Mexican Street Corn (Elote) Recipe
If you’re craving a vibrant, flavorful snack or side that bursts with fresh, bold tastes, you can’t go wrong with this Mexican Street Corn (Elote) Recipe. It takes the classic grilled street corn experience and transforms it into a quick, skillet-to-table dish perfect for any occasion. With its creamy, tangy, and slightly smoky profile layered with spicy chili and a sprinkle of salty cotija cheese, this recipe is a guaranteed crowd-pleaser that delivers mouthwatering warmth in every bite.
Ingredients You’ll Need
Gathering the right ingredients for this Mexican Street Corn (Elote) Recipe might be surprisingly simple, but each element plays a crucial role in delivering the perfect balance of flavor, texture, and color. From the crisp corn kernels to the creamy mayonnaise and zesty lime, every component matters.
- 3 (15.25-ounce) cans corn, drained: The star of the dish, canned corn is convenient and ready to transform in the skillet.
- 2 tablespoons butter: Adds richness and helps toast the corn for that irresistible charred flavor.
- Kosher salt, to taste: Essential for enhancing all the flavors naturally.
- 3 tablespoons mayonnaise: Gives the corn its creamy and tangy character that feels indulgent.
- 1-2 tablespoons lime juice: Brings a bright, citrusy lift that balances the richness perfectly.
- 2 teaspoons chili powder, divided: Adds warmth and a touch of smoky spice, divided to layer flavor.
- Cotija cheese, for sprinkling: This crumbly, salty cheese crowns the dish with a classic Mexican flair.
- Cilantro, roughly chopped, for garnish: Provides fresh herbaceous notes and vibrant color.
How to Make Mexican Street Corn (Elote) Recipe
Step 1: Heat the Skillet
Start by placing a cast iron skillet over high heat and allow it to get hot. This is key for achieving those gorgeous toasty spots on the corn kernels, bringing a deep, smoky depth to your dish.
Step 2: Cook the Corn
Once the skillet is sizzling, add the drained corn. Stir occasionally as the corn cooks for 8 to 10 minutes. This slow toasting process lets the natural sugars in the corn caramelize slightly, imparting that delicious char you’re chasing.
Step 3: Add Butter and Salt
Remove the skillet from the heat and immediately stir in the butter until it melts completely, coating each kernel with luscious richness. Sprinkle kosher salt according to your taste, enhancing the overall flavor and balancing the sweetness.
Step 4: Mix with Mayo and Lime
Transfer the buttery corn into a mixing bowl and fold in the mayonnaise alongside 1 to 2 tablespoons of fresh lime juice. This creates a creamy, tangy foundation that captures the classic essence of Mexican street corn.
Step 5: Season with Chili Powder
Sprinkle 1 teaspoon of chili powder into the corn mixture and stir well. This subtle infusion of smoky heat elevates the dish without overpowering it, perfectly complementing the lime’s brightness and the cheesy richness.
Step 6: Garnish and Serve
To finish, generously sprinkle cotija cheese over the corn, then dust the remaining chili powder on top. Scatter chopped cilantro for a fresh burst of color and herbaceous flavor. Serve immediately to enjoy the crunch and creaminess at its absolute best.
How to Serve Mexican Street Corn (Elote) Recipe
Garnishes
While cotija cheese and cilantro are essential, feel free to experiment with additional garnishes like a drizzle of hot sauce for extra kick or a sprinkle of smoked paprika. A wedge of lime on the side invites guests to add an extra splash of citrusy zest.
Side Dishes
This Mexican Street Corn (Elote) Recipe pairs beautifully with grilled meats, tacos, or even a fresh green salad. It also shines as a party appetizer or a flavorful contrast alongside creamy beans and rice for a full Mexican-inspired meal.
Creative Ways to Present
Serve this corn in a large rustic bowl for family-style sharing, or spoon it into small cups to create individual street food portions. For a twist, you can even stuff the creamy corn into roasted poblano peppers or layer it over tortilla chips to make elote-inspired nachos.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn (Elote) Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors might meld even more, but note that the corn won’t be quite as crisp as when freshly made.
