This lighter Mexican street corn recipe is just as delicious as the traditional version with lime-infused mayonnaise, Taj and Cotija cheese. Enjoy it in fresh sweet corn season!
Smoked Grilled Street Corn (Elotes)
My family loves fresh sweet corn in the summer, whether it’s in my grilled corn salad or this Mexican street corn recipe. If you tried my Mexican-style grilled corn salad with Cotija, this recipe is more like its original form of street corn, you can buy Mexican and Mexican communities all over the United States. The only difference is that my side dish version this summer is healthier!
Why this Mexican street corn is always popular
The corn in summer is so good that you can have no seasoning at all and won’t complain. But why fix it when you can make it better with some simple additions? That’s why I love this recipe and why you will also like it.
- Rich and creamy. The mayonnaise mixture pureed on the corn adds satisfactory richness.
- Flavor layer. Apart from mayonnaise, you have the sweetness of corn, bright lime juice and rind, spicy tajin (or chili powder, if you prefer), salty cotija and Fresh Cilantro. Everything blends together in the most delicious way!
- Indulge without being overdoing. This Mexican street corn recipe has a raw flavor and doesn’t have that much fat. I swap in light mayonnaise, using a more measured cheese, and only coated each corn ear in about a tablespoon of lime mayonnaise mixture. This adds a lot of flavor without overwhelming the corn and also keeps calories under control.
The ingredients you need
Here are some notes on the ingredients that make my Mexican street corn version. Scroll down to the recipe card to find the ingredient quantity and recipe instructions.
- Sweet corn – Fresh summer corn is the best – by contrast, frozen corn flavor has a softer texture when grilled.
- Light egg mayonnaise – Use any brand you like.
- lime – You need juice and enthusiasm.
- Taji -or chili powder, if you want or don’t have a Taji.
- Cotia cheese – This is a salty Mexican cheese. If you can’t find it, some people like to swap grated Parmesan cheese, or even finely crumbled feta.
- coriander – If you don’t like cilantro, you can leave it out or use parsley.
How to Make Mexican Street Corn
Below you will find a visual guide to make this Mexican street corn recipe.
- Make mayonnaise mixture. In a small bowl, whisk mayonnaise with lime peel and juice.
- Grilled corn. Place the corn directly on the grill with oil in oil and over medium-high heat. Transfer the corn evenly to the entire side and transfer to a framed baking tray.
- Brush with mayonnaise. Use a silicone brush to spread about a tablespoon of mayonnaise mixture over each ear.
- Finish. Season with chili powder, cotija and cilantro and serve.
Tips for perfect roasting corn
I have a full article on how to roast corn on Cobb, which is a must read if you have never made it! But, when you make Mexican street corn, here are some of the most important pointers.
- Start with the best corn. The silk should feel moist rather than dry, while the shell should be green and moist rather than brown or dry. The kernel should extend all the way to the tip of the ear.
- Remove husks and silk. When I make “regular” roasted corn, I often put the husks on it, but remove the silk. For Mexican street corn, I think it’s easy if you remove the whole husk with silk.
- Preheat grill. If your grill isn’t hot, it will take longer to get a nice char on the kernel, while longer on the grill will dry out the corn, making it tough.
How to serve this recipe
You can offer so many summer favorites this Mexican street corn! Here are some inspirational ideas.
Store and use leftovers
Mexican Street corn is best eaten immediately. If you do have leftovers, I recommend cutting the kernels and enjoying the leftovers as a filling for salad or tacos or baked potatoes.
yield: 4 Corn ears
Service size: 1 corn
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Mix mayonnaise, lime peel and lime juice in a small bowl until combined evenly. Set aside.
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Preheat the grill to medium heat and gently oil it on the grid. After heating, transfer the corn to the grill. Chef, spin the corn until it is evenly burned, the whole process should take 5-7 minutes. Move the corn onto a framed baking sheet and close the grill.
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When the corn is still warm, cover each corn ear with a silicone brush with lime mayonnaise mixture. You use about 1 tablespoon mayonnaise mixture per ear of corn. Sprinkle chili powder, cotija and coriander on corn ears. Service now.
The final step:
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Mayonnaise mixture makes about ¼ cup – 1 tablespoon corn per ear
Serve: 1 corn,,,,, Calories: 137 KCAL,,,,, carbohydrate: 19 g,,,,, protein: 4 g,,,,, Fatty: 6 g,,,,, Saturated fat: 2 g,,,,, Polyunsaturated fat: 2 g,,,,, Monounsaturated fat: 2 g,,,,, cholesterol: 11 mg,,,,, sodium: 242 mg,,,,, Potassium: 265 mg,,,,, fiber: 2 g,,,,, sugar: 6 g,,,,, Vitamin A: 344 IU,,,,, Vitamin C: 7 mg,,,,, calcium: 51 mg,,,,, iron: 1 mg
