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

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.

Ingredients

Units Scale

Corn

6 ears corn, husked and all silk removed
Olive oil, for brushing
Sea salt, to taste

Mexican Cream Sauce (Crema)

1/2 cup heavy cream
1 tablespoon sour cream
1/2 lime, juiced
1/8 teaspoon chipotle chili powder
1/8 teaspoon salt

Toppings

1–2 teaspoons chipotle chili powder
1/4 – 1/3 cup cotija cheese, crumbled
1/4 cup fresh parsley, finely chopped
2 limes, juiced

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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.

Nutrition

Serving Size: 1 ear of corn
Calories: 185
Sugar: 5g
Sodium: 330mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 4g
Cholesterol: 26mg