If you have ever craved a burst of vibrant, smoky, tangy, and creamy flavors all wrapped around sweet, juicy corn, then you are in for a treat with this Homemade Mexican Street Corn Recipe. This dish captures the essence of Mexico’s beloved street food, combining simple yet rich ingredients to create a snack or side that is absolutely irresistible. Whether you grill it to get those perfect char marks or steam it for a tender bite, this recipe brings authentic Mexican flair right to your backyard or kitchen. It’s a fun, satisfying way to enjoy corn like never before, and once you try it, you’ll understand why it’s a favorite at any gathering.
Ingredients You’ll Need
Every ingredient in this Homemade Mexican Street Corn Recipe plays a starring role, coming together to create layers of flavor and texture. The blend of creamy mayo, tangy sour cream, and zesty lime juice forms a luscious coating, while the chili powder adds just the right touch of spice. Fresh corn is, of course, the star, and the Mexican cheese lends salty, crumbly goodness that brings everything to life. Let’s dive into the essentials!
- Mayonnaise: Adds a creamy base that helps all flavors stick beautifully to the corn.
- Sour cream: Brings tanginess that cuts through the richness for perfect balance.
- Chili powder or Tajin: Packs a subtle kick and authentic Mexican flavor.
- Lime juice: Brightens the entire dish with fresh citrus notes.
- Mexican cheese (cotija or queso fresco): Provides salty, crumbly texture with authentic flair.
- Fresh ears of corn: Naturally sweet and juicy, they are the heart of this recipe.
- Melted butter: Adds richness and helps the toppings cling to each ear.
- Fresh parsley (for garnish): Offers a pop of color and a hint of herbal freshness.
How to Make Homemade Mexican Street Corn Recipe
Step 1: Grill or Steam Your Corn
To start, you can choose between two classic methods — grilling or steaming — depending on the equipment you have and the flavor you want. Preheat your grill to medium-high and turn the ears of corn occasionally as they char and cook until tender, about 10 to 15 minutes. The char adds a smoky depth that’s absolutely essential to that authentic street corn experience. Alternatively, if you don’t have a grill handy, steaming the corn in a covered pot with an inch of water works beautifully. It keeps the kernels juicy and soft in about 8 to 10 minutes.
Step 2: Brush with Melted Butter
While the corn is still hot, generously brush each ear with melted butter. This step is crucial because the butter not only enriches the flavor but also acts as a delicious sticky base to help your sauce and toppings adhere perfectly.
Step 3: Prepare the Signature Sauce
In a small bowl, whisk together mayonnaise, sour cream, chili powder or Tajin, lime juice, and the crumbled Mexican cheese until everything is well combined. This luscious mixture is what makes this Homemade Mexican Street Corn Recipe truly shine — creamy, tangy, spicy, and salty all rolled into one irresistible spread.
Step 4: Coat and Garnish
Using a brush or spoon, generously coat each ear of corn with the prepared sauce. Don’t be shy— the more, the better! Once coated, sprinkle the fresh chopped parsley on top for a vibrant, fresh finish that also adds a lovely aromatic touch.
How to Serve Homemade Mexican Street Corn Recipe
Garnishes
Beyond the parsley, feel free to get creative with garnishes. A squeeze of extra lime, a sprinkle of smoked paprika, or even a dash of crumbled crispy bacon can elevate your corn to new heights. Fresh cilantro leaves can also add that herbal brightness if parsley isn’t your favorite.
Side Dishes
This Homemade Mexican Street Corn Recipe pairs beautifully with a wide range of dishes. Think grilled meats like succulent chicken or steak, spicy tacos, or even a fresh salad. It’s perfect as a vibrant side at summer barbecues or a festive accompaniment at Mexican-themed dinners.
Creative Ways to Present
If you’re serving this at a party, consider skewering the corn for easy handheld enjoyment. Alternatively, slice the kernels off and toss them into a chilled salad or serve as a topping on burgers and nachos. The possibilities to showcase this crowd-pleaser are endless!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover corn, wrap it tightly in plastic wrap or place in an airtight container and refrigerate for up to two days. Keep in mind that the creamy sauce can make the corn a bit soggy over time, so it’s best enjoyed fresh.
