Mexican Street Corn (Elote)

When in season, fresh, sweet corn is a wonderful treat, and grilling it in the husks adds a delicious flavor component that boiling or steaming simply doesn’t provide. This recipe is our version of Mexican street corn, a classic grilled corn recipe that includes butter, fresh cilantro, a squeeze of lime, and a sprinkling of crumbled Cotija cheese.

Notes From the MGC Kitchen

We first made this recipe back in 2012 for ZEST magazine, and since then, we’ve seen it grow in popularity every year. Our recipe is a little more simplistic than most as it doesn’t feature heavy seasonings, or a topping of crema, but it’s easy to eat and really the sweetness of the corn to shine through. We did, however, turn the flavors of this classic Mexican dish into a fabulous street corn flatbread recipe – don’t miss it!

Key Ingredients

Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.

• FRESH CORN: When shopping for corn on the cob, peel back the husk a bit to check for kernels that are brightly colored and free from wrinkles or blemishes. Once you bring it home, store it in the husks, in plastic bags, in your refrigerator’s vegetable crisper.
• BUTTER: You can use either salted or unsalted butter for this recipe.
• CILANTRO: Fresh cilantro adds a pretty pop of color and herbaceous flavor that complements both the sweetness of the corn and the citrusy zing of the fresh-squeezed lime juice.
• COTIJA: If you’re not familiar, Cotija is a Mexican cheese made from either cow’s or goat’s milk. It’s similar in flavor and consistency to feta and is really delicious when paired with the sweetness of fresh corn.
• LIME: A squeeze of fresh lime is the perfect finishing touch for grilled corn. It provides a zesty contrast to the corn’s sweetness and the Cotija’s salty, creamy flavor.

How to Make Mexican Street Corn

Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.

PREP THE CORN FOR GRILLING: Soak the corn in the husks, in cool water for 30 to 45 minutes. This will keep the husks from charring and drying out too much during cooking. Preheat a gas or charcoal grill to medium-high. Peel back the husks about 2/3 of the way down the length of each cob to expose the kernels. Remove as much of the silk as you can (don’t worry if you can’t get it all) and discard.

GRILL THE CORN: Brush the kernels with a little olive oil, then season with salt, pepper, and a pinch of cayenne. Recover the corn with the husks and arrange the ears in a single layer on the grill. Cover and grill for 12 to 15 minutes, turning each several times to ensure even cooking.

ADD TOPPINGS AND SERVE: To serve, pull the husks back all the way to expose the entire cob (or remove them completely), brush each ear with melted butter, sprinkle with cilantro and Cotija, and drizzle with lime juice.

What to Serve With Elote (Mexican Street Corn)

The flavors of elote pair well with simple summer entrées like grilled pork chops or chicken or an easy-to-make dinner salad like our shrimp cocktail salad.