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.
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!
JUST TAKE ME TO THE ELOTE CORN RECIPE, PLEASE!
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.
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
How to Make Mexican Corn
- Combine mayonnaise, lime juice, and garlic.
- Whisk in fresh grated queso fresco or cojita.
- Grill sweet corn – indoors or out.
- 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 here.
- Outdoors rotate corn on a grill for a light charring on all sides.
- 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 here.
- Cover with mixture. Optional: garnish with cilantro, dust with chile powder or a little salt and pepper.
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 nachos, Cilantro 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.
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.
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!
More Mexican Inspired Dips You'll Love
Easy and amazing Mexican inspired dips that are always crowd pleasers.
Queso Blanco White Queso Dip
Queso Blanco, a recipe for a restaurant style white queso dip without a lot of effort. This creamy, cheesy Queso Blanco is made with just 4 ingredients; white cheese, heavy cream, tomato and jalapeño!
Chilled Queso Recipe
This Whole Foods copycat queso recipe is served chilled, making it easy for entertaining and the best creamy queso dip recipe for entertaining or tailgates.
Chili Con Queso
Copycat recipe of Chevy's Chili Con Queso - the ultimate cheese dip recipe!
Cream Cheese Bean Dip (Mexican Bean Dip)
Easy 5 minute Cream Cheese Bean Dip recipe made with just 4 ingredients! Mexican bean dip is a perfect appetizer for game day and beyond.
Chipotle Corn Salsa Recipe
This Chipotle Corn Salsa Recipe is a fresh and easy dip or topping for tacos, quesadillas, burritos and more! Add this Chipotle Corn Salsa to your burrito bowls for the ultimate Chipotle copycat.
More Amazing Corn Recipes:
- Fried Corn
- Chipotle Corn Salsa Recipe
- Corn Casserole (Cheesy Corn)
- Easy Corn Dip Recipe (Crack Corn Dip)
- How to Grill Corn
- Grilled Corn, Indoors
Mexican Corn on the Cob (Mexican Street Corn)
Ingredients
- 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
Instructions
- Whisk mayo, lime juice and garlic. Stir in queso fresco.
- Grill corn (indoors in a skillet with a touch of olive oil flipping every 3 minutes for 8 minutes or outdoors on the grill)
- Remove from cob OR place on platter and cover with mixture.
Notes
- Substitute Mexican crema for mayonnaise
- Garnish with chili powder
- Use a ziplock bag or cut the tip on a ketchup dispenser for pretty lines
Nutrition
LET’S CONNECT!
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Originally published January 2016, updated April 2019.
This was so delicious! Everyone loved it!
This is such a great way to eat corn on the cob! So yummy!
Now this is how I like to eat corn!
A summer time favorite in my house!
This corn was wonderful with the grocery store corn I found this week—and I can’t wait to try it again with local corn this summer!!
Hi Julie,
Just thought I’d let you know we had Julie Blanner recipe day at my house yesterday – I made your M & M cookies, your Mexican corn, and your pasta salad. We ate very well!
Thank you!
Emily
Oh my, you flatter me! I hope you enjoyed them all! I think I could use a dozen M&M cookies today!
These look devine! I am so ready for grilling season to get here.
Me, too! Have a great weekend!
I love these, I grew up eating these…I do make them at home from time to time but honestly, I prefer the ones sold on the street! Yum! We add Mexican hot sauce to it too, yum.
Ok, we’re having a lunch date at Mission Taco! I am always up for Mexican food! xoxo
YES! Let’s do!