Can I use frozen or canned corn instead of fresh?

While fresh corn offers incredible juiciness and crunch, you can absolutely use frozen cobs—just thaw first. For canned, drain well and grill directly (no foil needed) to get some char.

Is there a substitute for cotija cheese?

Yes! Crumbled feta mimics the tangy saltiness quite well, or try queso fresco. In a pinch, even a sprinkle of parmesan can do the trick.

What if I don’t have a grill?

No grill, no problem. Roast corn in a hot oven or even sear in a cast iron pan on the stovetop. You’ll still get great flavor from the crema and toppings.

Can I make the crema in advance?

Definitely. Mix up the crema up to 2 days ahead and store in the fridge. Just give it a good stir before using.

Mexican Street Corn Recipe

Name: Mexican Street Corn Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 6 ears corn, husked and all silk removed; Olive oil, for brushing; Sea salt, to taste; ½ cup heavy cream; 1 tablespoon sour cream; ½ lime, juiced; ⅛ teaspoon chipotle chili powder; ⅛ teaspoon salt; 1-2 teaspoons chipotle chili powder; ¼ – ⅓ cup cotija cheese, crumbled; ¼ cup fresh parsley, finely chopped; 2 limes, juiced

Sink your teeth into this irresistible Mexican Street Corn, a whirlwind of creamy, smoky, salty, and citrusy goodness—all in under 30 minutes! Each cob is kissed with fire, slathered in a tangy homemade crema, and showered with crumbled cotija and fresh herbs. The beauty of this dish lies in its incredible ease and explosive flavors, making it just the thing for those nights when you need a bit of magic but don’t want to spend all evening in the kitchen. Get ready for a backyard favorite—no party or quick family dinner is complete without this classic Mexican treat!

Why You’ll Love This Recipe

Speedy & Simple: Seriously, you’ll be amazed at how quickly this comes together. While the corn grills, you have just enough time to mix up the luscious crema. No complicated steps, no fancy equipment—just pure, hands-on fun.
Packed with Flavor: Smoky chipotle, zesty lime, salty cheese, and sweet, juicy corn create the perfect balance of flavors. This is the kind of recipe that guarantees clean plates and happy smiles.
Vibrantly Authentic: This stays true to the street food staple—just the right touch of char and spice, dressed up with creamy goodness.
Perfect for Weeknights: It’s quick, mostly hands-off, and a total crowd-pleaser whether you’re making dinner for two or hosting a spontaneous gathering.
Customizable: Feel free to get creative. Whether you’re vegan, cheese-obsessed, or out of parsley, there’s plenty of room to make it your own.

Ingredients You’ll Need

Here’s what brings that bold, unforgettable flavor to Mexican Street Corn:

Sweet Corn on the Cob: The star! Fresh, plump ears deliver unbeatable crunch and sweetness.
Olive Oil: Brushed on the corn to encourage even charring and keep everything juicy.
Sea Salt: Enhances all the vibrant flavors—don’t skip this.
Chipotle Chili Powder: Provides just the right amount of smoky heat, making the flavors pop.
Cotija Cheese: Tangy, crumbly, and salty, it’s what really completes the street corn vibe. Sub feta if needed!
Fresh Parsley: Finely chopped, brings a burst of freshness and color. Cilantro fans, go nuts!
Limes: Squeezed over at the end, the fresh juice brightens every bite.
Mexican Cream Sauce (Crema): Heavy cream, sour cream, lime juice, a pinch of chipotle chili powder, and salt—this rich, zippy drizzle is your secret weapon.

Note: Always use fresh corn if you can—it’s the secret to next-level street corn!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is a celebration of flavor, but why not shake things up from time to time?

Cheese Swap: Try crumbled feta or queso fresco if you can’t find cotija.
Herb Enthusiast: Substitute fresh cilantro for parsley, or even add chives for an oniony twist.
Heat Lover: Toss in extra chipotle powder or a pinch of smoked paprika for more depth.
Dairy-Free: Use a plant-based yogurt or sour cream alternative for the crema, and skip or swap the cheese.
Oven-Friendly: On rainy days, roast the corn in the oven at 425°F until tender and slightly blistered.

How to Make Mexican Street Corn

Step 1: Prep the Corn

Remove the husks and silky threads from each ear of corn. Lay each on a piece of aluminum foil.

Step 2: Oil and Season

Brush each cob with olive oil and lightly sprinkle all sides with sea salt. Wrap the foil around the corn, sealing tightly.

Step 3: Grill to Perfection

Place the foil-wrapped cobs on a grill preheated to medium heat. Close the lid and grill for about 15-20 minutes, turning frequently, until the corn is cooked through and can be easily pierced with a fork.

