Looking to elevate your Mexican feasts? Beyond tacos and enchiladas, the right side dishes can transform your meal into a verdadera fiesta! And when it comes to authentic and crowd-pleasing Mexican Sides, street corn, or Elote, reigns supreme. This cheesy, spicy, and utterly addictive dish is the perfect embodiment of Mexican flavors and a guaranteed hit at any table. Just like refried beans and Spanish rice, Mexican street corn holds a special place in the heart of Mexican cuisine, offering a vibrant and flavorful counterpoint to richer main courses.
Close up image of Mexican street corn topped with cotija and cilantro.
Beyond Torchy’s Tacos: Authentic Street Corn at Home
If you’ve had the pleasure of visiting Torchy’s Tacos, you might already be familiar with the magic of their Mexican street corn. For those outside the reach of this Tex-Mex chain, don’t worry! Bringing the vibrant taste of authentic Elote to your home kitchen is easier than you think. While Torchy’s Tacos has popularized this side, the beauty of Mexican street corn lies in its traditional roots and simple, yet impactful ingredients.
Often enjoyed as a snack by street vendors throughout Mexico, Elote is traditionally served on the cob. However, for ease of preparation and serving as a side dish, this recipe focuses on Mexican corn off the cob, sometimes known as Esquites. This version allows for perfect seasoning of every kernel and effortless enjoyment alongside your favorite Mexican main courses. Whether you call it Mexican street corn, Elote off the cob, or Esquites, the irresistible flavor remains the same.
Corn kernels piled in a cast iron skillet with butter on top, showcasing the initial cooking stage.
Crafting the Perfect Mexican Street Corn Side Dish
This recipe delivers an explosion of flavor with minimal effort, making it an ideal side dish for weeknight dinners or weekend gatherings.
Ingredients & Simple Steps:
CORN PERFECTION. Begin by heating a large skillet over high heat. Add your corn – whether using canned, frozen, or fresh – and cook for 8-10 minutes, stirring occasionally. This step is crucial for slightly charring the corn, enhancing its natural sweetness and adding a touch of smoky flavor that mimics the traditional street-cooked Elote.
SEASONING SECRETS. Remove the skillet from the heat and stir in butter and salt while the corn is still hot. This allows the butter to melt evenly and coat each kernel, infusing richness and flavor from the base up. Transfer the corn to a bowl and then introduce the creamy and tangy elements: mayonnaise and lime juice. These are key to the signature Elote taste. Finally, for that essential Mexican spice kick, add chili powder and mix everything thoroughly.
THE FINISHING TOUCH. The magic of Mexican street corn truly comes alive with the final flourishes. Generously sprinkle cotija cheese, a firm, salty Mexican cheese, over the mixture. Add another dusting of chili powder for visual appeal and an extra layer of spice, and finish with a scattering of freshly chopped cilantro for brightness and herbaceousness.
Serve immediately to enjoy the warmth and vibrant flavors at their peak.
Ingredients for Mexican street corn mixed together in a glass bowl, highlighting the creamy texture and vibrant colors.
Tips and Tweaks for Your Mexican Corn Side
This versatile Mexican street corn recipe is adaptable to your preferences and pantry staples.
Fresh vs. Frozen vs. Canned Corn: While canned corn offers convenience, fresh or frozen corn can elevate the dish’s texture and flavor.
- Fresh Corn: For the ultimate Elote experience, use fresh corn on the cob. Husk the corn and grill it until slightly charred for that authentic smoky flavor. Cut the kernels off the cob before proceeding with the recipe.
- Frozen Corn: Frozen corn is a great compromise, offering better texture than canned while still being convenient. Thaw the corn before cooking and follow the recipe as directed.
Ingredient Swaps & Flavor Variations: Feel free to customize your street corn to your taste, remembering that substitutions will slightly alter the traditional flavor profile.
- Cheese Alternatives: If cotija is unavailable, feta cheese or parmesan cheese can offer a similar salty, crumbly texture.
- Herb Options: While cilantro is classic, parsley can be used in a pinch for a milder, slightly different herbal note.
- Creamy Base Variations: Experiment with Mexican crema or Greek yogurt for a tangier, lighter option. Avocado mayo or olive oil can also be used, but will significantly change the flavor profile.
- Spice Level: Adjust the amount of chili powder to control the heat. For extra spice, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce. A sprinkle of smoked paprika can add depth of flavor.
- Lime Zest: Enhance the citrusy notes by adding a bit of lime zest along with the juice.
Serving and Storing Your Mexican Street Corn
Mexican street corn is a fantastic side dish that complements a wide array of Mexican main courses.
Serving Suggestions:
- Temperature Preference: While traditionally served warm, Mexican street corn is delicious at any temperature. Enjoy it warm for a comforting side, or at room temperature for picnics and potlucks.
- Perfect Pairings: Serve alongside tacos, enchiladas, fajitas, grilled chicken, or fish for a complete Mexican-inspired meal. It’s also a vibrant addition to burrito bowls or as a topping for nachos.
Storing Leftovers:
- Refrigeration: Store leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave. Be mindful that the creamy dressing may slightly separate upon reheating, but a quick stir will bring it back together.
Mexican street corn recipe off the cob served in a white bowl, showcasing the final presentation of the dish.
Mexican Street Corn FAQs
Can I use frozen corn for Mexican street corn?
Yes! Frozen corn works perfectly. Just thaw it slightly before cooking and allow a few extra minutes in the skillet to ensure it heats through. You can also use fresh corn kernels cut from cooked corn on the cob, grilled or boiled.
Is Mexican street corn spicy?
This recipe uses chili powder, which provides a mild warmth. You can easily adjust the spice level by reducing the amount of chili powder for a milder flavor or increasing it if you prefer more heat. For significant spice, consider adding cayenne pepper or hot sauce.
Elevate your next Mexican meal with this incredible Mexican street corn side dish. It’s easy to make, bursting with flavor, and sure to become a new family favorite!
Discover More Delicious Mexican Sides:
Mexican Street Corn Recipe
By: Lil’ Luna
Made in under 20 minutes, this deliciously cheesy Mexican street corn recipe is a perfectly spiced complement to any Mexican dinner.
Servings: 6
Prep: 5 minutes mins
Cook: 8 minutes mins
Total: 13 minutes mins
Equipment
Ingredients
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- kosher salt
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- cotija cheese
- cilantro, roughly chopped
Instructions
- Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
- Remove from heat and add in butter and salt. Stir until mixed.
- Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
- Sprinkle with cojita cheese, chili powder, and chopped cilantro. Serve immediately and enjoy
Video
Notes
Warm or cold. I prefer this best Mexican street corn recipe served warm, but you can serve it at whatever temperature you like! STORE. Keep any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 291kcal, Carbohydrates: 46g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 94mg, Potassium: 488mg, Fiber: 5g, Sugar: 10g, Vitamin A: 955IU, Vitamin C: 12.6mg, Calcium: 9mg, Iron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
