Craving that irresistible, smoky, and cheesy flavor of authentic Mexican street corn? Look no further! This guide will take you through everything you need to know to make the most delicious Mexican Street Corn Recipes, also known as Elote, right in your own kitchen. Perfect as a side dish for your next fiesta or a standout snack, get ready to experience the true taste of Mexico.
Mexican street corn, or Elote, is a beloved antojito (street snack) in Mexico, and for good reason. Imagine sweet corn grilled to perfection, slathered in a creamy, tangy sauce, and dusted with salty cheese and chili powder. It’s an explosion of flavor and texture that’s both comforting and exciting. While traditionally enjoyed straight off the cob, this recipe focuses on the equally delicious and more manageable version: Mexican street corn off the cob. This method makes it easier to serve and enjoy every flavorful kernel.
Close up image of Mexican street corn topped with cotija and cilantro.
Torchy’s Tacos Inspired Mexican Street Corn: A Copycat Recipe
If you’re familiar with Torchy’s Tacos, you might already be dreaming of their famous street corn. For those who haven’t had the pleasure, Torchy’s Tacos is a popular taco chain, primarily in Texas, renowned for its creative tacos and exceptional sides. Among their must-try items are their tacos and, of course, their incredibly flavorful Mexican street corn. This recipe draws inspiration from Torchy’s beloved version, bringing that vibrant and zesty flavor to your home cooking. While a true copycat queso recipe is still in development, this street corn recipe is ready for you to enjoy today!
Whether you call it Elote or Mexican street corn, preparing it off the cob simplifies the process without sacrificing any of the authentic taste. In fact, many find it even more enjoyable to eat this way!
Corn kernels piled in a cast iron skillet with butter on top.
How to Prepare the Best Mexican Street Corn Recipe
This mexican street corn recipe is designed for maximum flavor with minimal fuss. Here’s how to bring this authentic side dish to life:
Ingredients:
- Corn: The star of the show! You can use canned corn for convenience or frozen corn, thawed. For the freshest flavor, especially during corn season, fresh corn kernels cut off the cob are unbeatable.
- Butter: Adds richness and helps the corn to slightly caramelize in the skillet.
- Salt: Enhances all the flavors. Kosher salt is recommended for its clean taste.
- Mayonnaise: Creates the creamy base for the sauce. Full-fat mayonnaise provides the best texture and flavor.
- Lime Juice: The tangy counterpoint to the richness, essential for authentic street corn flavor. Freshly squeezed lime juice is always best.
- Chili Powder: Provides a mild heat and classic Mexican spice. Use a good quality chili powder for the best flavor depth.
- Cotija Cheese: A firm, salty Mexican cheese that crumbles beautifully and adds a signature salty finish. If unavailable, substitutions are discussed below.
- Cilantro: Fresh cilantro adds a bright, herbaceous note and a pop of color.
Simple Steps:
- Sauté the Corn: Heat a large skillet over high heat. Add the corn and cook for 8-10 minutes, stirring occasionally. This step is key to developing a slight char and enhancing the corn’s sweetness.
- Melt Butter and Season: 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.
- Create the Creamy Sauce: Transfer the corn to a mixing bowl. Stir in mayonnaise and lime juice until the corn is evenly coated.
- Spice it Up: Add 1 teaspoon of chili powder and mix thoroughly.
- Garnish and Serve: Sprinkle generously with cotija cheese, an additional teaspoon of chili powder, and freshly chopped cilantro. Serve immediately to enjoy it warm.
Ingredients for Mexican street corn mixed together in glass bowl.
Tips and Recipe Variations for Your Mexican Street Corn
This mexican street corn recipe is versatile and easy to customize. Here are some tips and variations to make it your own:
Fresh vs. Frozen vs. Canned Corn:
- Fresh Corn: For the ultimate flavor, use fresh corn on the cob. Grill the corn on the cob until slightly charred, then cut off the kernels. Grilling adds a wonderful smoky dimension.
- Frozen Corn: A great convenient option. Thaw it before sautéing and cook as directed, perhaps adding a minute or two extra to ensure it heats through.
- Canned Corn: The quickest option, perfect for pantry-friendly cooking. Make sure to drain it well before using.
Ingredient Swaps and Additions:
- Cheese Variations: If you can’t find cotija cheese, feta cheese or parmesan cheese can offer a similar salty, crumbly texture, though the flavor will be slightly different.
- Herb Alternatives: If you’re not a cilantro fan, parsley can be used as a milder, though less traditional, alternative.
- Creamy Sauce Enhancements: For variations on the creamy base, consider Mexican crema or Greek yogurt for a tangier profile, or avocado mayo for added richness. Olive oil can be used for a lighter, though less creamy, option.
- Spice Level: Adjust the amount of chili powder to control the heat. For extra spice, add 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 Your Elote Off the Cob
Serving Suggestions:
- Temperature: While this mexican street corn recipe is fantastic served warm, it’s also delicious at room temperature or even slightly chilled, making it perfect for potlucks and picnics.
- Pairings: Mexican street corn is the ideal side dish for any Mexican meal. It pairs beautifully with tacos, enchiladas, fajitas, and grilled meats.
Storing Leftovers:
- Storage: Store any leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave. You might want to add a touch of extra lime juice and fresh cilantro to brighten it up after reheating.
Mexican street corn recipe off the cob in a white bowl.
Frequently Asked Questions About Mexican Street Corn
Can I use frozen corn for mexican street corn?
Yes! Frozen corn is a perfectly acceptable and convenient option. Just make sure to thaw it beforehand and allow a few extra minutes for it to heat through in the skillet. You can also use fresh corn kernels cut from cooked corn on the cob – grilling the corn first adds an extra layer of flavor.
Is Mexican street corn spicy?
This recipe as written uses chili powder, which provides a mild warmth. You can easily adjust the spice level to your liking. Reduce the amount of chili powder for a milder version or increase it, or add other spices like cayenne pepper, for extra heat.
Enjoy making this vibrant and flavorful mexican street corn recipe! It’s sure to become a new favorite side dish for all your Mexican-inspired meals and beyond.
