Ingredients for Mexican Street Corn
Gathering the right ingredients makes all the difference between good elote and knock-your-socks-off Mexican street corn. Here’s exactly what you’ll need to create that authentic street food magic:
- For the corn:
- 4 ears fresh corn, husks removed (go for plump ones with bright green husks!)
- For the creamy sauce:
- 1/4 cup mayonnaise (the real stuff, not light)
- 1/4 cup sour cream (full-fat gives the best texture)
- For the toppings:
- 1/2 cup crumbled cotija cheese (not grated—you want those chunky bits)
- 1 teaspoon chili powder (or more if you like heat)
- 1 lime, cut into wedges (for squeezing at the end)
- 2 tablespoons chopped fresh cilantro (skip if you’re one of those cilantro-haters)
Ingredient Substitutions & Notes
Don’t panic if you can’t find exactly what’s listed—this recipe is forgiving! Here are my tried-and-true swaps:
- No cotija? Feta cheese works beautifully—just crumble it yourself rather than buying pre-crumbled.
- Out of sour cream? Greek yogurt adds similar tang with extra protein.
- Chili powder too mild? Mix in a pinch of cayenne or smoked paprika for extra depth.
- Pro tip: Never—I repeat never—use bottled lime juice. The fresh squeeze makes all the difference!
One last thing: If your market only has husked corn, don’t stress. Those work fine—just pat them dry before grilling to help the char develop. Now let’s get cooking!
How to Make Mexican Street Corn
Okay, let’s turn these simple ingredients into street food magic! I’ll walk you through each step—the key is nailing that perfect char on the corn while keeping all the toppings balanced. Ready?
- Fire up the grill: Preheat your grill to medium-high heat (about 375-400°F). While it heats, pat your corn ears dry—this helps them get those gorgeous char marks instead of steaming.
- Grill to perfection: Place corn directly on the grill grates. Cook for about 10 minutes total, turning every 2-3 minutes with tongs. You’re looking for those beautiful blackened spots—don’t be shy about a little char! It adds that authentic smoky flavor.
- Make the sauce: While the corn cooks, stir together the mayonnaise and sour cream in a small bowl. Taste and add a pinch of salt if needed (cotija is salty, so go easy).
- Slather it on: As soon as the corn comes off the grill, brush each ear generously with the creamy sauce while it’s still hot—this helps the sauce cling beautifully.
- Cheese shower time: Immediately sprinkle the saucy corn with crumbled cotija cheese. The residual heat will slightly melt it—divine!
- Finish with flair: Dust with chili powder, garnish with cilantro, and serve with lime wedges for squeezing. Watch everyone’s eyes light up!
Oven Method
No grill? No problem! Here’s how to make killer Mexican street corn indoors:
- Roast it: Preheat oven to 400°F. Place corn on a baking sheet and roast for 20 minutes, flipping halfway through. For extra char, broil for the last 2-3 minutes—watch closely!
- Stovetop option: You can also char the corn in a dry cast-iron skillet over medium-high heat, turning frequently for about 8-10 minutes.
Once your corn is cooked, follow the same topping steps as above. The flavors will still be amazing—I promise your taste buds won’t know the difference!
Tips for Perfect Mexican Street Corn
After making this Mexican street corn more times than I can count (seriously, my friends request it at every gathering), I’ve picked up some foolproof tricks to take your elote from good to oh-my-goodness amazing:
- Dry corn = better char: Before grilling, pat those ears dry with a paper towel. Any extra moisture will steam the corn instead of letting it get those gorgeous blackened bits we all crave. I learned this the hard way after too many batches of sad, pale corn!
- Prep the sauce early: Mix your mayonnaise and sour cream at least 15 minutes before serving—this lets the flavors marry beautifully. Sometimes I’ll even make it the night before and stash it in the fridge (just give it a good stir before using).
- Timing is everything: Assemble your Mexican street corn right before serving. That contrast between the hot-off-the-grill corn and cool, creamy toppings is what makes each bite magical. Leftovers lose the amazing texture (though I’ll confess to eating cold leftovers straight from the fridge at midnight).
- Double the fun: When hosting a crowd, I cut each ear in half before topping—it stretches your ingredients further and makes for easier eating, especially for kids. Bonus: more surface area for all that delicious cotija cheese!
One last secret? If you’re feeling fancy, rub the grilled corn with a cut lime before adding toppings—the acid helps all the flavors pop even more. Now go forth and make the best Mexican street corn of your life!
