2-3 tablespoons Fresh Cilantro on all sides. Squeeze 1 Lime over them and enjoy!
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mexican-Inspired Recipes
- Taco Pasta Salad
- Mexican Grilled Chicken Salad
- Mexican Sweet Corn Soup
- Mexican Chicken Soup
- One Pot Cheesy Creamed Corn
- Mexican Shrimp Salad Recipe
- Mexican Grilled Chicken Bowl
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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First of all this is AMAZING!!! However, could you explain the nutrient info to me? I am low carb and this shows that there are only 2 carbs in the corn. If this is correct AWESOME!!!
Could you clarify? Thank you so much!!!
Hi Dawn. You are right. That seemed off. It is recalculated
Absolutely AH-MAZING!!! On goodness!! Thank you for this recipe. I will never eat regular corn on the cob again!
Thanks for the feedback! So glad you loved it.
Going to make this right now! Thank you.
I hope you like it