Never make boring corn again! Instead, make this recipe for Mexican corn on the cob at the next family get-together for a deliciously creamy corn snack (with a nice kick to it). Mexican elote is going to be a new party favorite!
If you didn't know- Corn is an essential and important ingredient in Mexican culture. We use it to make drinks (like sweet corn atole), tortillas, soups, bread, cakes, snacks, and an endless number of main dishes using corn as their main ingredient.
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But, this recipe for Mexican corn on the cob is a much simpler way to eat corn but packed with way more flavor. After just a few minutes, you will have a healthy and delicious snack that everyone will enjoy!
Where To Find Mexican Street Corn
In Mexico, elote (another work for Mexican corn on the cob) is a popular treat sold as a street snack by sellers that push wooden carts parked outside government buildings, public schools, states fairs, local beaches, sports stadiums, town plazas, commercial centers, constructions sites or any other place where people gather.
Everybody loves them! Smeared all over with salty cheese, creamy mayo mix, spicy ground pepper, and fresh lime juice... What's not to love?
Creamy Mexican Corn On The Cob
Here is the list of ingredients you need to make elote at home...
- Corn ears (with the husk still on)
- Water
- Salt
- Mayonnaise
- Mexican crema
- Lime
- Cotija cheese
- Ground Piquin pepper chili powder
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
Cooking Tips:
- If you are unable to find the Piquin chili powder, you can replace it with ground cayenne pepper.
- For an extra spicy lime flare, add a few dashes of Tajin seasoning!
- Can't find Mexican crema? Use sour cream instead.
- Use parmesan cheese if you can't find crumbled cotija cheese to make the Mexican corn on the cob.
- Instead of boiling the ears of corn, you can grill them instead! To do this, peel the first layer of the husk off and add the corn to a preheated grill. Cook for 5 mins on each side until the corn has a nice char on it. Then, follow the rest of the steps listed down below.
How To Make Mexican Corn On The Cob: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Boil The Corn
- Fill a large pot with water, add salt, and set the heat to medium-high. Ensure it is big enough for all your corn to fit properly (my pot only fits 3).
- Cut the ends of the corn and remove the first layer of the husk, leaving the rest of the husk on the corn. Boiling the corn with the husk on gives it extra flavor, and this is the way they are cooked in Mexico.
- Once the water is boiling, place the corn in the pot to cook.
- Lower the heat down to medium and cover the pot with the lid.
Tip: After 5 minutes, check the corn for doneness. If they are tender, remove them from the pot and pull the husks off of the hot corn carefully.
Season and Serve!
Now that the corn is done, it's time to fully prepare the elote to eat.
- To start, you are going to add a thin layer of Mexican crema (or sour cream) all over the corn.
- After you add the crema, you are going to do the same thing except with the mayo over the top.
- Add the cotija cheese to a flat plate and roll the corn over the cheese until it is fully coated.
- Sprinkle the chili powder over the top and finish it off with freshly squeezed lime juice.
Enjoy!
What To Serve With Mexican Elote
This Mexican corn on the cob is a perfect side dish or appetizer for any cookout or party you may be throwing! It pairs nicely with carne asada or homemade tacos al pastor.
Elote is also great to serve as an appetizer or corn snack on its own to your guests. You can use mini corns on the cobs to make it more bite-sized.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for Mexican corn on the cob, take a look at some of these other authentic Mexican recipes:
- Mexican Cream Of Corn Soup
- Fried Corn Empanadas With Cheese
- Sweet Corn Tamales With Pork Filling
- Easy 4-Ingredient Corn Bread
- Avocado, Tomato, and Corn Salad
I hope you make this recipe for Mexican elote! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Mexican Corn on the Cob
Ingredients
- 4 Corn ears with the husk still on them.
- Add water as needed
- 2 teaspoon salt for water.
- ¼ cup mayonnaise
- ¼ cup Mexican cream or sour cream
- 1 lime
- ½ cup Cotija cheese*
- 1 teaspoon ground piquin pepper chili powder or cayenne pepper powder
- salt to taste
Instructions
- Fill a large saucepan or pot with water and add the 2 teaspoons of salt. Mix and turn heat to medium-high. Just make sure it is big enough for all your corn to fit properly. My pot only fits 3.
- Cut the ends of the corn and remove some of the outer husks, leave the rest of the husk on the corn, the husk gives them some extra flavor, and this is the way they are cooked in Mexico.
- Once the water is boiling, place the corn in the pot to cook.
- Lower the heat to medium and cover the pot with the lid. After 5 minutes (see notes above) check the corn for doneness. If they are tender remove from pot and pull out the husks the hot corn, carefully.
- To serve, spread cream and mayo, or mix them before spreading, add a few drops of lime juice, sprinkle with cheese, chili powder and salt to taste. Enjoy!
Notes
- If you can’t find cotija cheese, parmesan cheese can be used.
- Cooking time will depend on the type of corn you can find where you live.
Diane Nickerson
we just had corn like this, but it was roasted! ¡delicioso!
Anonymous
I love this corn I remember as a little girl running after the street vendor who sold this. I also miss all the authenic Mexican restaurants and fast food places we had everywhere living in San Diego and Mexican being one of my favorite foods to eat. Thanks for sharing your receipes I am sure to create these in my home.
Chris
This is the best way I have found to eat corn and I can't wait to try your version, Mely! Thanks for posting.
Mely Martinez
Yes, Chris,
It is really delicious!