Step 4: Whip Up the Crema

While the corn is grilling, whisk together heavy cream, sour cream, half a lime’s juice, a dash of chipotle chili powder, and salt in a small bowl. Set aside.

Step 5: Unwrap and Dress

Remove the foil from the hot corn (careful—steam burns are no joke!). Slather each ear generously with the crema, then sprinkle on chipotle chili powder, crumbled cotija cheese, and chopped fresh parsley.

Step 6: Brighten with Lime

Finish with a bubbly squeeze of lime juice over the whole lot. Serve piping hot and enjoy right away.

Pro Tips for Making the Recipe

Char is Key: For extra flavor, unwrap the corn for a couple of minutes at the end and char directly on the grates, rotating until slightly blistered.
Use Room Temperature Crema: This helps it spread smoothly without pooling or sliding off.
Turn Often: Rotate every few minutes for even cooking and to avoid burnt spots.
Prep Ahead: Shuck corn and mix the crema ahead of time to make assembly lightning-fast.

How to Serve

Mexican Street Corn shines as a side for grilled meats—think tacos al pastor or juicy steak fajitas—but honestly, it can hold its own as a snack or light meal. For parties, cut the cobs into smaller pieces for easy eating. Pair with chilled drinks and crunchy tortilla chips for the ultimate summer spread.

Tip: Sprinkle with extra cotija and a dusting of fresh chipotle powder tableside for guests who like a little extra flair!

Make Ahead and Storage

Storing Leftovers

To keep leftovers fresh, wrap corn cobs tightly in foil or an airtight container. Store in the refrigerator for up to 3 days.

Freezing

Corn can be frozen after grilling (leave off crema and cheese until reheating). Wrap tightly in foil and place in a freezer-safe bag for up to 1 month.

Reheating

Warm the cobs gently on the grill or in a 350°F oven, then reapply the crema, cheese, and lime just before serving for peak flavor.

FAQs

Can I use frozen or canned corn instead of fresh?

While fresh corn offers incredible juiciness and crunch, you can absolutely use frozen cobs—just thaw first. For canned, drain well and grill directly (no foil needed) to get some char.
Is there a substitute for cotija cheese?

Yes! Crumbled feta mimics the tangy saltiness quite well, or try queso fresco. In a pinch, even a sprinkle of parmesan can do the trick.
What if I don’t have a grill?

No grill, no problem. Roast corn in a hot oven or even sear in a cast iron pan on the stovetop. You’ll still get great flavor from the crema and toppings.
Can I make the crema in advance?

Definitely. Mix up the crema up to 2 days ahead and store in the fridge. Just give it a good stir before using.

Final Thoughts

There’s just something joyful about making and eating Mexican Street Corn—those layers of flavor and texture truly surprise in every single bite. This recipe proves you don’t need hours (or a street cart!) to have an authentic, crave-worthy treat on your table. Whether as a weeknight side or the star of your next barbecue, give this easy recipe a try. You’ll be coming back for seconds—guaranteed!

Mexican Street Corn Recipe

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Author: Lisa
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Side-dishes
Method: Grilling
Cuisine: Mexican
Diet: Vegetarian

Print Recipe

Description

This authentic Mexican Street Corn, also known as Elote, is grilled to perfection and smothered with a zesty homemade Mexican cream sauce, then garnished with cotija cheese, chipotle chili powder, fresh parsley, and lime juice. The result is a smoky, creamy, tangy, and spicy side dish that’s perfect for any summer cookout or gathering.

Instructions

Prepare the Corn: Place each ear of corn on a piece of foil. Brush olive oil on each ear and lightly sprinkle all sides with sea salt. Wrap the foil tightly around the corn.
Grill the Corn: Preheat your grill to medium heat. Place all 6 foil-wrapped ears of corn on the grill grates, close the lid, and cook for 15-20 minutes, or until the corn can easily be pierced with a fork. Turn the corn often to ensure even cooking and to prevent burning.
Prepare the Cream Sauce: While the corn cooks, mix together the heavy cream, sour cream, lime juice, chipotle chili powder, and salt in a small bowl until smooth.
Finish the Corn: When the corn is done, carefully remove the foil. Lightly brush each ear of corn with the Mexican cream sauce.
Add the Toppings: Generously sprinkle each ear with chipotle chili powder, cotija cheese, fresh parsley, and a squeeze of fresh lime juice.
Serve: Serve the Mexican street corn hot and enjoy immediately!

Notes

Cotija cheese can be substituted with feta cheese if unavailable.
For extra flavor, char the corn directly on the grill grates for 1-2 minutes after removing from the foil.
Add more or less chipotle chili powder to adjust the spice level.
If parsley is unavailable, substitute with fresh cilantro.
Serve immediately for best taste and texture.