Craving that smoky, cheesy flavor of authentic Mexican street corn? This Mexican Street Corn Recipe, also known as Elote, brings the vibrant taste of Mexico’s streets straight to your kitchen. Perfect as a side dish or a flavorful snack, this skillet version is easy to make and bursting with traditional flavors.
Close up image of Mexican street corn topped with cotija and cilantro.
Inspired by Torchy’s Tacos: A Copycat Elote Recipe
For those who know and love Torchy’s Tacos, you’re likely familiar with their incredible Mexican street corn. While Torchy’s locations might be limited, the craving for their delicious Elote doesn’t have to be. This recipe is inspired by their popular side dish, aiming to capture that same irresistible taste of creamy, cheesy, and slightly spicy corn.
While traditional Elote is often served on the cob, perfect for enjoying at street fairs and festivals, this recipe offers a convenient and equally delicious alternative: Mexican street corn off the cob. Preparing it this way makes it incredibly easy to serve and eat, especially as a side dish for your favorite Mexican meals. Think of it as “Esquites,” the equally delightful off-the-cob version of Elote.
Corn kernels piled in a cast iron skillet with butter on top.
How to Prepare Authentic Mexican Street Corn (Esquites)
This easy Mexican street corn recipe comes together quickly and delivers maximum flavor with minimal effort. Here’s how to make this amazing side dish:
COOK THE CORN: Heat a large skillet over high heat. Add your corn – whether fresh or frozen (see tips below). Cook for about 8-10 minutes, stirring occasionally. This step is key to getting a slight char on the corn, enhancing its natural sweetness and adding a touch of smoky flavor reminiscent of street-style Elote.
ADD BUTTER AND SALT: Remove the skillet from the heat. Stir in butter and salt while the corn is still hot. The butter melts beautifully over the warm corn, adding richness, and the salt enhances all the flavors.
CREAMY SAUCE AND SPICES: Transfer the cooked corn to a mixing bowl. Stir in mayonnaise and lime juice. The combination of mayo and lime is essential for that signature creamy and tangy Mexican street corn taste. Add 1 teaspoon of chili powder and mix everything thoroughly. Chili powder provides a mild heat and authentic Mexican flavor.
CHEESE AND GARNISH: Sprinkle generously with Cotija cheese, the remaining chili powder, and freshly chopped cilantro. Cotija is a firm, salty Mexican cheese that is crucial for authentic Elote flavor. The final sprinkle of chili powder and cilantro adds visual appeal and fresh, herbaceous notes.
SERVE IMMEDIATELY: For the best flavor and texture, serve your homemade Mexican street corn right away while it’s warm and the cheese is slightly melted.
Ingredients for Mexican street corn mixed together in glass bowl.
Tips for the Best Mexican Street Corn
This recipe is versatile and easy to customize. Here are a few tips to ensure your skillet Mexican street corn is a success:
FRESH OR FROZEN CORN: You can use either fresh or frozen corn for this recipe.
- Fresh Corn: For the best flavor, especially during corn season, use fresh corn on the cob. Grill the husked corn until slightly charred, then cut the kernels off the cob. This adds an extra layer of smoky grilled flavor, making it even more like authentic Elote.
- Frozen Corn: Frozen corn is a convenient alternative and works perfectly well. Thaw it slightly before cooking, and be sure to drain any excess water.
INGREDIENT SUBSTITUTIONS: While we recommend sticking to the traditional ingredients for the most authentic flavor, here are a few substitutions you can consider if needed:
- Cheese: If you can’t find Cotija cheese, you can substitute with feta cheese or Parmesan cheese. However, keep in mind that Cotija’s salty, firm texture is a key element of authentic Mexican street corn.
- Herbs: Parsley can be used in place of cilantro if you are not a cilantro fan, but cilantro is the traditional herb and provides a distinct flavor.
- Creaminess: For a slightly different flavor profile, you can experiment with Mexican crema, Greek yogurt, avocado mayo, or even a drizzle of olive oil instead of mayonnaise. However, traditional mayonnaise contributes to the classic taste and texture.
- Spice: Adjust the amount of chili powder to your preference. For extra heat, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also serve with lime wedges and hot sauce on the side for those who like to customize their spice level.
Serving and Storing Mexican Street Corn
Mexican street corn is incredibly versatile and pairs perfectly with a wide range of dishes.
Serving Suggestions:
- Temperature: While this Mexican street corn recipe is delicious served warm, it can also be enjoyed at room temperature or even slightly chilled.
- As a Side Dish: Serve it alongside your favorite Mexican main courses like tacos, enchiladas, fajitas, or grilled meats. It’s also a fantastic addition to BBQ gatherings.
- Topping: Use it as a flavorful topping for salads, nachos, or even grilled chicken or fish.
STORING LEFTOVERS: Store any leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days. It can be reheated in the microwave or skillet, or enjoyed cold in salads.
Mexican street corn recipe off the cob in a white bowl.
Frequently Asked Questions
Can I use frozen corn for Mexican street corn?
Yes! This recipe works perfectly with frozen corn. Simply thaw the corn slightly and drain any excess water before adding it to the skillet. You may need to cook it for a few extra minutes to ensure it’s heated through. You can also use fresh corn kernels cut off the cob or even grilled corn for a smokier flavor.
Is Mexican street corn spicy?
This recipe as written is mildly spiced thanks to the chili powder. You can easily adjust the spice level to your liking. Reduce the amount of chili powder for a milder flavor, or increase it, or add other spices like cayenne pepper, for extra heat. Serving with hot sauce on the side is also a great option for those who like it spicy.
Mexican Street Corn Recipe
By: gaymexico.net (Inspired by Lil’ Luna)
Made in under 20 minutes, this cheesy and flavorful Mexican Street Corn Recipe is the perfect side dish to elevate any Mexican meal.
Servings: 6
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 3 (15.25-ounce) cans corn, drained (or equivalent fresh or frozen corn)
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice, fresh preferred
- 2 teaspoons chili powder, divided
- ½ cup Cotija cheese, crumbled
- ¼ cup fresh cilantro, roughly chopped
Instructions
- Heat a large cast iron skillet or non-stick skillet over high heat. Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally, until slightly charred.
- Remove the skillet from the heat. Add butter and salt to the corn in the skillet. Stir until the butter is melted and the corn is coated.
- Transfer the cooked corn to a large mixing bowl. Add mayonnaise, lime juice, and 1 teaspoon of chili powder to the bowl. Stir to combine all ingredients well.
- Sprinkle the Mexican street corn mixture with crumbled Cotija cheese, the remaining 1 teaspoon of chili powder, and chopped cilantro.
- Serve immediately and enjoy this authentic and flavorful side dish!
Recipe Notes
- Serving Temperature: Enjoy this Mexican street corn recipe warm, at room temperature, or chilled.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Spice Level: Adjust chili powder to your preference. Add more for spicier Elote.
Nutrition Information
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 an approximation and may vary.
