I love whipping up this Mexican Street Corn to elevate any grill session. Freshly charred corn meets a dreamy blend of Mexican crema, mayo, tangy lime, and spicy chipotle powder to create irresistible flavor. Topped with crumbled Cotija, this recipe delivers the perfect balance of zest and creamy delight truly.

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I have always been a fan of Mexican Street Corn on The Cob (Elote) ever since i first tried it at a summer barbeque. There is something about that charred, smoky flavor from grilling 4 ears fresh corn that just hits the note perfectly.

I mix in 1/2 cup Mexican Crema and 1/4 cup mayonnaise to create a rich and creamy base then add 1 cup crumbled Cotija cheese for a delicious salty kick. I squeeze the juice of one lime (around 2 tablespoons) to brighten it up, and a teaspoon of chipotle seasoning powder along with 1/2 teaspoon of salt to enhance the taste.

Some might compare this to different variations like mexicorn corn dip or even a grilled sweet corn version. Its nutritional facts are pretty neat because the corn offers some fiber while the cheese brings in calcium making it a tasty yet nourishing option.

Enjoy this flavorful twist on a classic treat!

Why I Like this Recipe

I really enjoy this recipe for a bunch of reasons. First, I love how the grill gives the corn a smoky taste imitating that burnt, charred flavor that makes every bite exciting. Second, the tangy, creamy sauce mixed with Mexican crema, mayo, and lime juice really makes the corn pop and gives it a rich flavor that I just can’t get enough of. Third, the Cotija cheese sprinkled on top adds a salty, savory kick that perfectly balances out the creamy texture. Lastly, this recipe just reminds me of fun summer get-togethers when I would be hanging with my friends and enjoying the outdoors while eating delicious food.

Ingredients

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Fresh corn kernels offer natural sweetness, essential fiber, and healthy carbohydrates that energize you.
Mexican crema adds smooth, tangy creaminess and subtle sweetness that balances spicy flavors.
Mayonnaise boosts creaminess for an extra rich taste even though its fat content is higher.
Cotija cheese provides protein and a briny, salty kick that elevates every bite.
Lime juice gives a zesty acidic punch that livens up the overall flavor profile.
Chipotle seasoning injects smoky heat, intensifying each ingredient without being overwhelming.
Salt enhances all flavors by drawing out natural tastes from every single component.
Overall: These ingredients bring delightful textures and balanced flavors to every bite.

Ingredient Quantities

4 ears fresh corn, husked and cleaned

1/2 cup Mexican crema

1/4 cup mayonnaise (for extra creaminess)

1 cup crumbled Cotija cheese

1 lime, juiced (about 2 tablespoons)

1 teaspoon chipotle seasoning powder

1/2 teaspoon salt or to taste

How to Make this

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1. Preheat your grill to medium-high heat and make sure it’s nice and hot before you start.

2. While the grill is coming up to temperature, take your 4 ears of cleaned corn and get them ready.

3. Grill each ear of corn for about 10-12 minutes. Turn them every few minutes so they get an even char all over.

4. In a small bowl, mix together 1/2 cup of Mexican crema, 1/4 cup mayonnaise, 2 tablespoons of lime juice, 1 teaspoon chipotle seasoning, and 1/2 teaspoon salt.

5. Once the corn is done grilling, remove it carefully and let it cool for a minute so you don’t burn yourself.

6. Brush the creamy sauce all over the corn making sure every bit is covered.

7. Finally, generously sprinkle 1 cup of crumbled Cotija cheese over the sauced corn and serve immediately while its still warm. Enjoy!

Equipment Needed

1. Grill (preheated to medium-high heat)
2. Heat-resistant tongs (for turning and removing the corn)
3. Small mixing bowl (to blend the sauce)
4. Measuring cups and spoons (for accurate amounts of crema, mayo, lime juice, chipotle seasoning, and salt)
5. Mixing utensil (spoon or whisk to combine sauce ingredients)
6. Basting brush (to evenly coat the corn with the creamy sauce)

FAQ

Q: Can I use frozen corn instead of fresh corn?

A: Yeah you can, but thaw it fully and maybe pat it dry first cuz fresh corn has a crunch that frozen sometimes lack.

Q: What if I dont have Mexican crema?

A: You can swap it with sour cream, though it might not have the same tangy flavor, it still works just fine.

Q: How do I get that perfect char on the corn?

A: Preheat your grill really hot and let the corn get a few minutes per side, but keep an eye on it so it doesnt burn.

Q: Is cotija cheese necessary or can I use another cheese?

A: Cotija gives it a unique salty flavor, but if you cant find it, feta or queso fresco can be a decent substitute, though the taste will change a bit.

Q: Can I make this recipe ahead of time?

A: It’s best when served fresh off the grill but you can pre-mix the crema mixture and store it in the fridge, then slather it on just before serving.

Mexican Street Corn On The Cob (Elote) Recipe Substitutions and Variations

Instead of Mexican crema, you can use sour cream or even plain Greek yogurt if you’re looking for a lighter option.
If you dont have mayo on hand, try avocado cream or blend some extra Greek yogurt with a bit of lemon juice.
For the Cotija cheese, crumbled feta or queso fresco works as a good substitute if its not available.
Lemon juice can replace lime juice when you need a citrus kick in a pinch.
If you dont have chipotle seasoning powder, a mix of smoked paprika with a pinch of cayenne pepper can give you a similar flavor.

Pro Tips

1. Make sure your grill is preheated to a really high heat before you start and keep an eye on your corn so it doesnt get burnt, because every grill heats a bit different.
2. Brush on the creamy sauce in layers while the corn is still warm so it really soaks into all the nooks and crannies instead of just sitting on top.
3. Let the corn chill for a few seconds off the heat before you slather on the sauce, that way it won’t run off or get all messy on you.
4. If you’re into a tangier kick, try squeezing in a bit more lime juice or even a tiny pinch more salt after you add the sauce; sometimes a little extra zip makes all the difference.