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When fresh sweet corn is in season, it’s a real treat, and grilling it in the husks brings out a lightly charred flavor you just don’t get from boiling or steaming. Our Mexican street corn recipe keeps the toppings simple to let those natural flavors shine. In our opinion, elote seasoning, melted butter, a sprinkle of chopped cilantro, crumbled Cotija, and a squeeze of lime are all you need, but we’ve also included an easy crema recipe if you want to add a little extra.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable 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, place it, husk and all, in plastic bags and store in your refrigerator’s vegetable crisper for up to two days.
ELOTE SEASONING: You can use store-bought elote seasoning or opt to mix up your own so you can control the level of heat (instructions in the recipe notes). If you use store-bought be sure to taste it before using to see how spicy it is and season according to taste.
CILANTRO: Fresh cilantro adds a pop of color and herbaceous flavor that complements the sweet and tangy flavors of the corn and the citrusy tang of lime. If you don’t care for cilantro, consider using chopped chives or parsley.
COTIJA: Cotija is a Mexican cheese made from either cow’s or goat’s milk. It’s similar in flavor and consistency to feta, which makes a good substitute.
Prep Overview
How to Make Mexican Street Corn
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by soaking the corn (husks and all) in cool water for at least half an hour, then preheat the grill. Peel back the husks on the corn to expose the kernels, and remove the silk. Brush the corn with olive oil, season, and fold the husks back over the corn.
Arrange the corn on the grill, cover, and cook, turning every few minutes so they cook evenly. Once they’re tender, pull the husks back and brush with melted butter, sprinkle with Cotija cheese, chopped cilantro, and a squeeze of lime (crema optional). Serve hot and enjoy!
Recipe Tip
Love the flavors in this recipe? Try our Mexican Street Corn Flatbread Pizza. It has all the same flavors in a fun and easy dinner recipe. Plus, here are a few more ways to make the most of summer corn.
- How To Cook Corn on the Cob – Brush up on your corn-cooking skills with this go-to guide.
- Creamy Corn Chowder with Bacon – A hearty, sweet and smoky chowder.
- Light and Creamy Corn Bisque – All the creaminess of a classic bisque, just not as rich.
- Corn and Tomato Salad – Garden-fresh flavors to pair with your favorite grilled foods.
Mexican Street Corn (Elote)
Ingredients
- 4 ears fresh sweet corn, husks left on
- 1-1/2 tablespoons Olive oil
- Elote seasoning to taste, (see notes)
- 1/3 cup melted butter
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled Cotija cheese
- 4 lime wedges
- Crema for drizzling, optional (see notes)
Instructions
- To prepare the corn for grilling by soaking it, in the husks, in cool water for 30 to 45 minutes. This will keep the husks from charring on the hot grill.
- Preheat a gas or charcoal grill to a medium-high temperature (about 400°F).
- Peel the back the husks to 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.
- Brush the exposed kernels with olive oil and sprinkle with elote seasoning. Re-cover 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 them with tongs every 4 to 5 minutes to ensure even cooking.
- To serve, pull the husks back all the way to expose the entire cob, brush each ear with melted butter, then sprinkle with chopped cilantro and crumbled Cotija. Add a squeeze of lime and drizzle with crema if desired (see notes).
Notes
Homemade Elote Seasoning
To make elote seasoning, combine 2 tablespoons of chili powder with 1 teaspoon of smoked paprika, 1-1/2 teaspoons of sugar, 1/2 teaspoon of cumin, 1 teaspoon each of garlic powder, onion powder, and salt. Mix well and store in an airtight container.Quick Homemade Crema
To make a quick homemade crema, simply whisk together 2 tablespoons of sour cream, 1 teaspoon of half and half (or heavy cream), 1-1/2 teaspoons of lime juice, 1/8 teaspoon of salt, and 1/8 teaspoon of minced garlic until smooth. The texture should be slightly runny for easy drizzling.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
