Mexican Street Corn | Mexican Corn on the Cob

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  • Easy Mexican Corn on the Cob recipe, also known as Mexican Street Corn made with mayonnaise, lime juice, cojita cheese (also known as queso fresco) and garlic.

    Mexican corn on a platter

    When we moved to St. Louis, I was desperate to find great Mexican fare. I didn’t realize how spoiled we were in Kansas City. It took months of taste testing to finally find a few Mexican restaurants we craved. That’s life in the ‘burbs. 

    We attended Taste of St. Louis, which is exactly what I did. It was a fun way to experience a lot of restaurants, all in one afternoon. I stumbled across Mission Taco and indulged in their street corn – aka Mexican Corn or Elote, and was overwhelmed with joy! 

    Elote corn is Mexican Street Corn. It’s often roasted on a grill and drizzled with lime juice, cotija cheese, salt coated with salt, mayonnaise or crema fresca and garnished with chopped cilantro.

    Elote means “street food”. You can see why this elote recipe is so popular – corn on the cob is easy to eat on the go. Especially if you put it on a stick!


    I get a lot of questions and comments on my recipes and posts, so I try to provide as much information as possible for my readers including tips and tricks, shortcuts, how to store and so much more! Of course I love questions and comments, so please keep them coming.

    If you would like to skip directly to the Mexican Corn on the Cob recipe, please scroll to the bottom of the page where you”ll find the full printable version.

    mexican corn on the cob on a platter

    Rather than drive 25 minutes to enjoy a little Mexican Street Corn, I’ve started making it at home and it’s always a hit.

    What Ingredients are in Mexican Corn?

    • mayonaise
    • lime juice
    • garlic
    • queso fresco or cojita cheese
    • fresh ears of corn
    • salt

    Easy street corn recipe

    How to Make Mexican Corn

    1. Combine mayonnaise, lime juice, and garlic. how to make mexican street corn
    2. Whisk in fresh grated queso fresco or cojita. pouring cojita cheese into a bowl to make elote corn on the cob
    3. Grill sweet corn – indoors or out.
      1. Indoors, warm a skillet with a tablespoon of olive oil. Rotate every 3 minutes on medium high heat for a total of 8-9 minutes. You can learn more about how to grill corn indoors to make mexican corn
      2. Outdoors rotate corn on a grill for a light charring on all sides.
    4. Cover with mixture. Optional: garnish with cilantro, dust with chile powder or a little salt and pepper.

    Easy Mexican corn recipe

    Mexican Street Corn Variations

    You can make Mexican Street Corn with fresh corn on the cob, frozen corn or canned corn. Of course fresh is always best for maximum flavor. It’s the ultimate side dish to serve with beef tacos, chicken nachosCilantro Lime Chicken and more!

    I prefer to eat it directly off the cob for ease, but you can also remove corn kernels from the cob using a knife and toss Mexican Street Corn with all ingredients for the ultimate side dish!

    You can make Mexican Corn on the Cob with cojita cheese, but I prefer queso fresco because it’s easily accessible. 

    If you prefer, you can substitute mayonnaise with Mexican crema or sour cream.

    If you don’t like cilantro, you can garnish with with used lime wedges. They add a little color to your platter. Another option is to sprinkle a little chili powder over the Mexican Street Corn.

    Mexican corn aka street corn

    It’s so good you’re going to want to pin this for later to make for all of your summer get togethers and of course, Cinco de Mayo.


    Mexican corn recipe drizzled with cojita cheese on a platter

    I hope you enjoy this elote recipe as much as we do! If you try it, don’t forget to leave a five star rating!

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    Easy street corn recipe

    Mexican Corn on the Cob (Mexican Street Corn)

    Easy Mexican Corn on the Cob recipe, also known as Mexican Street Corn made with mayonnaise, lime juice, cojita cheese (also known as queso fresco) and garlic.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Servings: 4
    Calories: 184kcal


    • 1/4 c mayonnaise
    • 2 tsp lime juice
    • 1/4 tsp garlic minced
    • 1/8 c queso fresco finely grated
    • 4 ears of corn shucked and washed
    • salt and pepper to taste


    • Whisk mayo, lime juice and garlic. Stir in queso fresco.
      Amazing grilled Mexican corn recipe
    • Grill corn (indoors in a skillet with a touch of olive oil flipping every 3 minutes for 8 minutes or outdoors on the grill)
      Easy and flavorful grilled corn, indoors
    • Remove from cob OR place on platter and cover with mixture.
      Mexican Street Corn on a platter


    • Substitute Mexican crema for mayonnaise
    • Garnish with chili powder
    • Use a ziplock bag or cut the tip on a ketchup dispenser for pretty lines


    Calories: 184kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 131mg | Potassium: 243mg | Fiber: 1g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 6.8mg | Calcium: 22mg | Iron: 0.5mg
    Tried this Recipe? Tag this Today!Mention @JulieBlanner or tag #JulieBlanner!


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    Originally published January 2016, updated April 2019.

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