March 26, 2021 | Last Updated on July 5, 2021 by Patricia Valbrun
Mexican Corn is a sweet corn covered in savory flavors including Chile powder and cayenne pepper making it the perfect, tasty way to dress up fresh summer corn. Sprinkled with a dash of lime juice and cilantro, this dish is easy and unforgettable.
Summer and spring is the best season for light and healthy dishes just like this one! We enjoy making everything from appetizers to desserts. One of our favorite side dishes is Mexican corn.
Easy Mexican Street Corn (Elote)
It’s the rub that make Mexican corn so different from others. Made on stove top and boiled to perfection with cayenne and spicy chile powder on top makes the perfect complement to great side dish to chicken steak or ribs!
What is Mexican Corn?
Mexican street corn also goes by the name ‘elote’ and is sold alongside street tacos by vendors all over Mexico.
It’s a simple mixture of mayonnaise, crema (Mexican sour cream), and spices. Crumbled cotija cheese is generously sprinkled over the slathered grilled corn. The mixture sounds a little bit odd but the results are soo damn good, trust me!
Don’t forget to top with lime and fresh cilantro!
How to Make Mexican Corn
Learn the best ways to make Mexican Corn with my 4easy steps!
- Clean/Prep:Wash and rinse corn with warm water and vinegar.
- Cook: In a medium size pot. Add water, milk, herbs, butter and salt. Boil until done.
- Combine: Mix mayonnaise, sour cream, seasoning and lime together. Use mixture to complete Mexican corn.
- Brush: The warm boiled corn with the mayonnaise mixture. Firmly add in crumbled cotija cheese until well coated. Add a squeeze of lime and some fresh cilantro and enjoy!
How Long to Boil Corn?
Generally, you can boil corn for about 15-20 minutes but as they say, it’s all about preference. I enjoy a soft juicy corn but if you prefer it to be firmer consider cooking for a lesser time.
How do you know when boiled Corn on the Cob is done?
The best way to tell if the corn is already cooked through is when you see the corn kernels are highly yellow, tender and plump. To test if they’re tender enough, poke it with the tip of a fork.
Tips and Substitutions for making this recipe:
- SEASONING: Use your hands to sprinkle on seasoning to ease the mess if you’re not using a bottle.
- CREMA: You can substitute sour cream in place of crema if you can’t find it but if you’re having trouble, check your local Latin store.
- COTIJA: Cotija is a mild Mexican cheese that is most similar to feta (from cow’s milk). You can replace with queso fresco.
- CILANTRO: Easily replace this for parsley but if you don’t have it just leave it out.
Mexican Corn on the Cob
- 4 corns
- 1 tbsp salt
- 3 garlic cloves
- 1/4 cup milk
- 1/2 stick butter
- 3 stem rosemary
- 3 stem thyme
- 3 stem parsley
- 1 tbsp honey
FOR SAUCE MIX:
- 1 tbsp mayo
- 3 tbsp sour cream
- 1 lime
- 1/4 tsp cayenne
- 1/4 tsp chile
- 1/2 cup Cotija cheese
- Fill a large pot with water and bring to a boil.
- Remove husks and silk from corn. Break cobs in half if desired.
- Once water is boiling, add corn, salt, garlic, milk, butter, herbs and honey.
- Boil from 20-30 minutes, Drain well.
- Place corn on serving plate.
- Mix together, mayo, sour cream and lime. Brush on corn evenly.
- Sprinkle, Chile, cayenne, cotija cheese and cilantro.
- Serve warm and enjoy !
How did you like this recipe? Leave a comment and let me know what you think. Looking for another recipe to serve with this one? Try this Creole Fried Shrimp recipe next!