Today we’re talking all about how to make Mexican Street Corn, AKA Elotes! One of the best Mexican side dishes, we’ll share tips for getting it on the table quickly.
After we visited Louisville, KY, we fell in love with Mexican Street Corn. It might sound strange, but it’s true! We took the classic street corn flavors and turned them into a casserole, but today we’re showing you how to make the real thing.
I have had Mexican street corn in so many different forms…from casseroles to dips to poutine. Every single one was so good because Mexican street corn flavors are fantastic. It’s versatile enough for so many different recipes, but today we’re talking about the classic version: with ears of corn.
What is elote?
“Elote” translates to “corn cob”, so it’s obvious how this Mexican favorite got its name. It is also sometimes called “crazy corn”. You can find this staple at fairs and from street vendors in Central America.
Where is elote popular?
Elotes gained popularity in Mexico where people often ate it for a snack in the evening, but it has quickly spread to be a favorite in the United States also. We’ve found it at little authentic Mexican restaurants in many different cities. The first place we had it was in Kentucky!
How to Make Mexican Street Corn
The first step to making Mexican Street Corn is to cook the corn.
How to Cook Corn
- Get a large pan and fill it with water. Bring the water to a boil.
- Once the water is boiling, place the shucked corn ears in the water. Cover the pan and turn off the burner.
- Allow the corn to sit in the water for 10 minutes, then drain off the water.
You can also grill the corn or oven roast it if you’d like.
Brush the Corn with Crema
The next step is to brush the corn with a mayonnaise and sour cream combination. For the best flavor, use mayonnaise instead of Miracle Whip. Be as generous or as light with the cream mixture as you’d like, but cover the whole ear of corn.
Mexican Street Corn Seasoning
Then you’ll sprinkle with spices. We used Tajin chili powder that you can get on Amazon (and some grocery stores). This seasoning has a chili lime flavor that you’ll love. Note…it is STRONG. You can put as much on as you’d like…some in our family like a little and some like a lot!
If you can’t find this seasoning and don’t want to order it online, you could try making it at home.
And if you don’t want to do that, use your favorite chili powder (ancho chili powder and chipotle chili powder work great).
Lastly, sprinkle the corn with cotija cheese. This is my favorite part because…cheese!
Mexican Street Corn Toppings
When you buy Mexican street corn, it can have many different toppings: sprinkle with lime juice or chopped cilantro….or get crazy and put bacon on top. Yes!!
Can Greek yogurt replace mayo in Mexican street corn?
The short answer is yes, you can replace mayonnaise with Greek yogurt for Mexican street corn. It will change the flavor slightly, but if you are used to making that substitution regularly anyway, then you should enjoy it.
What to Serve with Mexican Street Corn
Mexican Street Corn is a classic side dish that pairs so well with any one of these:
Other Mexican Recipes
Mexican Street Corn
- 2 corn remove husks
- 2 tablespoons mayonnaise (or as desired)
- 2 tablespoons sour cream (or equal parts if you use more mayo)
- 2 teaspoons Tajin seasoning (or more as desired)
- ¼ cup cotija cheese
- Lime wedges for serving
- In a large pot add in about 6 cups of salted water. Bring to a boil and add in corn. Cover the pot, turn off the heat and allow the corn to sit in the hot water for 10 minutes.
- Remove corn from the pot allow it to cool, and push a wooden skewer into the corn.
- In a small bowl, mix together the mayo and sour cream.
- Brush the mayonnaise mix generously on the sides of the corn.
- Spoon Tajin seasoning over the corn, then sprinkle cotija cheese on top.
- Serve with lime wedges.