Craving that smoky, creamy, and cheesy flavor of authentic Mexican street corn? Look no further! This recipe will guide you through exactly How Do You Make Mexican Street Corn right in your own kitchen. Inspired by the famous street corn from restaurants like Torchy’s Tacos, this version, known as esquites or Mexican street corn salad, takes all the best parts of elote (corn on the cob) and makes it even easier to enjoy.
Forget about messy corn on the cob – this recipe for Mexican street corn off the cob is simple to prepare and bursting with flavor. It’s the perfect side dish to elevate any meal, especially your favorite Mexican feasts. Just like you might pair refried beans or Spanish rice with your tacos, this Mexican street corn will become your new go-to side.
Close up image of Mexican street corn topped with cotija and cilantro, showcasing the creamy texture and fresh toppings.
What is Mexican Street Corn (Esquites)?
Mexican street corn, traditionally known as elote when served on the cob, is a beloved snack and side dish in Mexico. Vendors grill corn on the cob to smoky perfection and then slather it with a creamy, tangy mixture of mayonnaise and crema, sprinkle it with salty cotija cheese, chili powder for a kick, and a squeeze of fresh lime juice. Esquites is the off-the-cob version, essentially a Mexican street corn salad, offering the same incredible flavors in an easier-to-eat format. This recipe focuses on esquites, showing you how do you make Mexican street corn in this popular salad style.
While you might find elote served on a stick or cob, this recipe brings you the convenience of enjoying all those classic flavors without any hassle. It’s perfect for potlucks, BBQs, or simply as a flavorful side dish any night of the week.
Corn kernels piled in a cast iron skillet, illustrating the first step of cooking the corn for optimal flavor.
Corn kernels in a cast iron skillet with melting butter, highlighting the addition of richness and flavor to the corn.
Step-by-Step Guide: How Do You Make Mexican Street Corn?
This easy Mexican street corn recipe comes together quickly and delivers big on taste. Here’s your step-by-step guide on how do you make Mexican street corn at home:
Get Started with the Corn:
- Heat the Skillet: Place a large skillet over high heat. Once hot, add your drained corn to the skillet.
- Cook the Corn: Cook the corn for about 8-10 minutes, stirring occasionally. This step helps to slightly char and dry out the corn, enhancing its flavor, similar to grilling.
Season and Combine:
- Add Butter and Salt: Remove the skillet from the heat. Add butter and salt to the hot corn and stir until the butter is melted and everything is well combined. The butter adds richness and depth of flavor.
- Create the Creamy Base: Transfer the cooked corn to a mixing bowl. Add mayonnaise and lime juice. Stir to coat the corn evenly in this tangy and creamy mixture.
- Spice it Up: Sprinkle 1 teaspoon of chili powder over the corn mixture and stir it in. Adjust the amount to your preference – use a little less for mild flavor or more if you love a spicy kick.
- Garnish and Serve: Sprinkle cotija cheese, another dash of chili powder, and freshly chopped cilantro over the top of the Mexican street corn.
Serve Immediately: For the best taste and texture, serve your homemade Mexican street corn right away while it’s warm and the flavors are vibrant.
Corn salad with mayonnaise being mixed in a glass bowl, demonstrating the creamy component of the Mexican street corn.
All ingredients for Mexican street corn mixed together in a glass bowl, showcasing the final preparation before serving.
Tips for the Best Homemade Mexican Street Corn
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Fresh or Frozen Corn: While this recipe uses canned corn for convenience, you can absolutely use fresh or frozen corn.
- Fresh Corn: For an even more authentic smoky flavor, grill fresh corn on the cob until slightly charred, then cut the kernels off the cob.
- Frozen Corn: Thaw frozen corn before using and cook it in the skillet as directed. You may need to cook it a bit longer to remove excess moisture.
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Cheese Variations: Cotija cheese is traditional and provides a salty, firm texture. If you can’t find cotija, you can substitute with feta cheese or parmesan cheese, though the flavor profile will be slightly different.
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Herb Swaps: Cilantro adds a signature fresh flavor. If you are not a fan of cilantro, you can use parsley as a milder alternative.
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Creamy Options: Mayonnaise is key to the creamy texture. For slight variations, you can experiment with Mexican crema, Greek yogurt (for a tangier taste), avocado mayo, or even a drizzle of olive oil for a lighter version, but be aware that substitutions will alter the classic flavor.
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Lime is Essential: Don’t skip the lime juice! It brightens all the flavors and adds that essential tangy zest that defines Mexican street corn. You can even serve lime wedges on the side for an extra burst of freshness.
Close up image of Mexican street corn in a white bowl, highlighting the vibrant colors and appetizing presentation of the dish.
Serving and Storing Your Esquites
Mexican street corn is incredibly versatile. It’s a fantastic side dish, but it can also be used as a topping or even as a base for a light meal.
Serving Suggestions:
- Temperature: Enjoy it warm for the most comforting flavor, or serve it cold as a refreshing corn salad, especially on hot days. Both ways are delicious!
- Pairs Perfectly With: Serve it alongside tacos, enchiladas, grilled chicken, or fish. It’s also a wonderful addition to BBQ spreads and potlucks.
Storing Leftovers:
- Refrigerate: Store any leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days.
- Enjoy Cold or Reheat: You can enjoy leftovers cold straight from the fridge, or gently reheat them in a skillet or microwave. Note that the creamy dressing may slightly change texture upon refrigeration.
Mexican street corn recipe off the cob served in a white bowl, showcasing a generous portion and inviting presentation.
Frequently Asked Questions
Can I use frozen corn to make Mexican street corn?
Yes, absolutely! If using frozen corn, thaw it first and then follow the recipe instructions. You might need to cook it a little longer in the skillet to ensure any excess water evaporates. You can also use kernels cut from cooked corn on the cob – grilling the corn beforehand will add a fantastic smoky flavor.
Is Mexican street corn spicy?
This recipe as written has a mild spice level thanks to the chili powder. You can easily adjust the spice to your liking! Reduce the chili powder for a milder version, or increase it, or add a pinch of cayenne pepper, for extra heat. You can also add a dash of your favorite hot sauce for serving for those who like it extra spicy.
Now you know how do you make Mexican street corn! This recipe is your ticket to bringing the vibrant and irresistible flavors of Mexican street food right to your table. Enjoy!
