Sweet grilled corn is brushed with a creamy, mayo-based spread then seasoned with warm spices. Serve it with a squeeze of citrus and crumbled cotija for a delicious summer side!
Is it really a summer cookout without corn? No, it's not. So, today I'm excited to share with you one of my favorite ways to serve up this sweet summer veg.
Mexican Street Corn was a new discovery for me. It's a Tex-Mex favorite but for someone who hails from NY, I didn't catch wind of it until a couple years ago. I was delighted at not only how delicious it is, but also how easy it is to prepare.
With Labor Day weekend coming up, now felt like the perfect time to share this recipe with you. It would pair perfectly with some of our recent recipes appearing on LTG this week like our fusion tacos or spicy wings.
Elote (Authentic Mexican Corn) is a five ingredient wonder- corn (obviously), mayo, cheese (cotija is preferred but feta would also work if you don't have it on hand), chili, and lime (or lemon).
It's refreshing, salty, sweet, spicy, and oh so delicious. It's a perfect end to the season as we prepare to bid summer a fine farewell.
PrintMexican Street Corn
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 4 medium ears of corn
- 1 cup mayonnaise
- 2 large cloves garlic, grated
- 1 teaspoon chili powder
- Pinch of salt & black pepper to taste
- 2 teaspoons lemon (or lime) zest
- 1 tablespoon fresh lemon juice
- Cilantro, chopped for garnish
- Lemon (or lime) wedges, for garnish
- 1/2 cup Cotija cheese (or feta), crumbled
Instructions
- Pull husks back from the corn ears but do not remove them. Tie the husks of each ear with a small piece of husk (or twine). Rinse the corn and pat dry. Set aside.
- In a small bowl, combine mayo, grated garlic, chili powder, salt, pepper, lemon zest, and lemon juice. Whisk together until incorporated. Set aside.
- Place the prepared corn on greased grill grates, making sure to keep the husks off the heat. Cook, turning occasionally, until the corn is tender and charred on all sides, about 10 minutes. Remove from heat to a serving platter and let cool slightly.
- Spread the mayonnaise mixture over the corn and sprinkle with crumbled cotija and cilantro. Serve immediately with citrus wedges. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Katherine Fox says
YUM! This looks and sounds delicious. I think the spice is such a great addition. Can't wait to try these.
Mosaic Designs says
oh wow!!! These are heavenly!!! I can't wait to make these at home, can't wait!
Amanda says
Wow! I've never made corn like this but now it's on my to-do list! Thanks for sharing!
Yeah Lifestyle says
I love corn and am always looking for different ways to prepare it, this recipe for Mexican Street Corn looks absolutely beautiful
DAVID J MYERS says
Catherine, Our daughter in law made this corn recipe for us earlier this summer. The problem was that she used too much mayonnaise. Our oldest grandson compensated by adding my chili powder at the table. Take Care, Big Daddy Dave
Rosey says
I've never had it but I sure would love to try it. This is right up my alley.
Melissa Cushing says
Thank you so much for sharing this delicious recipe for Mexican Street Corn. I have been wanting to make this myself at home and I am definitely trying out your recipe 😉
Everything Enchanting says
I am going to the market tomorrow and bring everything you mentioned here! This Maxican sweet Corn looks absolutely delicious 👌🏻 I'll have to try your recipe.
Jupiter Hadley says
Wow this corn looks amazing and it's such a better idea then straight up boiled corn!
Paula Richie says
Grilled corn on the cob is one of our family and guests all time favorites. Thanks for the recipe.
Claudia Lamascolo says
Wow that looks fantastic, I have never had this before but this recipe sounds delicious and I will try it soon! thank you