Mexican Street Corn – Cookin’ with Mima


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Mexican Street Corn, also known as Elote, is a summertime staple! Juicy grilled corn topped with a tangy, creamy sauce and cheese, you’re going to want to make this all summer long! 

This Mexican Street Corn recipe is a perfect appetizer or side dish for any outdoor gathering where a grill is involved! It doesn’t take a lot of time to make and it is always a crowd-pleaser. Elote, or just “street corn,” is essentially corn on the cob smothered with a sauce made by mixing mayonnaise, cotija cheese, and tajin. What’s not to love about it?!

Mexican street corn on a plate.

Got more corn? Here are some other ways to Cook Corn! You can also try my Avocado Corn Salad and Mexican Street Corn Salad.

Why You’ll Love This Elote Recipe

  • It’s so flavorful! There’s nothing more flavorful than the combination of buttered corn, mayo, cheese, and tajin seasoning. I’m drooling just thinking about it!
  • It’s easy. It doesn’t take a lot of work to put this together. You can quickly put this together within minutes.
  • It’s a crowd-pleaser. Whenever I make this, there is NEVER any left. It gets cobbled up and my kids are always reaching for a second elote.

What You’ll Need

Overhead view of ingredients needed to make Mexican corn.
  • Corn on the cob: fresh summer corn is ideal for this Mexican street corn. Luckily it’s always available whenever grilling season starts!
  • Butter: I recommend using unsalted butter as we are adding salt to the sauce already and cotija is salty.
  • Cotija cheese: cotija is a type of Mexican cheese that is made from cow’s milk. It is salty in flavor and crumbly in texture. It also doesn’t melt a lot which makes it perfect on top of the corn.
  • Cilantro: gotta have fresh herbs!
  • Tajin seasoning: tajin seasoning is made out of a blend of chilies powder and sea salt.
  • Sauce: for the sauce, I use tajun, mayo, Mexican-style cream, salt, paprika, cilantro, and lime juice.

How To Make Mexican Street Corn





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