Freezing
Freezing this dish is possible but not ideal, as the mayonnaise-based sauce and the texture of cooked corn can change upon thawing, becoming watery or slightly mushy. For best taste, enjoy this recipe fresh or refrigerated.
Reheating
To reheat, warm the corn gently in a skillet over medium-low heat, stirring occasionally. Avoid the microwave if possible, as it can cause uneven heating and affect the creamy texture.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn kernels cut right off the cob will add even more natural sweetness and a bit of crunch. Just toast them in the skillet as you would the canned corn, adjusting the cooking time slightly if needed.
Is there a substitute for cotija cheese?
If cotija is hard to find, feta cheese makes a great alternative due to its crumbly texture and salty bite, though it’s slightly tangier. Parmesan can also be used for a different but enjoyable flavor profile.
How spicy is this Mexican Street Corn (Elote) Recipe?
The chili powder adds a mild to moderate heat, balanced by the creaminess and tang from the mayo and lime. You can adjust the amount of chili powder or add a pinch of cayenne if you prefer it spicier.
Can I make this vegan?
Yes! Simply swap the butter for a plant-based alternative, use vegan mayonnaise, and replace cotija cheese with a vegan cheese or nutritional yeast to maintain that cheesy flavor and creaminess.
What if I don’t have a cast iron skillet?
Any heavy-bottomed skillet will work fine to toast the corn kernels evenly. The goal is to get a nice, even heat without scorching the corn too quickly.
Final Thoughts
There’s something truly satisfying about this Mexican Street Corn (Elote) Recipe that makes it impossible not to smile with each bite. Its combination of textures and flavors brings a little fiesta to your table, no matter the occasion. I promise you’ll find yourself making it again and again once you experience its creamy, smoky, tangy goodness. Give it a try—you’re going to love every delicious moment.
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Mexican Street Corn (Elote) Recipe
- Total Time: 13 minutes
- Yield: 6 servings 1x
Description
This Mexican Street Corn (Elote) recipe offers a deliciously smoky, creamy, and tangy snack or side dish made by toasting canned corn in a hot skillet, then mixing it with butter, mayonnaise, lime juice, chili powder, and topped with cotija cheese and fresh cilantro. Ready in just 13 minutes, it’s perfect for an easy and flavorful Mexican-inspired treat.
Ingredients
Core Ingredients
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
Mix-ins and Flavorings
- 3 tablespoons mayonnaise
- 1–2 tablespoons lime juice
- 2 teaspoons chili powder, divided
Garnishes
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the Skillet: Place a cast iron skillet over high heat and allow it to become very hot, which is essential for toasting the corn properly.
- Cook the Corn: Add the drained corn to the hot skillet and cook, stirring occasionally, for 8 to 10 minutes. This allows the kernels to develop a slight char, enhancing the smokiness and depth of flavor.
- Add Butter and Salt: Remove the skillet from the heat and stir in the butter and kosher salt until the butter is completely melted and well combined with the corn.
- Mix with Mayo and Lime: Transfer the toasted corn to a mixing bowl, then thoroughly stir in the mayonnaise and lime juice to create a creamy and tangy base for the dish.
- Season with Chili Powder: Add 1 teaspoon of chili powder into the corn mixture and stir well, ensuring the spicy flavor is evenly distributed.
- Garnish and Serve: Sprinkle the corn generously with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately to enjoy the best flavor and texture.
Notes
- Using a cast iron skillet helps achieve a well-toasted, smoky flavor in the corn.
- Adjust the amount of lime juice and chili powder to suit your taste preferences.
- For extra heat, consider adding a pinch of cayenne pepper or hot sauce.
- Cotija cheese can be substituted with feta if unavailable, but the flavor will differ slightly.
- This dish is best served fresh and warm to enjoy the contrast of creamy, tangy, and smoky flavors.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