Freezing
Freezing is not recommended for this Homemade Mexican Street Corn Recipe because the texture of corn and creamy sauce does not hold up well when thawed. It’s always best to enjoy this dish fresh for maximum flavor and texture.
Reheating
To reheat, gently warm the corn in a microwave or oven until heated through, but be cautious not to overcook, or the corn could dry out. You can refresh the flavor a little by adding an extra squeeze of lime or a light dusting of chili powder before serving.
FAQs
Can I use frozen corn for this recipe?
While fresh corn is best for the authentic texture and flavor of Homemade Mexican Street Corn Recipe, you can use frozen corn in a pinch. Just thaw and warm it, but keep in mind that grilling or steaming fresh ears offers a superior taste and char.
What’s the difference between cotija and queso fresco?
Cotija cheese is aged and crumbly with a salty bite, perfect for adding punch to this recipe. Queso fresco is milder and softer, offering a creamier texture but less saltiness. Both work well, so pick your favorite or try a mix!
Is Tajin available everywhere, or can I substitute it?
Tajin is a popular Mexican chili-lime seasoning that adds a perfect balance of spice and tang. If you can’t find it, chili powder with a bit of extra lime juice works as a great substitute in this recipe.
Can I make the sauce in advance?
Absolutely! The sauce can be mixed a few hours ahead and stored covered in the refrigerator. Just give it a good stir before using to refresh the flavors for your Homemade Mexican Street Corn Recipe.
How spicy is this corn? Can I adjust the heat?
The chili powder or Tajin adds a mild to moderate heat, but you can easily adjust the spiciness to your liking by adding more or less. For a milder version, simply use less chili powder or omit altogether.
Final Thoughts
This Homemade Mexican Street Corn Recipe is one of those magical dishes that brings a burst of sunshine to your taste buds and a party to your plate. It’s simple, fresh, and packed with bold flavors that everyone will adore. I wholeheartedly encourage you to give it a try — it’s a delicious way to make any meal special and will quickly become a favorite treat for your family and friends.
Print
Homemade Mexican Street Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Homemade Mexican Street Corn, also known as Elote, is a flavorful and easy-to-make snack or side dish featuring grilled and steamed corn ears slathered in a zesty creamy sauce made from mayonnaise, sour cream, lime juice, chili powder, and Mexican cheese. This authentic recipe highlights smoky, tangy, and savory elements perfect for summertime grilling or any casual meal.
Ingredients
For the Corn
- 5 ears of corn
- 2 tablespoons melted butter
- Fresh parsley, chopped (for garnish)
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder or Tajin
- 2 tablespoons lime juice
- 1/2 cup Mexican cheese (such as cotija or queso fresco)
Instructions
- Preheat and Grill the Corn: Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook, turning occasionally, until the kernels are charred in spots and tender, which should take about 10 to 15 minutes.
- Steam the Corn: While some kernels are getting grilled for smoky flavor, steam the ears of corn in a large pot with about an inch of water at the bottom. Cover the pot and steam until the corn is tender, approximately 8 to 10 minutes.
- Brush with Butter: Once the corn is cooked and still hot, use a brush to coat each ear with melted butter evenly to enhance flavor and moisture.
- Prepare the Creamy Sauce: In a small bowl, combine mayonnaise, sour cream, chili powder or Tajin, lime juice, and Mexican cheese. Mix thoroughly until all ingredients are well blended into a creamy sauce.
- Coat the Corn: Generously brush or spoon the prepared sauce over each buttered ear of corn, ensuring they are fully coated for maximum flavor.
- Garnish and Serve: Sprinkle chopped fresh parsley on top as a fresh garnish and serve the Mexican street corn immediately while warm and flavorful.
Notes
- For an extra smoky flavor, grill the corn a bit longer until more charred spots appear.
- If you don’t have a grill, steaming and then roasting in a hot oven can provide a similar texture.
- Tajin can be substituted with chili powder if unavailable, but Tajin adds a tangy, citrusy kick.
- The Mexican cheese used can be crumbled cotija or queso fresco for authenticity.
- To make this dish vegetarian, ensure the mayonnaise and cheese are vegetarian-friendly.
